Universal Marinade

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

2 lemongrass stalks, trimmed, tough outer layers removed
1 serrano chile
3 cloves garlic
1 (1") piece ginger, peeled
1 Tbsp. dark brown sugar
1 Tbsp. extra-virgin olive oil
1 Tbsp. fish sauce
1 Tbsp. soy sauce

Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.)

Add brown sugar, oil, fish sauce, and soy sauce and mix well.

Makes about ½ cup.