at the pho place we always go to in philly, we get a side of this stuff that's listed as "fatty scallion head broth." it's a small bowl of warm yellow oil (or maybe beef drippings -- sometimes it's got brown stuff in it) that has long sections of cooked scallion.
we've tried spooning it into our pho and it's delicious. i've been trying to figure out what this stuff is and if it's meant to go in pho. does anyone know?
the references i can find are to mo hanh and to Hanh La Phi, both of which seem to call for finely chopped scallions lubricated with oil (in the first case) or flavoring it. but the stuff we're adding to our pho is straight up thick, trimmed cooked scallions swimming in a bowl of oil or melted fat. any ideas?