Sam Bo Luong for Summer Days

Name: Sam Bo Luong for Summer Days
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: Lotus root 150 g; Jujubes (red dates) 80 g; Water chestnuts 180 g; Fresh lotus seeds 180 g; Dried longan 200 g; Job's tears (pearl barley) 150 g; Kelp 20 g; Rock sugar 400 g

Rate this recipe

Sam bo luong is still as HOT as ever after all these years. Young people love it for the refreshing coolness it brings.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

30 minutes

Servings

Level

Easy

Ingredients

Lotus root 150 g

Jujubes (red dates) 80 g

Water chestnuts 180 g

Fresh lotus seeds 180 g

Dried longan 200 g

Job's tears (pearl barley) 150 g

Kelp 20 g

Rock sugar 400 g

Implementation Steps

- Soak the Job's tears in boiling water overnight to soften, then cook them and transfer to cold water.
- Thinly slice and wash the lotus root. Peel the water chestnuts. Cook both in 2 l of water; when it boils, lower the heat and simmer for 10 minutes.

- Soak the lotus seeds in water for 15 minutes, then boil them in 2 bowls of water.
- When the lotus seeds are cooked, add them with their water to the water chestnut pot, add the rock sugar and stir until dissolved.

- Soak the jujubes until they plump up.
- Add the dried longan, jujubes and kelp to the pot and cook for 5 more minutes.

- Put the Job's tears in a glass, add the che and some of the syrup, top with ice and enjoy.

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