Bun sua Nha Trang jellyfish noodle soup

Method

1. 1 Rinse the jellyfish several times with diluted salt water, then soak in cold water for 20 minutes to reduce the saltiness and maintain its crispness. Drain well.
2. 2 Add the mackerel to a pot of water along with roasted shallots and cook for about 15 minutes until the fish is cooked through; remove the fish, debone it, and strain the broth to make it clear.
3. 3 Add the fish balls to the broth and cook for about 5 minutes until heated through and evenly cooked.
4. 4 Add the sliced tomatoes to the pot, season with fish sauce to make the broth light and sweet.
5. 5 Blanch the rice noodles, arrange the jellyfish, mackerel fillets, fish cake, and bean sprouts in a bowl, pour in the hot broth, and sprinkle with chopped scallions, cilantro, and chili peppers.

With an appliance

• Microwave 55 min

  Replace step 2: Place the mackerel with the grilled onions in a deep bowl, loosely covered, and cook at 800 W for 7 minutes. Let it rest for 2 minutes, then remove the flesh and drain off the excess liquid. Keep steps 3 to 5 unchanged to prevent the fish cake and tomatoes from overcooking.