Crispy Fried Anchovies with Roasted Peanuts (Ca Com Chien)
Tiny silver anchovies fried to an irresistible golden crunch, tossed with roasted peanuts and a caramelized chili-garlic sauce that makes them utterly addictive. This beloved Vietnamese home-cooking staple is pure umami in every bite — served over steaming rice, the crispy fish and rich sauce create a humble dish that punches far above its weight.
Ingredients
- 1/2 lb dried or fresh small anchovies, cleaned
- 1/2 cup roasted unsalted peanuts
- 4 cloves garlic, thinly sliced
- 2 Thai chilies, thinly sliced
+ 8 more ingredients
Instructions
If using fresh anchovies, rinse well, pat completely dry, and toss with cornstarch until lightly coated. If using dried anchovies, skip the starch — they fry up crispy on their own.
Heat oil in a wok or deep skillet to 350F (175C). Fry the anchovies in small batches for 2-3 minutes until golden and crispy throughout. They should be crunchy enough to snap when bent. Drain on paper towels.
Pour off all but 1 tablespoon of oil from the wok. Over medium heat, fry the sliced garlic until light golden, about 1 minute. Add the Thai chilies and stir for 30 seconds.
Add sugar and water to the wok. Stir continuously until the sugar dissolves and begins to caramelize to a light amber color, about 2 minutes.
Stir in fish sauce and lime juice. The mixture will bubble vigorously. Cook for 1 minute until it forms a sticky, syrupy sauce.
Add the crispy anchovies and roasted peanuts to the wok. Toss everything quickly to coat evenly in the caramel sauce.
Sprinkle with sesame seeds and toss once more. Transfer immediately to a plate to stop the cooking.
Serve alongside steamed jasmine rice and cool cucumber slices to balance the richness.
Nutrition Estimate
Per serving • Estimated by Blinner AI