Mở hành (onion oil)2012-02-08
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Onion oil is used to top a variety of Vietnamese dishes and is especially yummy when drizzled on grilled corn on the cob. You’ll never go back to eating corn with butter again!
- 2.5dL sliced spring onions
- 200mL oil (should be neutral in taste)
- Dash of salt
Heat the oil in a fry pan until hot. Lower the heat to medium.
Add the spring onions and salt. Stir the onions until coated with oil. The oil is done when the onions have wilted and the oil is slightly green in color.
Note: the amount of oil used can vary depending on what the onion oil will be used for and personal preference. For example, I prefer to have more oil when eating rice vermicelli with grilled meat as supposed to when I eat my meat with broken rice.