Easy Vietnamese Scallions And Oil Garnish Recipe (Mỡ Hành)

In Vietnamese cuisine, no ingredient finishes a dish quite like Vietnamese Scallions And Oil Garnish Recipe (Mỡ Hành). These crispy, fried scallions add a pop of flavor, aroma, and textural contrast that truly enhances traditional Vietnamese food. From phở to bún chả, Mỡ Hành brings that final touch that ties everything together.

With just a few simple ingredients fried to perfection, Mỡ Hành packs tremendous flavor. The crispy scallions meld wonderfully with the rich oil, accented by hints of garlic, salt and pepper. A topping of Mỡ Hành ties Vietnamese dishes together with aromatic notes and satisfying crunch.

This guide will walk through how to make foolproof Mỡ Hành, from selecting ingredients to frying techniques. You’ll also learn creative ways to incorporate Mỡ Hành into various Vietnamese staples. Follow these tips and soon you’ll be topping bowls of phở and bún bò Huế like a pro.

The Power of Vietnamese Scallions And Oil Garnish

In Vietnamese cooking, Mỡ Hành does double duty enhancing both flavor and texture. As scallions fry, their flavor concentrates, transforming into something far more complex and aromatic than raw scallions alone. The caramelized edges add hints of sweetness to balance out the oniony bite.

Meanwhile, the frying process crisps the scallions, giving them an irresistible crunch. They add terrific textural contrast sprinkled atop soft noodles, savory broths, or grilled meats. The lively crunch makes dishes like phở so satisfying to eat.

Mỡ Hành works wonders as a topping for soups, noodle dishes, grilled meats, stir fries, and more. Anywhere you want crunch and punchy scallion flavor, reach for Mỡ Hành. Those crispy scallions make even simple rice and vegetables special.

Essential Ingredients for Mỡ Hành

• Scallions – Opt for fresh scallions with crisp, bright white ends. The white portions fry up the crispiest. Thin scallions work better than thick.
• Oil – A neutral oil like canola or vegetable oil allows the scallion flavor to shine. Avoid strong oils like olive oil.
• Salt – Salt enhances the natural flavor of the scallions. Use a light hand, about 1/4 teaspoon per cup of sliced scallions.
• Garlic (optional) – For extra aroma, add garlic slivers to the oil as the scallions fry.
• Pepper (optional) – A pinch of freshly ground black pepper boosts flavor.

How to Make Vietnamese Scallions And Oil Garnish

Follow these steps for perfect Mỡ Hành every time:

• Trim off scallion roots and any wilted green tops. Thinly slice whites and greens on the bias into 1⁄4 inch pieces.
• Heat 1⁄2 inch oil in a skillet or wok over medium-high heat to 350°F. Oil should shimmer but not smoke.
• When oil is hot, add scallion slices and stir immediately to prevent burning. Fry for 45-60 seconds until crispy and browned at edges.
• Transfer crispy scallions to a paper towel-lined plate. Sprinkle with salt and other seasonings while hot.
• Let Mỡ Hành cool completely before transferring to an airtight container. Keeps for up to 1 week stored this way.

Tips and Tricks for Perfect Mỡ Hành

• The ideal oil temperature for frying scallions is around 350°F. Any hotter risks burning them before they crisp up.
• Stir constantly and fry just until edges brown. Scallions go from golden to burnt quickly.
• Let Mỡ Hành cool fully before storing. Excess moisture can ruin the crispness if stored too soon.

Serving and Using Vietnamese Scallions And Oil Garnish

Mỡ Hành is traditionally used as a finishing garnish for phở, bún chả, cơm tấm, and many other Vietnamese dishes. Simply sprinkle on top right before serving.

Some creative uses:

• Toss with rice vermicelli noodles
• Fold into fresh spring rolls for crunch
• Top grilled pork, chicken, or tofu
• Garnish soups like wonton or bún riêu
• Sprinkle over stir-fried vegetables
• Use as pizza topping

FAQs About Vietnamese Scallions And Oil Garnish

How long does Vietnamese scallion oil last?

Vietnamese scallion oil will last 3-4 days in the refrigerator. The sliced scallions are prone to spoiling so the oil should be used quickly. Properly storing it covered in the fridge will help preserve it.

How do you preserve green onions in oil?

To preserve green onions in oil, make sure the oil is completely covering the sliced onions. Store them in an airtight container in the fridge and the oil helps prevent spoilage for up to 2 weeks. You can also store green onion oil in the freezer for up to 3 months.

Do I need to refrigerate scallion oil?

Yes, you should refrigerate scallion oil to prevent bacterial growth and spoilage. The vegetable matter in the oil can quickly go bad at room temperature. Keep it stored in an airtight container in the fridge.

Why do you soak scallions in ice water?

Conclusion: Vietnamese Scallions And Oil Garnish

With a batch of Mỡ Hành on hand, you can bring that essential finishing touch to any Vietnamese meal. Pay close attention to using fresh scallions, heating the oil sufficiently, and frying quickly for the perfect crispy yet tender texture. Adjust seasonings to taste. Adding Mỡ Hành puts that final seal of authentic, bold Vietnamese flavor. Soon your phở and bún chả will be truly fit for the streets of Hanoi.

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Vietnamese Scallions And Oil Garnish Recipe (Mỡ Hành)

Cuisine Vietnamese

Category Dipping Sauces

Persons

Variable

Serving Size

About ¼ cup

Prep Time

5 minutes

Cook Time

2 minutes

Total Time

7 minutes

Ingredients

1. Scallions (also called green onions) - 4 stalks, thinly sliced
2. Neutral oil (such as vegetable or canola oil) - ¼ cup
3. Optional: Pinch of salt and/or sugar

Instructions

1. Prep the Scallions: Wash and thinly slice the scallions.
2. Heat the Oil: In a small saucepan or pan, heat the neutral oil over medium heat. You want the oil to be hot but not smoking.
3. Add Scallions (2 Methods):
4. Stove-top method: Add the sliced scallions to the hot oil and cook for about 30 seconds to 1 minute, or until softened slightly. You can watch for the scallions to sizzle gently and turn a vibrant green.
5. Microwave method (optional): Combine the sliced scallions and oil in a microwave-safe bowl. Microwave on high for 1 minute, then stir and microwave for an additional 15-30 seconds, until the scallions are softened.
6. Season (Optional): If desired, remove the pan from the heat and stir in a pinch of salt and/or sugar to taste.
7. Serve: Let the scallion oil cool slightly (optional) before spooning over your favorite Vietnamese dishes, such as grilled meats, vegetables, noodles, or rice.

Notes

• Oil Selection: Neutral oils like vegetable or canola oil work well because they won't overpower the flavor of the scallions.
• Scallion Color: You can control the color of the scallions a bit. Cooking them for a shorter time will keep them a brighter green. Cooking them longer will make them turn a browner, more caramelized color.
• Storage: Store leftover Mỡ Hành in an airtight container in the refrigerator for up to 3 days. The flavor may intensify slightly over time.
• Leftover Oil: You can reuse the leftover infused oil in stir-fries or other dishes for added scallion flavor.

Nutrition Facts

Vietnamese Scallions And Oil Garnish Recipe (Mỡ Hành)

Serves: Variable

Amount Per Serving: About ¼ cup
Calories		80-100
% Daily Value*
Total Fat 8-11 g		12.3%
	Saturated Fat 1-2 g	5%
	Trans Fat 0 g
Cholesterol 0mg		0
Sodium 2-4mg		0.1%
Total Carbohydrate 1-2 g		0.3%
	Dietary Fiber 0-1 g	0%
	Sugars 0-1 g
Protein 0-1 g

Vitamin A Moderate		Vitamin C High
Calcium 10-15mg		Iron 2-3mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me