Vietnamese Roasted Bell Pepper and Anchovy Dip

Name: Vietnamese Roasted Bell Pepper and Anchovy Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 whole red bell peppers, large; 2 tablespoons (30 g) anchovy paste; 3 cloves (9 g) garlic, peeled, minced; 3 tablespoons (45 ml) lime juice, fresh; 1 whole bird's eye chili, fresh, seeded and minced, or to taste (optional); 2 tablespoons (30 ml) neutral oil (vegetable, canola, or peanut); 1 teaspoon (5 ml) fish sauce (optional); ½ teaspoon (2 g) sugar (optional)

From the MyKitchenBank Kitchen

A vibrant, umami-forward dip inspired by Vietnamese flavors, built on charred red bell peppers blended with salty anchovy paste, bright lime juice, and sharp garlic. Finished with a thread of bird's eye chili heat and a drizzle of oil, it's perfect for fresh vegetables, crackers, or as a condiment for grilled meats.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 1 cup (240 ml)

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Steps

Before you start

Preheat your oven or heat a stovetop burner to char the peppers
Have all ingredients measured and ready
Line a baking sheet with foil if roasting in the oven for easy cleanup

1
Char the peppersOven 500°F / 260°C
- Place the red bell peppers directly over a gas flame on your stovetop or on a foil-lined baking sheet under a preheated broiler set to high.
- If using the oven, place peppers 4 inches from the heat source.
- Char them, turning every 2–3 minutes with tongs, until the skin is completely blackened and blistered all over, about 8–10 minutes total.
- The goal is to char the exterior while keeping the flesh slightly firm.
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Ready when: Peppers are blackened and blistered on all sides
Tip: Use tongs or a long fork; don't poke holes. Charring creates deep flavor, not just color.
2
Steam and peel
- Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a lid.
- Let them steam for 5 minutes to loosen the skin.
- Once cool enough to handle, peel away the blackened skin under cool running water or with your fingers.
- Remove the stem and seeds.
- You should have about 1 cup (240 ml) of roasted pepper flesh.
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Ready when: Skin peels away easily, revealing tender, bright red flesh
Tip: Don't overdo the steaming or the peppers will lose structure. If skin is stubborn, place under running water while peeling.
3
Blend the base
- Add the roasted pepper flesh, anchovy paste, minced garlic, and lime juice to a small food processor.
- If using a blender, work in batches if needed.
- Pulse until the mixture is smooth, about 30–45 seconds.
- Scrape down the sides and pulse again briefly.
- The dip should be thick and creamy with no large chunks.
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Ready when: Mixture is smooth and uniform in color
Tip: Don't over-blend or the dip will become watery; pulse in short bursts.
4
Season and finish
- Transfer the blended mixture to a small bowl.
- Stir in the minced bird's eye chili (if using), fish sauce, and sugar.
- Taste and adjust the balance: add more lime juice for brightness, more anchovy paste for umami depth, or more chili for heat.
- The dip should taste bold and slightly salty—the anchovy should enhance without overwhelming.
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Ready when: Flavors are balanced, with distinct salty, sour, and spicy notes
Tip: Add chili and fish sauce gradually; they intensify over time. You can always add more, but you can't take it out.
5
Oil and serve
- Transfer the dip to a serving bowl.
- Drizzle the neutral oil over the top in a thin stream, creating a shallow pool.
- Serve at room temperature or slightly chilled with fresh vegetables (cucumber, carrot sticks, cherry tomatoes), rice crackers, or crispy bread.
- Stir the oil into the dip before each bite.
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Tip: The oil not only adds richness but also keeps the dip moist and prevents a skin from forming if it sits.

Good to know

Tips

Charring is key: a deep blister and blackening develop complex, slightly smoky flavors that make this dip sing. Don't skip it or rush it.
Anchovy paste can seem intimidating, but it dissolves into the pepper and adds savory depth without making the dip taste fishy—it's a classic Vietnamese technique.
For a smoother, creamier dip, add 2–3 tablespoons of sour cream or Greek yogurt after blending. This mellows the anchovy slightly and makes it more dip-like rather than paste-like.
Serve this dip warm (heated gently on the stovetop) with grilled shrimp, chicken, or pork for a showstopping Vietnamese-inspired appetizer.

Make ahead

The dip can be made up to 2 days ahead. Store it in an airtight container in the refrigerator without the oil layer. Add the oil drizzle just before serving for the best texture and presentation.

Storage & reheating

Room temperature (up to 2 hours, covered): Keeps well if stored in a covered bowl or serving vessel. Refrigerator (up to 3 days): Transfer to an airtight container; the flavors actually deepen slightly overnight. Reheat gently in a small saucepan over low heat, stirring often, or serve chilled straight from the fridge. Freezer (up to 3 months): Freeze in a small airtight container or freezer bag. Thaw in the refrigerator overnight, then stir and add fresh oil before serving. The texture may soften slightly but the flavor remains strong.

Substitutions

red bell peppers, large → 2 red bell peppers plus 1 red piquante pepper or jarred roasted red peppers (about 200g drained). Jarred roasted peppers (rinsed and drained) work well and skip the charring step entirely; blend directly. Use 1¼ cups total.
anchovy paste → 6–8 anchovy fillets, finely chopped or mashed. Provides the same umami depth; adjust quantity to taste since whole fillets vary in saltiness.
lime juice, fresh → Fresh lemon juice or white vinegar (rice vinegar preferred). Vinegar is sharper but works well; start with 2 tablespoons and adjust. Lime is more authentic but lemon is a close substitute.
bird's eye chili, fresh → ¼ teaspoon cayenne pepper or ½ Thai red chili, seeded and minced. Cayenne is milder and consistent; fresh Thai chilies are closer in heat and flavor to bird's eye. Adjust to your spice tolerance.