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.
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.
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.
- 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).
- 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.
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Vietnamese Scallion Oil / Green Onion Oil – Mỡ Hành
- 1 Saucepan
- 1 Cutting Board
- 1 Knife
- 1 Bowl (heat-resistant)
- 2 sprigs green onion (chopped)
- ¼ cup neutral oil (60ml)
- 1 pinch Salt
- 1 pinch Sugar
- 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.