In the past, people used to be familiar with peanut sticky rice, bean sticky rice, … few people heard of anabas sticky rice dish. However, this dish has a delicious taste and is worth a try in the cold winter weather.
Ms. Dong Thi Thao (1983, Hai Duong) is the owner of an anchovy sticky rice shop on Nguyen Chi Thanh street, Hanoi. Her family has opened this remote shop for 11 years, and experienced many difficulties since leaving her hometown to Hanoi to set up a business, the couple created a dish and won a lot of love from the lovers. real.
“When I was a child, my mother gave me anchovy sticky rice dish once, I really like to eat this dish. Because the elaborate way takes time, so I rarely get it from her. I decided to make anabas sticky rice dish to earn income.
Many people hear about anchovy sticky rice quite surprised, in their imagination, they will often imagine this dish has a fishy smell, many bones, … But in fact, the taste is completely different from the original thought “.
Anabas was placed in the countryside by Mrs. Thao, and had to choose fish from clean water, healthy food to make fish meat not fishy. 24 hours after pre-processing, the fish meat will not be crushed after boiling. Ms. Thao shared: “When boiling fish, wait for the water to boil completely before adding the fish. Boiling the fish in cold water will make the fish fishy, the smell is not delicious”.
Previously, Mrs. Thao had her parents-in-law from the countryside to help, now her grandparents’ health is weak, she takes over all the work in this sticky rice shop. A processing step that needs to be very careful and meticulous when making sticky rice is to separate the meat and fish bones because anabas has a lot of small bones. Thao alone took nearly two hours to finish separating 5kg of herringbone.
The meat will be left to dry for a long time. As for the bones, she used to simmer the broth and served with the sticky rice was “ready”. Sticky rice with perch without vegetable soup will be a major shortcoming. Long-simmered fish bones will create sweetness for the soup, served with hot sticky sticky rice mixed with crispy crunchy and crispy onions and fragrant scallions will make diners unforgettable.
Mrs. Thao shared: “In the past when I opened a bowl of perch sticky rice for 25,000 VND / bowl, but very few customers. Sometimes the couple also tried to give up. / bowl Thanks to everyone’s knowledge and communication, customers come more evenly Currently, the shop sells about 100 bowls per day on average, also because fish are sold out every day so many times customers stop by and run out of fish. can not sell more “.
Mr. Nguyen Quy Doan (50 years old, Hanoi) often stops at anabas sticky rice shop every morning. Mrs. Thao shared that when he first arrived at her restaurant, he would come to eat every day, he couldn’t get bored, now every week he spends the last 2-3 mornings enjoying anabas and tilapia sticky rice dish of her family.
“This dish in the past was difficult to eat because it took time. Want to eat in Hanoi, there are few places to sell because the processing is very sophisticated. This perch sticky rice shop is small but the dish is very delicious, the people are rich in flavor. If I compare the price of 30,000 / bowl with so much processing time, I find it cheap. 5kg of fresh fish can only make 2kg of fish bowl “.
While stirring a pan of fish in the kitchen, Thao complained of pain in her hand because, for over ten years now, she has to island fish for hours. Anabas sticky rice dish is both strange and intimate, made with meticulous attention by the hand of a woman. Anabas sticky rice dish is sure to be a unique dish worth a try for many people who love Ha Thanh cuisine.
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