Scallion Oil

Hành Mỏ


Preparation info

  • Difficulty


  • Makes


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

The softer side of scallion’s flavor is infused into the hot oil in this Vietnamese kitchen staple. The oil is slathered on grilled meats or seafood, or drizzled onto noodles. Look at the Grilled Shrimp Paste on Sugarcane (chạo tôm) recipe to see how the oil aids in browning the shrimp. And check out the Rice Noodle Rolls (bánh cuán) to see how a brush of this oil adds a subtle oniony flavor without an overwhelming bite.


  • ½ cup Vegetable oil
  • 2 Scallions, thinly sliced, about ¼ inch (0.6 cm.) thick (about ½ cup)


  1. In small pan, heat oil over medium heat, until it is hot enough to sizzle a piece of scallion on contact.
  2. Add scallions and cook until scallions wilt slightly and change color (about 10 seconds).
  3. Remove from, heat and set aside to rest for 30 minutes. Strain or scoop out scallions.
  4. Store at room temperature for the day or refrigerate for up to 2 weeks.