Vermicelli is a staple of Vietnamese cuisine. The addition of green onion oil really kicks it up a notch. You have no idea how difficult is was to track down a recipe. Most of them were for the deep fried onions, where the point is to turn the onions brown, and those are only good for soup-based noodles. Granted, I could've figured it out eventually, but this recipe made it much easier.
Ingredients:
1 pkg noodles
0.25 cup vegetable oil
4 springs green onions, chopped
0.5 tsp salt
Method:
Heat oil in a sauce pan on high until hot.
Add onions and salt. Be careful of splatter.
Cook onions until fragrant. The onions shouldn't brown. Stir to keep salt from burning on the bottom (although admittedly, the crusty bit is very tasty.)
Remove from heat and let cool.
Meanwhile, boil up some water.
Put in noodles, turn heat down to medium and cook until al dente.
Rinse with cold water and drain well.
Place a serving of noodles into a bowl and drizzle sparingly with oil.
Enjoy with the main dish.
Comments:
The measurements are approximate. I probably used more of everything.
Be careful with taste testing the oil. It is hot.
The cold rinse washes away excess starch and prevents the noodles from clumping.
Use an oil that doesn't have a strong taste. Olive oil would not be appropriate as it would likely overshadow the onion.
The oil will keep for a bit if you don't use it all.
Verdict:
Love!
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