Vietnamese scallion oil (Vietnamese green onion oil or Mỡ Hành in Vietnamese) is a simple yet delicious condiment that can add a burst of flavors to any Vietnamese dishes.

The best part is, it only requires two basic ingredients – scallions and cooking oil – and takes just 5 minutes to create one of the most flavorful and versatile Vietnamese condiments on the stovetop or in the microwave.

Vietnamese Scallion Oil

What is Mỡ Hành?

Mỡ Hành, a staple in Vietnamese cuisine, is a condiment blending the flavors of scallions or green onions (Hành) and lard (Mỡ).

In the old days, people used to use lard for preparing this condiment. Even today, you’ll find most street vendors in Vietnam sticking to tradition, mixing pork lard with pork skin cracklings to create it. And honestly, lard gives it the better flavor.

However, in modern home kitchens, many housewives often opt for vegetable oil (dầu ăn) to save time.

Mo Hanh, or Vietnamese scallion oil. The vibrant green oil is made by infusing scallions in vegetable oil or pork lard, resulting in a flavorful and aromatic condiment.

Scallion is the most beloved herb in Vietnamese cuisine.

We often use the green part as a garnish for soup and stew, like in Phở and Bò Kho (Vietnamese beef stew), and to make Trứng Chiên (egg omelette) as well as this scallion oil.

Meanwhile, the white part is popular for marinating BBQ dishes, such as Bún Chả (Northern rice noodles with grilled pork) or Bún Thịt Nướng (Southern rice noodles with grilled pork).

The white part is also popular as an aromatic ingredient. We often use it instead of shallots to make Thịt Kho Trứng (braised pork & eggs) or Cá Kho (caramelized fish).

If you try cooking Vietnamese foods and find your dishes are missing a certain depth of flavor, consider adding the white part of scallions to your cooking—it might just make all the difference.

Scallion vs. Green Onion

Scallion and green onion are just two names for the same herbs. I don’t see any difference.

What’s the ideal oil for making Vietnamese scallion oil?

To make Vietnamese scallion oil or any infused oil like garlic oil, shallot oil, or ginger-scallion sauce, opt for neutral cooking oils, especially those with mild flavor and high smoke points, such as grapeseed oil, avocado oil, canola oil, or sunflower oil.

How to make Mỡ Hành

Vietnamese scallion oil

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 use elevate your Vietnamese food with this Scallion Oil

This fragrant oil elevates the richness and aroma of your dishes. Plus, as a garnish, it adds a vibrant, bright green finish, enhancing the overall presentation of your food and making it even more enticing.

In Southern cuisine, Mỡ Hành, Nước Chấm and Đồ Chua (pickled carrots & daikon) create the essential trio. This trio can be found everywhere, from noodle salad bowls to rice platters (Cơm Tấm) to sticky rice.

Vietnamese Lemongrass Chicken Noodle Bowl

Moreover, Mỡ Hành’s a staple in many Vietnamese “bánh” dishes such as Bánh Bèo (steamed rice cake) and Bánh Bột Lọc (tapioca dumplings) to Bánh Ướt (steamed rice sheets).

It’s also a favored garnish for grilled dishes, spanning from vegan options like grilled eggplant with scallion oil (cà tím nướng mỡ hành) and grilled corn on the cob (bắp nướng mỡ hành) to seafood, poultry, and pork.

Simply drizzle the sauce wherever you’d like to enhance your food.

Recipe Tips For Mỡ Hành

  • 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.

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

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Vietnamese Scallion Oil

Vietnamese Scallion Oil / Green Onion Oil – Mỡ Hành (2 ways)

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Make flavorful Vietnamese scallion oil at home with just four simple ingredients. It's a versatile condiment that could help enhance the flavors of various Vietnamese recipes.
5 from 3 votes
Course Condiments
Cuisine Vietnamese
Servings 4

Equipment

  • 1 Saucepan
  • 1 Cutting Board
  • 1 Knife
  • 1 Bowl (heat-resistant)

Ingredients
  

  • 2 sprigs green onion (chopped)
  • ¼ cup neutral oil (60ml)
  • 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.
Tried this recipe?Let us know how it was!
5/5 - (36 votes)

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Anonymous
Anonymous
1 month ago

Hallo, das hört sich sehr gut an. Wie lange hält das denn oder muss man es zu jeder Mahlzeit frisch herstellen?

Anonymous
Anonymous
1 month ago

Wie lange hält die Soße?