Vietnamese Scallion Oil (Mỡ Hành)

A fragrant oil where the chives stay bright green, softened by the heat. The smell of hot oil seizing the fresh herbs is instant and typical of street food.

• Prep: 5 min
• Cook: 2 min
• Difficulty: Easy
• Calories: 237
• Protein: 1 g
• Carbs: 2 g
• Fat: 25 g

Ingredients

• 100 g Chives fresh ( finely minced )
• 100 ml Sunflower oil
• 1 pinch Gray sea salt
• 1 tsp White sugar

Instructions

1. Mince the herbs

   Finely mince the chives. Pieces should be regular so the heat of the oil penetrates them evenly.

2. Prepare the seasoning

   Place the chives in a heat-resistant bowl with the salt and sugar. Mix quickly.

3. Heat the oil

   Heat the oil in a small saucepan. It is ready when it shimmers and just starts to smoke.

4. Sear

   Pour the boiling oil in one quick motion over the chives. You should hear a sharp crackling. Stir immediately to stop the cooking process.

Chef's tips

• The sugar isn't for sweetness, it helps fix the chlorophyll and keep that intense green color.
• Do not use olive oil, its flavor is too strong for this Asian preparation.
• Pour the oil as soon as it starts to smoke, otherwise it will burn the herbs instead of searing them.

Storage

Keeps for 3 days in the refrigerator in an airtight jar. The oil may solidify, let it come back to room temperature before use.