Cách nấu sâm rong biển kinh doanh

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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