Delicious dishes made from anchovies

( Quang Ngai Newspaper) - Although small, anchovies can be prepared in many ways. Anchovies have sweet, fragrant, and rich flesh, and they taste delicious no matter how they are cooked. Based on this characteristic, one could say that anchovies are a "combination of pieces," each part being rich and flavorful.

First up is braised anchovies in salty sauce. This dish is very easy to prepare. Just marinate fresh anchovies with a few spoonfuls of fish sauce, sugar, pepper, etc. Let it sit for a few dozen minutes until the fish is firm, then put it on the stove over low heat. Wait for the fish to simmer for a few minutes until the sauce reduces to a simmering level. Before serving, sprinkle with a little ground pepper. White rice eaten with braised anchovies in salty sauce is simply delicious. I remember when I was a child, running around playing, then rummaging through the pot. The fish was gone, but just a little bit of the braising sauce was enough to make me happy. I'd scoop up a bowl and sit outside to enjoy it. Just a few spoonfuls of the braising sauce could make me finish a whole bowl of cold rice.

Delicious anchovies braised with turmeric. Photo: C. Duyen

My family often braises anchovies with finely chopped fresh turmeric. The smell of turmeric is unique, a pungent yet alluring aroma. The anchovies absorb the turmeric, turning a deep yellow, soft but not mushy. Just biting into two anchovies releases a fragrant aroma. The slightly charred layer of anchovies at the bottom of the pot gives off a rich, enticing scent. Sometimes, when the pot is almost empty, we just scoop up some of the turmeric scraps mixed in the thick fish sauce and pour it over rice—and in a few spoonfuls, the whole bowl is empty.

Anchovies simmered in sweet and sour sauce. Photo: C. Duyen

Anchovy stew is usually made by soaking dried anchovies in warm water for about ten minutes. Soaking softens the dried fish; otherwise, the fish will be tough and lose its flavor. Sugar, salt, fish sauce, and minced garlic sautéed in oil are added to the anchovy stew. It's simmered over low heat until the flavors are absorbed. This dish is a staple on the dinner table. The anchovy stew has a firm but not chewy texture, and everyone praises its deliciousness. If you stew a large quantity, you can store it in a glass jar in the refrigerator; it will still be delicious even after a week.

Anchovy soup cooked with tomatoes. (Photo: C. Duyên)

Anchovy soup cooked with tomatoes. Photo: C. Duyen

I'm reminded of the anchovy soup with ripe tomatoes. In the hot summer, this is a favorite dish for many. All you need is a pot of water, a bowl of sliced ripe tomatoes, a cup of anchovies, a little salt, fish sauce, and MSG to make a delicious anchovy soup. The broth has a sweet, savory anchovy aroma, infused with the scent of ripe tomatoes, making the rice disappear quickly.

As for anchovies, a thin porridge made with scallions and ground pepper is also delicious. Freshly caught anchovies, still shimmering silver, can be marinated with lime juice, mixed with red onions, garlic, unripe banana blossoms, peanuts, and mint to make a soft, sweet salad. If you see three or four fishermen sitting on mats on the porch or setting up simple plastic tables under the shade of a tree in early summer, you can be sure they're enjoying anchovy salad.

TRAN CAO DUYEN

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