Ginger, garlic, and green onion—known in Vietnamese as gừng, tỏi, and hành lá—form an iconic culinary trio that transcends borders, recipes, and even generations. These three humble ingredients are the foundation of flavor in many Asian dishes and have been revered for centuries in traditional medicine.

From soups and stir-fries to marinades and broths, ginger, garlic, and green onion appear in countless regional cuisines across Asia, especially in Chinese, Vietnamese, Korean, and Japanese cooking. Yet beyond their flavor, these ingredients are also natural healers, rich in antioxidants and immune-boosting properties.

In this article, we’ll take a deep dive into each of these three ingredients, uncovering their origins, culinary applications, health benefits, and traditional uses—while offering practical tips on how to prepare, store, and use them effectively at home.

1. Introduction: More Than Just Seasoning

Individually, ginger, garlic, and green onion are each celebrated for their distinct characteristics:

• Ginger (Gừng) adds warmth, zest, and a bit of heat.
• Garlic (Tỏi) brings pungency and richness.
• Green onion (Hành lá) contributes freshness, crunch, and color.

Together, they create a balanced flavor profile—spicy, savory, aromatic—that forms the backbone of many dishes, especially stir-fries, soups, and marinades. In fact, the combination is often referred to as the “aromatic trinity” in Asian kitchens.

2. Ginger (Gừng): The Spicy Root of Healing

2.1. Origins and History

Ginger is a rhizome from the Zingiberaceae family, native to Southeast Asia and India. It has been used in Ayurveda, Traditional Chinese Medicine (TCM), and Vietnamese folk remedies for thousands of years to aid digestion, reduce inflammation, and promote circulation.

2.2. Culinary Uses

Ginger is incredibly versatile in the kitchen:

• Stir-fries: Sliced or julienned ginger is sautéed with vegetables and proteins.
• Soups and broths: Adds warmth and aroma to pho, chicken soup, and hotpot.
• Marinades: Tenderizes meat and neutralizes strong odors (like fish).
• Pickled ginger: Often served with sushi or bánh cuốn.
• Tea and drinks: Used to make ginger tea, especially during cold seasons.

2.3. Health Benefits

Ginger is a powerhouse of bioactive compounds, including gingerol, which offers:

• Anti-inflammatory effects
• Relief for nausea and motion sickness
• Improved digestion and appetite
• Reduced muscle pain and menstrual cramps
• Support for immune function

2.4. How to Use and Store Ginger

• Fresh ginger: Store in the fridge wrapped in paper towel or in an airtight container.
• Dried/ground ginger: Use in baking or for mild seasoning.
• Frozen ginger: Can be grated directly into food without thawing.

3. Garlic (Tỏi): The Pungent Protector

3.1. Origins and History

Garlic, from the Allium family, is believed to have originated in Central Asia. Used by ancient Egyptians, Greeks, Chinese, and Vietnamese, garlic is known for its medicinal properties and bold flavor.

In Vietnam, garlic is used raw, cooked, fermented, or pickled. It’s a key ingredient in many dipping sauces (nước chấm), stir-fried dishes, and grilled meats.

3.2. Culinary Uses

Garlic plays a prominent role in enhancing the umami of food:

• Stir-fries and sautés: Smashed or minced garlic is added to oil to release its aroma.
• Marinades: Used to infuse meats and seafood with deep flavor.
• Dipping sauces: Combined with fish sauce, chili, lime, and sugar.
• Roasted or confit: Used as a spread or flavor base for stews.
• Garlic oil: A fragrant oil used to drizzle on soups or noodles.

3.3. Health Benefits

Garlic contains allicin, a compound that gives it its distinct smell and powerful medicinal properties:

• Supports heart health and reduces cholesterol
• Strengthens the immune system
• Acts as a natural antibiotic
• Helps regulate blood pressure
• Has anti-cancer properties in some studies

3.4. How to Use and Store Garlic

• Fresh garlic bulbs: Store in a dry, cool, dark place—never the refrigerator.
• Peeled garlic: Keep in a sealed container in the fridge.
• Garlic paste or oil: Use quickly and store in the fridge to prevent spoilage.

4. Green Onion (Hành Lá): The Bright Finisher

4.1. Origins and History

Green onions, also called scallions or spring onions, are part of the Allium family and have been cultivated since ancient times. Known for their mild onion flavor and crunchy texture, they are an essential ingredient in both Vietnamese and wider Asian cooking.

In Vietnamese culture, hành lá is symbolic of freshness and used widely in comfort food and street food dishes.

4.2. Culinary Uses

• Garnish for soups: Essential in pho, hủ tiếu, cháo (rice porridge), and more.
• Scallion oil (mỡ hành): A classic topping for grilled dishes and sticky rice.
• Stir-fries: Sliced and added at the last minute for a fresh finish.
• Omelettes and pancakes: Mixed into batter for a mild onion bite.
• Salads and rolls: Used raw in gỏi cuốn or noodle salads.

4.3. Health Benefits

While milder than garlic, green onions still offer a range of health benefits:

• High in vitamin K, vitamin C, and fiber
• Contains antioxidants and flavonoids
• Promotes digestion
• Supports cardiovascular health
• Helps regulate blood sugar levels

4.4. How to Use and Store Green Onion

• Store in a glass of water upright in the fridge, covering with a plastic bag to keep them fresh longer.
• Can also be chopped and frozen for later use in cooked dishes.
• Regrows easily from the root—making it perfect for home gardening.

5. The Trio in Harmony: How They Work Together

When combined, ginger, garlic, and green onion:

• Create a deep flavor base for many Asian dishes
• Stimulate the senses: ginger warms, garlic deepens, and green onion freshens
• Balance each other’s intensity
• Offer a complete set of nutrients, antioxidants, and anti-inflammatory compounds

This trio is often the first thing added to hot oil in Asian cooking. This quick stir-fry awakens their aromas and releases essential oils, creating the aromatic foundation known in Chinese cuisine as “xiang” (fragrance) or in Vietnamese as “phi thơm”.

6. Cultural and Medicinal Significance

In Traditional Chinese Medicine and Vietnamese folk medicine, this trio is more than just food—they are natural remedies.

• Ginger tea with green onion stalks is used to treat early symptoms of colds and flu.
• Garlic is believed to ward off infections and strengthen the lungs.
• Scallion and ginger porridge (cháo hành gừng) is a common recovery meal for people suffering from fevers or digestive issues.

7. Practical Tips for Home Cooks

7.1. Prep Techniques

• Peeling garlic: Smash with the flat side of a knife for easier peeling.
• Slicing ginger: Keep the peel on for added fiber, or peel for milder flavor.
• Chopping green onions: Use both white and green parts—the white is stronger, the green is milder.

7.2. Flavor Pairings

• Combine with soy sauce, fish sauce, or sesame oil for umami-rich sauces.
• Pair with lemongrass or chili for added layers of flavor.
• Ideal with pork, chicken, tofu, mushrooms, and rice dishes.

8. Global Influence

Though deeply rooted in Asian cuisine, this trio is now used around the world:

• In Western fusion cuisine, chefs use it for Asian-inspired dressings, dips, and marinades.
• In plant-based diets, it’s a go-to for adding depth without meat.
• In meal prep and street food, they offer instant aroma and visual appeal.

9. Conclusion: Flavor, Function, and Tradition

Ginger, garlic, and green onion are more than kitchen staples—they are a timeless culinary and medicinal triad that connects us to generations of wisdom, flavor, and healing. Whether you’re cooking a comforting bowl of pho or crafting a nourishing tea, this trio provides the depth, balance, and vitality that every great meal and healthy body needs.

So the next time you step into your kitchen, reach for gừng, tỏi, and hành lá—and bring both ancient tradition and modern taste into your cooking.