The jellyfish used to make jellyfish noodles are the size of a big toe or thumb, opaque white, thick-walled, and look like the flesh of a water coconut. This type of jellyfish is caught by fishermen from faraway islands, unlike the types of jellyfish that usually cause itching.
Ninh Thuan jellyfish noodles. Illustration photo
The broth is made from the catfish, a fish that is only about three fingers in size and has a tail that is tied like a small bow, boneless and very sweet. There are also fish cakes made from famous fish: mackerel, barracuda, mullet… which are boned, the meat is ground until soft and chewy, then rolled into small balls and steamed.
The way to cook jellyfish noodles is imbued with the culinary culture of the Central region, where the sea waves roar all year round. The broth is only made from fish, not meat. Other ingredients are also from the sea and the use of too many spices is limited. Therefore, the bowl of jellyfish noodles is sweet but still light and not boring.
Jellyfish noodles must be eaten hot to be delicious. In shops, the noodles are blanched in boiling water, put into a bowl; a layer of jellyfish is placed on top, and the broth is poured hot. When eating, add raw vegetables and bean sprouts to the bowl, add a little chili oil to make it really spicy, and bite into a hot chili for even more deliciousness.
If you have the opportunity to go to Ninh Thuan with your family for vacation this summer, try these two types of noodles to enjoy the unforgettable rich flavor!
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