Not only impressed by its vibrant presentation, a foreign visitor was also surprised to discover how an ingredient that can cause irritation is skillfully transformed into a refreshing summer delicacy in Hanoi.
Andrew Fraser, an Australian content creator currently living and working in Vietnam, runs a YouTube channel with nearly 470,000 subscribers, where he shares travel and food experiences.
He is known for his willingness to try unusual and even intimidating Vietnamese dishes such as nam pia, bamboo worms, bamboo rats and fried grasshoppers.
Most recently, Andrew traveled to the coastal area of Hai Thinh commune in Ninh Binh province (formerly part of Hai Hau district, Nam Dinh province) to learn about jellyfish harvesting and processing.
Andrew visits Hai Thinh commune to learn about jellyfish processing by local residents. Photo: Andrew Fraser
Arriving early in the morning as fishing boats docked, he witnessed locals busily transporting freshly caught jellyfish to processing areas.
The jellyfish are sorted, with the parts that can cause irritation carefully removed. They then undergo initial processing, including slicing and soaking in salt for several hours.
After this stage, the jellyfish are transferred to processing facilities, where they continue to be sorted and soaked in brine tanks with controlled salinity for 12 to 15 months.
Before being sold, the jellyfish are rinsed to reduce saltiness, further processed and packaged, ready to be turned into various dishes.
Jellyfish are sorted, pre-processed and soaked in saltwater for months. Photo: Andrew Fraser
Watching the entire process firsthand, Andrew repeatedly expressed his amazement.
He found it hard to believe that a potentially toxic and itchy ingredient could be transformed into something both safe and delicious.
After a day exploring jellyfish processing in Ninh Binh, he returned to Hanoi to try a dish made from this ingredient - red jellyfish.
Unlike the salted jellyfish commonly used in salads, Hanoi’s red jellyfish stands out for its distinctive color, achieved by soaking it in a solution made from mangrove bark and leaves.
Andrew visited a long-standing family-run jellyfish shop on Hang Chieu Street.
Andrew tries red jellyfish at a long-standing local shop on Hang Chieu Street in Hanoi. Photo: Andrew Fraser
When the dish was served, he was struck by its visual appeal - the red of the jellyfish, golden roasted tofu, white coconut slices and fresh green herbs.
Taking his first bite, the Australian YouTuber described the taste as unusual yet enjoyable, though the jellyfish itself had a subtle flavor.
Other ingredients stood out more clearly - the coconut was crunchy and fragrant, while the tofu was soft and rich.
“The dish is well combined. It tastes like a fresh salad,” he said.
The jellyfish legs are praised for their crunchy texture. Photo: Andrew Fraser
To better appreciate the texture, Andrew tried a piece of jellyfish separately. He noted its crunchy, slightly chewy texture, similar to raw carrots.
Continuing with the rest of the dish, he found the body of the jellyfish more flavorful yet still easy to eat.
“It’s not salty at all, which is surprising given how long it has been preserved in salt,” he added.
The jellyfish shop Andrew visited has been operating for more than 70 years. It is now run by Nguyen Thi Lap, who inherited it from her mother, known locally as “cu Gai”, who once sold jellyfish across Hanoi’s Old Quarter.
According to Lap, all the jellyfish used at the shop are sourced from a trusted supplier in Hai Phong.
After purchasing, the family continues to soak and rinse the jellyfish multiple times to remove excess salt.
“Good jellyfish must have thick, firm edges and legs to ensure a crunchy texture,” she explained.
“After careful preparation, the jellyfish becomes translucent like jelly, with crunchy legs and a soft, juicy body. It doesn’t need to be chilled but still feels refreshing when eaten.”
Red jellyfish is considered a refreshing dish during Hanoi’s hot summer days.
All ingredients served with the dish are carefully selected.
Each serving of red jellyfish is priced between VND40,000 and VND50,000 (US$1.6 to US$2). Photo: Linh Trang
The accompanying ingredients are also carefully selected. Shrimp paste is sourced from the well-known Hang Be market and mixed according to a family recipe. The tofu is grilled until golden and aromatic, while the coconut must be at just the right stage of maturity.
Since jellyfish is considered cooling in nature, the dish is paired with warming herbs such as Vietnamese balm and perilla to balance the flavors and avoid digestive discomfort.
Each serving of red jellyfish is priced between VND40,000 and VND50,000 (US$1.6 to US$2).
Vietnamnet.vn
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