Famous red jellyfish products from Hanoi

Famous red jellyfish restaurant in the heart of Hanoi. Video: Thao Nguyen

Preserving the family profession

Not as popular as white jellyfish, red jellyfish only appears in the seas of Hai Phong, Nam Dinh or Thai Binh. This type of jellyfish has a characteristic red color, clear as jelly. Its body is soft and juicy while its legs are chewy and crunchy. It does not need to be refrigerated but still feels cool when eaten.

The difference is that red jellyfish only appears seasonally, starting from mid-January to May of the lunar calendar every year. Therefore, enjoying red jellyfish becomes even more special. Many Hanoi diners also take the opportunity to visit restaurants to enjoy it before the season ends.

It is known that after catching jellyfish, fishermen will immediately soak them in a bucket of water mixed with mangrove roots or bark to remove the fishy smell and prevent the jellyfish from dissolving, thanks to which the jellyfish turns bright red and plump.

The dish is known as "Vietnamese sashimi". Photo: Thao Nguyen

Continuing the traditional profession left by her family, Ms. Pham Thuy Lap (62 years old) and her sister-in-law are taking over the traditional red jellyfish stall of Ms. Ngu on Le Van Huu street. Ms. Lap shared: “The red jellyfish stall of Ms. Ngu was left by my husband’s grandmother. Because I wanted to preserve this traditional profession, my sister-in-law showed me how to make it. I am the 4th generation to sell jellyfish.” According to Ms. Lap, red jellyfish must be cut from bamboo sticks/reeds to avoid the fishy smell and to retain maximum water in the jellyfish body. When cut, the smell of bamboo blends in, making the jellyfish more fragrant. Moreover, because her grandmother and sister-in-law have used it since her generation, she still maintains this traditional habit.

Mrs. Lap's family imports fresh red jellyfish from Hai Phong. After they are transported to Hanoi, her family will wash them thoroughly and then salt them with water mixed with mangrove roots or bark to make the jellyfish darker red and remove the fishy smell. When the jellyfish has reached a moderate blandness (after about 4-5 days), they will be washed again to clean and soaked in filtered water in a large ceramic pot. It is known that this pot is the last keepsake Mrs. Ngu left behind.

Not only does it have an eye-catching color, the red jellyfish dish is also memorable for its special flavor from the dipping sauce. Ms. Lap said that people in Hai Phong will dip red jellyfish with vinegar mixed with tomatoes and fermented rice, but in Hanoi, people dip this dish with shrimp paste, creating a distinctive rich flavor.

“To have the most delicious dipping sauce, my family has to order shrimp paste from Nghe An and mix it according to the family recipe that Mrs. Ngu left behind,” said Mrs. Lap as she scooped the dipping sauce into bowls and arranged them on trays for the guests.

The way to eat red jellyfish is very special, the jellyfish will be cut into small pieces and eaten with grilled turmeric beans, thinly sliced coconut meat and rolled with Vietnamese basil, perilla leaves and then dipped in a bowl of shrimp paste mixed with chili and lemon. The cool, crunchy jellyfish pieces mixed with the rich taste of young coconut, the fatty taste of grilled turmeric beans and the rich taste of shrimp paste create a special, unforgettable flavor.

Refreshing red jellyfish "captures the hearts" of diners

The jellyfish restaurant is open from 12 noon to 8 pm, located right at the corner of Le Van Huu Street (Hai Ba Trung, Hanoi). The peak time is around 3-4 pm, the traditional red jellyfish restaurant is always packed with customers. If you come on the weekend, you have to wait about 15-20 minutes for a table.

Each serving of jellyfish is sold by Mrs. Lap's family for 60,000 VND/serving. Although the price is higher than many other restaurants, Mrs. Lap affirms that it is worth the money because the jellyfish dish and side dishes are plentiful. Moreover, diners will receive free iced tea or water and chewing gum after finishing their meal. Unlike many other restaurants, her restaurant will not charge parking fees.

According to Mrs. Lap, every February and March when the red jellyfish season comes, her family opens the shop. The constant flow of customers makes her and her sister-in-law work very hard. On peak days, her family sells out 3-4 baskets of jellyfish, about 50-70kg.

Traditional red jellyfish restaurant attracts customers. Photo: Thao Nguyen

The first time enjoying red jellyfish, Ms. Phan Nguyen Lam Giang (24 years old, Ha Tinh) shared: "I find this dish quite interesting and unique, the fragrant, fatty taste of young coconut combined with grilled turmeric beans and the refreshing taste of red jellyfish is very suitable for cooling down in the summer."

Suggested addresses selling red jellyfish in Hanoi:

- Red Jellyfish of Cu Gai (70 Hang Chieu)

- Red Jellyfish 105 (Lane 105 Dinh Dong, Bach Mai Street)

- Red Jellyfish 16B Duong Thanh

- Red jellyfish Dong Xuan Market

- Red jellyfish 19 Hoe Nhai slope

Sharing the same feeling as Ms. Giang, Ms. Nguyen Thuy Linh (30 years old, Hanoi) also thinks that this dish is very suitable for hot summer days. “Because red jellyfish is only available seasonally, every year I take the opportunity to visit the shops to enjoy it. Jellyfish is soft and juicy, chewy and crunchy, very refreshing, so it is very good for cooling down,” Ms. Linh expressed.

Red jellyfish is considered one of the "famous" delicacies of the summer, especially loved by young people. This dish has been affectionately called "Vietnamese sashimi" or "sidewalk sashimi" because the way of eating is similar to Japanese sashimi. It can be said that the combination of red jellyfish with perilla leaves has brought an interesting experience to gourmet diners.

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