Jellyfish and fish cake noodles are a specialty of the central coastal region: from Phan Rang, Phan Thiet, Ninh Hoa, Nha Trang, to Binh Dinh. I heard that this dish originated from Tuy Hoa. But the most famous is probably jellyfish and fish cake noodles in Nha Trang.
From mother's dish
I remember the article about mothers' lies in the book "What are you hiding? Can I see it?" by the poet Trinh Nam Tran. Mothers lie to us from the story of the witch, the witch, the Tooth Fairy to "I'm fine" - when we say we won't come home for dinner; "I don't like that dish" - when we want to give our children the delicious pieces; "I'm so sleepy" - when we try to hide the tears that are falling...
When we were young, we believed our mothers' words out of naivety. Now, as adults, we continue to believe our mothers' words just to reassure them, to keep the child in us alive.
My mother is a true advertiser, bringing home any dish that people say is delicious or good for your health, and eloquently introducing its wonderful taste and health benefits until my father and I try it. She “advertises” like that, but she rarely enjoys it, because for her, the most precious things are for the two of us.
I remember the first time I tried jellyfish that my mother had prepared herself, my eyes were wide open. Before that, I had only heard my mother say that if you come across jellyfish at the beach, don’t touch them, or you will get itchy; I had no idea that jellyfish were edible.
I remember my mother preparing jellyfish very elaborately. The jellyfish was washed, soaked in alum water and rinsed with cold water 2-3 times, each time for about 1 hour, until the jellyfish meat turned light pink or light yellow, then cut into small pieces for processing. Actually, my mother failed the first time when she put all the jellyfish in a pot to boil. Oh no, a full basket of jellyfish shrank to only 1/3. Meanwhile, if prepared properly, jellyfish will retain its thickness and crispness, making it fun to chew.
Jellyfish noodles
From late spring to early summer, there are many jellyfish in the central coastal region. According to Oriental medicine, jellyfish meat has a salty taste, neutral properties, has a cooling and laxative effect, especially suitable for people on a diet or with cardiovascular disease...
There are two types of edible jellyfish: the ear jellyfish and the foot jellyfish. The ear jellyfish is shaped like a mushroom, plump and soft, melting in the mouth; while the foot jellyfish is the bottom tentacle that is tough and crunchy. I like the foot jellyfish.
Like other Vietnamese dishes, the unique flavor of each dish comes from the “magic hand” of the cook. The same dish, served from different kitchens, different locations, all have their own surprising and interesting variations.
The “magic” I’m referring to here is the sum of each person’s experiences, preferences, tastes, and thoughts. Some people choose to cook quickly because this dish is relatively easy, and the ingredients cook quickly. Others choose to cook more elaborately, adding more ingredients for variety. So enjoying a bowl of jellyfish noodle soup with fish cake is like understanding the thoughts of the person who cooked it.
Nha Trang jellyfish noodles are famous for their white, chewy noodles. Locals call them leaf noodles because they are not sold by the kilo but by the portion, neatly arranged on banana leaves. The jellyfish is delicious beyond reproach. Each piece is chewy and crunchy.
Jellyfish vermicelli must be eaten hot to be delicious, served with a variety of raw vegetables, such as bean sprouts, water spinach, banana blossoms, herbs, along with jars of colored chili, hot pepper, lemon... and a bowl of sweet and sour dipping sauce.
Best taste
I have a friend from Quy Nhon. Her mother cooks jellyfish vermicelli with fish cake with crab soup, seasoned with Hue shrimp paste; the vegetables served with it also include bean sprouts, banana blossoms, and pickled onions, but the bean sprouts here are long and thin, and very sweet; when eaten, dip it in Quy Nhon's specialty chili sauce.
Locals in the central coastal areas often cook at home or eat at small local restaurants. Another friend of mine from Nha Trang told me that she and her husband love jellyfish noodles, and every time they go to Nha Trang, they have to eat at a sidewalk restaurant near their house, with a special flavor that is hard to compare with other places. They support the restaurant because they are afraid that it will close at any time because the location is not stable.
Simple dishes with ingredients from the sea - not greasy, fatty, with a clear broth that cools the stomach, has captivated both locals and travelers passing by.
The taste of the dish is still in the luggage of children living far away from home, reminding them of their hard-working mother who loves to seduce her children with unreasonable but loving words. So that every time they have a chance to gather with friends, the “children” can happily tell their friends about the “best in the world” jellyfish noodle soup with fish cake made by the “best in the world” mother.
Source: https://baoquangnam.vn/bun-sua-cha-ca-va-ky-uc-ve-nhung-nguoi-me-3142986.html
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