Lemongrass is widely used in Vietnamese cuisine. The lemony flavor gives shellfish a touch of freshness it needs. This very simple dish is made in a snap. With just a little water and a lemongrass stalk you can already prepare the perfect langoustines.


  • fresh langoustines without heads and claws
  • water
  • 1 stalk lemongrass, bruised and cut in big chunks
  • Muoi tieu: mixture of lemon juice, salt and pepper (optional)


  1. Sprinkle some salt over the langoustines and rinse with water. Brush the langoustines carefully.
  2. Cook the langoustines in a saucepan with a bottom of water and lemongrass. Turn the heat down and put the lid on. Steam for about 10 minutes.
  3. Peel the shell and eat the meat by dipping it in a Muoi tieu sauce with lemon juice, salt and pepper.