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Rau Má Recipe

Rau Má Recipe my simple, refreshing homemade rau má recipe that I’ve been making for years. It’s earthy, cooling, a bit nostalgic, and honestly one of the easiest Vietnamese drinks ever. I
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 People
Course: Drinks, Healthy Drinks, Vietnamese Recipes
Cuisine: Chinese, Singaporean, Asian, Vietnamese
Calories: 28
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb fresh pennywort rau má
  • 8 cups water
  • 1/4 cup sugar add more or less to your liking

Equipment

  • 1 Blender Any decent blender works. I use a medium-speed so it doesn’t get super foamy.
  • Fine Mesh Strainer or Cheesecloth Helps remove all the pulp for smooth juice.
  • Large Bowl For catching the strained juice.
  • Knife & Cutting Board Only needed if the bunches are super long.

Method
 

Wash the pennywort really well.
  1. I soak it in a big bowl or my sink and swirl it around. Pennywort carries quite a bit of dirt sometimes, so I wash it 2–3 times until the water looks clean. Toss out any yellow or sad-looking leaves.
    Rau Má Recipe
Blend the first batch.
  1. Add half of the pennywort into the blender with 4 cups of water. Blend on medium speed until the leaves look fully broken down but not super foamy. If you blend too hard, it gets too much bubbles on top.
    Rau Má Recipe
Strain the juice.
  1. Pour the blended mixture through a fine strainer or cheesecloth into a bowl. Press or squeeze the pulp to get every drop out. Discard the leftover pulp.
    Rau Má Recipe
Repeat the same steps with the second half.
  1. Blend the remaining pennywort with the other 4 cups of water, then strain again.
    Rau Má Recipe
Sweeten it.
  1. Stir in the sugar while the juice is fresh. Adjust depending on how sweet you like your drinks. Some days I add more, some days less.
    Rau Má Recipe
Let the juice rest for a few minutes.
  1. This helps the foamy bubbles settle a bit. Not required, but I kinda like doing it.
    Rau Má Recipe
Serve over ice.
  1. Rau má tastes best chilled. Pour over ice cubes and drink right away. So refreshing.
    Rau Má Recipe

Notes

  • I always try to use pennywort within a day or two because it wilts quick.
  • You can swap sugar for honey or any other natural sweetener.
  • If you want a creamier dessert version, try adding mung bean paste or a splash of coconut milk (so good, but changes the vibe completely).
  • Store leftovers in a jar in the fridge for up to 2–3 days. It loses some freshness after that.