Vietnamese Yogurt Drink 2 is cooked the way Vietnamese home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.
Vietnamese Yogurt Drink 2
Ingredients
- 400 gyogurt
- 300 mlcold water
- 1/2 tspfine sea salt
- as neededice
Method
- Start by ensuring your yogurt is well-chilled. Use 400 g of yogurt, which should be thick and creamy. Place it in the refrigerator for at least an hour before you begin, so it reaches a cold temperature that will blend smoothly with the other ingredients.
- Once your yogurt is chilled, measure 300 ml of cold water. It's important to use cold water to maintain the refreshing quality of the drink. This will help in achieving the right consistency and temperature for the final beverage.
- In a large mixing bowl, gently whisk the chilled yogurt with the cold water. Do this slowly to avoid losing the creamy texture and to ensure the yogurt fully dissolves into the water. The mixture should be smooth and slightly frothy.
- Add 1/2 teaspoon of fine sea salt to the yogurt mixture. Stir gently until the salt is fully dissolved. The salt enhances the flavor of the yogurt, bringing out its natural tanginess without overpowering it.
- Prepare your serving glasses by filling them with ice as needed. The ice will keep the drink cold and refreshing, which is essential for the authentic experience of this Vietnamese beverage.
- Pour the yogurt mixture over the ice in each glass. Make sure to distribute it evenly, so each serving has a good balance of yogurt and water.
- Serve the Vietnamese Yogurt Drink 2 immediately in traditional glassware. This ensures the drink is enjoyed at its peak freshness and temperature, capturing the essence of Vietnamese home cooking.
From the cookbook
Authentic Vietnamese Cuisine
This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.
