How is red jellyfish prepared?

Món nộm sứa đỏ đang làm mưa làm gió trong giới mê ẩm thực Hà Nội thật ra không khó chế biến, thế nhưng việc chuẩn bị nguyên liệu khá cầu kỳ và quy trình cũng tỉ mỉ, nhiều công đoạn.

Nguyên liệu làm nộm sứa đỏ

• Fresh or preserved red jellyfish. For fresh red jellyfish, after scraping off the slime and washing them thoroughly, you need to soak them for about 4-5 days in boiled and cooled water with salt, such as fig leaves, or other similar herbs.
• Vegetables to eat as a side dish: Fig leaves, starfruit leaves, Centella asiatica, perilla, mint, basil, basil, cassava leaves, sour starfruit, green banana, pineapple… You need 1,5 kg of these to eat with 1 kg of red jellyfish.
• Young coconut flesh.
• Tofu
• Tomatoes, rice wine lees (or fermented rice paste)
• Tapioca starch, ground galangal, sugar, chili peppers, seasoning powder

How to make red jellyfish salad

• The soaked red jellyfish is rinsed with lemon juice and water, then sliced ​​into bite-sized pieces.
• Starfruit, bananas, and pineapples are sliced ​​into bite-sized pieces. Leafy vegetables are washed and drained. Coconut flesh is sliced ​​thinly.
• Grilled (often seasoned with turmeric) or fried tofu
• Boil the rice wine lees, add tomatoes and seasoning powder, then add tapioca starch, and simmer over low heat, stirring constantly until the mixture thickens. If you don't have rice wine lees, you can make tomato sauce, strain the fermented rice paste, add it along with a little seasoning powder, and then add tapioca starch as above.

How to enjoy red jellyfish salad: Arrange the vegetables, place a piece of jellyfish in the middle, add coconut pulp and tofu, then roll it up and dip it in fermented rice sauce. Some people eat red jellyfish with fried tofu and shrimp paste.