Ginger Scallion Sauce
Ginger Scallion Sauce
Your New Favorite Flavor Booster - aka Magic Green Sauce!
This really is a magical and addictive sauce.The first time I had a version of this was at my favorite chicken pho spot in Oakland, Pho Ga Huong Que Cafe. I’ve been hooked ever since. As a side note, I learned that this cafe has recently moved to San Leandro, give it a try if you’re in the Bay Area, you won’t be disappointed!
This ginger scallion sauce is proof that simple ingredients can make magic. Made with just a handful of pantry staples, it’s punchy, aromatic, and unbelievably versatile. It’s the kind of sauce that instantly elevates whatever you put it on, whether that’s a bowl of plain noodles or a beautifully poached chicken breast.
After experimenting at home, I realized how versatile this sauce is. I’ve served it as a side to pho and Hainanese chicken or Khao Man Gai (KMG), tossed it with egg noodles, spooned it over hot rice with a jammy shoyu egg, and even stirred it into congee.
You can spoon it over grilled pork, stir it into rice, or use it as a bright topping for beef, tofu, or veggies. You can even mix it into scrambled eggs or drizzle it on dumplings for an unexpected flavor kick.It’s the perfect sauce to keep in your fridge to instantly upgrade any basic meal.
The best part? It comes together in minutes, keeps well in the fridge, and packs a flavor punch that rivals your favorite restaurant sauces.
Why You’ll Love This Ginger Scallion Sauce:
Quick & Easy: Comes together in under 10 minutes
Packed with Flavor: Aromatic, savory, and just the right amount of zing
Versatile: Pairs beautifully with chicken, noodles, rice, veggies, and more
Delicious Ways to Use Ginger Scallion Sauce:
Serve with Hainanese chicken or KMG
Serve as a dipping sauce for chicken pho
Stir into noodles or rice for a quick flavor boost
Use as a finishing sauce for grilled pork, chicken, beef, or tofu
Drizzle on roasted or steamed vegetables
Add to porridges or egg dishes
Bonus Recipe! David Chang’s Ginger Scallion Noodles
I’m constantly browsing and buying recipe books from chefs who have restaurants all across the US (and the world). It gives an accessibility into the different cuisines and recipes of restaurants that I’m not able to visit on the regular. One of my favorites is Momofuku! After you make this amazing magic green sauce, David Chang’s cookbook recommends serving it with:
6 oz or ramen noodles (drained)
Tossed with ~6 tbsp of the ginger scallion sauce
1/4 cup bamboo shoots
Some quick pickled cucumbers
Pan-roasted cauliflower
Sliced scallions and a sheet of toasted nori
Absolutely delicious on noodles!
More Questions? Check out the FAQs
What does ginger scallion sauce taste like?
It’s bright, savory, slightly spicy from the raw ginger, and super aromatic thanks to the scallions. The hot oil mellows everything out and creates a beautifully balanced sauce.
How long does it last in the fridge?
Store it in an airtight container in the fridge for up to 1 week. The flavors actually deepen over time!
Can I make it less spicy?
Yes! If you’re sensitive to heat, use less ginger or try blanching it briefly before mixing—it tones down the bite while keeping the flavor.
How long does ginger scallion sauce last?
Store it in an airtight container in the fridge for up to 1 week. The flavors actually improve over time.
Can I make this sauce less spicy?
The “heat” here mostly comes from raw ginger. To mellow it out, use less ginger or try lightly sautéing it before mixing.
Do I have to use hot oil?
Hot oil isn’t required, but it really enhances the flavor—it lightly cooks the ginger and scallions and brings out their natural aroma.
Can I freeze ginger scallion sauce?
It’s best enjoyed fresh, but you can freeze it. Just know the texture might change slightly once thawed.
Is this sauce vegan?
Yes! It’s 100% plant-based and super satisfying on its own or with veggies, tofu, or rice.
Ginger Scallion Sauce Recipe
Check out my tutorial here!
Serves: 4-6
Prep Time: 10 minutes, Cook Time: 3 minutes - Total Time: ~15minutes
Ingredients
Note: I usually eyeball this and adjust to taste—this is a great base to start from!
2 bunches scallions, thinly sliced, both green and white parts
1 large thumb-sized piece of ginger, peeled and finely minced on a box grater (or more if you love ginger!)
¼ cup neutral oil (peanut, canola, vegetable)
1 tsp soy sauce, I recommend usukuchi/light soy sauce if you have it
1 tsp mirin or rice wine vinegar
Kosher salt, to taste
A drizzle of sesame oil
Optional: ~4 cloves garlic, finely minced (recommended for extra flavor!)
Instructions
In a heatproof bowl, combine the scallions, ginger, garlic (if using), soy sauce, vinegar, and salt.
Heat the neutral oil in a small saucepan over medium-high heat until hot and shimmering.
Carefully pour the hot oil over the scallion mixture—it should sizzle! Stir to combine.
Drizzle with sesame oil.
Let it sit for at least 15 minutes to let the flavors meld before using.
