Cá cơm khô sống 500g (xé tách)
Dried anchovies are a Vietnamese specialty, made from fresh anchovies caught in the wild (usually from the central or southern coastal regions). "Shredded" means the fish has been shredded, the flesh/bones separated (shredded or filleted), and the head, bones, and internal organs removed, making it very clean, convenient, and ready to eat without further processing. This type is usually softer, with the flesh separated into small strands, suitable as a topping or snack.
The convenient 250g pack is perfect for small families or for trying out the fish. It has a natural yellowish-white color, is delicious, and has no fishy smell.
Key features
High-quality dried fish: Soft, white flesh, separated fibers, no small bones, and a natural sea aroma (no mold or strong fishy smell).
The tear-off type is super convenient: No need for extensive washing or deboning, can be eaten directly or used in quick cooking, and is less salty than the whole type.
Nutrient-rich: High in protein, omega-3, calcium (retains a lot even after removing the bones), iron, and vitamin B12 – good for cardiovascular health and joints, especially suitable for children (no risk of choking on bones) and the elderly.
Popular cooking methods (easy to make, super delicious!)
Crispy fried snacksLightly roasted or fried with garlic, chili, and roasted peanuts – crispy, spicy, and perfect as a snack with drinks.
Garlic and chili peanut saladMixed with roasted peanuts, fried garlic, and chili powder – an incredibly addictive snack for cold days.
Mix mango/cucumber saladShredded green mango, mixed with Vietnamese coriander, fried onions, and sweet and sour fish sauce – refreshing.
Sweet and sour roastedRoast with sugar, vinegar, garlic, and chili until the flavors are absorbed.
Rice/Porridge ToppingSprinkle it over hot white rice or porridge to enhance the umami flavor.
Before serving: For a softer texture, soak in warm water for 5-10 minutes, but the tear-off type is usually ready to eat.
