Ingredient guide

Lemongrass

Lemongrass is a fragrant, fibrous stalk with a fresh citrus aroma. It is a common aromatic in Cambodian kroeung, including the paste used in fish amok.

For a paste, trim the dry top and root end, peel away any tough outer layers, then slice the tender lower stalk thinly before pounding or processing it. For soups, larger bruised pieces can perfume the broth and be removed before serving.

Updated 9 October 2026

Food context

Countries: Cambodia

Cuisines: Khmer cuisine

Used in dishes

Used in recipes

Cha Kroeung Sach Moan for Cha Kroeung Sach Moan
Khor ko for Khor ko

Sources

Cambodian Fish Amok , Chef Nak — https://www.chefnak.com/cambodian-fish-amok (accessed 2026-10-08) — Identifies lemongrass as an aromatic in the kroeung used for one fish amok preparation.
Cambodian Kroeung Recipe , Chef Nak — https://www.chefnak.com/cambodian-kroeung (accessed 2026-10-08) — Shows lemongrass thinly sliced and prepared for pounding into Cambodian kroeung.
How to Use Lemongrass , Bon Appétit — https://www.bonappetit.com/story/lemongrass (accessed 2026-10-08) — Supports trimming the fibrous stalk and removing whole lemongrass pieces before serving.