How to Mince Fresh Lemongrass to Freeze (Sả bằm)
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Fresh lemongrass is one of the most incredible, aromatic ingredients in Asian cooking. It has a beautiful, complex scent that is a perfect mix of bright lemon and spicy ginger.
But if you have ever bought a bundle of lemongrass at the Asian market, you know that recipes rarely call for the entire bunch! Instead of letting those extra stalks dry out and go to waste in your fridge crisper drawer, the best meal prep hack is to mince fresh lemongrass to freeze.
Having a stash of frozen, minced lemongrass (Sả bằm) ready to go in your freezer means you are always just minutes away from a flavourful marinade, stir-fry, or curry!
How to Select and Substitute Lemongrass
You can find fresh lemongrass stalks in the refrigerated produce section of most local supermarkets and Asian grocers.
- What to look for: Check the colour! The greener the stalk, the fresher it is. Avoid stalks that are heavily browned or overly dry.
- Can’t find it fresh? If you are in a pinch, check the frozen aisle for stalks or pre-minced containers, or look in the spice aisle for pure ground lemongrass powder. (Try to avoid the squeeze tubes if possible, as they are often heavily mixed with other herbs and preservatives!)
The 3-Step Mincing Process
Lemongrass is fibrous and tough on the outside. To get that perfectly tender, aromatic mince, follow these steps:
1. Trim and Peel
Always start by trimming about 1/2 inch off the woody base of the stalk. Next, peel away and discard the dry, hard, outer layers (usually the first 2 or 3 layers). Finally, chop off the top, spindly grass blades. You only want to keep the thick, tender, yellow-green core! Give it a quick rinse under cold water.
2. Slice into Rings
Place your trimmed stalks on a cutting board. Using a very sharp chef’s knife, slice the stalks crosswise into thin rings. (Hint: If the round stalks keep rolling away from you, cut them in half lengthwise first so they lay flat on the board, then slice them into half-moons!)
3. Mince (The Food Processor Method)
If you want to mince by hand, you absolutely can! But to save time, toss all your sliced rings into a food processor*. Pulse on high for 3 to 5 minutes, scraping down the sides as needed, until you reach a beautiful, fine, fluffy texture.
*Do not skip slicing the lemongrass into thin rings before putting it in the food processor! If you put large chunks of the stalk into the machine, the long, tough fibres will wrap around your blade and get stuck.
How to Freeze Lemongrass for Easy Access
The secret to freezing your lemongrass so it doesn’t turn into one giant, unusable block of ice is the “Flat Pack” method:
- Scoop your freshly minced lemongrass into a large, freezer-safe zip-top bag.
- Use your hands to press the bag flat, spreading the lemongrass out into a single, thin, even layer.
- Squeeze out as much excess air as possible and zip it completely shut.
- Lay the bag flat on a shelf in your freezer.
When you need lemongrass for a recipe, you don’t need to thaw the whole bag. Just reach in and break off exactly what you need. You can also freeze whole stalks, uncrushed, for soups or stews. When you’re ready to use them, there’s no need to crush the stalks; thawing will already release plenty of juice.
💡Pro-Tips for Maximizing Flavour
- The Ice Cube Hack: Do you make a lot of soups or curries? Mix your freshly minced lemongrass with just a tiny bit of water or oil, and spoon the mixture into silicone ice cube trays. Once frozen, pop the cubes into a freezer bag. Now you have perfectly portioned lemongrass cubes ready to drop directly into a hot pan!
- Extend the Life: Vacuum seal whole or minced fresh Lemongrass in FoodSaver bags before freezing. This will extend its shelf life up to 6 months.
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How to mince fresh Lemongrass to freeze
Equipment
Ingredients
- 1 large freezer friendly zip top bag
- 6 stalks fresh lemongrass
Instructions
- Trim and Peel: Always start by trimming about 1/2 inch off the woody base of the stalk. Next, peel away and discard the dry, hard, outer layers (usually the first 2 or 3 layers). Finally, chop off the top, spindly grass blades. You only want to keep the thick, tender, yellow-green core! Give it a quick rinse under cold water.
- Slice into Rings: Place your trimmed stalks on a cutting board. Using a very sharp chef’s knife, slice the stalks crosswise into thin rings. (Hint: If the round stalks keep rolling away from you, cut them in half lengthwise first so they lay flat on the board, then slice them into half-moons!)
- Mince: If you want to mince by hand, you absolutely can! But to save time, toss all your sliced rings into a food processor*. Pulse on high for 3 to 5 minutes, scraping down the sides as needed, until you reach a beautiful, fine, fluffy texture.*Do not skip slicing the lemongrass into thin rings before putting it in the food processor! If you put large chunks of the stalk into the machine, the long, tough fibres will wrap around your blade and get stuck.
Video
Notes
- Freeze whole stalks (un-crushed) for soups, stews. When ready to use, no need to crush stalks as thawing will release a lot of its ‘juice’ already.
- Freeze minced (mixed with water) or pureed lemongrass in ice cube trays for easier removal to use directly in your cooking.
- Freeze (minced or whole) Lemongrass in food saver bags to extend shelf life (up to 6 months).
