Bún cá sứa is a traditional dish originating from Nha Trang. This rice vermicelli soup is served with jellyfish and fried fish paste. In order to make the broth and the fish paste, one must choose fresh paradise fish or leatherjacket fish.

The jellyfish is soaked into alum water, rinsed with water, cut into small slices, then parboiled. When served, the noodles are placed into the bowl first, followed by jellyfish slices and fried fish paste, and the dish is finished by pouring the broth over the combination.

Other ingredients commonly used in the dish include raw vegetables, lemon slices, and chili peppers on the side.