Jellyfish noodle soup with fish cakes and memories of mothers.

Jellyfish noodle soup with fish cake from Nha Trang. Photo: LN

Jellyfish and fish cake noodle soup is a specialty dish of the central coastal region of Vietnam: from Phan Rang, Phan Thiet, Ninh Hoa, Nha Trang, to Binh Dinh. I heard that this dish originated in Tuy Hoa. But the most famous is probably the jellyfish and fish cake noodle soup in Nha Trang.

From Mom's recipe

I recall an 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 about everything from witches, bogeymen, and the Tooth Fairy to saying "I'm fine" when we say we won't be home for dinner; "I don't like that dish" when they want to give us the best pieces; "I'm so sleepy" when trying to hide the tears streaming down their faces…

As children, we blindly believed our mothers' words out of naivety. Now, as adults, we continue to believe them simply to reassure them, to keep the child within us alive.

My mother was a true advertising expert. Anything that people claimed was delicious and healthy, she'd bring home and enthusiastically promote its amazing taste and health benefits until my father and I finally agreed to try it. She'd "advertise" it all, but she rarely tasted it herself, because for her, the most precious things were reserved for us.

I remember the first time I tried jellyfish prepared by my mother; my eyes widened in amazement. Before that, I had only heard my mother say that if you encountered jellyfish at the beach, you shouldn't touch them or you'd get an itch; I had no idea that jellyfish were edible.

I remember my mother preparing jellyfish very meticulously. The jellyfish were washed thoroughly, soaked in alum water, and rinsed with cold water 2-3 times, each time for about an hour, until the jellyfish meat turned a light pink or light yellow color before being chopped into small pieces for cooking. Actually, my mother once failed the first time when she put all the jellyfish into a pot to boil. A whole basket of jellyfish shrank to only about a third of its original size. Meanwhile, if prepared correctly, the jellyfish would retain its thickness and crispness, making for a delightful chewy texture.

Jellyfish noodle soup

From late spring to early summer, jellyfish are abundant in the central coastal region. According to traditional Chinese medicine, jellyfish meat has a salty taste and neutral properties, with effects that clear heat and promote bowel movements, making it particularly suitable for people on diets or with cardiovascular diseases.

Edible jellyfish come in two types: ear-shaped jellyfish and tentacle jellyfish. Ear-shaped jellyfish are plump, firm, and melt in your mouth; while tentacle jellyfish are the filamentous, chewy, and crunchy parts underneath. I prefer the tentacle jellyfish.

Like other Vietnamese dishes, the distinctive flavor of each dish comes from the "magical hands" of the cook. The same dish, served in different kitchens and locations, will have its own surprising and delightful variations.

The "magic" I'm referring to here is the sum total of each person's experiences, preferences, tastes, and intentions. Some choose to cook quickly because the dish is relatively easy, and the ingredients cook fast. Others choose to cook it more elaborately, adding more ingredients for richness. Therefore, enjoying a bowl of jellyfish and fish cake noodle soup is like empathizing with the heart and soul of the cook.

Nha Trang jellyfish noodle soup is famous for its white, chewy noodles. Locals call it "leaf noodles" because the noodles aren't sold by the kilogram but in portions neatly arranged on banana leaves. The jellyfish is incredibly delicious, each piece having a satisfyingly chewy texture.

Jellyfish noodle soup is best eaten hot, accompanied by a variety of fresh vegetables such as bean sprouts, water spinach, banana blossom, herbs, along with jars of colored chili peppers, bird's eye chili, lime... and a bowl of spicy and sour dipping sauce.

The best taste

I have a friend from Quy Nhon. Her mother cooks jellyfish and fish cake noodle soup with crab broth, seasoned with Hue-style fermented shrimp paste; the accompanying vegetables include bean sprouts, banana blossom, and pickled onions, but the bean sprouts here are long, thin, and incredibly sweet; when eating, you dip them in a special chili sauce from Quy Nhon.

Locals in the central coastal regions often cook at home or eat at small local eateries. Another friend of mine from Nha Trang told me that she and her husband are big fans of jellyfish noodle soup, and every time they return to Nha Trang, they have to eat at a street food stall near their house, with a unique flavor that's hard to find anywhere else. They make sure to support the stall because they're afraid it might close at any time due to its unstable location.

This simple dish, made with ingredients from the sea – not greasy or heavy – and with a delicate broth that cools the stomach with every bite, has captivated both locals and travelers passing through.

The taste of the dish lingers in the memories of those living far from home, reminding them of their hardworking mother who loved to coax them with illogical but loving words. So that whenever they gather with friends, these "children" can happily tell their friends about the "best jellyfish and fish cake noodle soup in the world" made by their "best mother in the world."

Source: https://baoquangnam.vn/bun-sua-cha-ca-va-ky-uc-ve-nhung-nguoi-me-3142986.html