How can two ingredients add up to so much? I’m always amazed when I make this quick little Vietnamese garnish. It adds a richness and bright green finish to foods such as banh beo rice pancakes, banh hoi rice noodles, and rice paper rolls (e.g., salad/summer rolls). Use mo hanh the day you make it or the color dissipates from verdant to dull green. The flavor though, remains more or less the same.
Scallion Oil Garnish
Mo Hanh
Makes about 1/2 cup
4 scallions, white and green parts, thinly sliced (1 cup)
1/4 cup canola oil
1. Have the scallions ready in a bowl so they may be quickly added to the oil. In a small saucepan, heat the oil over medium heat until hot. Test the oil by dropping in a scallion slice; it should sizzle on contact. Add the scallions, and stir immediately to expose them quickly to the oil. When the scallions have collapsed and are soft, after about 30 seconds.
2. The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using.
Note: This recipe was originally published in Into the Vietnamese Kitchen (Ten Speed Press, 2006)
