Preparation materials
250g dried anchovies or fresh anchovies
4 cloves of garlic
2 peppers
1 shallot
fish sauce, sugar, seasoning granules, pepper, cooking oil
1 spoon of roasted sesame if you like
How to do
Step 1: Pre-processing anchovies
If using dried anchovies, wash them quickly with water and drain to remove dust and reduce salinity.
If using fresh anchovies, clean them and drain them before processing.
Step 2: Fry or roast fish
Heat a pan with cooking oil, add anchovies and fry or roast over medium heat until the fish is golden brown.
While roasting, stirring should be done evenly so that the fish is cooked evenly and not burnt.
Step 3: Make braised sauce
Peel and mince garlic and shallots. Slice chili.
Sauté shallots and garlic with a little cooking oil until fragrant, then add fish sauce, sugar and a little filtered water and stir well to create a braising sauce mixture.
Step 4: Rim anchovies
Add the crispy roasted anchovies to the sauce pan, stir gently over low heat to allow the sauce to evenly stick around the fish.
When the sauce is gradually reduced and slightly thickened, add chili and stir quickly, then turn off the heat.
Step 5: Complete the dish
Sprinkle more roasted sesame seeds and a little ground pepper if you like.
Braised anchovies with garlic and chili should be served with hot rice or white porridge. The dish has a crispy, fragrant, rich taste and is very suitable for Vietnamese family meals.
