Scallion Oil

Even though this a very simple recipe, it can easily elevate any recipe. Growing up in our household, this was a must in any dish that included the nuoc cham sauce we posted about previously. It it usually used as a minor topping, but when it's not there, you clearly can tell something is missing. Heating up the oil intensifies the scallion flavor and aroma. Again, this is one of those recipes that has no exact measurements only because it's only two ingredients! Also, it is easily customizable to suit your preference and needs. Use it as a topping for noodles, rice, meats or slather it on some bread. There are countless ways to enjoy this!  

Ingredients:

• scallion, chopped  
• cooking oil
• pinch of salt (optional) 

Directions:

1. In a heat-proof bowl, add desired amount of chopped scallion. Try to drain most of the moisture as able to avoid splattering of oil later.   

2. In a skillet or pan, heat cooking oil. Depending on how you like your scallion oil, this will determine your cooking time. For this who like a more caramelized taste, directly add the scallion into the heated oil in the pan and stir fry until lightly brown. For those who like a fresher/lighter taste (including myself), pour the heated oil over the scallion and mix until all the scallion are coated or "cooked." This is also the time to season with salt if  desired. 

3. Serve as a topping over rice, noodles, meats, tofu, or even breads. Be creative1