Ginger-Scallion Chimi Oil
A bright and addictive, aromatic Vietnamese “chimichurri” built on hot oil, fresh herbs, and citrusy aromatics. It melts into warm chicken and rice, adds lift to bowls, and brings that unmistakable ginger‑scallion glow to anything it touches.
Prep Time 10 minutes mins
Cook Time 2 minutes mins
Total Time 12 minutes mins
Course sauce
Cuisine Vietnamese
Heat-safe bowl
Small saucepan
Cutting board & knife
Measuring spoons
- 2 tablespoons neutral oil avocado, canola, or grapeseed
- 2 tablespoons finely minced lemongrass tender inner core
- 1 tablespoon finely minced ginger
- 2 scallions thinly sliced
- 1 tablespoon finely chopped cilantro
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- Pinch of salt
- Optional: sliced chili for heat
Add lemongrass, ginger, scallions, and cilantro to a heat‑safe bowl.
Heat the oil in a small pan over medium until shimmering — just before smoking.
Carefully pour the hot oil over the aromatics. They should sizzle and soften instantly.
Stir in fish sauce, sugar, and a pinch of salt.
Taste and adjust: more fish sauce for depth, more sugar for balance, more chili for heat.
Spoon over warm chicken and rice, or use as a finishing drizzle for bowls, veggies, or tofu.
- Vietnamese chimichurri energy: Same spoonable, herby, aromatic vibe — but built on lemongrass, ginger, and scallions instead of parsley and vinegar.
- Best fresh: Use immediately for peak aroma or refrigerate for up to 1–2 days.
Use it with: Poached chicken, rice bowls, steamed veggies, tofu, grilled meats, or noodle soups.
Keyword chicken rice sauce, ginger scallion oil, lemongrass herb oil, Vietnamese chimichurri, Vietnamese herb sauce, weeknight Vietnamese