JOIN! 12 Weeks for $1

Vietnamese Scallion Sauce

½ Cup

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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 fresh allium notes as well as bright green color to any dish it’s drizzled onto. And since fat carries flavor, it also acts as a flavor booster. At its most basic, mỡ hành is made by pouring hot oil over sliced scallions to release their flavor and tenderize them. Our version includes savory fish sauce (or soy sauce), pungent ginger and a little sugar to build complexity. It’s delicious spooned onto simply cooked asparagus, shrimp or skirt steak (recipes below). Or try it on grilled pork chops, corn on the cob or steamed dumplings. Leftover scallion oil can be refrigerated in an airtight container for up to threedays; return it to room temperature before serving.




Don’t just slice the scallions. For proper texture and flavor, the scallions should be chopped. Slice them first, then run the knife blade over them a few times to further break them down.

20 minutes


  • ½

    cup chopped scallions (5 or 6 scallions; see note)

  • Kosher salt and ground black pepper


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Charles G.
December 30, 2022
Can use it on so many dishes!
So easy and versatile!
Tim M.
October 9, 2022
Tasty and simple
Good and easy, as everyone says. We had it with grilled skirt steak. I'm wondering why it only lasts 3 days? All that oil would seem to preserve it longer.
Scott P.

This sauce is very flavorful and a cinch to make. I'm not sure why your recipe says 5 or 6 scallions will yield half a cup. My 5 average-sized ones easily made up a full cup, so I shrugged and happily doubled everything. I noticed that many mo hanh recipes on the Internet have neither ginger nor fish sauce---but it's precisely those two ingredients that make yours pop.

Lynn C.

Hi Scott -

We appreciate your go-with-the-flow attitude! Since scallions obviously vary greatly in size (some of the ones I've bought lately have been huge!), always best to go with your instinct. I love this sauce on everything and don't really think more scallions would ever be a problem!

The Milk Street Team

Diana L.

I made this tonight. It was delicious. I have cooked udon noodles then toss them with the sauce and shrimp. I will be making this again :)

Dr. Doris F.

This sauce is Crazy-Good and a cinch to make! I was out of white sugar, so I substituted natural brown cane sugar and it turned out beautifully. I spooned the sauce over a serving of scrumptious Indian Tomato Rice. (page 181 in The Milk Street Cookbook) The scallions from my garden were beginning to bolt and go to seed so I garnished my meal with the beautiful onion blossom...gee whiz what an amazing flavor bomb in my mouth. I love this scallion sauce! It has a surprisingly complex depth of flavor and is so yummy!

Bill O.

Delicious and so simple to make. Had it on cold, sliced flank steak

Kyt B.

Love this, served it overly shrimp, delicious, will use over steak next, lovely recipe