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.
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What is Mỡ Hành?
Mỡ Hành is a beloved staple in Vietnamese cuisine, where the vibrant flavors of scallions (hành) meet the richness of lard (mỡ) to create a truly irresistible condiment.
Traditionally, this delightful oil was made with lard, and many street vendors in Vietnam still follow this classic method, blending pork lard with crispy pork cracklings for a depth of flavor that’s simply divine.
Nowadays, many home cooks opt for vegetable oil (dầu ăn) instead, making it a quicker and more convenient choice while still capturing the essence of this tasty staple.
Scallion (hành lá) is the star herb in Vietnamese cuisine!
Commonly referred to as scallions or green onions, these two names describe the same delicious herb.
In Vietnamese cooking, the green part of scallions is a vibrant garnish that enhances soups and stews like Phở, Bún Bò Huế (spicy beef noodle soup) and Bò Kho (Vietnamese beef stew).
It’s also a key ingredient in many humble dishes like Trứng Chiên (egg omelette) and Bắp Xào (stir-fried corn with dried shrimp).
Meanwhile, the white part of scallions shines when marinating BBQ favorites such as Bún Chả (Northern rice noodles with grilled pork), Bún Thịt Nướng (Southern rice noodles with grilled pork), and Bún Gà Nướng (rice noodles with lemongrass chicken).
It’s also a fantastic aromatic in 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 Food with Scallion Oil
This fragrant oil elevates the richness and aroma of your dishes, adding a vibrant, bright green finish that makes your food even more tempting.
In Southern Vietnamese cuisine, Mỡ Hành, Nước Chấm, and Đồ Chua (pickled carrots and daikon) create an essential trio. You’ll find this delicious combination in everything from noodle salad bowls to rice platters (Cơm Tấm) and sticky rice.
Mỡ hành can be used as a garnish for:
Or simply drizzle the sauce wherever you’d like to enhance your food.
(Rice Noodle Salad with Stir-fried Beef)
(Sticky Rice with Chinese Sausages)
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 :).