This simple garnish is great way to finish dishes with a little richness and some bright green color. Small steamed rice pancakes (page 268), sticky rice with roast chicken (page 246), and trout hand rolls (page 110) are only a few of the dishes that benefit from scallion oil.

　　

Ingredients

makes about 1/2 cup

　　4 scallions, white and green parts, thinly sliced (1 cup)

　　1/4 cup canola or other neutral oil

　　

Step 1

Have the scallions ready in a small bowl so they may be quickly added to the oil. In a small saucepan, heat the oil over medium heat until hot. To test, drop in a scallion slice; it should sizzle on contact. Add the scallions and stir immediately to expose them quickly to the oil. When the scallions have collapsed and are soft, after about 30 seconds, remove from the heat. Transfer the scallion oil to a small heatproof bowl and let cool completely.

　　

Step 2

The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using.

　　Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.