Green Onion Oil (Mỡ Hành)

This simple green onion oil is a classic finishing touch for many Vietnamese dishes. It adds fragrance, richness, and a fresh onion flavor that pairs beautifully with grilled or pan-fried meats.

In Saigon pork chop rice plates, a spoonful of this bright green oil is often brushed over the pork just before serving.

Ingredients:

• 3–4 green onions, finely chopped

• 3 tbsp cooking oil

• ¼ tsp salt

Instructions:

1. Place the chopped green onions in a heatproof bowl.

2. Add the salt and mix lightly.

3. Heat the cooking oil in a small saucepan until hot but not smoking.

4. Carefully pour the hot oil over the green onions. The onions will sizzle slightly and release their aroma.

5. Stir gently and let cool slightly before using.

How to Use

Spoon the green onion oil over the lemongrass pork chop just before serving.

It adds a fragrant, silky finish and makes the dish taste even more authentic.

It’s also delicious on:

• grilled meats

• rice bowls

• steamed fish

• tofu

• noodles