Pennywort Drink (Nước Rau Má)

The freshest Pennywort Drink is made with just 3 ingredients! You won’t ever have to buy it in stores again because it’s SO easy to make at home – just blend, strain, sweeten and enjoy. It’s healthy, refreshingly smooth and costs a fraction of what you pay in stores!

A refreshingly healthy beverage

As a kid, trips to the Vietnamese markets with my parents always meant one thing – I would get a delicious meal like Bò Kho (Beef Stew), Bánh Canh Cua (Crab Tapioca Noodle Soup) or Bò Lúc Lắc (Shaking Beef) with Cơm Đỏ (Vietnamese Tomato Rice).

And with all those intense flavors, a Pennywort Drink was the best way to reset the palate.

Trouble was, ordering it from the shops meant that it was often diluted and overly sweet. You couldn’t really taste the leafy essence!

That’s why my family prefers making it at home. It’s as fresh as it can get, sweetened by sugar to your preference. Not to mention, it’s the perfect way to cool down on a hot Summer’s day.

Make it at home and you can pocket those savings (a fresh Pennywort Drink is a whopping $7 AUD a cup) with plenty of servings for later!

All about Pennywort

What it is

Pennywort (or rau má in Vietnamese) is a swamp-growing plant that can be found in many habitats with wetlands. It is related to the carrot and parsley family and grows across some parts of Asia, Australia, Africa and Europe.

It is vibrantly green with a flat round leaf that has a thin segment cut into it like a chipped plate. The offshoots are long and thin, sprouting just the one leaf on the end.

Taste

If you first smell the plant, it has the earthy scent of carrots. But when made into a Pennywort Drink, you’ll taste a slight grassiness that can be quite bitter when not balanced by a sweetener.

It’s mildly slimy, often unnoticeable when blended with water and ice. The leafy green can be enjoyed as a sweet beverage or cooked in a stock to be eaten as part of a savory soup.

Health Benefits

Ever since I was a little girl, my parents would often tell me that the Pennywort Drink was perfect for cooling the body down when it was too yit hei (overrun by acidic food).

Drinks like that and Chinese Herbal Tea (涼茶) are believed to balance the body’s harmony.

But that’s not all! It is also said to be great for the skin and have healing properties for the mind and body, relieving it from stress.

Definitely worth trying, I say!

Overhead shot of Pennywort Drinks in glass cups with ice

Why this recipe works

Using fresh pennywort keeps the flavor potent and retains the nutrients.
Sugar is dissolved into the water so it is blended in seamlesssly.
Stirring the sugar syrup in last retains the sweetness.

What you’ll need

Food processor with water, a colander with pennywort, a measuring cup with jug and sugar in a measuring cup

About the ingredients

The amount of sugar and water that you use for your Pennywort Drink can be adjusted to preference. If you prefer it greener, use less water and less sugar. If you want it sweeter, add more sugar or use less water.

We get our pennywort from the local Asian supermarket, but if you can’t find it, ask the staff. Dad had to because they had deliberately stored it in the back!

How to make this recipe

Wash the pennywort by adding 3 tbsp salt to a sink full of cool tap water for 10 minutes. Remove them from the water, then dunk them into new water to soak again. Repeat 2-3 times.

Note: This is done to remove any impurities or bugs.

Drain the greens in a colander.

Sugar water in a measuring jug with a spoon in it

While the leaves are drying, mix the sugar into 1 US cup water until the sugar has completely dissolved.

Put all the water and pennywort into a blender and blitz until everything has blended. If your blender is not big enough, divide it into smaller batches.

Note: Do not add the sugar syrup at this stage yet.

A spatula pressing into pennywort pulp in a sieve over a bowl of pennywort juice

Pour the contents through a sieve into a large bowl. Use a spatula or flat utensil to press the juice out of the pulp.

A spoon skimming foam off pennywort juice

Use a spoon to skim away the foam.

Sugar Syrup being poured from a measuring jug into a bowl of pennywort juice with a spoon in it

Add the sugar water in while gently stirring to combine.

Tip: Pour the sugar syrup in a little at a time and taste as you go until you find the right balance.

Serve as is, with ice or refrigerate for later!

Recipe FAQs

How long can I store the Pennywort Drink for?

If kept in the fridge, it can stay fresh for up to 3 days. Ideally, it is consumed on the day of.

I’m not a fan of the pennywort taste. Can I substitute it for something else?

The flavor can be quite strong, but there are many other great options including kale, broccoli, celery, parsley and spinach. Have them on their own or mix a few together!

Tips for the best results

Taste as you go. To get the flavor that you prefer the most, taste as you mix the ingredients.
Use fresh pennywort. This goes without saying, but make it on the day you buy the plant to ensure the drink is as fresh as it can be.
Dissolve the sugar as best you can. You’ll have a much smoother drink without the graininess.

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