Bún Sứa Nha Trang (Nha Trang Jellyfish Noodle Soup)
Món truyền thống · Vietnamese
A classic and refreshing noodle soup from Nha Trang, featuring tender jellyfish, a clear savory broth, and a vibrant array of fresh herbs and vegetables. This dish is a quintessential taste of coastal Vietnamese cuisine.
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Nguyên liệu
- Jellyfish (prepared, salted)300g
- Pork bones500g
- Dried shrimp20g
- Rice vermicelli noodles (bún)500g
- Banana blossom1 medium
- Scallions5 stalks
- Fresh mint1 bunch
- Cilantro1 bunch
- Lime2
- Chili peppers2
- Fish sauce3 tbsp
- Saltto taste
- Water2 liters
Các bước
- 1
Rinse the prepared jellyfish thoroughly under cold water to remove excess salt. Soak in fresh cold water for at least 30 minutes, changing the water several times. Drain and cut into bite-sized pieces.
- 2
Blanch pork bones in boiling water for 5 minutes, then rinse. Place blanched bones in a large pot with 2 liters of water. Bring to a boil, then simmer for at least 1 hour to create a flavorful broth. Skim off any scum.
- 3
Soak dried shrimp in warm water for 15 minutes. Add soaked dried shrimp to the simmering broth for the last 30 minutes of cooking.
- 4
Prepare the accompaniments: thinly slice the banana blossom and soak in salted water to prevent browning, then rinse and drain. Chop scallions, mint, and cilantro. Slice chili peppers and limes.
- 5
Strain the broth, discarding the bones and shrimp. Season the broth with fish sauce and salt to taste. Keep the broth hot.
- 6
Cook the rice vermicelli noodles according to package directions. Drain and divide among serving bowls.
- 7
Arrange the prepared jellyfish pieces, shredded banana blossom, and fresh herbs over the noodles in each bowl.
- 8
Ladle the hot broth over the noodles and toppings. Serve immediately with lime wedges and chili slices on the side.
