越南檸檬香茅調味粉

The star anise comes through way more than I expected, and it made my usual stir-fry taste like actual takeout. Two teaspoons is plenty for a whole pound of beef, so the jar is lasting me a while.

I rubbed this on chicken thighs before pan-searing and the lemongrass hit first, then a slow warmth from the chiles. Basil and star anise round it out so I didn't have to dig through my spice drawer. Weeknight dinners just got a lot easier.

Tossed a spoonful into my stir-fry last night and the kitchen smelled like a proper Saigon street stall. The chiles give it a nice warmth without overpowering the basil and star anise, and it saved me from chopping half a dozen fresh herbs. Definitely my new go-to for a quick weeknight marinade.