Jellyfish noodle soup

Of all the dishes in Nha Trang, bún sứa is the one most likely to make visitors pause. The name means jellyfish noodles, and that is exactly what it is. Try it anyway. For many people, it becomes a favourite.

What jellyfish is like

The jellyfish in the soup are prepared in advance: cleaned, salted and soaked until they are firm and translucent. They taste of very little on their own. What they bring is texture, a cool, crunchy bite somewhere between cucumber and al dente pasta, that soaks up the flavour of the broth.

What is in the bowl

Bún sứa usually starts with a clear broth made from fish and fish bones, lightly sweet and savoury. Rice noodles go in, followed by strips of jellyfish and, in most places, slices of fish cake. A plate of herbs, bean sprouts and lime comes alongside.

Some cooks add tomato or a little pineapple to the broth, and each stall has its own balance. The result is a light, fresh soup that is especially good on a hot morning.

How to order

Ask for “bún sứa” and you will usually get the full bowl with jellyfish and fish cake. If you are not sure, many places also serve bún chả cá, the fish cake noodle soup, so you can order one of each and share.

Most people taste jellyfish once out of curiosity. Then they come back for the crunch.

Bún sứa is mostly a breakfast and lunch dish, and the most popular stalls sell out early. Like most of Nha Trang’s best food, it is cheap, quick and eaten at low tables on the pavement.