scallion oil

This is a quick and easy little Vietnamese garnish of oil and scallions which is used on a lot of Vietnamese recipes!

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

scallion (green onion)

oil (neutral one like vegetable, canola oil)

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.

Never let those leek tops go to waste again, make this Leek oil! A fragrant flavorful oil to drizzle over soups, stews, bread, or roasted veggies.

Leek Oil 

salted water

-2 cup leeks tops, sliced

olive oil

salt

Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot.

Once boiling add the leek tops and simmer for 90 seconds, or vibrant green and tender.

Strain and run under cold water for 30 seconds. Blot the leeks dry with paper towels.

Place leeks and salt in a blender with 1 cup oil. Blend until fairly smooth (but not overly smooth- see photo), scraping down the sides and blending again.

At this point, you can strain, but or for extra flavor let this sit for several hours (on the counter, covered) or overnight (refrigerated) for the most robust flavor.

Strain, pressing it down with the back of a spoon, store in a sealed jar or bottle in the fridge for up to 10 days.

I think that my leeks were too wet as my vita-mix emulsified everything, so no straining.  Still taste great, it's just thick...

Thank you for this recipe. I love that it makes use of the otherwise wasted dark green leek tops. And it's delicious! I made the recipe as directed, using grapeseed oil and letting the leek steep in the oil for 20 hours prior to straining. In rereading the recipe and notes when returning to comment, I noticed note #4, but I had already decided to keep the leftover leek paste and have used it in cooked rice and on vichyssoise. Way too good to discard!

Used the stove top method with mix in of parm...topped with the maple pecans... amazing! "This is the best meal we have had in quite a while"...actual quote from delighted partner 😁

I have made this leek oil twice now,  it is really delicious and I love using the tops as I always felt guilty throwing them in my compost seemed like such a waste.  We use this oil on sandwiches, the potato leek corn chowder ( also excellent), veggies and lentils.  I now make the chowder, whenever our leek oil runs low to replenish our supply.  I pickle garlic and the leek oil is a great compliment to my pickled garlic.  We also love this drizzled on top of broccoli rabe - yummy.  Thanks for all your plant based recipes we are big fans!

What amazing timing. I  grew leeks for the first time, and they are slow growers for me. So glad I'm able to use the whole plant. Thank you!!

So busy gushing over this new find that I forgot to rate this!!

These Vietnamese grilled razor clams with scallion oil, fried shallots, and roasted peanut are the epitome of Vietnamese seafood--freshness, flavor, and texture.

Vietnamese grilled razor clams with scallion oil

Atlantic razor clams

tbsps toasted peanuts, roughly chopped

tbsps fried shallot (store bought or make your own)

tbsps fish sauce

water

tbsps sugar

garlic cloves, finely chopped

lime juice

red bird's eye chili, thinly sliced

tsp salt

vegetable oil

shallots, thinly sliced

For the scallion oil, place the oil, salt, and onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove from the heat and set aside.

Scallion oil

To make the fried shallots, heat vegetable oil in a small saucepan to 340 degrees F.

Place the shallots in the oil ad cook, stirring frequently to break up the shallot, for 8-10 minutes until golden brown.

Use a slotted spoon to remove the shallots from the oil and drain them on a plate lined with paper towel. Use a fork the separate any clumps to prevent them from cooking further.

The fried shallots are best eaten the same day but will keep for 2 days in an airtight container.

Fried shallot

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Dipping sauce

Prepare a grill for medium-high direct heat.

Place a large cast-iron or heavy stainless steel skillet on grill grates. Put the clams in the cast-iron pan and let them cook for 2-3 minutes until the shells are open.

Drizzle about 1/2 teaspoon of scallion oil along with the green onion into each clam.

Transfer the clams to a serving plate. Top with fried shallots and toasted peanuts.

Serve the clams with dipping sauce immediately.

Grilled razor clams

My razor clams were already out of their shells. I followed this as closely as I could. It was spectacularly delicious. The fish sauce, scallion oil, the shallots! Wow. I will do this again, trying it with a white fish since razor clams are hard to come by. This recipe is a keeper for sure!

Perfectly portioned amounts with no leftovers of the various accouterments.

So much cheaper and delicious compared to the restaurants. Thanks for the recipe!

A simple yet delicious Vietnamese garnish of oil and scallions to give the finishing touch to many Vietnamese dishes. Brush them on grilled meats, seafood, vegetables, rice noodles, and many more.

Vietnamese Scallion Oil (Mo Hanh)

onions (about 8 large stalks)

(pinch) sea salt

(pinch) granulated sugar

Option 1: Stove-top method

Heat vegetable oil in a small saucepan on medium-high or until you feel the heat when your hand is placed a few inches above the pan. Turn off heat. Add sliced scallions. Mix in salt and sugar until combined.

Option 2: Microwave method

Combine sliced scallions, vegetable oil, salt, and sugar in a microwave-safe bowl. Give it a mix then heat on high for 1 minute in the microwave.

This Pan-Seared Scallion Oil Beef uses tender chuck eye steak marinated in sesame oil and aromatics. A quick, 15-minute dinner that’s juicy, fragrant, and better than takeout.

Pan-Seared Scallion Oil Beef (Cong You Niu Rou)

Scallions (finely minced (white and green parts))

tsp Ginger (minced (approx. 5 grams))

tbsp Shaoxing Wine (or Dry Sherry (Huangjiu))

tbsp Toasted Sesame Oil

(approx.

Prep the Beef: Slice the beef chuck eye against the grain into strips roughly the thickness of a finger (about 1/2 inch wide).

Marinate: In a bowl, combine the beef with minced scallions, ginger, black pepper, sea salt, Shaoxing wine, and sesame oil. Massage the marinade into the meat with your hand until well combined. Let sit for 15 minutes.

Heat the Pan: Heat a cast iron skillet or wok over high heat until it is smoking hot. Because the marinade contains sesame oil, you generally do not need to add extra oil to the pan (unless using a stainless steel pan that sticks).

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Vietnamese Scallion & Oil Garni...

Leek Oil

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Vietnamese Scallion Oil (Mo Hanh)

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Top 6 scallion oil recipes from across the web

The most viewed scallion oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Scallion &amp; Oil Garni...

Leek Oil

Vietnamese grilled razor clams with...

Vietnamese Scallion Oil (Mo Hanh)

Vietnamese Scallion Oil (Mo Hanh)

Pan-Seared Scallion Oil Beef (Cong ...

The most viewed scallion oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vietnamese Scallion & Oil Garni...