Vietnamese Dry Longan Iced Tea (Chè / Nước Nhãn Nhục)

As the weather starts to warm up, this is a slap-up refreshing treat. Do young people these days say that?

Thanks to the benefits of assorted dried fruits, you will actually feel good after drinking it. Basically a healthy dessert!

Nước Nhãn Nhục (also known as Chè Nhãn Nhục) is a classic Vietnamese sweet drink (or sweet soup) with dried longan on ice.

This drink often appears at Vietnamese restaurants here in the United States, and I always order it when it’s on the menu. That’s the rule.

Che Nhan Nhuc is surprisingly easy to make. If it looks familiar, it’s basically a very simple version of Che Sam Bo Luong.

The dried longan is the star, but I also add some dried fruits from my pantry to add body and flavor to the drink.

If you want to have only longan soup, you can easily remove and throw away the excess ingredients after boiling, but of course you can also eat it.

what you need

To make this refreshing Vietnamese Logan tea drink, gather the following ingredients: We have also included the health benefits of each dried fruit. This is because many dried fruits are used in traditional Asian health practices as “cooling” foods that balance heat in the body.

Dried Longan (Nhãn Nhục): One of my favorite fruits. I love fresh, dried, and canned. However, we will use the dried version here. You can find it at many Asian grocery stores. It’s also a good source of vitamin C, potassium, and riboflavin (vitamin B2), according to WebMD. Date/Red date (Táo Đỏ): Also called Chinese date. Jujube fruit is rich in vitamins, minerals, and fiber. I mainly use this to naturally sweeten my tea, but I don’t like eating it because it’s fibrous and has a hole in the middle. Feel free to take it out after making tea or leave it as is. Goji berries (Kỷ Tử): Goji berries are sometimes labeled as a “superfood” because they are commonly used in Asian cuisine to treat health problems such as diabetes and high blood pressure. It is also often seen in Chinese and Taiwanese hot pot dishes and soups. Rock sugar (Đường Phèn): The most typical sweetener used in sweet drinks such as soups. Unlike highly processed white sugar, rock candy has a refreshing, mild sweetness. You can also add sugar using palm sugar, brown sugar, or even regular granulated sugar. The amount may be small, so add it little by little as you like. Aloe Vera (Niam, optional): This is an addition I always have because it grows like crazy in the garden. Many people use aloe vera gel as a home remedy for treating burns and moisturizing the skin, but I love adding it to drinks. I basically eat moisturizer! A little preparation is required to prevent it from becoming slimy, but detailed instructions can be found here. Pandan leaves (optional): Oriental vanilla extract. It brings a wonderful fragrance. Leave the leaves round to avoid staining your drink green, and tie a knot to help them fit into the pot. Once boiled, take it out and throw it away. If you can’t find fresh pandan (you can also use dried pandan), skip it. Water and Salt: You’ll need water and a pinch of salt to bring everything together. Just like when baking, a touch of salt perfectly balances the sweetness.

tips for success

Wash dried fruits: Dried longans, jujubes, and goji berries may have some dust on them from their packaging, especially bulk-sized packaging from Asian supermarkets. If necessary, rinse briefly in a colander with cold water before adding to the pot. Trim the jujubes: Since jujubes are bulky and don’t cook for very long, use scissors or a small paring knife to cut them open to expose the insides. This allows the sweetness and flavor of the jujube to dissolve into the drink more quickly.