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Hanoi is not only a thousand-year-old capital with its solemn historical relics, but also a familiar destination for food lovers. Beyond pho, bun cha, or banh mi, Hanoi's cuisine is a colorful tapestry, where each season brings its own unique flavors and seasonal dishes that captivate visitors.
As the spring rains gradually subside, giving way to the warm sunshine of March, the entire city seems to awaken from its long winter slumber. This is also when Hanoi's food lovers begin whispering about a special delicacy that only appears during this transitional period – red jellyfish. From March to June, Hanoians eagerly enjoy red jellyfish. This rustic dish, though a sensation on Hanoi's streets for many years, few know that its origins lie in the port city of Hai Phong.
Red milk drinks have become very popular among young people recently.
Red jellyfish are caught in the waters of Hai Phong and Nam Dinh, areas with abundant mangrove forests. After being pulled from the seabed, the fresh jellyfish are quickly soaked by locals in barrels of water mixed with mangrove roots or bark. This secret not only removes the characteristic fishy smell of the jellyfish but also keeps them fresh and gives them a vibrant red color, a unique and captivating hue.
Despite originating from Hai Phong, red jellyfish has captured the hearts of Hanoians, becoming a highly sought-after street food. Food enthusiasts readily seek out street vendors and small roadside eateries to enjoy this unique delicacy.
Young people eagerly invite each other to eat it and call it "Vietnamese sashimi".
Red jellyfish possess a captivating beauty with their vibrant red color and translucent, jelly-like appearance. When enjoyed, diners will experience the soft, juicy texture of the jellyfish's body, along with the chewy, crunchy texture of its tentacles, creating a unique and unforgettable taste experience.
While white jellyfish are familiar to many, red jellyfish are a rare delicacy, found primarily in the coastal areas of Hai Phong and Nam Dinh. To preserve their original red color and freshness, locals meticulously process the jellyfish, soaking them in barrels of water mixed with mangrove roots or bark immediately after catching. These vibrant red jellyfish, marinated in water infused with kumquat essential oil, not only remove the fishy smell but also impart a refreshing aroma that stimulates the appetite.
From March to June, red jellyfish are in season, becoming a popular street food among many Hanoians.
From March to May, vendors selling red jellyfish appear on the streets of Hanoi, from Duong Thanh, Thanh Ha, Hang Chieu to Dong Xuan Market, creating a vibrant and attractive street food scene. In the early summer days of late March, enjoying the cool, crispy red jellyfish is a wonderful experience. The refreshing taste of the jellyfish, the nutty flavor of grilled tofu, the crunchiness of coconut flesh, combined with the aroma of herbs and the rich taste of shrimp paste, create an irresistible symphony of flavors.
Red jellyfish dishes are only available for a short period of 2-3 months, making them even more cherished and sought after by diners. With affordable prices ranging from 30,000 to 50,000 VND per serving, red jellyfish has become a favorite street food of Hanoi residents every summer.
Many people comment that the first time they try red jellyfish, they find it a bit bland and difficult to eat, but once they get used to it, they really like it.
In Hanoi, jellyfish isn't a specialty of the thousand-year-old capital. However, when enjoyed in the traditional Hanoi style, this rustic jellyfish dish, made with ingredients readily available in rural gardens, unexpectedly becomes a sophisticated and refined delicacy, satisfying even the most discerning diners in Thang Long (Hanoi). To fully appreciate the flavor of red jellyfish, it must be eaten correctly, with all the necessary ingredients. A platter of red jellyfish is incomplete without golden-brown grilled tofu, pristine white coconut pulp, fresh perilla leaves, and especially fragrant shrimp paste. The tofu is briefly boiled and then grilled, creating a unique flavor distinct from conventional preparation. The shrimp paste must be mixed beforehand with MSG and glutinous rice wine according to each restaurant's secret recipe, to create a rich and savory blend, and left overnight for the flavors to infuse.
Not only is the red jellyfish dish delicious, but its appearance is also incredibly appealing.
When enjoying this dish, diners often squeeze lemon juice into the shrimp paste, helping to balance out its strong, pungent flavor. Then, they use perilla leaves to wrap a portion of jellyfish, beans, coconut pulp, and Vietnamese coriander, creating a wonderful blend of flavors.
During the sweltering summer days, especially at the end of jellyfish season, restaurants are usually crowded with people who love this dish. They want to enjoy it immediately, fearing that if they wait until next year, they may not be able to enjoy such delicious red jellyfish again. Although not originating from the capital city, red jellyfish has become a distinctive and beloved culinary symbol in Hanoi. With over 100 years of history, this dish is an indispensable part of the capital's culinary culture.
