Wash the chives thoroughly and trim about 1 cm from the root ends.

Boil water, add a pinch of salt, and blanch the chives for about 30 seconds until they turn bright green.

Immediately rinse the blanched chives in cold water and squeeze out excess water.

Cut the chives into bite-sized pieces and finely chop the white part of the green onion.

In a large bowl, combine the blanched chives, chopped green onion, fish sauce, minced garlic, sesame oil, and sesame seeds.

Adjust the seasoning with salt if needed, and mix thoroughly until the flavors are evenly distributed.