Crispy Vietnamese Jellyfish & Young Corn Salad Recipe

Crispy Vietnamese Jellyfish and Young Corn Salad is a traditional dish rich in Vietnamese flavors, highlighted by the combination of crunchy jellyfish, the slight astringency and crispness of young corn, all harmonizing with a fragrant sweet and sour fish sauce. 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 can easily make this delicious and appealing jellyfish and young corn salad right at home, ensuring success from the very first try.

A vibrant plate of Vietnamese Jellyfish and Young Corn Salad garnished with herbs and peanuts.

Ingredients for Jellyfish and Young Corn Salad

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

1. Main Ingredients

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

2. Ingredients for the Dressing

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

Steps to Make Jellyfish and Young 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 diluted salt water (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 to ice water to maintain its crispiness. Drain, pat dry, 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 Young Corn and Other Ingredients

Young corn: Remove the tough outer husks, keeping the tender inner part. Slice the young corn thinly into strips (about 4-5cm). Immediately soak in water mixed with 1 tablespoon vinegar or lime juice (with 1 liter water) for about 15 minutes to reduce bitterness and preserve its white color. Rinse with clean water and squeeze dry.

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

Cucumber: Wash, remove seeds, and julienne similarly to carrots. Drain.

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

Shallots and garlic: Slice shallots thinly and fry until golden and crispy to make fried shallots (or use store-bought fried shallots). Mince garlic for the dressing.

Chili: Mince or slice thinly according to preference.

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

Step 3: Prepare the Dressing

In a small bowl, dissolve 3 tablespoons fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, and 2 tablespoons filtered 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 sourness, sweetness, and saltiness to your preference. The dressing should have a harmonious sweet and sour taste, rich, and slightly spicy.

Step 4: Mix the Salad

Combine jellyfish, young corn, carrots, cucumber, Vietnamese coriander, and mint in a large bowl. Gradually pour 2/3 of the prepared dressing into the bowl, gently toss to coat all ingredients evenly. Let the salad rest for 5-7 minutes to absorb the flavors.

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

Step 5: Finish and Serve

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

Serving suggestion: Jellyfish and young corn salad is best eaten immediately after mixing to retain the crispness of the jellyfish, young corn, and other vegetables. Serve with shrimp crackers or grilled rice paper for enhanced flavor.

Tips for Making a Better Jellyfish and Young 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 chemical odors.
• Select young corn: Young corn is less bitter and crisper. Soak immediately after slicing to prevent browning and reduce bitterness.
• Maintain crispness: Soak jellyfish, young 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 for extra sourness or substitute cucumber with bean sprouts for a different taste. If you prefer a richer flavor, add 1 tablespoon of fried shallot oil to the dressing.
• Storage: Jellyfish and young corn salad should be eaten immediately. If not serving right away, store ingredients separately in the refrigerator and mix just before eating to prevent sogginess.

Nutritional Benefits of Jellyfish and Young Corn Salad

Jellyfish and young corn salad is a nutritious dish. Jellyfish contains protein, collagen, and is low in calories, supporting skin and joint health. Young corn is rich in fiber and vitamin C, helping to 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 consuming jellyfish.

Conclusion

Jellyfish and young corn salad is a rustic yet captivating dish, offering a wonderful blend of crunchy jellyfish, the delicate crispness of young corn, and a rich sweet and sour fish sauce. 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, appealing flavors of jellyfish and young corn salad in your daily meals or for special occasions.

To discover more delicious salads, you can refer to Shrimp and Carrot Salad or Spicy Sour Mai Fish Salad. If you want to experiment with more seafood salads, check out Thai Squid Salad.

Additionally, if you want to learn how to make salads with other meats, see How to make Shrimp and Pork Salad or How to make Shrimp and Lotus Stem Salad.