Cá Cơm Kho Tiêu (Vietnamese Braised Anchovies with Black Pepper)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring small anchovies (cá cơm) slowly braised in a savory and slightly sweet sauce infused with pungent black pepper. This dish is a staple in Vietnamese households, often served with steamed rice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Small anchovies (cá cơm)500g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Black pepper (freshly ground)1 tbsp
- Garlic3 cloves, minced
- Shallots1, minced
- Vegetable oil2 tbsp
- Water1/4 cup
- Scallions2, chopped (for garnish)
Các bước
- 1
Clean the anchovies thoroughly, removing heads and guts if desired, and rinse well. Pat dry.
- 2
In a bowl, mix fish sauce, sugar, and 1/4 cup water to create the braising liquid.
- 3
Heat vegetable oil in a clay pot or heavy-bottomed pan over medium heat. Sauté minced garlic and shallots until fragrant.
- 4
Add the anchovies to the pot and gently stir to coat them with the aromatics.
- 5
Pour the prepared braising liquid over the anchovies. Add the freshly ground black pepper.
- 6
Bring the mixture to a simmer, then reduce heat to low. Cover and let it braise for 20-30 minutes, or until the sauce thickens and coats the fish. Stir occasionally to prevent sticking.
- 7
Adjust seasoning if needed. The sauce should be savory, slightly sweet, and peppery.
- 8
Garnish with chopped scallions before serving.
