Kitchen Tip: Scallion Oil (Mo Hanh)
~I had always thought of scallions as a garnish; a ‘throw-away’
ingredient after it had released its initial flavors from cooking. Foolish and ignorant, I know. It wasn’t until I delved deeper into
Vietnamese cuisine that I realized the purpose of having those small bits of
cooked scallions on top of my bún. Simply, the fragrance from scallions in the oil, added another aromatic dimension to the layers of flavor contained in my bowl of Vietnamese heaven. My eternal thanks to the ladies of Viet World Kitchen and Blog of Salt for opening the door.
Ingredients:
3 scallions
½ cup
vegetable oil
Directions:
- Discard
ends of scallions. Finely mince.
- Warm
pan on medium heat. Add oil and let it
heat up for 1min.
- Add
scallions and lower heat to medium. Let scallions cook in oil for 30 seconds.
- Remove
and pour contents into a jar. Store in refrigerator for up to 10 days or so.
wow i always took this for granted whenever I saw my mom doing it
ReplyDeletebecause it looked just sooooo simple, right? it's always the little steps =)
Deletebtw...when we grill corn on the cob, we put mo hanh on top of it. it is fantastic. just salt and pepper the concoction up before you spread it onto grilled corn on the cob. This is my preferred way of eating grilled corn on the cob...NOT with butter!
ReplyDeletethat sound delish- i gotta try that =)
ReplyDelete