Monday, May 19, 2008

Mo Hanh (Vietnamese Scallion Oil)

Mo hanh (Vietnamese scallion oil) is a quick and easy topping to enhance plain rice or noodle dishes such as the banh hoi (Vietnamese steamed rice vermicelli sheets) that are often served with Chao Tom (Vietnamese Grilled Shrimp Paste Wrapped Around Sugarcane). You can also use to top plain sticky rice, banh beo (Vietnamese steamed rice discs topped with dried shrimp), Ca Bong Lau Nuong (Vietnamese Roasted Catfish), or brush over grilled corn. This recipe is so quick and easy, it really doesn't need photo illustrations. But here you go anyway.

Mo Hanh 4
 

Mo Hanh (Vietnamese Scallion Oil) 

You'll need:
1 bunch of scallions, chopped
1 to 2 tblsp oil
A pinch of salt

Chop up 1 bunch of scallions.

Mo Hanh 1

Pour about 1 or 2 tblsp of plain oil (olive oil is too strong in flavor for this) into a pan on medium-high heat. You don't need too much oil as the onions will release plenty of moisture.

Mo Hanh 2

When the oil is hot, add in the chopped green onions and a pinch of salt.

Mo Hanh 3

When the onions have all wilted, you're done.

Mo Hanh 4

See? I told you the recipe was easy. The quick frying softens the harshness of the green onions. I don't always use all of the oil part, just scoop out the parts with the scallions. Mo hanh provides just enough richness to keep plain rice or noodle dishes from tasting too dry. And of course, you'll need this for my ca bong lau nuong recipe.

*****
1 year ago today, my peonies were blooming. Along with my Ramblin' Red Climber rose, hollyhocks, more roses, evening primroses (which don't look like roses at all), and strawberries.

4 comments:

  1. I make mo han in the microwave. It makes it even easier!

    ReplyDelete
  2. I think it also used to be made with pork fat instead of vegetable oil.The bonus is crispy bits of fried pork fat. (Gasp the calories and artery clogging effects) As an alternative,to give that extra something, I sometimes add chicken broth powder to the mo han when made with oil. Especially good on banh hoi (rice vermicelli sheets).

    ReplyDelete
  3. My mom does it the same way. So easy!

    ReplyDelete
  4. Neneh,
    Yes, easier, but no sizzling oil action. :)

    Yum Cha Girl,
    Yes, pork fat. Can you imagine pouring lard over food? :P

    Jeannie,
    Yup. Super easy.

    ReplyDelete

Thank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option.

If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.

I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link.

Thank you for reading!