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.

Versatile Vietnamese Scallion Oil (Green Onion Oil) – Mỡ Hành

Dieser Beitrag ist auch verfügbar auf:

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, it just requires two basic ingredients – scallions and cooking oil and takes you only 10 minutes to create one of the most Vietnamese flavorful and versatile condiments.

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.

How to use elevate your Vietnamese food with this Scallion Oil

This fragrance oil enhances the richness and the aroma of your dishes. Moreover, as a garnish, it brings the vivid bright green finish, intensifying the overall presentation of your food and making your food much more inviting.

You could use Mỡ Hành in any Vietnamese savory dish, from noodle salad bowls and rice bowls to sticky rice. It especially pairs amazingly well with Vietnamese grilled dishes.

Delicious Vietnamese Bun Bo Xao - A flavorful noodle salad dish with tender stir-fried beef, fresh herbs, and rice noodles, topped with peanuts and served with Vietnamese dipping sauce.
Bún Bò Xào (Vietnamese Lemongrass Beef Noodle Salad)
Delicious Vietnamese Xoi Man - A delectable plate of Vietnamese savory sticky rice adorned with flavorful toppings, a delightful treat from Vietnamese cuisine.
Xôi Mặn (Vietnamese Savory Sticky Rice)
A mouthwatering plate of Com Suon Nuong, also known as Vietnamese Lemongrass Pork Chops. The grilled pork chops are beautifully charred, tender, and full of aromatic lemongrass flavors. Served with steamed rice, this traditional Vietnamese dish is a true delight for the senses.
Sườn Nướng (Vietnamese Lemongrass Pork Chops)
An image of Air Fryer Vietnamese Lemongrass Chicken served on a plate. The chicken is marinated in a blend of lemongrass, garlic, scallions, and other spices. It is garnished with green onion oil and herbs and served with rice.
Gà Nướng Xả (Vietnamese Lemongrass Chicken)

🛒 Ingredients

To make Vietnamese scallion oil, you’ll need only four simple ingredients – scallions, neutral oil, a pinch of salt, and a pinch of sugar.

  • Scallions (also known as Green onions, Spring onions) are an essential ingredient in this recipe, providing a sweet and mildly pungent flavor to the oil. You’ll want to use both the white and green parts of the scallions, as they both have a unique flavor profile that adds depth to the oil.
  • Neutral oil (such as vegetable or canola oil). The scallions infuse the oil with their delicious flavor. Using a neutral oil ensures that the flavor of the scallions is the star of the show, without any other competing flavors.
  • Salt and Sugar just help the scallion oil taste so much better.

📝 Instructions

  • In a small 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.

🌟 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”). This delightful condiment is a specialty in the cuisine of Central Vietnam. Mo He goes amazing with your many Vietnamese dishes such as Grilled Pork, or Heo Quay Bánh Hỏi (Vietnamese Steamed Woven Rice Vermicelli and Crispy Roasted Pork Belly).
Heo Quay Banh Hoi (Vietnamese Steamed Woven Rice Vermicelli and Crispy Roasted Pork Belly)
  • Honestly speaking, the best ideal fat for Mo Hanh is not vegetable oil but pork lard. Actually, in Vietnam, street food vendors love to use lard with crispy fried pork fat to make their own Mo Hanh. The delightful crunch and indulgent flavors of fried pork fat take your scallion oil to a whole new level of culinary excellence. Therefore, if you don’t follow a vegan or vegetarian diet, feel free to enhance your Mo Hanh by replacing vegetable oil with homemade pork lard infused with fried pork fat.
  • You also could make the Vietnamese scallion oil with microwave. It’s even more easy and simple.
    • 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 Mo Hanh is done.

If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho. I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, FacebookPinterestYouTube 🥰.

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.

Vietnamese Scallion Oil / Green Onion Oil – Mỡ Hành

6b91f43e6abb4ea3ddc4c83fa8e3d4ad?s=30&d=mm&r=gCielle
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 1 vote
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
 

  • In a small 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.
Tried this recipe?Let us know how it was!
5/5 - (36 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating