Preparation
20 minutes
Cooking
20 minutes
Difficulty
Medium
Fermented dishes are one of the culinary treasures of Vietnam and are loved by many for their unique flavor and rich deliciousness. Today, the Into the Kitchen section of TasteVN will guide you on how to make extremely appealing and delicious anchovy dipping sauce. Let’s get cooking!
Ingredients for Anchovy Dipping Sauce For 1kg of sauce
Anchovies 1 kg Salt 100 gr Garlic 3 cloves Dried chili 1 tablespoon White wine 100 ml Common spices A little (sugar/ monosodium glutamate/ ground pepper)
Tips for buying good anchovies
- When buying, you should choose anchovies that are about the length of 2 finger joints, which is the appropriate length for making dipping sauce.
- Fresh anchovy flesh is usually transparent, and the mouth of the fish is always tightly closed. You will smell the scent of the sea with fresh, good anchovies.
- Avoid buying anchovies that have a strange odor, cloudy eyes, and flesh that is opaque white.
How to make Fish Sauce with Anchovies
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Prepare the Anchovies
Buy the anchovies and rinse them with water about 2 – 3 times, making sure to scrub the belly and sides of the anchovies under running water to clean them properly. Then place the fish in a strainer to drain.
Peel 2 cloves of garlic, wash them, and chop finely. For the remaining clove, roast it until slightly charred, then peel and chop finely.
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Marinate the Anchovy Fish Sauce
Put the anchovies into a bowl, then add the mixture of ingredients including: 100g of coarse salt, 150g of sugar, 50g of monosodium glutamate, 2 tablespoons of ground pepper, 1 tablespoon of dried chili and mix for about 2 minutes to let the seasoning soak into the fish evenly.
Then, add the finely chopped garlic and roasted garlic, along with 100ml of white wine, and mix well for another 5 minutes.
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Ferment anchovy fish sauce
Put all the fish sauce into a jar, remember to include both the fish and the liquid! Then close the lid, using a plastic bag to seal the jar tightly.
Tip: Remember to use a spoon to press down the fish sauce firmly to ensure it is compact, preventing the fish from coming into direct contact with air and causing maggots.Take the jar out to the sun and let it dry for about 20 days before it can be used!
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Final product
The fish sauce after fermentation has a beautiful golden color. The aroma of anchovy fish sauce combined with garlic, chili, and pepper brings a very appealing fragrance. When enjoying, you will feel the sweet and rich taste of the anchovy fish. It’s perfect to serve with hot rice!
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Above is a detailed guide on how to make anchovy dipping sauce that is extremely tasty and attractive to treat your family. TasteVN hopes that the delicious cooking suggestions we share will be helpful to you. Wishing you success in your cooking!
