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.
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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.
Follow these steps for perfect Mỡ Hành every time:
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:
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.
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.
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.
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.
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.
Vietnamese food recipe
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
This post was last modified on 06/21/2024 13:09
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