
Dish
Bún cá sứa
Jellyfish Noodle Soup
Bún cá sứa is made with a clear broth that is flavored with fish sauce and lime juice. The jellyfish used in the soup is thinly sliced and has a crunchy texture. The soup is served with rice noodles, fresh herbs, and vegetables such as bean sprouts and sliced cucumber.
Origins and history
Bún cá sứa is a popular dish in Vietnam and is believed to have originated in the coastal regions.
Dietary considerations
Bún cá sứa is a gluten-free dish and can be made vegetarian by using vegetable broth instead of fish sauce.
Variations
There are many variations of Bún cá sứa, but the basic recipe remains the same. Some variations include adding shrimp or squid to the soup.
Presentation and garnishing
Bún cá sứa is typically served in a bowl with the noodles and toppings arranged on top. It is often garnished with chopped cilantro and sliced chili peppers.
Tips & Tricks
To prepare the jellyfish, soak it in water for several hours to remove any salt or preservatives. Rinse the jellyfish thoroughly and slice it thinly.
Side-dishes
Bún cá sứa is usually served with a side of nuoc cham (Vietnamese dipping sauce) and fried spring rolls.
Drink pairings
Vietnamese iced coffee is a traditional drink pairing for Bún cá sứa.
Delicious Bún cá sứa recipes
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