Crispy Jellyfish & Baby Corn Salad Recipe (Gỏi Sứa Bắp Non)

Crispy Jellyfish & Baby Corn Salad Recipe (Gỏi Sứa Bắp Non). Gỏi sứa bắp non is a traditional Vietnamese dish rich in flavor, notable for the combination of crunchy jellyfish, the slight astringency and crispiness of baby corn, all harmonizing with a fragrant sweet and sour fish sauce dressing. This salad is not only an ideal choice for family meals but also perfect for entertaining friends at gatherings. With the detailed recipe below, you will easily be able to make this delicious and appealing jellyfish and baby corn salad at home, ensuring success right from your first attempt.

Crispy jellyfish and baby corn salad (Gỏi Sứa Bắp Non) served on a platter with herbs and peanuts.

Ingredients to Prepare for Jellyfish and Baby Corn Salad

To make jellyfish and baby corn salad for about 4 servings, you will need to prepare the following ingredients:

1. Main Ingredients

• Fresh or packaged jellyfish: 300g
• Baby corn: 1 ear (about 300g, choose young, tender corn)
• Carrot: 1 củ (about 100g)
• Cucumber: 1 quả (about 150g)
• Shallots: 2 bulbs
• Garlic: 3 cloves
• Fresh chili: 1-2 peppers (to taste)
• Vietnamese coriander (Rau răm): 50g
• Mint (Rau húng lủi): 50g
• Roasted peanuts: 50g (crushed)
• Fried shallots: 2 tablespoons

2. Ingredients for the Salad Dressing

• Fish sauce: 3 tablespoons
• Sugar: 2 tablespoons
• Lime juice: 2 tablespoons
• Water: 2 tablespoons
• Minced garlic: 1 teaspoon
• Minced chili: 1/2 teaspoon (to taste)

Steps to Make Jellyfish and Baby Corn Salad

Step 1: Prepare the Jellyfish

Fresh jellyfish: Rinse the jellyfish thoroughly under running water to remove sand and impurities. Soak the jellyfish in a weak saltwater solution (1 tablespoon salt with 1 liter water) for about 15 minutes to remove any fishy smell. Blanch the jellyfish in boiling water for 20-30 seconds, then immediately transfer it to ice water to maintain its crispiness. Drain well and cut into bite-sized pieces (about 3-4cm long).

Packaged jellyfish: If using packaged jellyfish, rinse thoroughly with cold water, quickly blanch in boiling water for 15-20 seconds, soak in ice water to maintain crispiness, then cut into bite-sized pieces.

Step 2: Prepare the Baby Corn and Other Ingredients

Baby corn: Remove the tough outer husks, keeping only the tender inner part. Thinly slice the baby corn into julienne strips (about 4-5cm long). Immediately soak in water mixed with 1 tablespoon vinegar or lime juice (with 1 liter water) for about 15 minutes to reduce astringency and keep its white color. Rinse again with clean water and squeeze dry.

Carrot: Peel, wash thoroughly, and julienne into thin strips. Soak in ice water for 5 minutes to make them crispy, then drain.

Cucumber: Wash thoroughly, remove seeds, and julienne into strips similar to carrots. Drain.

Herbs: Wash Vietnamese coriander and mint thoroughly, drain, and finely chop (keep a few leaves for garnish).

Shallots and garlic: Thinly slice shallots and fry until golden and crispy for fried shallots (or use store-bought fried shallots). Mince garlic for the dressing.

Chili: Mince or thinly slice chili according to your preference.

Peanuts: Roast peanuts in a small pan until golden and fragrant, remove skins, and crush them.

Step 3: Prepare the Salad Dressing

In a small bowl, dissolve 3 tablespoons fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, and 2 tablespoons water. Stir well until the sugar is completely dissolved.

Add 1 teaspoon minced garlic and 1/2 teaspoon minced chili, stir well. Taste and adjust the sweet, sour, and salty flavors to your liking. The dressing should have a balanced sweet, sour, savory, and slightly spicy taste.

Step 4: Mix the Salad

Combine the jellyfish, baby corn, carrots, cucumbers, Vietnamese coriander, and mint in a large bowl. Gradually pour in 2/3 of the prepared dressing, gently mix well to allow the ingredients to absorb the flavors. Let the salad rest for 5-7 minutes to marinate.

Taste and add more dressing if needed. Avoid adding too much dressing at once to prevent the salad from becoming too salty or watery.

Step 5: Finish and Serve

Serving the salad: Transfer the jellyfish and baby corn salad to a large plate, sprinkle with roasted peanuts, fried shallots, and a few fresh herbs for garnish. Add a few fresh chili slices to make the dish more appealing.

Serving: Jellyfish and baby corn salad is best eaten immediately after mixing to retain the crispiness of the jellyfish, baby corn, and other vegetables. Serve with shrimp crackers (bánh phồng tôm) or grilled rice paper (bánh tráng nướng) to enhance the flavor.

Tips for Making a Better Jellyfish and Baby Corn Salad

• Choose quality jellyfish: Fresh jellyfish should be opaque white, thick-bodied, and not bruised. If using packaged jellyfish, choose a reputable brand without a chemical smell.
• Choose tender baby corn: Tender baby corn is less astringent and crisper. Soak immediately after slicing to prevent discoloration and reduce astringency.
• Maintain crispiness: Soak jellyfish, baby corn, and carrots in ice water after preparation to maintain their crispiness. Do not blanch jellyfish for too long, as it will become tough.
• Customize ingredients: You can add shredded green mango to enhance the sour taste or substitute cucumber with bean sprouts for a different flavor. If you like it richer, add 1 tablespoon of fried shallot oil to the dressing.
• Storage: Jellyfish and baby corn salad should be eaten immediately. If not consumed right away, store ingredients separately in the refrigerator and mix just before serving to prevent them from becoming soggy.

Nutritional Benefits of Jellyfish and Baby Corn Salad

Jellyfish and baby corn salad is a nutritious dish. Jellyfish contains protein, collagen, and is low in calories, supporting skin and joint health. Baby corn is rich in fiber and vitamin C, which helps improve digestion and boost immunity. Carrots and cucumbers provide vitamins A and K, beneficial for eyes and skin. Herbs add antioxidants. However, individuals with seafood allergies should be cautious when eating jellyfish.

Conclusion

Jellyfish and baby corn salad is a rustic yet captivating dish, offering a wonderful blend of crunchy jellyfish, the subtle astringency of baby corn, and a rich sweet and sour dressing. With the detailed recipe above, you can easily make this salad at home to treat your family and friends. Try it now to enjoy the fresh and appealing flavors of this jellyfish and baby corn salad in your daily meals or on special occasions.

To discover more delicious salads, you can refer to Shrimp and Carrot Salad (Gỏi Tôm Sú Cà Rốt) or Spicy Sour Mai Fish Salad (Gỏi Cá Mai Chua Cay). If you want to experiment with more seafood salads, check out Thai Squid Salad (Gỏi Mực Thái Lan).

Additionally, if you want to learn how to make salads with other types of meat, see How to Make Shrimp and Pork Salad (Cách làm gỏi tôm thịt) or How to Make Shrimp and Lotus Stem Salad (Cách làm gỏi tôm ngó sen).