Sam Bo Luong Recipe

Growing up in a close-knit Vietnamese family, sam bo luong was a cherished treat we enjoyed during scorching summers. My grandmother, a treasure trove of traditional recipes, would prepare this cooling dessert with utmost love and care, passing down her culinary wisdom through generations. As the heat of the day waned, we would gather around the table, eager to indulge in the blissful medley of flavors and textures that this drink had to offer.

Beyond its delicious taste, what makes it truly special is the heartwarming experience of creating it together as a family. Each of us had roles in the kitchen – my grandmother would tenderly prepare the dried ingredients, my mother would oversee the simmering pot, and my siblings and I would impatiently wait to savor the final creation.

Join me on this enchanting journey as we explore the heartwarming tale and timeless flavors behind this traditional Vietnamese dessert. I’ll walk you through the ingredients, step-by-step instructions, and a few of my tips to make the perfect sam bo luong that will leave your taste buds singing with joy.

How To Make Sam Bo Luong

Sam bo luong, also known as a three-colored dessert or three-colored sweet soup, is a traditional Vietnamese dessert. It’s a refreshing and nutritious dessert made with various ingredients. The name comes from its three primary colors: white, green, and black, representing the ingredients used in the dessert. It’s a delightful treat, especially during hot summer days, as it is typically served chilled.

sâm bổ lượng ingredients

Note: The quantities below are approximate and can be adjusted according to your taste preferences.

For the Sam Bo Luong Base:

• 1/2 cup dried longan (you can also use other dried fruits like dried jujubes)
• 1/4 cup dried white fungus (snow ear fungus)
• 1/4 cup dried seaweed (usually green seaweed)
• 1/4 cup lotus seeds
• 1/4 cup dried persimmon slices
• 1/4 cup dried tangerine peel (optional)
• 1/4 cup sliced dried lychee (optional)
• 1/4 cup barley
• 1/4 cup dried red dates
• 2 litres water

For the Sugar Syrup:

• 1 cup rock sugar (you can adjust the sweetness level according to your preference)

For the Coconut Cream:

• 1 cup coconut cream (canned or freshly extracted)

Instructions:

Preparation:

• Rinse all the dried ingredients thoroughly in cold water to remove dirt or impurities.
• Soak the dried longan, white fungus, seaweed, lotus seeds, dried persimmon slices, dried tangerine peel, dried lychee (if using), barley, and dried red dates separately in water for about 1 hour or until they become soft.

Cooking the Sam Bo Luong Base:

• In a large pot, add 2 litres of water and bring it to a boil.
• Add the soaked dried ingredients into the boiling water.
• Reduce the heat to low and let it simmer for about 20-30 minutes or until the ingredients become tender. Stir occasionally.
• Once the ingredients are soft and fully cooked, add the rock sugar into the pot and stir well until the sugar is dissolved. Simmer for an additional 5 minutes.

Preparing the Coconut Cream:

• If using canned coconut cream, give it a good stir to ensure it’s smooth.
• If using freshly extracted coconut cream, grate the coconut flesh and squeeze it through a muslin cloth to extract the cream.

Assembling the Sam Bo Luong:

• Allow the cooked sam bo luong base to cool down to room temperature.
• Once cooled, transfer it to the refrigerator and let it chill for at least 2 hours or until it’s cold.

Serving:

• To serve, spoon the chilled sam bo luong into serving bowls or glasses.
• Drizzle a generous amount of coconut cream over the top of each bowl.
• You can also garnish the dessert with a few mint leaves or toasted sesame seeds for added flavor and presentation.

Tips:

• Adjust sweetness: The sweetness of the dessert can be adjusted by varying the amount of rock sugar. Some prefer it sweeter, while others may prefer it less sweet. Taste the broth while adding sugar to ensure it suits your preference.
• Texture: If you prefer a smoother texture, you can blend the cooked sam bo luong base slightly before chilling it.
• Soaking time: Soak the dried ingredients until they become soft. The soaking time may vary depending on the freshness and quality of the dried ingredients.

What to serve with?

1. Coconut Chips: Coconut chips add a delightful crunch and a subtle sweetness to contrast with the soft and tender texture of your drink. They also enhance the coconut flavor, making it a perfect match for the dessert.
2. Toasted Sesame Seeds: Toasted sesame seeds not only add a nutty flavor but also offer a pleasant crunch to the creamy and silky base of the drink. Sprinkle a few toasted sesame seeds on top of the dessert before serving for an extra dimension of taste and presentation.
3. Toasted Crushed Peanuts: Crushed peanuts provide a delightful nuttiness and texture to the sweet soup. They add a contrasting element to the overall experience, making each spoonful more interesting.
4. A Scoop of Ice Cream: For a modern twist on this traditional dessert, serve a scoop of your favorite ice cream alongside your drink. Vanilla, coconut, or green tea ice cream all pair wonderfully with the flavors of the dessert, creating a delightful fusion of cultures and tastes.
5. Basil Seeds (Soaked): Soaked basil seeds are popular in Asian desserts, including Sam Bo Luong. They add a unique texture akin to tiny jelly-like balls and offer a refreshing touch to the dessert.
6. Tapioca Pearls (Cooked): Like basil seeds, cooked tapioca pearls can be served with this drink. They have a chewy and gelatinous texture that adds an interesting twist to the dessert.
7. Fresh Mint Leaves: For a burst of freshness, garnish the dessert with some fresh mint leaves. Their cool and aromatic taste complements the sweet and nourishing qualities of Sam Bo Luong.
8. Lychee Fruit: If you have used dried lychee in the dessert, consider serving fresh lychee fruit on the side. The juicy and sweet lychee is a wonderful tropical fruit that pairs well with the dessert.

Final Thoughts

This recipe for sam bo luong is delicious, relatively easy to make, and costs next to nothing. Also, as a bonus, it’s pretty healthy to boot! Give it a try sometime if you have the chance.”

More Asian Dishes:

• ASIAN ZING SAUCE RECIPE
• MUNG BEAN CAKE RECIPE
• TRIPLE DELIGHT CHINESE FOOD RECIPE
• HUI HUI CHICKEN RECIPE
• BANANA TEMPURA RECIPE

Sam Bo Luong

Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 1802 calories 58 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1/2 cup dried longan (you can also use other dried fruits like dried jujubes)
• 1/4 cup dried white fungus (snow ear fungus)
• 1/4 cup dried seaweed (usually green seaweed)
• 1/4 cup lotus seeds
• 1/4 cup dried persimmon slices
• 1/4 cup dried tangerine peel (optional)
• 1/4 cup sliced dried lychee (optional)
• 1/4 cup barley
• 1/4 cup dried red dates
• 2 litres water
• 1 cup rock sugar (you can adjust the sweetness level according to your preference)
• 1 cup coconut cream (canned or freshly extracted)

Instructions

1. Rinse all the dried ingredients thoroughly in cold water to remove dirt or impurities.
2. Soak the dried longan, white fungus, seaweed, lotus seeds, dried persimmon slices, dried tangerine peel, dried lychee (if using), barley, and dried red dates separately in water for about 1 hour or until they become soft.
3. In a large pot, add 2 litres of water and bring it to a boil.

4. Add the soaked dried ingredients into the boiling water.

5. Once the ingredients are soft and fully cooked, add the rock sugar into the pot and stir well until the sugar is dissolved. Simmer for an additional 5 minutes.
6. Reduce the heat to low and let it simmer for about 20-30 minutes or until the ingredients become tender. Stir occasionally.
7. If using canned coconut cream, give it a good stir to ensure it's smooth.

8. If using freshly extracted coconut cream, grate the coconut flesh and squeeze it through a muslin cloth to extract the cream.

9. Allow the cooked sam bo luong base to cool down to room temperature.

10. Once cooled, transfer it to the refrigerator and let it chill for at least 2 hours or until it's cold.

11. To serve, spoon the chilled sam bo luong into serving bowls or glasses.

12. Drizzle a generous amount of coconut cream over the top of each bowl.

13. You can also garnish the dessert with a few mint leaves or toasted sesame seeds for added flavor and presentation.