Kaya Jellyfish Noodle Soup

When “Kaya Jellyfish Noodle Soup” participated in the Golden Spoon Awards, it was titled with a more romantic name: Endlessly Expanded Fishing Village. The reason is that besides the main ingredient—the rice jellyfish that can only be found in Tuy Hoa—Kaya Restaurant’s team brought along many specialties from O Loan Lagoon to show the sea products of their hometown: blood clams, squids, and crabs. The important thing is that although there are many kinds of seafood in a bowl of noodle soup, the main taste is still that of jellyfish. The difficult thing is that the dish should show the exotic features of jellyfish to fascinate diners. If you want to have such a dish, make sure to use our ancestors’ cooking methods: soak the jellyfish in rice water, after that, use ginger to remove all the impurities and its odor. Remember to add some red pepper until you feel its hot sensation on your tongue to perceive the affection of the fishermen in the Central Region.


Print This
Serves: 4 Prep Time: Cooking Time:


  • 500g rice jellyfish
  • 150g featherback fish
  • 100g black tiger prawn
  • 100g ground pork
  • 500ml coconut water
  • 50g tomatoes
  • 50g onions
  • 100g pineapple
  • 15g shallots
  • 50g white bulb ends of green onions
  • 50g ginger
  • 100g perilla leaves
  • 100g banana blossom, finely grated
  • 100g lettuce
  • 2 red cayenne peppers
  • 100g roasted peanut
  • 500g fresh rice noodles
  • 20g cilantro
  • 5g garlic
  • 500ml broth
  • 10ml cooking oil
  • 5g salt
  • 5ml fish sauce
  • 4g ground black pepper
  • 7g seasoning powder
  • 10g sugar



Preparation: Peel garlic and shallot, then finely chop them. Finely chop 1 red pepper, cut 1 red pepper into short shoestrings. Wash cilantro, and then finely chop it. Cut white bulb ends of green onions into shoestrings then mix with thinly sliced banana blossom. Bash up the roasted peanut. Discard the seeds of the tomatoes, then finely chop them; chop the pineapple and the onions. Peel the ginger, and then smash it and mix with the jellyfish and wash a lot of times to avoid smelliness, then put it into ice so that it won’t melt.

Directions: Peel and de-vein the shrimp, then remove their heads. Pat shrimp dry using paper towels, and then finely chop them. Add ground pork, 10g finely chopped shallots, 3g seasoning powder, 3g sugar, 1g ground pepper, 2ml fish sauce and mix all the ingredients together. Put the featherback fish into a bowl, add 5g garlic, 5g shallots, 5g chopped red pepper, 1g ground pepper, 3ml fish sauce, 3g sugar, 2g seasoning powder, and then blend them to a smooth paste.

Put the stockpot on the stovetop, add 10ml cooking oil. When the oil is heated, add the onion and fry it until crispy; tip in the chopped tomato and pineapple, then sauté them. Add the mixture of marinated shrimp and pork and fry until cooked through. Pour 500ml coconut water and 500ml broth into the stockpot; when it boils, skim the top of the stew. Roll the paste into small balls, and then tip them in. When cooked, they will float. Season to your taste with 5g salt, 4g sugar, 2g ground pepper, and 2g seasoning powder.


Put the vegetables on a plate and divide noodles into bowls. Dunk the jellyfish into the broth then place on top of the fresh noodles. Pour hot broth containing fish balls, shrimp and pork over all. Sprinkle the chopped onion, cilantro, red pepper, and coarsely pounded roasted peanut over the noodle soup. Serve it hot with vegetables and fish sauce with red pepper.


The jellyfish should be crispy, not chewy and smelly. The broth should be clear, sweet and elegant.

The fish balls should be chewy, fragrant of spices, and pleasing to the palate.


The jellyfish should be cleaned many times to remove sand and avoid smelliness.


This dish is good for those who have asthenic body syndrome, loss of appetite, weakened immune system, loss of appetite, decreased body resistance, men with damaged kidneys, impotence, women with missed or irregular menstruation, haggardness (often with coughing, dyspnea (difficult breathing, sometimes cough with blood), menopause, postpartum women with breast engorgement or are unable to produce enough breast milk, children with rashes and ulcers, people with cough illness, windpipe inflammation, goiter (thyroid gland inflammation), constipation, high blood cholesterol, high blood pressure, diabetes, obesity.



NGUYEN VAN BONG Kaya Hotel (Phu Yen Province) Runner-up in the Southern Regional semi-final round of the Golden Spoon Awards 2013

You Might Also Like

No Comments

    Leave a Reply