Adapted from Pleasures of the Vietnamese Table by Mai Pham (HarperCollins, 2001). Copyright 2001 by Mai Pham.

Makes 1/2 cup

Ingredients

  • 4 scallions, white and green parts, thinly sliced (1 cup)
  • 1/4 cup canola oil
  • Instructions

    I always have a small jar of this simple and versatile condiment in my kitchen. It can be used to garnish everything from rice, noodles, soups, and salads to grilled meats and is particularly useful for enhancing the savory flavor of vegetarian dishes. If you refrigerate scallion oil, bring it to room temperature before serving.

    Heat the oil in a small pan over moderate heat. Add the scallions and stir 10 seconds. Immediately remove from the heat and transfer the oil with the scallions to a small bowl. Place in the refrigerator to cool for 10 minutes. (This helps the scallions stay green.) Remove and set aside at room temperature until ready to serve. This sauce will keep up to 2 weeks stored in the refrigerator in a tight-lidded jar.