Cook: Scallion Ginger Sauce
This really is a magical and addictive sauce. It is so easy to make and you’ll find yourself sneaking a little spoonful because it tastes so darn good. One of the best versions of this sauce is from a chicken pho place that I love in Oakland. After making it on my own, I’ve used it for a side dish to pho and Hainanese chicken. I’ve also used it to season proteins and on top of egg noodles for easy noodle dishes. It’s also great on hot rice with an egg or some congee (rice porridge). It’s the best sauce to keep in the fridge to spice up your regular meals.
Ingredients: To be honest, I usually just eyeball this and taste along the way. But, here is my best guess in trying to quantify the ingredients.
2 bunches of scallions (thinly sliced and both green and white parts are used - this should fill up a medium sized serving bowl.
1 large thumb sized piece of ginger (or more). Minced and peeled.
About 1/4 cup of neutral oil (peanut, vegetable, canola etc)
1 tsp soy sauce, I like to use the usukuchi (light kind) if you have it available
1 tsp Mirin or some type of acid (sherry vinegar, white wine vinegar, seasoned rice vinegar)
Kosher salt to taste
Sesame oil to drizzle on top (yes, drizzle oil on top of your oil)
Garlic (this is optional but I recommend, garlic really gives it that extra flavor boost)
Directions:
Throw everything into a bowl besides the neutral oil.
Heat up the oil on medium-high heat until it’s hot and shimmery. Carefully pour the oil onto the ingredients in a heat proof bowl. You can skip this step but I think it really adds in flavor.
Mix and let it sit for 15 minutes before you eat it.
Here are some additional ways to serve:
Pour it on top of noodles (shown in the second photo). Give it a toss and add in some protein or veggies. This meal was inspired by the Ginger Scallion Noodle recipe in David Chang’s Momofuku cookbook.
Top a fried egg over rice with it.
Serve it as a dipping condiment with chicken pho or Hainanese style chicken and rice.
Serve it with some roasted veggies.
Put a little bit on your avocado toast in the morning.
After you’ve cooked fish, chicken or meat, drizzle a little bit on top right before you serve it.
As a topping to porridge.
