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.
What are scallions? Nothing but a fancy name for green onions! You could simply called this Green Onion Oil Garnish.
Scallion Oil Garnish
Mo Hanh
Makes about ½ cup
4 scallions (green onions), white and green parts, thinly sliced (1 cup)
¼ cup canola oil
1. Have the green onions 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).
An update from 2022: For a savory note, mix the green onions with ⅛ teaspoon fine sea salt, and if you want to preserve the bright color overnight, add a pinch of baking soda too.
Jenny
I love this! I use it a lot too (it's also used in southern Chinese cuisine), along with fried shallots.
Andrea Nguyen
Jenny, how's it commonly used in southern Chinese cooking? I've seen dipping sauces like the one with Hainan chicken that employs scallion oil.
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Thomas
I find that quick frying softens the harshness of the green onions.
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. There it's a dipping sauce for poached, shredded chicken.