To make Ensaladang Guso, after washing and rinsing, the seaweed is blanched in boiling water for about a minute. Then a vinegar dressing made of strips of ginger, chopped tomatoes, red onions, chili peppers, salt and native vinegar, tuba or cane vinegar is added

Eucheuma, commonly known as gusô, is a rhodophyte seaweed that may vary in color (red, brown, and green). Eucheuma species are used as a food source for people in the Philippines and parts of Indonesia and Malaysia. Eucheuma cottonii – cultivated in the Philippines – is the particular species known as gusô.

Commercial seaweed farming of gusô was pioneered in the Philippines. Gusô is listed in the Ark of Taste international catalogue of endangered heritage foods of the Philippines by the Slow Food movement.

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