DaoThi Anh Dao is Luca's wife and is Vietnamese. She loves Vietnamese cuisine and shows us how to prepare it at home in Italy.

Vietnamese Cuisine: Braised and Spicy Anchovies, the Recipe.
This is my first post, and I apologize if the Italian, translated from Vietnamese with Google Translate, isn’t perfect.
Today, Saturday, my husband and I went for a walk around Sestri, and then I thought about what to have for lunch today. Because on weekends, we usually only eat at home once; the rest of the time we eat out.
So we stopped at the weekly market to buy some anchovies (enough for one person) to prepare.

My lunch today includes:
Braised, salted, and spiced anchovies served with cucumber and seaweed soup. Garnish with 1 pear.

Ingredients for one person:
A handful of anchovies (I paid 1 euro for 8);
A clove of garlic;
An onion;
A few fresh chili peppers;
A teaspoon of chili powder;
A tablespoon of fish sauce;
One teaspoon soy sauce;
Half a teaspoon sugar;
Half a teaspoon of powdered fish seasoning and a small teaspoon of MSG (if you don’t want to eat it, don’t leave it out);
Extra virgin olive oil.

How to cook:
Place all the above spices in a mortar and grind them.
Heat some olive oil in a pan, then add a tablespoon of sugar. Wait for the sugar to caramelize and brown, then add the fish and fry for about five minutes. When the fish is slightly yellow, add the spice mixture to the fish; remember to rinse the mortar with two tablespoons of water and then pour it into the pan, cooking over low heat for ten minutes. Taste to see if you need to add more spices to your taste.
Turn it a couple of times, then add a little black pepper.

This fish is perfect for cold days and your fish cravings.

For the seaweed soup with dried shrimp, the ingredients are:

Dried seaweed leaves;
Dried shrimp (if you don’t have dried shrimp, use fresh shrimp);
A small sliced ​​onion;
Salt, seasoning powder, and fish sauce.

How to cook:
Soak the seaweed in water to soften it.
Wash and soak the dried shrimp.
Place a drizzle of olive oil in a pot and sauté the onions until golden brown, then add the dried shrimp and sauté for two minutes.
Then add water.
When the water boils, add the seaweed and cook for another 2 minutes, then it’s ready to eat.

In another dish, I cut a cucumber to eat with the rice.

For dessert, a pear.

Here’s my delicious lunch:

Photo taken with Honor 20.

Vietnamese recipe: stewed and spicy anchovies – Recette vietnamienne : anchois mijotés et épicés – Receta vietnamita: anchoas guisadas y picantes – Receita vietnamita: anchovas cozidas e picantes – Vietnamesisches Rezept: gedünstete und würzige Sardellen – Cá cơm kho cay mặn ăn kèm dưa leo và canh rong biển – 越南菜谱：红烧凤尾鱼 – ベトナムのレシピ: アンチョビのスパイシー煮込み

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