Many classic Vietnamese dishes call for a
flavored oil to be brushed over noodles, grilled meat or steamed pates, or
to be drizzled over a dish such as soup before serving. Generally, this
oil is infused with spring onions (scallions) or garlic. The garlic oil in
particular has quite an intense flavor and aroma, so use it sparingly to
taste. It is worth making up a batch of spring onion or garlic infused oil
to have handy. It can be stored in a sealed container in the refrigerator
for 2-3 weeks.
Makes 250ml/8fl/1 cup
Vegetable or groundnut (peanut) oil
Finely sliced spring onions (scallions) or 5 garlic cloves, crushed
Pour the oil into a pan and heat over a
Stir in the spring onions or garlic and
remove the pan form the heat.
Leave the infuse until cool.
Carefully pour the oil into a clean jar or
bottle and seal tightly.