Vietnamese Dried Jellyfish with Cucumber Recipe

Serves/Makes: 6

Ingredients:

• 4 ounces small shrimp
• 1 piece dried jellyfish (about the size of a hand)
• 1 large cucumber, unpeeled
• Salt
• 2 ounces pork butt
• 1 tablespoon vegetable oil
• 1 shallot or white part of 1 scallion, chopped
• Sprinkling of freshly ground black pepper
• 1 teaspoon Vietnamese fish sauce (nuoc mam)
• 3 tablespoons chopped roasted peanuts
• Sprig of fresh coriander (Chinese parsley) for garnish

How to cook Vietnamese Dried Jellyfish with Cucumber:

• Soak the dried jellyfish in hot water for 2 hours.
• Cut the cucumber in half lengthwise; remove the seeds with a spoon. Slice paper thin, then place in a bowl and sprinkle on 1 teaspoon salt. After 10 minutes, rinse under cold water. Squeeze with your hands to remove all liquid and set aside.
• Cut pork into thin slices and then into thin strips. Peel the shrimp, then clean, wash, and set aside to dry for a few minutes. Cut the soaked jellyfish into thin strips.
• Heat the oil in a frying pan. Add the chopped shallot and cook, stirring, for 1 minute, then add the pork and shrimp. Cook and stir for 5 minutes, then add the black pepper, a sprinkling of salt, and the fish sauce. Stir for 3 more minutes. Add the cucumber, roasted peanuts, and jellyfish. Stir well, remove at once, and transfer to a platter.
• Decorate with sprig of fresh coriander and serve with Shrimp Chips, as an appetizer.

Notes:
The Vietnamese Dried Jellyfish with Cucumber recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Goi Sua Tom Thit.

This recipe for Vietnamese Dried Jellyfish with Cucumber serves/makes: 6

The Vietnamese Dried Jellyfish with Cucumber (Goi Sua Tom Thit) recipe is adopted from The Classic Cuisine of Vietnam by Bach Ngo 1986.

Main Ingredient: Seafood Mix 
Preparation Method: Appetizer 
Cuisine: Vietnamese