Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Asparagus with Vietnamese Scallion Oil
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.
4
Servings
Tip
Don’t just slice the scallions. For proper texture and flavor, the scallions should be chopped. Slice them first, then run the knife over them a few times to further break them down.
20 minutes
Ingredients
-
½
cup chopped scallions
-
Kosher salt and ground black pepper
Directions
-
01In a medium heatproof bowl, combine the scallions, a pinch of salt and 1 teaspoon pepper. Using your fingers, gently rub the salt and pepper into the scallions until the scallions begin to wilt.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
