Scallion oil (also known as mo hanh) is one of those condiments that is so easy to make, you wonder why you should even post a recipe. But sometimes having a frame of reference is good for the self professed ‘useless in the kitchen’ type people. You’ll find that it’s used quite often in countless Vietnamese dishes. You can pretty much eat it with anything; its delicious over over meats, vermicelli, rice—anything and everything. You first saw it on this blog in my recipe for beef wrapped betel leaves. This will probably be my easiest recipe I’ll post. Enjoy!
TIP: if you happen to also be making fresh fried shallots, you can actually use the oil from cooking the shallots, and pour it over the heat-safe bowl of sliced scallions directly after cooking your shallots. This saves you from wasting oil, but also adds more depth in flavor to your scallion oil
SCALLION OIL (MO HANH)
Degree of difficulty: 1 ( on a scale of 1-5 )
Preparation time 5 min
Cook Time: 3 minutes
YOU’LL NEED
A small saucepan
INGREDIENTS
1 bunch of organic scallions, washed thoroughly, and sliced into 1/8”-1/4” slices
1/2 cup of neutral oil, like safflower, grapeseed, or canola oil
DIRECTIONS
Place your sliced scallions in a heat-safe bowl. Set aside.
On medium-high heat, heat up your 1/2 cup of neutral oil. Allow about 3 minutes for it to fully heat up nicely. You’ll know it’s done when you drop in a single piece of sliced scallion, and it sizzles and rises to the top.
After 3 minutes have passed, remove from heat and allow the oil to rest for about 20 seconds. After 20 seconds have passed, pour the oil over the bowl of scallions.
Stir gently to allow the scallions to release their fragrance into the oil. Voila!