Lemongrass is used in many Lao dishes including moke, soup, chicken sa and op (braised) dishes. Use the freshest stems available and discard any dried parts. Bruise the stems with a blunt object to release the flavoursome oils before adding to soups and stews. When finely slicing lemongrass to be used raw, as in a lahp or sa, discard any stem where the knife meets resistance. Lemongrass is also a traditional medicine for colds and sore throats.