Vietnamese Salad - Gỏi Sứa Tôm Thịt

This is the first time I made this recipe for Jamie's 18th birthday . It taste pretty good .


Ingredients:

2 bags of Jelly Fish already cut into strip
white wine
1 tbsp sesame oil
2 carrot
1 daikon
12 cucumber (I like the small thin one)
1 red onion
mints, coriander
1 red bell pepper cut into thin strip
chinese parsley cut into thin strip and also cut leave into small pieces
cooked shrimp (optional)
cooked meat(optional)
sesame (put in oven 325 degree for 10 minutes)
peanut (put to oven 350 degree for 15 minutes, press into small pieces)
Vinegar mixture

1 cup vinegar
1 cup sugar
2 - 3 cup water
1Tbsp salt


Fish Sauce to Marinate Jelly Fish
(make 2 portion - one for marinate jellyfish one for mix vegetable)
6 Tbsp sugar
2 Tbsp fish sauce
2 Tbsp lemon
1 Tbsp vinegar

or to taste - the taste should be sweet and sour

Fish Sauce to dip the salad if needed

1 Tbsp sugar
1 Tbsp fish sauce
1/2 Tbsp lemon or vinegar
3 Tbsp warm water


Wash Jellyfish in water a few time, then soak in water for a few hours or overnight , remember to change water every 30 minutes about 5 times until jellyfish is tasteless. Wash jellyfish with white wine and rinse with water . Squeezed all water then soak jellyfish in marinated fish sauce until ready to use. (add sesame oil)

Peel and shred daikon and carrots into size of a matchstick, about 2 inches long, add about 3tsp salt, 3tsp sugar and let water from dikon and carrot dripped about 5 minutes - wash and soak in vinegar Mixture overnight , then squeezed out all water until carrots and daikon are dry .

Cucumber - cut in half scrap out the middle then slice into thin slices - add a little salt to make juice from cucumber come out about a few hour - squeezed cucumber until dry

Onion - Do the same as cucumber


Cut mints and coriander into little pieces

Mix all vegetable into a big container, add fish sauce marinate to taste, squeeze more lemon if needed, then top it with sesame, peanut and also fried onion