Red Jellyfish
In the late spring days, when Hanoi's weather gradually turns to warm sunshine, red jellyfish begin to appear on many street vendors and familiar street corners.
Unlike white jellyfish commonly used in salads and sausages, red jellyfish are pinkish-orange to dark red thanks to being soaked in water with parrot tree bark. This processing method helps keep jellyfish crispy while reducing the characteristic fishy smell.
Jellyfish are cut into bite-sized pieces, wrapped with grilled tofu, coconut flesh, herbs such as kinh giới, perilla... The indispensable highlight is a bowl of shrimp paste sprinkled with lemon, creating a unique flavor.
Cold snail noodle soup
When mentioning snail noodle soup, many people often think of a bowl of hot noodle soup with rich broth. However, on hot weather days, cold snail noodle soup becomes a more suitable choice.
This dish has a fairly simple processing method, not fussy with many types of ingredients. The broth is cooked from snail boiling water, with tomatoes and spices to create a light and refreshing taste. Snails are chosen from both large and small depending on the taste.
When eating, diners pick up vermicelli and dip it in a bowl of broth, served with raw vegetables or chopped banana flowers, bringing a cool and easy-to-eat feeling.
Banh duc nộm
Compared to bánh đúc lạc or bánh đúc nóng, bánh đúc nộm has a more elaborate processing method. White bánh đúc pieces are cut into small pieces, mixed with boiled bean sprouts and raw vegetables.
The broth has a cloudy white color, a light aroma of ground sesame, creating a distinctive flavor. Although the ingredients are simple, the dish still brings a cool feeling, suitable for hot sunny days.
