Cá Mòi Hộp (Canned Sardines in Tomato Sauce)

Cá Mòi Hộp is a classic Vietnamese Canned Sardines in Tomato Sauce dish that’s enjoyed for breakfast with crusty baguettes! Make it as simple or extravagant as you like – we’ll show you how to do both. It’s the perfect companion for dunking bread into!

If you love adding fresh tomatoes to your meals, try it with meatballs, fish, egg or tofu!

Cá Mòi Hộp in a pot surrounded by canned sardines, chopsticks, tomatoes, a dish of sliced cucumbers and a plate of baguette.

A breakfast for champions

When I think of breakfast dishes that Dad and my father-in-law both like, Cá Mòi Hộp is definitely one of them. Perhaps it’s because it’s so easy to cook together canned sardines in tomato sauce with aromatics or because the combination is incredibly comforting.

Whatever the reason, there is just so much satisfaction when you get it with crusty bread as the first meal of the day!

When it’s cooked as a quick and easy meal, it’s often only made using onions and the canned fish. But let me tell you how you can take this simple dish into something gourmet:

By adding fresh tomatoes and a variety of aromatics, you complement the sauce with layers of flavor.
The onions are cooked in two parts – (1) low and slow to soften them and bring out their natural sweetness and (2) just enough so there’s still a slight kick to the aromatic.

Choose how you wish to make your Cá Mòi Hộp depending on how busy your mornings are, then sit back and enjoy every bread dunk!

A hand dunking sliced baguette into Cá Mòi Hộp with a piece of sardine on the bread.

Why this recipe works

Cooking the onions in two parts adds dimension to the dish – you get a sweet caramelized sauce from slow-cooked onions along with the sharper bite of rawer onions.
You can adjust the recipe to whatever suits you – make it as simple or as complex as you like!
Adding tomato sauce/ketchup adds a rich tomato kick.

What you’ll need

Tomatoes along with canned sardines, onions, a red shallot, garlic and dishes of chicken bouillon powder, salt, sugar, oil and tomato sauce/ketchup.

About the recipe ingredients

Making Cá Mòi Hộp is highly dependent on the brand of canned sardines in tomato sauce you use as well as the produce you add to it. This recipe is a guide, but you might find that you’ll need to adjust the quantities according to taste as fresh tomatoes vary in flavor depending on how ripe they are.

The brand of canned sardines also affects the taste as different labels make theirs slightly differently. We used a Thai version because that’s what Dad found at the supermarkets, but you can use whichever you find available to you.

You can also cook this dish as simple or as complex as you like. If you want a quick and easy meal, you may decide to skip the fresh tomatoes and extra aromatics and simply stick to the fish and onions as the main ingredients.

How to make this recipe

A wooden chopping board of sliced onions and red shallots along with finely chopped garlic.

Finely slice the onions and red shallots, then finely chop the garlic. Set them aside for later.

Roughly chop the tomatoes into 1cm (0.4″) pieces or to preference.

In a pan or pot, heat up the oil on high heat and add 3/4 of the sliced onions in. Turn the heat to low-medium and let them cook for 5 minutes or until just starting to soften.

Note: If you want to keep this recipe simple, skip the next two steps and go straight to the seasoning.

When soft, add the red shallots, garlic and remaining onions in to cook for 30 seconds or until fragrant.

Aromatics and chopped tomatoes in a pot with a hand holding chopsticks in it.

Pour the chopped tomatoes in and let them cook for 5 minutes or until soft. If you like a saucier texture, use chopsticks to press into each piece so they break into the aromatics.

A pot of cooked tomato pieces and aromatics along with tomato sauce/ketchup and seasoning.

Season everything with the tomato sauce/ketchup, salt, chicken bouillon powder, sugar and Maggi soy sauce. Stir for 1 minute.

Sardines in a pot of tomato sauce with aromatics.

Add the canned sardines in and gently stir the sauce through. Once the fish is hot, turn the heat off.

Garnish with pepper and serve immediately as is with sliced cucumber, pickled vegetables, bread or rice!

Recipe FAQs

Can I use other fish?

You sure can! Just keep in mind that the flavor will vary between different varieties of fish. But as with any canned fish, add it in towards the end so it doesn’t get too soft.

Can I use other flavors of canned sardines?

To get the closest taste to Cá Mòi Hộp without using the actual canned version itself, I would recommend sardines in olive oil or spring water. You’ll need to add more tomato sauce/ketchup in its place and season accordingly.
For the spring water version, drain the liquid out so its water doesn’t dilute any flavor. If you cook with the olive oil one, pour the olive oil in to cook the onions instead of the oil suggested on the recipe list.

Why is my sauce sour?

If you’ve added fresh tomatoes in, it could be that they’re not completely ripe yet. Less ripe tomatoes can be more sour than their ripe counterparts. Try adding more sugar and ketchup to balance it out.

Tips for the best results

Use ripe tomatoes. This keeps it naturally sweet without the need for added sugar. Save the less ripe ones for recipes that need firmer tomatoes like Stuffed Tofu (Yong Tau Fu 釀豆腐).
Avoid cooking the sardines for too long. Add them in towards the end so they heat up but don’t overcook as they will break apart.
Taste test as you go. This recipe uses ingredients that will vary from produce to produce and can to can. Make sure to adjust the seasoning to preference.

More favorite breakfast dishes

Phở – You may be surprised to know that Phở is actually a popular breakfast item in Vietnam! Served in smaller portions, it’s a fantastic way to give you energy for the day.
Lo Bak Go (Chinese Turnip Cake 萝白糕) – This is a classic dim sum dish that’s often enjoyed in the morning with a round of other signature items including Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨), Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角), Century Egg and Pork Congee (皮蛋瘦肉粥) and Chinese Broccoli with Oyster Sauce (蠔油芥籣).
Bánh Bao (Vietnamese Steamed Pork Buns) – Make them ahead of time and place them in the freezer so you can have a quick and easy breakfast bun. Just reheat in the microwave or steamer and you’re ready to go.
Fish Congee (魚片粥) – Congee is a light and comforting way to start the morning. You can opt for your favorite ingredients such as beef, offal, vegetables or BBQ pork leg!

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