Dish

Gỏi sứa

Jellyfish Salad

Gỏi sứa is made with shredded jellyfish, shredded cabbage, carrots, onions, and fresh herbs such as mint, cilantro, and Thai basil. The dressing is a combination of fish sauce, lime juice, sugar, and chili peppers. The dish is typically served cold and can be eaten as a main course or as a side dish.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Salad

Origins and history

Gỏi sứa originated in Vietnam and is a popular dish in Vietnamese cuisine. It is believed to have been influenced by Chinese cuisine and was introduced to Vietnam during the Chinese occupation of Vietnam.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of gỏi sứa, some of which include adding peanuts, fried shallots, or sliced cucumbers. Some recipes also call for using poached shrimp instead of jellyfish.

Presentation and garnishing

Gỏi sứa is typically served on a large platter with the jellyfish and vegetables arranged in a decorative pattern. The dish is garnished with fresh herbs and chopped peanuts.

Tips & Tricks

To save time, use pre-shredded jellyfish instead of shredding your own jellyfish.

Side-dishes

Gỏi sứa can be served with rice noodles or steamed rice. It can also be served with a side of pickled vegetables or a dipping sauce such as nuoc cham.

Drink pairings

Gỏi sứa pairs well with light, crisp white wines such as Sauvignon Blanc or Pinot Grigio. It can also be paired with light beers such as pilsners or lagers.