Nộm Sứa Truyền Thống (Traditional Jellyfish Salad)
Món truyền thống · Vietnamese
A classic Vietnamese jellyfish salad featuring crunchy jellyfish, fresh herbs, and a tangy, savory dressing. This traditional version emphasizes the unique texture of jellyfish and bright, aromatic flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jellyfish (prepared, salted)300g
- Cucumber1 medium
- Carrot1 medium
- Vietnamese mint (rau răm)1/4 cup, chopped
- Cilantro1/4 cup, chopped
- Mint leaves1/4 cup, chopped
- Shallots2, thinly sliced
- Garlic2 cloves, minced
- Lime juice3 tbsp
- Fish sauce2 tbsp
- Sugar1 tbsp
- Chili1, thinly sliced (optional)
- Roasted peanuts2 tbsp, crushed
- Saltto taste
- Wateras needed
Các bước
- 1
Rinse the prepared jellyfish thoroughly under cold water to remove excess salt. If using dried jellyfish, rehydrate according to package instructions. Blanch the jellyfish in boiling water for 30 seconds, then immediately plunge into ice water to maintain crispness. Drain well and slice into bite-sized pieces.
- 2
Peel and julienne the cucumber and carrot. Set aside.
- 3
In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and chili (if using) to create the dressing. Adjust sweetness and sourness to your preference.
- 4
In a large mixing bowl, combine the prepared jellyfish, julienned cucumber, julienned carrot, chopped Vietnamese mint, cilantro, mint leaves, and sliced shallots.
- 5
Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated. Let it sit for 5-10 minutes for the flavors to meld.
- 6
Transfer the salad to a serving dish. Garnish with crushed roasted peanuts just before serving.
