Vietnamese Scallion Oil can be used as a garnish from steamed rice, noodles, soups and salads.
Very easy to make and adds a great flavor to not only Vietnamese food, but to American foods too.
We even use on grilled chicken, pork and steaks! I actually double the recipe since I use whenever I grill food too.
– 1/2 cup Vegetable Oil
– small bunch Scallions, green crisp part only, slice into thin rings
Heat the oil in a small pan over moderate heat. Add the scallions and stir approximately 10 seconds. Immediately remove from the heat and transfer Scallion Oil into a small airtight container and place in the refrigerator.
Cool for 10 minutes. (This will help the Scallions stay green.)
Remove from refrigerator and keep at room temperature until ready to serve.
The Scallion Oil will keep up to 2 weeks in the refrigerator in an airtight container.
You will be needing so many little airtight containers, and I have found a way to keep all the lids and containers organized!