Vietnamese Lemongrass Marinade

Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.

Pur=82e the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste. Work in the fish sauce, lime juice, and hot sauce. Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice.

Makes enough for 1=AB-2 pounds seafood, poultry, or meat.

Your Vietnamese Lemongrass Marinade is ready. Bon appetit!