Scallion oil (mo hanh) is a delicious Vietnamese condiment to brush over grilled anything, particularly grilled corn and grilled pork chops. This oil is also delicious lightly brushed over grilled seafood and rice noodles to prevent them from drying out and provide amazing aroma. Lastly, the vibrant green color makes for a beautiful garnish. Just don’t mind the extra calories!
The first time I made scallion oil, I set the stove on fire. Having little knowledge of oil fire and water at a young age, I quickly threw water into the sauce pan. The flames immediately flared up and violently engulfed the stove. Luckily, dad was nearby and smothered the flames with a wet bath towel. If he wasn’t there, I probably would have thrown more water into the oil fire.
Parents, teach your children about the effect of oil fire and water. They will thank you.
Now I only make scallion oil in the microwave.
Vietnamese Scallion Oil (Mo Hanh)
Makes 1/2 cup
- 4 scallions (remove ends; slice thin)
- 1/3 cup vegetable oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated white sugar
- Stove-top method: Heat vegetable oil in a small sauce pan. Place sliced scallions in a heat-proof bowl. Pour hot oil over scallions. Be careful of oil splatter. Mix in salt and sugar.
- Microwave method: Combine sliced scallions, oil, salt and sugar in a microwave-safe bowl. Heat on high for one minute.
- Slather scallion oil with a brush over grilled meats, vegetables and seafood.