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The world of fermentation.
Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to steamed rice. It adds allium notes as well as bright color to any dish it’s drizzled onto. And since fat carries flavor, it also acts as a flavor booster. Our version includes savory fish sauce (or soy sauce), pungent ginger and a little sugar to build complexity. We spoon it onto sautéed asparagus, but it’s also delicious on corn, steamed dumplings and grilled meats and seafood. You likely will have leftover scallion oil; refrigerate it in an airtight container for up to three days; bring to room temperature before serving.
cup chopped scallions
Kosher salt and ground black pepper
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