Advertisement
Scallion Oil
Hành Mỏ
- Makes
½
- Difficulty
Easy
By Robert Danhi
Published 2008
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 overw
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe