Hanoi is home to many long-standing eateries that have thrived for decades. Beyond their unique recipes, these establishments often possess family heirlooms - culinary treasures that distinguish their brand and captivate generations of food lovers. VietNamNet proudly presents a special series: “Culinary treasures of Hanoi’s heritage eateries.”

On a bright April day, the third-generation jellyfish eatery founded by the late Mrs. Ngu bustled with activity at the edge of Le Van Huu Street, Hai Ba Trung District. Most visitors were loyal regulars, while others had come for the first time, intrigued by what some call the “Vietnamese version of sashimi.”

A century-old treasure

While many places in Hanoi serve tasty jellyfish dishes, Mrs. Ngu’s family-run eatery has built a loyal following for both its flavor and its legacy.

Even those unfamiliar with or hesitant about raw, cold dishes often find themselves won over by the refreshing, flavorful jellyfish served here.

One key to the restaurant’s enduring appeal may lie in its culinary heirloom: a 100-year-old ceramic basin, passed down from Mrs. Ngu herself. It is the last surviving piece from a set of five once used by the family.

Years ago, the restaurant was run by Madam Hoa (now 73), Mrs. Ngu’s granddaughter. Due to health concerns, she has since passed the torch to her sister-in-law, Mrs. Lap, and daughter-in-law, though she still assists with training and oversight.

“Mrs. Ngu was my husband's grandmother. After her, my mother-in-law and sister-in-law continued the business. Now it’s been three generations,” said Mrs. Lap, the current owner.

Mrs. Lap represents the third generation to run the family jellyfish eatery.

According to Lap, only one of the original ceramic basins remains intact. It’s now considered a family treasure - still in daily use for storing the prepared jellyfish, yet treated with great care as a symbol of their heritage.

“When the jellyfish is ready, we store it in this basin. Only when a customer orders a dish do I cut and plate it,” Lap explained.

A week-long preparation process

For decades, the family has exclusively sourced jellyfish from Thuy Nguyen District in Hai Phong. Each year during jellyfish season - just two to three months long - they transport fresh jellyfish daily to Hanoi.

Every jellyfish is carefully selected and meticulously processed to retain its delicate texture and flavor.

After cleaning to eliminate any fishy odor, the jellyfish is salted and pressed into tightly packed bundles, drawing out excess salinity while preserving moisture and texture.

Four to five days later, once the jellyfish has mellowed to the perfect taste, it is rinsed again and placed in the treasured basin with filtered water for final soaking.

Originally from Hai Phong, the family maintains the coastal tradition of dipping jellyfish in vinegar brewed from fermented rice (giấm bỗng), lightly sweetened with honey for a delicate balance.

When the eatery opened in Hanoi, they adapted the dish slightly, offering a milder version of the jellyfish alongside an alternative dipping sauce: a signature shrimp paste (mắm tôm) blended with chili, lime, and sugar to suit local palates.

“We use shrimp paste from Nghe An and mix it following our own family recipe. It’s rich, tangy, and perfect with jellyfish,” Lap shared.

With its time-honored recipe and meticulous preparation, the jellyfish here remains a favorite among discerning diners. Each bite offers a cool, clean burst of ocean flavor - glistening, tender jellyfish with a crunchy bite, served with grilled tofu, young coconut, and fresh herbs.

A serving costs 60,000 VND (around USD 2.35), and includes jellyfish, grilled tofu, fresh coconut, herbs, and your choice of dipping sauce.

Despite the relatively high price, the eatery is packed by late afternoon. It's open daily from 2 PM to 8 PM - until the jellyfish runs out.

On hot, humid days, the shop fills quickly with customers craving the dish’s refreshing coolness. The tender, water-rich jellyfish melts in your mouth, perfectly complemented by purple perilla, Vietnamese balm, toasted tofu, tender coconut, and that unforgettable shrimp paste.

Thao Trinh