Vietnamese Scallions & Oil Garnish Recipe (Mỡ Hành)

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This is a simple garnish of scallion and oil for Vietnamese foods. It’s found on a lot of dishes such as bún chả giò, thịt nướng, bánh hỏi, bánh bèo, cơm tấm bì and many others. So it goes very well with grilled meats or rice noodle dishes.

Mở hành (litterally oil onion) is a good way to add a nice aroma and some richness to a dish. The vibrant green color creates a nice color contrast too.

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Some people like to use only the green part of the onion, but I include the white portion too. I think it looks nicer, and it tastes good. No point in wasting it!

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Vietnamese Scallion & Oil Garnish Recipe (Cách Làm Mỡ Hành)

5 from 1 vote
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Author: Hungry Huy
Prep: 2 mins
Cook: 2 mins
Total: 4 mins

Ingredients

  • 4 stalks scallion green onion
  • 1/4 cup oil neutral one like vegetable, canola oil

Instructions

  • Wash and thinly slice scallions
  • Heat oil over medium heat. After 30 seconds, test heat by dropping in one piece. If it sizzles, it's ready.
  • Add all the sliced scallions, mix scallions in the pan for about 30 seconds or until softened.

 

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7 thoughts on “Vietnamese Scallions & Oil Garnish Recipe (Mỡ Hành)

  1. Hi anh Huy, Em rất thích blog của anh và đã theo dõi từ rất lâu rồi. HIhi. Cám ơn anh đã giới thiệu món ăn Việt cho bạn bè các nước.
    Nhưng mà nhìn tới món mỡ hành này tự nhiên em thèm quá 😀 giá như có thêm vài tóp mỡ nữa thì ngon anh nhỉ 😀
    Chúc anh ngày càng có nhiều bài viết anh nhé!

    1. Please bear with me on this.. haha: Quỳnh, Huy rất vui khi nhận được lời góp ý của Quỳnh. Lần tới, Huy sẽ bỏ tóp mỡ vào món ăn này cho Quỳnh.

  2. I was wanting to make a larger portion of this so I could have it on hand when I need it. How long does these keep? Or should I refrigerate it?

    1. I haven’t really kept this past a day or two, but I imagine the oil preserves it a bit longer than whatever you’ll be eating it with. Personally I’d just make a small batch and make a fresh one a few days later.


  3. Do you serve this hot with the pork bowl or can it be cold/room temperature? Also I purchased some refrigerated “fresh rice stick noodles” as they looked better, but have since heard they don’t have much flavor. The noodles are called banh pho tuoi.

    1. I always like to serve this warm. Fresh noodles have a different taste for sure, and even a different texture. Some pho restaurants give you the upgrade option of fresh for a little extra cost, but not all people prefer it (such as me :)).

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