The most memorable time for enjoying famous grilled corn with scallion oil in Hoi An was from Febuary to April. However, I am delighted to share grilled corn with green onion oil and hope that you can get achance to make and enjoy this Vietnamese specialty dish yourself at your hometown.

As you know Mo Hanh is a quick and easy topping to enhance rice and noodle dish such as Quang noodle, water fern cake, Vietnamese steamed rice vermicelli sheets served with grilled shrimp paste wrapped around sugar-cane or grilled corn and so on with the aim of adding savor and spice and provoking the appetite. Today we will learn how to make Grilled corn with scallion oil.

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Ingredient:

  • 1 cup thin sliced green onion, only green part–about 4 green onions
  • ¼ cup canola oil
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 8 ears of corn, peeled
  • Pre-heat the grill to medium-high heat.

Process:

1. To make scallion oil or Mo Hanh, heat canola oil until very hot and drop in green and let it cook for 40 seconds. Stir in salt. Let it sit until cool. Keep well in refrigerator for a week.

2. Grill corns over high heat 6 to 8 minutes, until some pope with nice brown cornel. When serve, dip each ear in scallion oil. Enjoy while it is warm.

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How to make Mo Hanh for Grilled corn with scallion oil?

 Mo Hanh (Vietnamese Scallion Oil)

You’ll need:
1 bunch of scallions, chopped
1 to 2 tblsp oil
A pinch of salt

Chop up 1 bunch of scallions.

Process

1. Pour about 1 or 2 tblsp of plain oil (olive oil is too strong in flavor for this) into a pan on medium-high heat. You don’t need too much oil as the onions will release plenty of moisture.

2. When the oil is hot, add in the chopped green onions and a pinch of salt.

3. When the onions have all wilted, you’re done.

Categories: Food Recipes

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