Cá cơm kho đường thốt nốt is anchovies braised in a caramel made from palm sugar. The fish are headed, marinated with garlic and pepper, then cooked slowly in the sauce until they soak it up. It’s meant to be eaten hot with boiled rice, which makes it a good choice for cold weather. Ingredients 200 g anchovies 1 bar of palm sugar (đường thốt nốt), sold at Vietnamese markets Garlic, minced Fish sauce, salt, pepper Vegetable oil Chilli (optional) Spring onion, to serve How to make cá cơm kho 1. Clean and marinate the anchovies Cut the heads off the anchovies. Wash them in water with a little salt added and leave them to drain dry. Marinate the anchovies with minced garlic, pepper and salt for about 10–15 minutes. 2. Make the palm sugar caramel Heat a pan, add the palm sugar and let it melt completely. Keep the heat low while it melts. As soon as it turns brown, turn off the heat. Add 1 tablespoon of water and ½ tablespoon of fish sauce, then cook for about 5 minutes. Taste and adjust: you want it a little salty and a little sweet. 3. Braise the anchovies Add the anchovies to the pan and braise them on low heat so they take in the seasoning. When they have turned red and soft, turn off the heat. If you like it spicy, add some sliced chilli. Put the anchovies on a plate and top with sliced spring onion and pepper. Serve with boiled rice and a hot soup. Share:
