Rice Vermicelli with Jellyfish and Fish (Bún cá sứa)

Rice Vermicelli with Jellyfish and Fish (Vietnamese: Bún cá sứa), a traditional Vietnamese delicacy hailing from the coastal city of Nha Trang, is a delightful rice vermicelli soup that showcases the unique flavors of jellyfish and fried fish paste. To create the perfect balance of taste and texture, it is essential to select fresh paradise fish or leatherjacket fish when preparing the broth and fish paste.

The jellyfish used in this dish undergoes a meticulous process. It is first soaked in alum water to remove any impurities, then thoroughly rinsed with water. Once cleaned, the jellyfish is delicately sliced into small, thin pieces before being briefly parboiled. This preparation method ensures that the jellyfish retains its distinct crunchiness and adds a refreshing element to the soup.

When serving bún cá sứa, the rice vermicelli noodles take center stage in the bowl. On top of the noodles, the jellyfish slices and fried fish paste are artfully arranged, creating an enticing visual display. The final touch involves carefully pouring the fragrant and flavorful broth over the combination, allowing the ingredients to harmonize and impart their unique tastes to the soup.

To further enhance the dining experience, traditional accompaniments are often served alongside bún cá sứa. Crisp and fresh raw vegetables such as bean sprouts, herbs, and lettuce leaves are commonly included, providing a vibrant contrast to the rich and savory soup. Additionally, slices of zesty lemon and spicy chili peppers are presented on the side, allowing diners to customize their bowls according to their taste preferences.

Bún cá sứa exemplifies the art of Vietnamese cuisine, showcasing a harmonious blend of flavors, textures, and visual appeal. With its intricate preparation and delightful combination of ingredients, this dish offers a unique and memorable culinary experience.