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.
© 2008 Robert Danhi. All rights reserved.