A unique variation of Quang noodles with jellyfish.

Made with readily available ingredients and without fuss, the ingredients and flavors of Quang noodles vary by region: Quang noodles with freshwater fish, Quang noodles with eel, Quang noodles with chicken, Quang noodles with frog… Each region, each family, each individual has their own unique experience with this dish. Among them, Quang noodles with jellyfish is a special and "delicious" variation.

Jellyfish are a special gift from the sea. They are at their best when caught from January to the end of March of the lunar calendar each year. To add flavor to a bowl of Quang noodles, the jellyfish must be finely chopped, fresh, and drained. When eaten, the jellyfish is mixed thoroughly in the bowl. Each bite of the crunchy, chewy, and cool jellyfish meat evokes memories of childhood summers, when coastal children would walk along the water's edge, collecting translucent, pearl-like jellyfish to bring home for their mothers to make salads and noodles. In the noodle soup, the jellyfish meat is a striking contrast, standing out against the overall combination of shrimp, meat, and eggs, blending perfectly with the rich broth flavored with minced shrimp, fragrant tomatoes, and more.

The Quang-style noodle soup with jellyfish is flavorful and served with fresh vegetables and green chili peppers.

Even after finishing a bowl of Quang noodles, one still craves the refreshing taste of jellyfish. Sometimes, it's precisely that missing element that makes diners long for more, determined to return again and again to satisfy their craving.

Eating jellyfish properly and deliciously requires considerable effort. The owner of Hong Van Jellyfish Quang Noodles restaurant (Le Hong Phong Street, Hai Chau District) – one of the three Quang noodle restaurants in Da Nang included in the Michelin Selected 2024 list – says there's a special way to prepare jellyfish to ensure it's tasty, nutritious, and safe. The owner reveals that fresh jellyfish must be white with a hint of pink; the flesh should be firm, not sticky or watery to the touch, and there shouldn't be any liquid oozing out.

To ensure the jellyfish meat is chewy and crunchy when bitten into, it's essential to use the body part. From the moment it's brought in, the jellyfish must be soaked and rinsed continuously in ice water for a day to reduce the saltiness. From the initial preparation to serving to the customer, the jellyfish must be continuously soaked in ice water to maintain its freshness, chewiness, and crispness.

Jellyfish is a rustic dish, so the preparation is not complicated. Therefore, the most important thing to get delicious jellyfish is that it must be fresh. Only fresh jellyfish meat is sweet and flavorful, creating the unique taste of this variation of Quang noodles.