In Vietnam, this is brushed on rice noodles or grilled meats, or used as a topping for rice dishes. Try it with our Grilled Shrimp Paste on Sugarcane.
- Yield: Makes 2/3 cup
Source: Martha Stewart Living, July/August 1996
- 5 scallions, sliced 1/4 inch thick
- 1/2 cup vegetable oil
In a small saucepan over medium-low heat, simmer scallions and vegetable oil gently for 10 minutes. Store at room temperature for three days or refrigerate for up to a week. Return to room temperature before serving.