Elevate your Vietnamese dishes with a delightful touch of Mỡ Hành—Vietnamese scallion oil (green onion oil)! This fragrant and easy-to-make condiment adds a burst of flavor to any meal.
With just two ingredients—scallions and cooking oil—you can whip up this aromatic oil in a mere 5 minutes, whether on the stovetop or in the microwave.

What is Mỡ Hành?
Mỡ Hành is a beloved Vietnamese condiment made by combining the fresh flavor of scallions (hành) with the rich taste of lard (mỡ). This simple yet delicious topping adds a burst of flavor to many dishes.
Traditionally, Mỡ Hành was made with pork lard, and many street vendors in Vietnam still use this classic method, mixing crispy pork cracklings into the lard for extra richness.
Today, many home cooks use vegetable oil (dầu ăn) as a quicker, more convenient option, while still preserving the essential flavor of this tasty topping.

Scallions: The Star Herb of Vietnamese Cooking
Scallions, also known as green onions, are a key herb in Vietnamese cuisine. Their bright flavor and versatility make them perfect for many dishes.

The Green Part: The green tops of scallions are often used as a fresh garnish in dishes like Phở, Bún Bò Huế (spicy beef noodle soup), and Bò Kho (Vietnamese beef stew). They also add flavor to simple dishes like Trứng Chiên (egg omelette) and Bắp Xào (stir-fried corn with dried shrimp).
The White Part: The white part of the scallion is great for marinating grilled meats, such as in Bún Chả (grilled pork with noodles), Bún Thịt Nướng (grilled pork with noodles), and lemongrass pork chops. It also adds a wonderful aroma to family dishes like Thịt Kho Trứng (braised pork and eggs) and Cá Kho (caramelized fish), where it can replace shallots for a deeper flavor.
If your Vietnamese dishes seem to be missing that rich depth, try adding the white part of scallions—it could be the secret ingredient that makes all the difference!
What’s the Ideal Oil?
When preparing Vietnamese scallion oil or any infused oils like Vietnamese lemongrass chili oil, garlic oil, shallot oil, or ginger-scallion sauce, it’s best to use neutral cooking oils.
Look for oils that have a mild flavor and a high smoke point. Great choices include grapeseed oil, avocado oil, canola oil, or sunflower oil.
Instructions

On stovetop:
- 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.
With microwave:
- 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.
How to Elevate Your Vietnamese Dishes with Scallion Oil
Scallion oil adds a burst of rich flavor and irresistible aroma to your dishes, finishing them with a vibrant, bright green touch that makes every bite more enticing.
In Southern Vietnamese cuisine, Mỡ Hành, Nước Chấm, and Đồ Chua (pickled carrots and daikon) form a perfect trio.
This flavorful combination elevates dishes ranging from rice noodle salads like Bún Bò Xào to rice platters like Cơm Tấm and even sticky rice.

Additionally, Mỡ Hành makes a great garnish for:
Recipe Tips
- Be careful when cooking, the hot oil could splatter and burn you.
- You could substitute scallions with chives to make Chive oil (in Vietnam, it’s Mỡ Hẹ). It is a specialty in the central cuisine. Chive oil goes amazing with many dishes such as Grilled Pork, or Heo Quay Bánh Hỏi (Vietnamese Steamed Woven Rice Vermicelli and Crispy Roasted Pork Belly).
- If you would like to try the elevated version, feel free to enhance your Mỡ Hành by replacing vegetable oil with homemade pork lard infused with fried pork fat.
Staple 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 :).