Vietnamese Scallion Oil – A Simple Yet Delicious Garnish

Vietnamese scallion oil in a white ceramic bowl

Today, I’m going to show you how to make this quick yet wonderful condiment. It’s the Vietnamese scallion oil. As the name suggests, you only need two ingredients – scallions and oil. Better yet, it only takes you 10 minutes to make, from start to finish.

This recipe is very popular in Vietnamese cuisine, especially with anything grilled. First, I’ll show how to pick the scallions and choose which oil is best for this. I’ll then briefly touch on how you can store the condiment for later use.

So, without any further ado, let’s get started.

What Is Vietnamese Scallion Oil?

Vietnamese scallion oil or mỡ hành (pronounce muh hand) is a simple yet delicious mixture between green onion and oil. You can use it as a condiment and/or a garnish.

As a condiment, it gives an incredible aroma from the freshly-fried scallion, intensifying the flavor and adding some richness to your dish.

As a garnish, the vividly bright green of the scallion enhances the overall presentation of the dish, giving it a vibrant pop of color and making it more inviting to eat.

What Food To Serve It With?

This Vietnamese green onion oil garnish works well with pretty anything that is fresh off the grill, from grilled corn, grilled pork, grilled seafood to even steaks. As a matter of fact, I believe it’s a great alternative to the popular South American chimichurri sauce.

How To Choose The Ingredients

With only two ingredients, this condiment is very easy to make. Let’s start with our first ingredient — the scallions.

Scallions Or Green Onions

Chopped scallions on a cutting board and inside a ceramic bowl

You can easily find scallions at your local grocery store. They’re everywhere. If you grow scallions at home, more power to you.

Now, one thing to keep in mind that you should look for scallions that have about 0.5” width. They’re easier to chop when you line them up. And they generally look nicer when adding to the final meal. That said, if you can only find those ridiculously large scallions, that’s OK too.

Once you find what you need, bring them home and wash them. I would then cut off the root and the other end of the scallions. This part tends to wilt so there’s no need to keep it.

Then I would line them up, about 2 to 3 stalks at a time. Here, you have two options. Either cut straight across or diagonally (bias cut). I find the bias cut gives a better presentation in the end. But the straight-across works just fine.

2 to 3 stalks of scallions should be plenty. After you cut them all up, put everything in a small bowl. Add ¼ teaspoon of white sugar and ⅛ teaspoon of Kosher salt. We’re going to move on to the next ingredient.


Remember that mỡ hành only enhances the taste of your dish, not taking over. Therefore, you want to use an oil that has a neutral flavor. Any regular canola, sunflower, or avocado oil will do. Olive oil will be a touch too strong for this.

After you have your oil, pour about ⅓ cup of it into a sauce pan. Add more if you want. The key is to make sure that the green onions are submerged in the oil 

Crank up the heat of your stove top and let the oil boil. Be extremely careful here. After about one and a half minutes, the oil should be hot. One trick to test this is throwing a piece of the chopped scallion into the oil. If it’s sizzling, the oil is ready.

Once that happens, carefully pick up the pan and pour the boiling oil into the bowl of scallions. As the oil cooks the scallions, everything will be sizzling like crazy. 

Let the whole thing simmer for a bit. The scallions will start to soften by now. After about 5 minutes, you can then brush it over your steaks, grilled pork, or even rice.

Green onions garnish in sizzling oil

How To Store Vietnamese Scallion Oil

I’d recommend using Vietnamese scallion oil the same day that you make it. The reason is because if you store it in the fridge, the color green of the scallion will turn dark. The flavor, fortunately, still stays the same.

If you end up making a big batch, simply put it into one of those mason jars and keep it in the fridge. It’s usually good for about 7 days. When you need to use it, just scoop it out and microwave for 20 seconds.

For the scallions that you haven’t fried yet, put them in a sealed plastic container and you’re set. Keep in mind that it should be airtight. That way, the scallions will keep its shape better and be less likely to wilt.

Vietnamese scallion oil in a white ceramic bowl

Vietnamese Scallion Oil Recipe

Thinh Phan
Vietnamese scallion oil is amazing on anything grilled. It's also easy to make. All you need is scallions, oil, and 10 minutes of your time.
Prep Time 5 mins
Cook Time 5 mins
Resting Time 5 mins
Course Side Dish
Cuisine Vietnamese
Servings 2 people
Calories 210 kcal


  • 2 – 3 stalks scallions or green onions
  • 1/3 cup vegetables oil
  • 1/4 teaspoon white sugar
  • 1/8 teaspoon Kosher salt


The Scallions

  • Wash the scallions.
  • Line them up (2 – 3 at a time) then cut them diagonally.
  • Once finished, put everything in a bowl.

The Oil

  • Pour ⅓ cup of vegetable oil into a sauce pan.
  • Heat the oil up for about 1.5 minutes.
  • Carefully pour the boiling oil into the bowl of scallions.
  • Wait about 5 minutes until the scallions are cooked.
  • Brush over your grilled pork, seafood, or even steaks.


  • Be careful when handling hot oil.
  • I’d recommend using the condiment the day you make it. Otherwise, the color green will turn dark.
  • For storage, use a mason jar and the condiment should be good for 7 days. When use it, simply scoop it out and reheat in microwave for 20 seconds.
  • You can store any remaining scallions that aren’t used in an airtight plastic container.
Keyword green onion oil garnish, vietnamese scallion oil
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Thinh Phan

Thinh Phan

Thinh Phan is a barbecue enthusiast who fires up his grill regularly, at least 3 times a week. Combining the experience and his passion for outdoor cooking, he put together where he shares recipe ideas along with his knowledge of grilling and barbecuing techniques.

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