Lemongrass mint tea
Split 3 lemongrass stalks lengthwise, cut into 3-inch pieces, and smash lightly. Add to 6 cups water in a pot; bring to a boil. Pour into a large heatproof bowl; add tea bags and honey. Let cool, then steep in refrigerator overnight. Strain and serve over ice, garnished with a split lemongrass stalk, if desired.
Vietnamese Lemongrass chicken glaze
1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral-flavored oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth. Marinate chicken in sauce for 30 min and then grill to perfection!!