In my whole entire life, from when I was born to this very day, I could probably count on one hand the number of times my dad has cooked a meal for me. One single hand. Now, that is not to say Dad wasn’t a great provider, because he absolutely was. My parents just kept a pretty clear division of labor. My dad handled all the grocery shopping and all the cleanup, while my mom ran the prep and the cooking, and that’s what worked for them. That said, I’ll be completely honest with you, because my dad was not, and still isn’t, a particularly great cook. He did what he needed to do to survive in the kitchen, so on the rare occasion he actually made something, I can’t say I was that excited about it… But there was this one time. He took a can of sardines, poured in a little extra tomato sauce to stretch it and make it more filling, seasoned it simply with fish sauce and a pinch of sugar, and served it alongside a warm, toasted Vietnamese baguette. It was so incredibly comforting that I still think about it to this very day, more than 25 years later. This is Ca Moi Hop Ca Chua, and today we’ll recreate it together.
What Is Ca Moi Hop Ca Chua?
Cá Mòi Hộp Cà Chua translates loosely to canned sardines in tomato sauce, and it is one of the great humble classics of Vietnamese home cooking. Long before tinned fish became trendy and pricey, with fancy imported tins and beautiful labels, my childhood was fueled by the cheap stuff. These canned sardines usually cost less than a dollar back then, and even now, you can still grab them for just a couple of bucks at any Vietnamese grocery store.
Straight out of the can, this type of sardine is already perfectly good just as is. You can flake them over rice or tuck them into a banh mi and call it a meal. But this recipe makes it a little bit better and even more filling. You build a quick sauce, you season with the classics, and you simmer everything just long enough for the flavors to marry. The result tastes heartier, richer, and far more crave-worthy than anything you could eat cold from the tin. That’s the beauty of this dish. It’s inexpensive, comes together in less than 15 minutes, and, to me, is so comforting because it reminds me of my childhood.
Ingredient Notes:
Canned sardines in tomato sauce. This is the star of the dish, and I usually grab the California Girl or Ligo brand. I personally like the version with a few chilies added right into the sauce, because it adds a little bit of heat. That said, don’t stress about tracking down a specific label. Any canned sardines in tomato sauce will do the job, as we’ll be augmenting the flavor anyway. Just make sure you buy them packed in tomato sauce rather than oil or water, since that sauce becomes part of your base.
Dear Mắm fish sauce. Shameless plug, I know, but Dear Mam fish sauce is the soul of this dish, and the quality genuinely shows in the final result. I reach for my very own Dear Mam as opposed to any other fish sauce because it’s a first-press Vietnamese fish sauce aged for a full year. It brings a deep, rounded umami and a clean, savory finish that a cheaper bottle simply cannot match. It is the kind of flavor that makes people ask what your secret is. If you keep another good fish sauce in your pantry, it will still work well here, I GUESS, but if you love me and you love my recipes, make sure you buy a bottle of Dear Mam.
How to Make Ca Moi Hop Ca Chua
Prep
Slice your onion into strips along the grain. Mince your garlic. Chop your green onions and set them aside for the garnish. Making sure you have all your prep work done ahead of time will ensure that this recipe moves quickly and efficiently.
Cook
Heat your oil in a pan over medium heat, then sauté the onion and minced garlic until they turn soft and fragrant. Pour in the tomato sauce and let it warm through. Season the tomato sauce with Dear Mam fish sauce, sugar, MSG, and black pepper. Stir to combine everything into one glossy, savory base. Gently add the canned sardines, sauce and all, and let the whole thing simmer for five minutes, maybe ten for the flavors to marry. Finish by stirring in your green onions.
Serve
Ladle the sardines and that gorgeous tomato sauce into a serving bowl or dish. Top with a little more black pepper and a sprig of cilantro. Serve it alongside a toasted Vietnamese baguette, or spoon it over a warm bowl of rice. Enjoy!
Ca Moi Hop Ca Chua / Dad’s Vietnamese Canned Sardines in Tomato Sauce
2-3
servings5
minutes10
minutesIngredients
15 oz 15 Canned Sardines in Tomato Sauce
7 oz 7 Tomato Sauce
1/2 1/2 Onion
1 tbsp 1 Garlic
1 tbsp 1 Dear Mam Fish Sauce
1 tbsp 1 Sugar
1 tsp 1 MSG
1/4 tsp 1/4 Black Pepper
1 tbsp 1 Oil
- Garnishes and Accompaniments:
Green Onions
Cilantro
Black Pepper
Vietnamese Baguette
Directions
- Prep:
- Slice the onion into strips along the grain, mince the garlic, and chop the green onions to use as a garnish later
- Cook the ca moi hop ca chua:
- Heat the oil in a pan over medium heat. Sauté the onion and garlic until soft and fragrant.
- Pour in the tomato sauce and warm it through. Season with Dear Mam fish sauce, sugar, MSG, and black pepper, then stir to combine
- Gently add the canned sardines along with their sauce. Simmer for five minutes to let the flavors meld. Taste and adjust seasonings to your preference. Top with chopped green onions
- Serve:
- Ladle into a serving dish. Top with black pepper and a sprig of cilantro. Serve with a toasted Vietnamese baguette or a bowl of rice. Enjoy!
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Frequently Asked Questions
What kind of sardines should I use? Reach for canned sardines packed in tomato sauce. The tomato sauce becomes part of your base, so it does real work here. Sardines in oil or water will not give you the same result.
Do I really need extra tomato sauce if my sardines already come in it? The extra tomato sauce stretches the dish, makes it more filling, and gives you enough sauce to spoon over rice or soak into bread. It is what turns a single can into a satisfying meal.
Is this a breakfast dish or a dinner dish? Both! Many Vietnamese families enjoy it in the morning with a warm baguette, but it makes an easy, comforting dinner over rice just as happily.
Can I turn this into a banh mi? Absolutely. Spoon the sardines and sauce into a toasted Vietnamese roll, add pickled veggies, cucumbers, cilantro, and a crack of black pepper, and you have a banh mi cá mòi.
