Monday, May 25, 2009

Grilled corn on the cob and "mo hanh" (scallion oil)

Every part of the world has its own version of corn on the cob. Boiled. Grilled. Roasted. Then slathered with: butter & salt, or mayo, chili & lime, or "mo hanh", in this case. "Mo hanh" means "scallion oil" and it's exactly just that:

  • 1 bunch of scallion, washed & chopped. Cooked in a couple of tbsp of oil for a few minutes over medium low heat.Add a pinch or two of salt.

This is one of the night street food in Ho Chi Minh city amongst the sea of delicious treats. When the grilling starts, you can't miss it. It smells awesome! The corn lady would usually be sitting on a tiny stool on the sidewalk in front of her little clay oven full of red burning coal, turning & fanning away at the ears of corn neatly lined up on the metal rack . Next to her, there would always be a small saucepan filled with the fatty, scalliony, salty goodness, ready to be brushed onto a freshly grilled hot sweet ear of corn.


1 comment:

letopho said...

This drizzle is always a hit at any BBQ I attend.

Forget potato salad!