Vietnamese Green Onion Oil: MỠ HÀNH
Master the "sizzle" with this authentic 5-minute Vietnamese green onion oil (Mỡ Hành), a vibrant and savory scallion oil that adds a professional, silky finish to any rice or noodle bowl.
Equipment
- Small Pot
- Chopsticks
Ingredients
- 1 cup chopped green onions.
- 1/2 cup neutral oil Canola, Vegetable, or Avocado.
- 1/2 tso salt
Instructions
- Prep the Greens: Place the chopped scallions and salt into a heatproof glass or ceramic bowl.
- Heat the Oil: Heat the oil in a small pot to $325-350^{circ}F$.
- The Chopstick Test: Verify the heat by dipping a wooden chopstick into the oil; look for a steady stream of bubbles around the tip.
- The Flash-Sear: Pour the hot oil directly over the scallions.
- Finish: Stir briefly to infuse the flavors and let it cool before serving.
Notes
- The "Sound of Success": That sizzle isn't just for show—it's the sound of the oil flash-searing the greens to lock in that vibrant color.
- Storage: Keeps in the fridge for up to 1 week.
- Science Tip: The salt creates a tiny steam barrier that protects the delicate leaves from burning when the hot oil hits.
- Use For: Rice plates (Cơm Tấm), noodle bowls (Bún), or grilled seafood.