Vietnamese Lemongrass Chili Seasoning

Name: Vietnamese Lemongrass Chili Seasoning
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: ¼ cup (8 g) dried cut lemongrass, cut-and-sifted pieces; 3 tablespoon (15 g) red chili flakes, coarse, such as crushed red pepper; 2 tablespoon (18 g) garlic powder; 2 tablespoon (25 g) granulated sugar; 1 tablespoon (7 g) whole black peppercorns; 1 tablespoon (18 g) fine sea salt; 1 tablespoon (7 g) onion powder (optional)

From the MyKitchenBank Kitchen

A fragrant, mildly sweet and spicy dry blend inspired by Vietnamese grilling flavors. Dried lemongrass, chili flakes, garlic, and black pepper come together in a jar-ready seasoning for grilled meats, noodles, stir-fries, and roasted vegetables.

Prep: 15 min
Cook: 3 min
Wait: 10 min
Total: 28 min
Makes: About ½ cup (12 servings of 2 teaspoons each)

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Steps

Before you start

Dried lemongrass is woody and fibrous, so use a spice grinder or high-powered blender; a mortar alone won't make it fine enough.
Make sure all jars, grinder parts, and measuring spoons are completely dry so the blend doesn't clump.
Work in a ventilated space: toasting and grinding chili flakes can make the air spicy and irritate your eyes.
Use cut-and-sifted dried lemongrass (sold in spice shops and Asian markets), not whole stalks.

1
Gather and measure
- Measure all ingredients into separate small piles or bowls.
- Check the lemongrass: pieces should be dry, pale, and snap rather than bend.
- Make sure the grinder is clean and fully dry.
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Ready when: Everything is measured and within reach.
Tip: Measure by weight if you can; dried lemongrass varies in density.
2
Toast peppercorns and lemongrass
- Heat a dry 8-inch (20 cm) skillet over medium-low heat for 1 minute.
- Add the peppercorns and dried lemongrass and toast, shaking the pan constantly, for 2 to 3 minutes.
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Ready when: The mixture smells lemony and peppery, and the lemongrass is just slightly darker; pull it off before any pieces turn brown.
Tip: Burnt lemongrass tastes bitter and can't be rescued, so keep the pan moving.
3
Cool the toasted spices
- Tip the toasted mixture onto a plate in a single layer and let it cool completely, about 10 minutes.
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Ready when: The spices feel room temperature, not warm, to the touch.
Tip: Grinding warm spices releases moisture and makes the blend cake.
4
Grind lemongrass and pepper
- Transfer the cooled lemongrass and peppercorns to the spice grinder.
- Grind in 5-second pulses for about 30 to 45 seconds total, shaking the grinder between pulses.
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Ready when: The mixture looks like coarse sand with no large woody shards.
Tip: Let the dust settle for 30 seconds before opening the lid to avoid a sneezing fit.
5
Sift out fibers
- Pour the ground mixture through a fine-mesh sieve into a small mixing bowl.
- Return any large fibrous bits left in the sieve to the grinder and grind for 15 more seconds, then sift again.
- Discard any remaining tough fibers.
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Ready when: Nothing larger than a flake of chili passes through the sieve and no stringy fibers remain.
6
Add remaining ingredients
- To the bowl, add the chili flakes, garlic powder, sugar, salt, and onion powder if using.
- Stir with a dry spoon for 1 minute until the color is uniform.
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Ready when: The blend is an even reddish-orange with no white streaks of sugar or salt.
Tip: For a milder blend, use 2 tablespoons chili flakes; for a hotter one, grind half the flakes finer.
7
Taste and jar
- Taste a pinch on your fingertip: it should be lemony first, then garlicky and sweet, with a slow chili heat.
- Adjust with a pinch more sugar or salt if needed.
- Spoon into a dry airtight jar, seal, and shake well.
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Ready when: Flavor is balanced and the blend flows freely when the jar is tipped.
Tip: Flavor deepens after a day, so let it rest overnight before judging final heat.

Good to know

Tips

Use 2 teaspoons per 1 pound (450 g) of meat, tofu, or vegetables, plus 1 tablespoon oil, and rest 15 minutes before grilling.
The sugar will caramelize quickly over high heat, so cook on medium-high and turn often to avoid scorching.
Sprinkle on fried eggs, popcorn, or rice noodle bowls (bún) for an instant boost.
Sift the lemongrass well; tough fibers are unpleasant in the finished blend.

Make ahead

"The blend tastes best after resting in the jar overnight and can be made up to 3 months in advance."

Storage & reheating

"Keep in an airtight jar in a cool, dark cupboard for up to 3 months at room temperature for best flavor (safe for 6 months). Refrigeration isn't needed, and the fridge can cause clumping from condensation. Freezing isn't recommended. No reheating required; if it clumps, break it up with a dry fork."

Substitutions

dried cut lemongrass → 1 tablespoon finely grated lemon zest, dried, plus 1 teaspoon ground ginger. Gives a similar citrusy brightness but less authentic flavor; skip toasting the zest.
red chili flakes → Gochugaru (Korean chili flakes). Milder and fruitier; use the same amount.
granulated sugar → Light brown sugar. Adds a slight molasses note but may clump slightly more; use within 2 months.
garlic powder → Granulated garlic. Slightly coarser and less likely to cake; use the same amount.