Sâm Bổ Lượng
Sâm Bổ Lượng
Ingredients
- 150 g dried lotus seeds
- 100 g pearl barley
- 50 g dried white fungus
- 150 g dried longan
- 15 g dried seaweed, (rong biển/phổ tai)
- 10 red dates
- 20 g goji berries
- 200 g rock sugar
- 4 L water
Instructions
- 1
Place the dried lotus seeds and pearl barley in separate bowls. Cover each with ample water and let them soak for 1 to 2 hours.
⏱️ 120 min
- 2
In another bowl, combine the dried white fungus, dried longan, dried seaweed, red dates, and goji berries. Cover with water and let them soak for 30 minutes.
⏱️ 30 min
- 3
Once softened, remove the hard core from the white fungus. Tear the softened white fungus into bite-sized pieces.
⏱️ 5 min
- 4
Drain the soaked lotus seeds, pearl barley, white fungus, dried longan, dried seaweed, and red dates. Add all of these ingredients to a large pot, along with 4 liters of fresh water. Do not add the goji berries or rock sugar at this stage.
⏱️ 5 min
- 5
Bring the mixture in the pot to a rolling boil over high heat.
⏱️ 10 min
- 6
Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 1 hour.
⏱️ 60 min
- 7
After 1 hour, add the rock sugar to the pot and stir continuously until it is completely dissolved.
⏱️ 5 min
- 8
Add the goji berries to the pot and continue to simmer for an additional 5 minutes.
⏱️ 5 min
- 9
Remove the pot from the heat and allow the Sâm Bổ Lượng to cool completely to room temperature. Once cooled, transfer it to a container and chill thoroughly in the refrigerator before serving. This can take several hours or overnight.
⏱️ 180 min
- 10
Serve the chilled Sâm Bổ Lượng over plenty of ice. It is often said to taste even better the next day.
Kitchen Tools
Sâm Bổ Lượng
- 150 g dried lotus seeds
- 100 g pearl barley
- 50 g dried white fungus
- 150 g dried longan
- 15 g dried seaweed, (rong biển/phổ tai)
- 10 red dates
- 20 g goji berries
- 200 g rock sugar
- 4 L water
Instructions
- 1
Place the dried lotus seeds and pearl barley in separate bowls. Cover each with ample water and let them soak for 1 to 2 hours.
⏱️ 120 min - 2
In another bowl, combine the dried white fungus, dried longan, dried seaweed, red dates, and goji berries. Cover with water and let them soak for 30 minutes.
⏱️ 30 min - 3
Once softened, remove the hard core from the white fungus. Tear the softened white fungus into bite-sized pieces.
⏱️ 5 min - 4
Drain the soaked lotus seeds, pearl barley, white fungus, dried longan, dried seaweed, and red dates. Add all of these ingredients to a large pot, along with 4 liters of fresh water. Do not add the goji berries or rock sugar at this stage.
⏱️ 5 min - 5
Bring the mixture in the pot to a rolling boil over high heat.
⏱️ 10 min - 6
Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 1 hour.
⏱️ 60 min - 7
After 1 hour, add the rock sugar to the pot and stir continuously until it is completely dissolved.
⏱️ 5 min - 8
Add the goji berries to the pot and continue to simmer for an additional 5 minutes.
⏱️ 5 min - 9
Remove the pot from the heat and allow the Sâm Bổ Lượng to cool completely to room temperature. Once cooled, transfer it to a container and chill thoroughly in the refrigerator before serving. This can take several hours or overnight.
⏱️ 180 min - 10
Serve the chilled Sâm Bổ Lượng over plenty of ice. It is often said to taste even better the next day.