3 stalks of lemon grass, sliced, bottom white part only (yields about 2/3 cup)
2 cloves of garlic, sliced
1 tablespoon chili sauce (optional)
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons soybean oil

In a food processor, blend the lemon grass, garlic and chili sauce until it turns into a fine paste. Combine lemon grass paste and all other ingredients and mix well. Marinade is ready to use after sitting for about 15 minutes. Recipe yields enough marinade for 1-2 pounds of meat. Save the tops of the lemon grass to season soups and stocks. Simply put in "zip-lock" bags and freeze until needed.