Begin by chopping off the bottom bulb of the one lemongrass stalk, about a half of an inch.
Then cut the off the top part of the stems so that you are left with a four to five-inch section of the stem.
Peel off the layers of the stem like an onion until you reach the soft and flexible part. There should be no firm or woody stem parts left, or it won’t be enjoyable to chew! Now cut the bottom section where the layers broke off so you have a nice and even edge. You are now left with the section that you will mince for the recipe!
Cut the stalk in half lengthwise so that you have one flat side. Then turn the lemongrass over so the flat side in on your cutting board.
Turn the lemongrass so it is perpendicular to your knife. Begin to thinly cut the lemongrass with a rocking motion with your knife. You’ll end up with half-moons of lemongrass.
If you would like a finer dice, cut the stalk in half again lengthwise and thinly slice!
How to freeze lemongrass
Cut off the root ends and woody stems and put it into a freezer-proof container. Another way to freeze it without taking up space is to blend minced lemongrass with a little bit of water and pour it into an ice cube tray. Once frozen, transfer the cubes into a Ziploc bag for future use!