Ingredients
Equipment
Method
Make the Scallion Oil
- Place the sliced scallions, salt, and sugar in a heatproof bowl. Stir to combine. The salt draws a small amount of moisture out of the scallions and seasons them evenly before the oil goes in.
- Heat the neutral oil in a small saucepan over medium heat. The oil is ready when a single piece of scallion dropped into the pan sizzles immediately on contact. This takes about 2 minutes. Do not let the oil smoke. Smoking oil has passed the correct temperature and will scorch the scallions rather than wilt them.
- Pour the hot oil directly over the scallions in the heatproof bowl. The scallions will sizzle, wilt, and turn bright green immediately. Stir once to coat everything evenly. Use immediately or let cool and store in a sealed jar in the refrigerator for up to 3 days.
Notes
On the scallions: Use the green parts only. The white parts are too dense and do not wilt correctly when the hot oil hits them. Slice the green tops into 3mm rounds. Even slices wilt at the same rate and look cleaner in the finished dish.
On the oil temperature: The oil must be hot enough to sizzle on contact with the scallions but not so hot that it smokes. A smoking oil scorches the scallions and produces a bitter result. Test with one piece of scallion before pouring the full amount.
On storage: Best used immediately while the scallions are bright green and fragrant. If making ahead, store in a sealed jar in the refrigerator for up to 3 days. The scallions will darken slightly but the flavor remains correct.
On quantity: This recipe makes enough scallion oil for 4 portions. The ratio is 1 tablespoon of oil per serving. Double the recipe if making a larger batch.
On using it: Spoon the scallion oil directly over grilled meat just before closing the sandwich. One tablespoon per sandwich is correct. It appears on grilled meat versions including Bánh Mì Thịt Nướng and Bánh Mì Gà Nướng. It is not used on cold cut or braised meat versions. It goes on last.