Mỡ Hành—Vietnamese scallion oil—is the secret touch that makes dishes shine. Just scallions and oil, ready in 5 minutes, this fragrant topping instantly turns any meal into something extra delicious.
What is Mỡ Hành?
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
Mỡ Hành is one of those simple yet magical Vietnamese toppings—scallions and fat coming together to instantly lift any dish. Back in the day, it was all about pork lard with crispy cracklings (street vendors still love this version).
At home, though, most of us reach for vegetable oil—it’s quicker, lighter, and still keeps that signature flavor.
Green onion (hành lá) might just be the most used herb in Vietnamese cooking.
The green tops add freshness, whether sprinkled over Phở, Bún Bò Huế, or something as humble as Trứng Chiên (egg omelette) or Bắp Xào (street corn).
The white part, on the other hand, is where the aroma really blooms—marinades for grilled meats like lemongrass pork chops and Bún Chả or even in comforting dishes like Thịt Kho Trứng and Cá Kho.
If your Vietnamese cooking ever feels like it’s missing that last layer of flavor, try adding scallions—especially the white part. It might just be the secret touch you’ve been looking for.
What’s the Best Oil?
For Mỡ Hành—or any infused oil like Vietnamese lemongrass chili oil, Chinese chili oil, garlic oil, shallot oil, or ginger-scallion sauce—you’ll want a neutral cooking oil.
Go for something mild in flavor with a high smoke point. Grapeseed, avocado, canola, or sunflower oil are all great picks.
Instructions
Stovetop Method:
- In a heatproof bowl, mix together the chopped scallions, salt, and sugar.
- Heat the neutral oil in a small saucepan over medium heat. To test if the oil is hot enough, dip the tapered end of a wooden / bamboo chopstick into the oil – if it sizzles, the oil is ready.
- Pour the hot oil over the scallion mixture and stir well for around 30 seconds, until the scallions are coated in the hot oil.
- Let the scallion oil cool to room temperature, then transfer it to a jar or other container.
Microwave Method:
- In a microwave-safe bowl, mix together the chopped scallions, salt, and sugar.
- Pour the neutral oil over the scallion mixture and stir well.
- Microwave the mixture on high for 30 seconds.
- Stir well and microwave the mixture for other 30 seconds. Your Mỡ Hành is done.
Scallion Oil: The Secret Finishing Touch
Mỡ Hành is that little touch that makes everything brighter—rich flavor, irresistible aroma, and a pop of green that instantly lifts any dish.
In the South, it often goes hand in hand with Nước Chấm and Đồ Chua—a trio that makes countless street foods truly unforgettable.
Delicious Ways to Use Mỡ Hành
Traditional savory “bánh”: Bánh Bèo, Bánh Bột Lọc, Bánh Ướt, Bánh Hỏi, Bánh Tằm Bì
Rice noodle salads: Bún Thịt Nướng, Bún Bò Xào, Bún Gà Nướng, Bún Chả Giò…
Rice & Sticky Rice Dishes: Cơm Tấm (broken rice), Xôi Mặn (savory sticky rice), Xôi Lá Dứa (pandan sticky rice), or even a quick Instant Pot sticky rice.
Humble favorites: Cà Tím Nướng Mỡ Hành (grilled eggplant), Bắp Nướng Mỡ Hành (grilled corn)
Seafood & snails: especially in Vietnamese snail dishes and grilled seafood.
Expert Tips
Handle with care: Hot oil can splatter—pour slowly to avoid burns.
Try Mỡ Hẹ (chive oil): A Central Vietnamese specialty that’s amazing with Vietnamese grilled pork or Heo Quay Bánh Hỏi (crispy pork belly with woven vermicelli).
Go traditional: For a richer, elevated flavor, swap vegetable oil for homemade pork lard infused with crispy pork fat.
Everyday Condiments in Vietnamese Cooking
Vietnamese Scallion Oil (Mỡ Hành)
Equipment
- 1 Saucepan
- 1 Cutting Board
- 1 Knife
- 1 Bowl (heat-resistant)
Ingredients
- 2 sprigs green onion (chopped)
- ¼ cup neutral oil (60 ml/4 tbsp)
- 1 pinch Salt
- 1 pinch Sugar
Instructions
On stovetop:
- In a heatproof bowl, combine the chopped scallions, salt, and sugar.
- Warm up neutral oil in a small saucepan over medium heat.
- To check if the oil is hot enough, dip the pointed end of a wooden or bamboo chopstick into the oil – if it sizzles, the oil is ready.
- Pour the hot oil over the scallion mixture and stir thoroughly for about 30 seconds, ensuring the scallions are well-coated with the hot oil.
- Allow the scallion oil to cool to room temperature, then transfer it to a jar or another container.
With microwave:
- In a microwave-safe bowl, combine the chopped scallions, salt, and sugar.
- Pour the neutral oil over the mixture and give it a mix.
- Cook the mixture in the microwave on high for 30 seconds.
- Then, stir well and microwave the mixture for an additional 30 seconds. Your Mỡ Hành is ready to go.
Hallo, das hört sich sehr gut an. Wie lange hält das denn oder muss man es zu jeder Mahlzeit frisch herstellen?
Entschuldigung für meine späte Antwort. Diese Sauce braucht nur eine Minute, um zu kochen, also ist es das Beste, sie jedes Mal zuzubereiten. Du kannst die Soße aber auch eine Woche lang im Kühlschrank aufbewahren :).
Wie lange hält die Soße?
Du kannst die Sauce 1 Woche lang im Kühlschrank aufbewahren :).