Nước rau diếp cá và đậu xanh is a drink of heart leaves (rau diếp cá) mixed with mung bean. Some people can’t eat heart leaves or even stand the smell of them, but the author’s view is that if you try them a few times, you’ll come to like the flavour. The leaves are ground and strained for their juice, and the mung bean is steamed and ground with sugar. Plan ahead: the mung bean soaks for 1 hour before steaming. Ingredients 200 g heart leaves 200 g mung bean, without skins Sugar, to taste How to make nước rau diếp cá và đậu xanh 1. Prepare the heart leaves Wash the heart leaves 3–4 times. Use only the leaves: cut off the stems. Leave them to dry. 2. Cook the mung bean Clean the mung bean and soak it in warm water for 1 hour, then steam it until it’s cooked and soft. 3. Make the heart leaf juice Put the heart leaves in a grinder, add water (as much as suits your taste) and grind well. Strain it to get the juice from the leaves. Put the juice in the fridge so it’s cold for serving. 4. Grind the mung bean Grind the mung bean with a little sugar. 5. Mix and serve When serving, take a little of the ground mung bean, add more sugar and the heart leaf juice, and mix well. It’s best with ice added. Share:
