How to Make Sương Sáo (Traditional & Healthy Version)
Sương Sáo, also known as grass jelly, is a beloved traditional Vietnamese dessert that offers a refreshing escape from the tropical heat. Originating from rural regions of Vietnam, this vegan delicacy is made from the leaves of the Mesona chinensis plant, which are carefully simmered to extract their natural gelling properties. The result is a subtly herbal, slightly bitter jelly that pairs beautifully with naturally sweetened syrups, coconut milk, and an assortment of toppings. Sương Sáo is prized not only for its unique flavor but also for its cooling effect on the body, making it a staple during the hot summer months and a common sight at local markets and family gatherings. This recipe keeps the authentic preparation while focusing on health-conscious ingredients and minimal added sugars. Its light texture and plant-based profile make Sương Sáo a perfect dessert for those seeking something gentle on the palate and easy on the waistline. Whether enjoyed as a midday treat or a light finish to a meal, Sương Sáo brings a taste of Vietnamese tradition to your table, embodying the country's love for harmonious, refreshing, and naturally vegan desserts.
Ingredients
- 25 grams Dried grass jelly leaves (lá sương sáo)
- 1 liter Water (filtered)
- 2 tablespoons Tapioca starch (bột năng (for firming))
- 100 ml Coconut milk (unsweetened or light)
- 2-3 teaspoons Stevia or monk fruit sweetener (or adjust to taste)
- 2 leaves Pandan leaves (lá dứa, for aroma)
- 1 tablespoon Chia seeds (for added fiber)
- as needed Ice cubes
Step-by-step instructions
Step 1 · Rinse dried grass jelly leaves thoroughly to remove any dirt or debris
Rinse dried grass jelly leaves thoroughly to remove any dirt or debris.
Step 2 · In a large pot
In a large pot, combine rinsed leaves and water. Add pandan leaves if using. Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally.
Step 3 · Strain the liquid through a fine sieve or cheesecloth into a clean pot
Strain the liquid through a fine sieve or cheesecloth into a clean pot, discarding the leaves. Press the leaves to extract all the liquid.
Step 4 · Mix tapioca starch with 3 tablespoons of water to create a slurry
Mix tapioca starch with 3 tablespoons of water to create a slurry. Slowly pour the slurry into the strained liquid, stirring constantly over low heat until the mixture thickens and turns glossy.
Step 5 · Pour the jelly mixture into a shallow tray or bowl and let it cool ...
Pour the jelly mixture into a shallow tray or bowl and let it cool to room temperature. Once cooled, refrigerate for at least 1 hour until fully set.
Step 6 · Once set
Once set, cut the jelly into cubes or strips. Divide into serving bowls.
Step 7 · Mix coconut milk with sweetener (stevia or monk fruit)
Mix coconut milk with sweetener (stevia or monk fruit). Pour over the jelly cubes. Add chia seeds and ice cubes if desired. Serve immediately.
Why this recipe is healthy
This Sương Sáo recipe is a healthy choice because it uses all-natural, plant-based ingredients, avoids refined sugars, and includes coconut milk and chia seeds for added nutrients. The dessert is vegan, gluten-free, and low in saturated fat, making it suitable for a wide range of dietary preferences. Its high water content and light texture also promote hydration and satisfy sweet cravings with minimal calories.
A note on tradition
Sương Sáo is popular across Vietnam, especially in the southern and central regions, where it is enjoyed as a cooling dessert during the hot season. Traditionally sold by street vendors or at local markets, it holds a nostalgic place in the hearts of many Vietnamese, evoking memories of childhood and family gatherings. Often served during summer festivals or as an offering at ancestral altars, Sương Sáo reflects Vietnam’s appreciation for simple, wholesome, plant-based treats.