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Sữa Đậu Nành
Đồ uống • Việt Nam
Về Sữa Đậu Nành
Fresh soy milk — often served warm with quẩy (fried dough)
How to Make Sữa Đậu Nành (Traditional & Healthy Version)
Sữa Đậu Nành, or Vietnamese Soy Milk, is a beloved traditional beverage enjoyed across Vietnam for generations. This nutritious drink is made by soaking, blending, and simmering whole soybeans, resulting in a smooth and creamy plant-based milk. Sữa Đậu Nành is often sold by street vendors early in the morning, making it a popular breakfast staple in cities and villages alike. Served warm or chilled, it offers a subtle sweetness and rich flavor that perfectly complements Vietnamese pastries or savory breakfast dishes. The origins of Sữa Đậu Nành in Vietnamese cuisine are deeply rooted in the country's agricultural heritage, where soybeans are a key crop. Its popularity has grown due to its affordable, nutritious qualities and adaptability for various diets, including vegan and vegetarian. With its natural protein, vitamins, and minerals, Sữa Đậu Nành is an excellent choice for health-conscious individuals. Whether enjoyed plain or lightly sweetened, this drink offers a wholesome, authentic taste of Vietnam's culinary tradition. Prepare this healthy recipe at home and experience a comforting beverage cherished in Vietnamese households.
Ingredients(for 1 large glass (about 300 ml))
- 1 cup Dried soybeans (Đậu nành)
- 4 cups Water (For blending and simmering)
- 1 leaf Pandan leaf (Lá dứa (optional, for aroma)) - optional
- 1/8 tsp Salt (Fine sea salt)
- 1-2 tbsp Sugar (Cane sugar or coconut sugar, adjust to taste) - optional
- 1/2 tsp Vanilla extract (Optional, for extra aroma) - optional
- As needed Ice cubes (For serving cold) - optional
Instructions
- 1
Rinse dried soybeans thoroughly and soak in plenty of water for at least 8 hours or overnight until they double in size.
8 hours (soaking)
Soak beans overnight for a creamier texture and easier blending.
- 2
Drain the soaked soybeans and remove any loose skins by gently rubbing the beans between your hands. Rinse again.
5 minutes
Removing skins reduces the beany taste and makes the milk smoother.
- 3
Blend the soybeans with 4 cups of fresh water until completely smooth.
3 minutes
Blend in batches if necessary to avoid overfilling your blender.
- 4
Strain the blended mixture through a fine muslin cloth or nut milk bag into a large pot, squeezing out as much liquid as possible.
5 minutes
Double strain for extra smoothness.
Why This Dish is Healthy
This traditional Vietnamese soy milk is a healthy beverage choice due to its wholesome ingredients and absence of artificial additives. It supports weight management thanks to its high protein and fiber content, which promote satiety. Sữa Đậu Nành is also lactose-free, making it suitable for those with dairy allergies or lactose intolerance. Homemade preparation allows you to control sugar levels and avoid preservatives, ensuring a nutritious drink.
Sữa Đậu Nành is a plant-based beverage rich in high-quality protein, making it an excellent dairy alternative for vegans and vegetarians. Soybeans provide essential amino acids, dietary fiber, vitamins like B-complex, and minerals such as calcium, iron, and magnesium. This drink is naturally cholesterol-free and low in saturated fat, supporting heart health. The addition of pandan leaf offers subtle antioxidants, while using minimal sugar keeps the calorie count low.
Pro Tips
- 💡Tip 1: Remove soybean skins for a smoother, less beany taste.
- 💡Tip 2: Use pandan leaf for authentic Vietnamese aroma.
- 💡Tip 3: Adjust sweetness to taste and try natural sweeteners for a healthier version.
Storage & Serving
Store homemade Sữa Đậu Nành in a sealed container in the refrigerator for up to 3 days. Shake or stir before serving. Do not leave at room temperature for extended periods to prevent spoilage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 55.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 2.0 g |
| Fiber | 0.5 g |
