Cách nấu sâm rong biển kinh doanh
Cách nấu sâm rong biển kinh doanh is a easy Vietnamese recipe that serves 4. 55 calories per serving. Recipe by Tuyen Saphia on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $42.21 total, $10.55 per serving
Ingredients
- 30 g Dried Seaweed (Rong biển, preferably thin sheets)
- 1.5 L Water (Filtered or spring water)
- 2 leaves Pandan Leaf (Fresh lá dứa, tied into a knot)
- 10 pieces Fresh Longan (Nhãn tươi, peeled and pitted)
- 30 g Rock Sugar (Đường phèn, broken into small pieces)
- 50 g Bamboo Shoots (Bông cút, sliced thin (optional))
- 2 leaves Herbal Leaf (La Hắng Quả) (Traditional Vietnamese herb, added for aroma (optional))
Instructions
Rinse the Dried Seaweed
Place the dried seaweed in a bowl of cold water and swish vigorously to remove sand and dust. Change the water and repeat until the water runs clear.
Time: PT10M
Boil the Seaweed
Add the cleaned seaweed, 1.5 L of water, sliced bamboo shoots, and the herbal leaf (la hắng quả) to a medium saucepan. Bring to a boil over medium‑high heat, then reduce to a gentle simmer for 10‑12 minutes.
Time: PT12M
Temperature: Medium simmer
Add Pandan Leaf
Tie the two pandan leaves into a knot and add them to the simmering pot. Continue to simmer for another 5 minutes to infuse the aromatic flavor.
Time: PT5M
Temperature: Medium simmer
Strain the Broth
Remove the pot from heat. Using a fine mesh strainer, pour the broth into a clean bowl, discarding the solids. Press gently to extract as much liquid as possible.
Time: PT5M
Sweeten the Drink
While the broth is still hot, stir in the broken rock sugar until fully dissolved. Taste and adjust sweetness if needed.
Time: PT2M
Add Fresh Longan
Allow the sweetened broth to cool to warm (about 40‑45 °C). Then gently add the peeled fresh longan pieces. Stir briefly.
Time: PT3M
Temperature: Warm
Serve
Pour the drink into glasses. Serve immediately while still slightly warm or chill in the refrigerator for a cold version.
Time: PT3M
Nutrition Facts
- Calories
- 55
- Protein
- 0 g
- Carbohydrates
- 13 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Seaweed (iodine), None other
Ingredient Substitutions
- Instead of Dried Seaweed: Dried kelp, Nori sheets (break into small pieces)
- Instead of Pandan Leaf: Vanilla extract (1 tsp), Thai basil leaves
- Instead of Fresh Longan: Lychee, Fresh grapes (halved)
- Instead of Rock Sugar: Granulated sugar, Honey (adjust amount)
- Instead of Bamboo Shoots: Shiitake mushrooms, Tofu cubes
- Instead of Herbal Leaf (La Hắng Quả): Thai basil, Mint leaves
Equipment Needed
- Medium Saucepan
- Fine Mesh Strainer
- Mixing Bowl (optional)
- Glass Serving Cups (optional)
Critical Steps — Do Not Skip
- Thoroughly rinse the dried seaweed to remove sand and grit.
- Simmer the seaweed long enough to extract flavor but not so long that it becomes bitter.
- Strain the broth well to achieve a clear drink.
- Add rock sugar while the broth is hot for complete dissolution.
- Add fresh longan only after the drink has cooled to warm temperature to keep the fruit firm.
Chef Tips from the Video
- Use fresh pandan leaves for the most authentic aroma; frozen or dried leaves lose fragrance.
- Adjust the amount of rock sugar to your taste; start with 20 g and add more if you like it sweeter.
- For extra freshness, add a squeeze of lime juice just before serving.
Troubleshooting
The drink tastes overly bitter.
Reduce the simmer time of the seaweed by 2‑3 minutes and ensure the seaweed is rinsed well. Over‑steeping releases bitter compounds.
The liquid is cloudy.
Strain the broth a second time through cheesecloth or a coffee filter. Let the filtered liquid sit for a few minutes; any remaining particles will settle.
Longan becomes mushy.
Add the longan only after the broth has cooled to warm (40‑45 °C). If you must add it hot, reduce the cooking time of the broth.
Storage
Refrigerator: Store in a sealed container for up to 3 days. Re‑heat gently before serving if desired.
Freezer: Not recommended; texture of longan degrades.
Room temperature: Can sit at room temperature for up to 2 hours on a hot day; otherwise refrigerate.
Make-Ahead Tips
- Prepare the seaweed broth a day ahead and keep it refrigerated; add fresh longan and rock sugar just before serving.
- If you prefer a cold drink, chill the broth after sweetening and add longan right before serving.
Frequently Asked Questions
What is the cultural significance and history of Seaweed and Longan Refreshing Drink in Vietnamese cuisine?
Seaweed (rong biển) drinks have been popular in coastal Vietnam for centuries as a cooling, mineral‑rich beverage during hot summer months. Adding longan, a fruit native to southern Vietnam, provides natural sweetness and is traditionally served at family gatherings and festivals.
What are the traditional regional variations of seaweed drinks in Vietnam?
In the Mekong Delta, seaweed is often boiled with pandan and rock sugar, while in central Vietnam cooks may add ginger or lime leaves for extra zest. Some northern versions substitute kelp for seaweed and use brown sugar instead of rock sugar.
How is Seaweed and Longan Refreshing Drink traditionally served in Vietnam?
It is usually served in tall glasses, either warm on a humid day or chilled with ice. Fresh longan halves are dropped into each glass, and a small piece of pandan leaf may be left as garnish for aroma.
During which occasions is Seaweed and Longan Refreshing Drink commonly enjoyed in Vietnamese culture?
The drink is popular during summer festivals, family reunions, and as a soothing remedy after heavy meals because seaweed is believed to aid digestion and replenish minerals.
What makes Seaweed and Longan Refreshing Drink special in Vietnamese beverage tradition?
It combines the umami, slightly salty flavor of seaweed with the sweet, floral notes of longan and pandan, creating a balanced taste that is both refreshing and nourishing—a unique harmony rarely found in other Vietnamese drinks.
What are the most common mistakes to avoid when making Seaweed and Longan Refreshing Drink at home?
Common errors include under‑rinsing the seaweed (leaving sand), over‑cooking the seaweed which makes the broth bitter, and adding the fresh longan while the liquid is still boiling, which turns the fruit mushy.
Why does this Seaweed and Longan Refreshing Drink recipe use pandan leaf instead of vanilla extract?
Pandan leaf (lá dứa) is a traditional Vietnamese flavoring that imparts a subtle grassy‑sweet aroma that complements seaweed and longan. Vanilla would dominate the delicate balance and is not typical in Vietnamese summer drinks.
Can I make Seaweed and Longan Refreshing Drink ahead of time and how should I store it?
Yes, you can brew the seaweed broth a day ahead, keep it sealed in the refrigerator, and add fresh longan and rock sugar just before serving. Store in a glass container for up to 3 days.
What texture and appearance should I look for when making Seaweed and Longan Refreshing Drink?
The broth should be clear to light amber, with a faint green tint from the pandan. It should feel smooth on the palate, not gritty, and the longan pieces should remain firm and glossy.
How do I know when the Seaweed and Longan Refreshing Drink is done cooking?
When the seaweed has softened and the broth has a gentle sea‑scented aroma after about 12‑15 minutes of simmering, and the pandan leaf has released its fragrance (about 5 minutes), the drink is ready to be strained.
What does the YouTube channel Tuyen Saphia specialize in?
The YouTube channel Tuyen Saphia focuses on simple, home‑cooked Vietnamese recipes, especially refreshing drinks, street‑food classics, and quick meals that use everyday ingredients.
How does the YouTube channel Tuyen Saphia's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Tuyen Saphia emphasizes minimal equipment, short preparation times, and practical tips for busy home cooks, often sharing personal anecdotes and cultural background that make each recipe feel approachable and authentic.
Last updated: September 3, 2026
