Photography: Lisa Hubbard
Source: Body+Soul, April/May 2005
- 1 stalk lemongrass
- 1 fresh red chili, seeded and minced
- 2 teaspoons brown sugar
- 3 tablespoons fish sauce
- 1/4 cup fresh lime juice
Remove tough outer layers and green parts of lemongrass. Mince tender base stalk. Combine ingredients in bowl. Cover and chill. Keeps up to three days.