Scallion Oil

A foundational Vietnamese pantry staple that adds brightness, aroma, and a clean savory finish to bowls, noodles, rice, proteins, and vegetables. Hot neutral oil lightly cooks the scallions so they stay vibrant and tender, creating a versatile drizzle you can keep on hand all week.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Dinners, Lunches, Sides

Cuisine Vietnamese

Servings 4

Equipment

Small pot
Heatproof bowl
Knife
Jar for storage

Ingredients

1 cup thinly sliced scallions about 1 large bunch
1/2 cup neutral oil avocado, canola, or grapeseed
1 small pinch kosher salt

Instructions

Add the sliced scallions and salt to a heatproof bowl.
Heat the oil in a small pot over medium until shimmering.
Carefully pour the hot oil over the scallions — they should sizzle and turn bright green.
Stir and let cool completely.
Store in a sealed jar in the fridge for up to 1 week.

Notes

Slice scallions thinly and evenly for the best texture
For deeper aroma, heat the oil until the first wisp of smoke appears, then pour immediately
Optional add-ins include ginger slices, white pepper, or fried shallots
Grapeseed oil keeps the flavor neutral while avocado oil adds a richer finish

Keyword aromatic oil, congee toppings, hanh mo, LGC pantry, noodle toppings, rice bowl toppings, scallion oil, Vietnamese pantry, Vietnamese scallion oil