Pour 6 cups Water into a large pot. Rinse 2 Luo Han Guo.
Crack 2 Luo Han Guo into the pot. Bring to a high simmer for 20 minutes. Remove from heat and strain into a large bowl. Pour it back into the pot. Bring to a medium simmer. Add in 200g Rock Sugar or to taste. Add in a pinch of Kosher Salt. When the sugar dissolved, remove from heat. Enjoy hot or cold.
Soak in hot water the following ingredients 100g Dried Red Dates, 100g Dried Logan, 50g Barley, 25g Dried Kelp, 75g Dried Lotus Seed and 10g Dried Fructus Lycii.
When the Dried Kelp soften, rinse with cold water. Set aside.
After soaking the Barley in hot water for 30 minutes. Rinse with water a few times. Fill a pot with some water and boil the Barley and then add in the Lotus Seed. Boil both until soften, drain out the water and set aside.
Rinse the Dried Red Dates and Dried Logan, set aside
Crack open 2 Lo Han Kuo and remove the shell. Fill a large pot with 2 liters of water and add in the Lo Han Kuo. Let it simmer on medium heat. Add in 400g Rock Sugar or to taste. Remove the Lo Han Kuo from the pot after the sugar melts. Add in the Pandan Leaves. Continue to let the pot simmer. Add in the Red Dates. Add in the cooked Barley and Lotus Seed. Add Logan. Add Fructus Lycii. Add Kelp. Continue to let it summer for about 30 minutes. Let it cool and place in refrigerator. Serve cold and enjoy!
Pour Hot Water over the Cloth Filter and the small metal pot. Dip it in hot water to keep it hot constantly. Fill the cloth with 3 Tbsp. Ground Coffee. Pour hot Water. Let it sit for 1-2 minutes. Pour into a hot cup to enjoy Black Coffee or add in some Condensed Milk to enjoy cà phê sua.
Pour 3 cups water into a pot. Bring to a high simmer. Add in the Mint and cook on high heat for 2 minutes. Pour the water into a cup. Optional, add in some honey and enjoy.
To make dried orange peel, peel an orange and set it outside in the sun until dried. It should dry within 1-2 days, depending on temperature.
Set at low heat, using a pan toast 3-4 Star Anise, 2 Chinese Cinnamon, 1 tsp. Cumin, 1 tsp. Coriander Seed, 4-5 strips Dried Orange Peel and Black Peppercorn. It should take about 2-3 minutes. Remove from heat. Break the Chinese Cinnamon into smaller pieces and set aside.
Have a clean glass jar ready. Put all the toasted ingredients inside the jar. Pour in 3 cups Vodka.
Cover the top with plastic wrap and close jar with lid. Let it sit in room temperature for at least two weeks before using.
Grass Jelly Drink with Thai Basil Seed Recipe (Nuoc Suong Sao Hot E)
Grass Jelly
Grass Jelly Black 1 package 50g
5 cups Water
Grass Jelly White 1 package 50g
6 cups Water
Drink Ingredients:
2 cups Water
Grass Jelly
Rock Sugar (to taste)
1 Tbsp. Thai Basil Seeds
1-2 Pandan Leaves
In a sauce pan, add in 5 cups water and 50g of Grass Jelly Powder.
Using medium heat, stir until it starts to thickens. Once it's smooth with no lumps. Pour into your molds.
Set aside and let it set.
Next is the White Grass Jelly. In a sauce pan add in 6 cups of Water and 50g of White Grass Jelly Powder.
Again using medium heat stir until smooth. Then pour into mold, set aside to let it set.
Chill it in the fridge for at least an 1 before using.
To make the drink you will need 2 cups of Water, Grass Jelly, some Rock Sugar (you can also use white sugar or honey),
1 Tbsp. Thai Basil Seeds and 1-2 Pandan Leaves tie into a knot.
In a sauce pan add in 2 cups of Water. Using medium heat add in the Rock Sugar to your taste.
Wait for it to melt. Add in the Pandan Leaves and 1 Tbsp. Thai Basil Seeds.
Once the seeds is clear with a black dot in the middle remove from heat and let it cool completely.
Using a hand held blender, add some Grass Jelly into a glass and pulse it 1-2 times.
This will break the Grass Jelly into small pieces. You can also use a spoon instead of a blender.
Once the mixture has cool down, pour it in with the Grass Jelly. Mix and chill in the fridge. Pour into a glass and serve. You can add ice if you would like.
Enjoy this easy and refreshing Grass Jelly drink.
Chanh Muoi (Vietnamese Preserved Limes with Salt)
Ingredients
Limes or Lemons
1-3/4 cup Sea Salt
4 cups Water
Extra Water
For Drink:
Sugar
Ice
Water or Club Soda
To clean the Lime/Lemon, boil some water in a pot. Place your Limes or Lemons on a wire ladle. Dip in the hot water for a few seconds.
Move it around a bit, then remove it from the water. After you are done, wipe it was a dry paper towel. Set it aside.
You will need to place it outside in the sun for a few hours.
It really depends on the temperature outside. For it to turn into a brownish color, it can take 4-5 hours.
Remember to check on it. Once it has a brownish color, it is ready for the next step.
To make the salt water mixture. In a large pot pour in 4 cups Water. Add in 1-3/4 cup Sea Salt and bring to a boil.
You can use other kind of salt too if you can't find Sea Salt.
Once the salt has desolved in the water. Remove from heat and let it cool for about 15 minutes.
Stack your limes/lemons in the glass jar. Pour in the salt water mixture, make sure it covers all of the Limes/Lemons. Make more if you need to.
Use a plastic cover to help push it down. Cover the lid and let it preserve for at least 1 month.
After 1 month, it should look something like this.
A popular way to use these preserved Limes is to make Nuoc Chanh Muoi, which is Salty Lemonade.
Have a glass with some ice in it. Take 1 lime/lemon. Put it in the glass and smash it with your spoon.
Add in sugar to your taste. Then pour some water or club soda. Mix well and enjoy this refreshing drink made from Preserved Limes and Salt.
Nuoc Hot E Duoi Uoi (Thai Basil Seed Drink with Malva Nut)
Ingredients: 3 Malva Nuts 2 tsp. Thai Basil Seed 2 cups Water 1-2 Rock Sugar or to taste Pandan Leaves Ice
Soak the Malva Nuts in warm water. Wait for it to expand. Remove the skin and the seed. It should have a spongy texture, rinse it and set aside. In a small sauce pan add 2 cups Water. Add in 1-2 Rock Sugar or to your taste. Bring to a boil and wait for the Sugar to dissolved. Add in the Pandan Leaves. Then add in 2 tsp. of Thai Basil Seeds. Let it simmer until the seeds has a clear color. Remove the Pandan Leaves. Turn off heat and let it cool completely.
Add some ice into your glass or cup. Pour in the mixture with the Thai Basil Seed. Add in some of the Spongy Malva Nut. Mix and enjoy a cool drink.
Ingredients
Cherry Syrup
1 cup Cherry
1 cup Sugar or to taste
2 cup Water
Shaved Ice Machine
Cut and remove the seeds, you need about 1 cup. In a sauce pan add in 2 cups water.
Add in the Cherry. Bring to a boil. Add 1 cup Sugar or to taste. Let it continue to boil for 2-3 minutes.
Strain out the Cherry syrup. Pour into a bottle. Have your syrup ready. Remember to let it cool completely before using.
To make the Shaved Ice you will need a Shaved Ice Machine and some Ice. Scoop some ice into the machine to make the shaved ice.
Once you have your Shaved ice. Scoop it into a cone and pour your syrup.
Ingredients
French Roasted Ground Coffee
Condensed Milk
White Sugar
Boiling Water
Crushed Ice
Vietnamese Coffee Filter
Boil some water using a kettle. Place the filter in a bowl. Pour some boiling water into the filter and dump out the excess water.
Do the same thing to the glass where the coffee will be dripping into.
Place the filter over the the glass. Add in about 2-3 Tbsp. of Ground Coffee. Screw on the presser.
Pour in some boiling water. Cover the top with the lid. Wait for the coffee to finish dripping.
After it finish dripping, remove filter. Add in some White Sugar and enjoy your cup of Ca Phe Den.
The first part of Ca Phe Sua Da is similar to Ca Phe Den. You will need some boiling water. Pour it over the filter and glass. Pour out the excess water.
Add about 2 Tbsp. Condensed Milk into your glass. Place the Filter over the glass. Add in about 2-3 Tbsp. of Ground Coffee. Screw on the presser.
Pour in some boiling water. Cover the top with the lid. Wait for the coffee to finish dripping.
After it finish dripping, remove the filter. Give it a quick mix. Have your glass of Crushed Ice ready. Pour in the milk coffee and enjoy this refreshing Iced Coffee.
Nuoc Soda Chanh (Vietnamese Club Soda with Lime Drink)
Ingredients
1 whole Lime
1 bottle Club Soda
2 Tbsp. Sugar (to taste)
Ice
Cut 1 Lime. Squeeze the Lime Juice into your glass. Add 2 Tbsp. Sugar or to taste.
Pour in 1 bottle of Club Soda. Mix well. Add in the ice. Enjoy this drink on a hot day!
Peel and cut 1 Mango into chucks. Put in a bowl and set aside. In a blender add in Mango. Add 1/2 cup Ice. Add 1/2 Banana.
Add Condensed Milk to taste. Blend. Pour into a glass to serve.
Ingredients
1/2 small Papaya
1/2 cup Ice
1/2 cup Coconut Juice
1/2 cup Milk
Condensed Milk (to taste)
Cut 1 Young Coconut, pour out the Coconut Juice. You need 1/2 cup of Coconut Juice.
Cut 1/2 of 1 small Papaya. Scoop out the seeds. Peel and cut into small chucks. Put in a bowl and set aside.
In a blender, pour in 1/2 cup Coconut Juice. Pour in 1/2 cup Milk. Add 1/2 cup Ice. Add the Papaya. Add in Condensed Milk to taste.
Blend. Pour in a glass and serve.
Ingredients
1 Pomegranate
1 1/2 cup Water
1 Tbsp. Sugar
1 slice squeezed Orange Juice
Remove the seeds from the Pomegranate and put into a bowl. Add in 1 1/2 cup water into a blender. Add in the pomegranate.
Add in 1 Tbsp. Sugar. Squeeze 1 slice Orange. Blend. Pour into a muslin bag, drain out the juice. Pour in a glass to serve.
1 cup Whole Milk
1 Durian Flesh
1 Tbsp. Condensed Milk
1 Lady Finger Banana
In a blender, add in 1 Durian Flesh. Add in 1 Lady Finger Banana. Add in 1 Tbsp. Condensed Milk. Add in 1 cup Whole Milk. Then blend.
Pour into a glass and serve.
Ingredients
1 cup Taro 2/3 cup Coconut Milk 1 Tbsp. Sugar 2 Tbsp. Condensed Milk 1/2 cup Ice Tapioca Pearls (Optional)
Steam 1 cup Taro. To steam without a steamer, you need a pot and a plate. Place the plate upside down inside the pot. Pour some water that covers the plate. Put your Taro on top of the plate, then cover the pot. Steam until soften. Watch over the pot, remember to add more water as needed. Remove the Taro and set aside.
Boil your Tapioca Pearls, drain out the water, and rinse with water. Then set aside.
In a sauce pan, add in 2/3 cup Coconut Milk. Add in 1 Tbsp. Sugar. Once it starts to boil, remove from heat and let cool.
In a blender add in 1 cup Taro. Add in 2 Tbsp. Condensed Milk. Add in 1/2 cup Ice. Add in Coconut Milk. Blend.
In a glass add in Tapioca Pearls. Pour in your Taro Smoothie. Enjoy!
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