Spring onion oil

Spring onion oil

By
From
Street Food Asia
Makes
250 ml
Photographer
Alan Benson

Cooks in Vietnam use this wonderful oil as a finishing touch for all kinds of dishes; it goes particularly well with grilled meats and rice noodle dishes. It adds a lovely aroma, a touch of richness and the vibrant green colour is amazing. It’s a really good way to use up green spring onion stalks that might otherwise go to waste as many recipes specify using the white part only.

Ingredients

Quantity Ingredient
250ml vegetable oil
6 spring onions, thinly sliced, green part only

Method

  1. Put the oil and spring onion in a saucepan over a medium heat. Cook for about 2 minutes, or until the oil just starts to simmer. Remove the pan from the heat and allow to cool.
  2. Transfer the oil to a clean container. Do not discard the spring onion: it should be kept in the oil to garnish dishes.
  3. It will keep in the refrigerator for several days.
Tags:
South-East Asian
Asian
Street Food
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