{"id":1307,"date":"2012-12-02T19:25:30","date_gmt":"2012-12-03T03:25:30","guid":{"rendered":"http:\/\/hungryhuy.com\/?p=1307"},"modified":"2021-05-10T10:10:45","modified_gmt":"2021-05-10T17:10:45","slug":"vietnamese-scallions-oil-garnish-recipe-cach-lam-mo-hanh","status":"publish","type":"post","link":"https:\/\/www.hungryhuy.com\/vietnamese-scallions-oil-garnish-recipe-cach-lam-mo-hanh\/","title":{"rendered":"Vietnamese Scallions & Oil Garnish Recipe (M\u1ee1 H\u00e0nh)"},"content":{"rendered":"\n

This is a simple garnish of scallion and oil for Vietnamese foods. It’s found on a lot of dishes such as b\u00fan ch\u1ea3 gi\u00f2 (egg rolls with noodles)<\/a>, th\u1ecbt n\u01b0\u1edbng (grilled pork)<\/a>, b\u00e1nh h\u1ecfi, s\u01b0\u1eddn n\u01b0\u1edbng (pork chops)<\/a>, b\u00e1nh b\u00e8o, c\u01a1m t\u1ea5m b\u00ec and many others. So it goes very well with grilled meats or rice noodle dishes.<\/p>\n\n\n\n

\"mo-hanh4\"<\/figure><\/div>\n\n\n\n

What is it?<\/h2>\n\n\n\n

M\u1edf h\u00e0nh litterally means onion oil in Vietnamese. It’s a good way to add a nice aroma and some richness to a dish. The vibrant green color creates a nice color contrast too.<\/p>\n\n\n\n

The green onions<\/h2>\n\n\n\n

Try to find onions that have leaves no longer than half an inch wide. These are easier to work with and look much nicer in the final dish.<\/p>\n\n\n\n

For some reason, lately, many markets I’ve gotten these at are jumbo sized, maybe 3\/4″ wide each when flattened. They’re a bit harder to slice when bunched and looks a bit older, but still are fine if you have no other choice.<\/p>\n\n\n\n

Green onions are shockingly cheap at the Asian and Mexican markets near me, sometimes ranging from 4 or 5 stalks for $1 or $1.25. American supermarkets or Trader Joe’s I shop at never get anywhere near this.<\/p>\n\n\n\n

I have a post that goes into how to cut green onions<\/a> in different ways, but for m\u1ee1 h\u00e0nh applications, these circular or bias cuts work just fine.<\/p>\n\n\n\n

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! You also have the option to regrow green onions<\/a> from the leftover white bulbs and roots for unlimited green onions in the future. <\/p>\n\n\n\n

\"mo-hanh-ing\"<\/figure><\/div>\n\n\n\n

The oil<\/h2>\n\n\n\n

You want to use a neutral oil for this since m\u1ee1 h\u00e0nh is used to accent dishes that are pretty forward in flavor already.<\/p>\n\n\n\n

This means sticking to oils like vegetable, or canola oil since their flavors are more tame, and will absorb and highlight the aroma of these green onions better.<\/p>\n\n\n\n

Oils like olive oil, or coconut oil impart a very strong aroma, which are good for some recipes, but not typically Vietnamese recipes that require m\u1ee1 h\u00e0nh.<\/p>\n\n\n\n

\"mo-hanh2\"<\/figure><\/div>\n\n\n\n

Storage in the fridge<\/h2>\n\n\n\n

M\u1ee1 h\u00e0nh stores incredibly well, just put it in an airtight container and fridge it–it will probably outlast whichever dish you’re using it on to accent, whether it’s grilled clams<\/a>, th\u1ecbt n\u01b0\u1edbng (grilled pork)<\/a> or s\u01b0\u1eddn n\u01b0\u1edbng (pork chops)<\/a>.<\/p>\n\n\n\n

Sliced green onion that you haven’t cooked down stores much better in an air tight container that being exposed to the air. It tends to wilt much less this way.<\/p>\n\n\n\n

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Vietnamese Scallion & Oil Garnish Recipe (C\u00e1ch L\u00e0m M\u1ee1 H\u00e0nh)<\/h2>\n\t\t\n\t\t\n\t\t\n\t\t