Oua Khao Poon
ອົ່ວເຂົ້າປຸ້ນ (ooh-ah cow-POON)
Stuffed Lemongrass Skewers
Savory ground chicken paste wrapped around lemongrass stalks and grilled until golden brown. The lemongrass infuses the meat from the inside while charcoal adds smoky exterior flavor, creating a uniquely aromatic skewer.
Nutrition & Info
Equipment Needed
Instructions
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1
Trim lemongrass stalks to about fifteen centimeters and lightly bruise the base to release oils.
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2
Combine ground chicken with shallots, garlic, fish sauce, curry paste, kaffir lime leaves, cilantro, and egg white.
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3
Mold the chicken mixture firmly around the lemongrass stalks, forming an even sausage shape.
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4
Refrigerate for thirty minutes to help the mixture set around the stalks.
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5
Grill over medium charcoal heat for twelve minutes, turning regularly until golden brown all over.
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6
Serve immediately with sweet chili sauce and sticky rice.
Did You Know?
The lemongrass stalk serves triple duty as skewer, flavor infuser, and handle, making this one of the most elegant and practical street foods in Southeast Asia.
Chef's Notes
Equipment Tips
- charcoal grill
- mortar and pestle
The Story Behind Oua Khao Poon
Oua Khao Poon demonstrates the Laotian ingenuity of using lemongrass not just as a flavoring but as the cooking vessel itself. This technique of wrapping seasoned meat around aromatic stalks has been practiced in northern Laos for centuries, where lemongrass grows abundantly in household gardens. The grilling method concentrates the aromatic oils of the lemongrass into the meat.
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