Red Jellyfish with Tapioca Sauce (Sứa đỏ chấm bỗng)

Red jellyfish with tapioca sauce is an adventurous and refreshing dish, commonly enjoyed at the beginning of summer from March to May.

While this delicacy is widely available at street food stalls and sidewalk eateries in Hanoi, it originates from Hai Phong. Red jellyfish can be found in abundance at markets in Hai Phong, including Cát Bi, An Đà, and Cố Đạo. Tapioca sauce combines all the flavors of sourness, spiciness, saltiness, and sweetness. The combination of jellyfish meat with the chewy texture of tapioca, a subtle bitterness, and the aromatic herbs creates a unique taste experience.

Considered a specialty, this dish appeals to a selective palate. Even among Hai Phong locals, not everyone enjoys or can tolerate it. Some first-time diners describe it as peculiar and difficult to define since it falls between raw and cooked textures.

The tapioca sauce strikes a delicate balance between sweetness and saltiness. The jellyfish itself carries a mild sourness, and without proper seasoning, the dish may become overly acidic and less palatable.

Red jellyfish is known for its cooling effect during the summer. However, despite soaking or salting to remove toxins, this dish can still cause allergies or food poisoning in certain cases.