Textual Chef Textual Chef

Gỏi Sứa

Crispy jellyfish salad with shredded vegetables, fresh herbs, and a tangy fish sauce dressing.

20 minEasyServes 4140 cal/serving

VietnameseSaladNo-CookStandard

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 12 oz prepared jellyfish (pre-cooked, ready-to-eat), sliced into thin strips
  • 1/2 cucumber, julienned
  • 1/2 carrot, julienned
  • 1/2 cup daikon radish, julienned
  • 4 green onions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint, torn
  • 1/4 cup crispy fried shallots
  • 1/4 cup roasted unsalted peanuts, crushed
  • 2 tsp fish sauce
  • 1/4 cup lime juice
  • 1/4 cup water
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1/2 red chili, sliced

Instructions

  1. 1

    In a large bowl, combine 12 oz sliced into thin strips prepared jellyfish (pre-cooked, ready-to-eat), 1/2 julienned cucumber, 1/2 julienned carrot, 1/2 cup julienned daikon radish, 4 sliced green onions, 1/2 cup chopped fresh cilantro, and 1/2 cup torn fresh mint.

  2. 2

    In a small bowl, whisk together 2 tsp fish sauce, 1/4 cup lime juice, 1/4 cup water, 1 tsp sugar, 2 cloves minced garlic, and 1/2 sliced red chili to create the dressing.

  3. 3

    Pour the dressing over the salad and toss gently but thoroughly until all ingredients are well coated.

  4. 4

    Transfer to a serving platter and top with 1/4 cup crispy fried shallots and 1/4 cup crushed roasted unsalted peanuts.

  5. 5

    Serve immediately while the jellyfish is still crispy.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Vietnamese Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What can I use instead of fish sauce in Gỏi Sứa?

The entry for Gỏi Sứa calls for 2 tsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Is Gỏi Sứa spicy?

Moderately. The heat in Gỏi Sứa comes from 1/2 red chili, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Gỏi Sứa contain peanuts?

Yes: 1/4 cup roasted unsalted peanuts, crushed. The full allergen list for this entry is peanuts and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Gỏi Sứa?

One serving (the recipe makes 4) is about 140 calories, with 18 g protein, 8 g carbohydrate and 4 g fat, plus 2 g fiber and 580 mg sodium.

How do I store and reheat Gỏi Sứa?

The base of Gỏi Sứa is carrot, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the fried shallots at the table so it stays crisp. It does not freeze.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Vietnamese entries

All Vietnamese recipes · All Salad recipes