Top 10 Delicious Dishes and Beverages Made from Water Spinach

Water spinach is not only used to make refreshing drinks but also as a unique and delicious dish. Here’s a recipe for a dish made with this leafy vegetable that’s perfect for the summer season.

Ingredients:

• 200g beef, washed, drained, and sliced thinly
• 300g water spinach, select young leaves, washed, and drained
• 1 small onion, peeled and sliced thinly
• Minced garlic, vinegar, fish sauce, sugar, cooking oil.

Instructions:

• Marinate the beef with a little fish sauce and cooking oil.
• Sauté garlic until fragrant, add thinly sliced onions and stir, then add the marinated beef and stir-fry on high heat until the beef is lightly cooked, then transfer to a plate.
• Mix vinegar and sugar to taste (it should be a balance of sweet and sour), add the remaining thinly sliced onions and let them soak for a few minutes to absorb the flavor.
• Mix the beef, water spinach, and vinegar-sugar marinated onions, adding a little cooking oil.
• Serve as a side dish with chili sauce if desired.

The Centella Asiatica and lotus seed smoothie has a cooling effect, promotes better sleep, and is especially refreshing on hot summer days with high temperatures.

Ingredients:

• 300g Centella Asiatica
• 100g lotus seeds
• 300ml water (or cooled boiled water, or water brewed from lotus seeds)
• 80-100g sugar
• Ice cubes
• Quince (or lime, tangerine)

Instructions:

• Step 1: Clean the lotus seeds and cook them until tender.
• Step 2: Choose fresh, dark green Centella Asiatica leaves (avoid large, old, or yellowed ones), remove any damaged leaves, and wash thoroughly. Soak in a weak salt solution for 15 minutes, then rinse again and drain. Cut the Centella Asiatica into smaller pieces and blend with water (or cooled lotus seed water) until smooth. Strain the mixture to extract the juice, discarding the solids.
• Step 3: Blend the lotus seeds with the Centella Asiatica juice and sugar until smooth. Adjust the sugar to your taste, depending on how sweet you want it, and decide if you'd like it with or without ice cubes.
• Step 4: Pour the smoothie into glasses, add ice cubes, and squeeze in some lime or tangerine juice for added flavor.
• For convenience, you can also use Centella Asiatica powder instead of fresh leaves.

Centella Asiatica soup with fresh shrimp is a common dish that's simple yet flavorful. By combining Centella Asiatica with other ingredients, this soup becomes a delicious and refreshing option, perfect for cooling down.

Ingredients: For 3 servings

• 200g Centella Asiatica
• 2 shallots
• 600ml chicken broth
• 250g shrimp
• 1 stalk green onion
• A pinch of salt and sugar
• 1 tablespoon cooking oil

Instructions:

• Prepare the shrimp: Clean the shrimp and separate the head and body. Use a sharp knife to carefully cut along the back of the shrimp and remove the black vein. Rinse again and set aside.
• Prepare the other ingredients: Clean the Centella Asiatica and chop the shallots finely.
• Sauté the shrimp: Heat 1 tablespoon of cooking oil in a pot, add the chopped shallots, and sauté until fragrant. Then add the shrimp and stir-fry for about 5 minutes until the shrimp turns red.
• Cook the soup: Add 600ml of chicken broth to the pot along with a pinch of sugar and salt. Once the broth boils, add the Centella Asiatica and simmer for another 5 minutes before turning off the heat. Garnish with finely chopped green onion.
• Result: The Centella Asiatica and fresh shrimp soup is savory, aromatic, and refreshing, with the shrimp adding a delightful taste and the Centella Asiatica providing a cooling effect. This dish will surely be a hit with the whole family!

Goose meat is a flavorful poultry that is highly nutritious and considered to have cooling properties, making it an excellent dish for balancing the body, cooling down, and nourishing the palate. Centella, known for its many health benefits, aids in detoxifying, cooling, improving memory, and beautifying the skin. Combining these two ingredients creates a highly nutritious dish for both you and your family.

Ingredients:

• Centella
• Goose meat
• Ginger
• Salt, pepper
• Onion
• Seasoning powder, fish sauce

Preparation:

• First, remove the roots and any damaged leaves of the Centella, then rinse it thoroughly. For the goose meat, after cleaning, slice it into moderately thick or thin pieces depending on your preference. To reduce the fishy smell, marinate the goose meat with crushed ginger, salt, pepper, and rice wine for 30 minutes before rinsing it again.
• Season the goose meat with chopped onions, ginger, 1 teaspoon of seasoning powder, 2 tablespoons of fish sauce, and 1/2 teaspoon of ground pepper. Let it marinate for 30 minutes to absorb the flavors.
• Next, heat a pan with oil, fry the onions and ginger until fragrant and golden. Add the marinated goose meat and stir-fry until it is cooked through and slightly browned, then transfer to a separate bowl. In the same pan, stir-fry the Centella leaves until just tender, then return the goose meat to the pan, mixing everything well. Season to taste, and then turn off the heat.

Ingredients:

• 1 chicken thigh
• 100g dried shallots
• 150g young Centella leaves
• 1 onion
• Sugar, rice vinegar, Centella juice
• Granulated sugar, fish sauce
• Garlic, fresh chili (finely chopped)
• Herbs (cilantro, Vietnamese coriander, perilla)

Preparation:

• Boil the chicken with 500ml water, adding a few slices of ginger and roasted shallots. Boil for about 10 minutes, then remove the chicken to cool, remove the bones, and slice it thinly.
• Slice the dried shallots thinly, heat enough oil to fry the shallots until fragrant, then remove them and save the oil.
• Mix the Centella with the warm shallot oil to reduce any bitterness and preserve its fresh aroma.
• Slice the onion thinly, blanch it quickly for 10 seconds, and immerse it in ice water. Drain and mix the onion with sugar, 150ml cold water, and 3 tablespoons of rice vinegar.
• In a large bowl, combine Centella juice, granulated sugar, rice vinegar, fish sauce, minced garlic, and chopped chili, then stir well.
• Finally, place the onion, Centella, chicken, shallots, and fresh herbs (cilantro, Vietnamese coriander, perilla) into the bowl, pour the dressing over, and mix everything together. Serve with crushed peanuts on top to complete the dish.

Ingredients:

• 200g Centella
• 1 pig's ear
• Roasted peanuts
• Fish sauce
• Lemon juice
• 1 clove of garlic
• 1 chili pepper

Preparation:

• First, place the pig's ear (with the fat removed) into a pot of water, adding ginger and shallots. Bring to a boil until fully cooked. Once done, slice the chili pepper thinly.
• Next, remove the skin from the roasted peanuts and crush them.
• In a large bowl, combine fish sauce, garlic, sugar, and lemon juice. Stir to mix.
• Clean the Centella and soak it in a diluted salt solution for about 5 minutes. Afterward, remove the Centella and place it into the bowl. Add the cooked pig's ear and pour the previously prepared mixture over the ingredients. Mix everything thoroughly.
• When ready to serve, arrange the salad on a plate and sprinkle crushed peanuts on top along with a pinch of ground pepper.

Ingredients

• 300g watercress
• 3 spring onions
• 150g straw mushrooms
• 1 tablespoon cooking oil
• 1 teaspoon vegetarian seasoning
• Common seasoning to taste

Preparation

Prepare the mushrooms

• Clean the mushrooms and soak them in a mild saltwater solution for 5 minutes, then rinse with clean water.

Prepare the other ingredients

• Rinse the watercress thoroughly and soak in saltwater for about 5 minutes. Afterward, rinse again with clean water.
• Wash the 3 spring onions and chop them into small pieces.

Cooking the soup

• Heat 1 tablespoon of cooking oil in a pot. Add the chopped spring onions and sauté until fragrant.
• Add the mushrooms, 1/2 tablespoon MSG, 1/2 tablespoon sugar, and 1/2 tablespoon salt. Stir-fry until the mushrooms absorb the flavors, then add 2.5 liters of water and continue simmering over medium heat.
• When the water boils, add 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of vegetarian seasoning. Stir gently.
• Lower the heat, add the watercress, and cook for another 5 minutes before turning off the heat. Add the chopped spring onions and 1/2 teaspoon of pepper.

Watercress is a leafy green vegetable with a subtle bitter taste but is excellent for cooling the body. Its bitterness adds a refreshing flavor to your meals, making them more enjoyable and appetizing.

This stir-fried goat meat with watercress dish combines the tenderness and richness of goat meat with the light bitterness of watercress, creating a flavor profile that's easy to enjoy. Pairing it with a bowl of white rice and a little soy sauce will make for a perfect family meal!

Ingredients:

• 200g fresh goat meat
• 300g watercress
• 1 onion
• Garlic
• Vinegar
• Seasonings: fish sauce, cooking oil, sugar, MSG

Instructions:

• Step 1: Prepare the ingredients: Wash the goat meat thoroughly before slicing it into thin pieces to preserve its nutrients. Marinate the meat with two tablespoons of fish sauce, one teaspoon of MSG, and one tablespoon of vegetable oil. Watercress tastes best if it's freshly picked, but if you're buying it, choose watercress with small leaves and short stems for the sweetest flavor. After rinsing and removing any debris, wash it thoroughly with clean water and allow it to drain. Peel and slice the onion into thin rings. Peel and finely chop the garlic.
• Step 2: Stir-fry the goat meat with watercress: Heat some oil in a pan, and sauté half of the onion for two minutes until fragrant. Then add the goat meat and stir-fry on high heat for about five minutes until it's partially cooked. Remove the meat and set it aside. In a separate bowl, mix vinegar and sugar until dissolved, and season to taste. Add the remaining onion to the pan, stir for 10 minutes to absorb the flavors. Finally, add the watercress and the previously cooked goat meat, stir well and adjust seasoning. If you'd like a richer flavor, fry some garlic in oil and add it to the dish.
• Step 3: Serve and enjoy: Place the stir-fried goat meat with watercress onto a plate, being careful not to spill any of the sauce. It’s best to wear gloves when handling the dish to avoid the sauce spilling. Enjoy with chili paste if you like. This makes for a delicious family meal!

Water spinach, also known as pennywort or gotu kola, is a herb used in traditional Eastern medicine. It is packed with minerals, antioxidants, nourishes the body, improves memory, enhances blood circulation, and helps with skin issues. Due to these wonderful benefits, water spinach has gained popularity. However, many find its grassy smell unpleasant, so today's recipe combines water spinach with coconut milk to make it more palatable and refreshing. The water spinach coconut smoothie is an incredibly easy recipe that results in a delicious drink.

Ingredients:

• 200g of Water Spinach
• Salt
• 50ml of Coconut Milk
• 2 teaspoons of Condensed Milk
• Sugar
• Water

Instructions:

• First, cut off some of the roots of the water spinach, wash thoroughly, and follow these steps: soak in saltwater, rinse clean, drain, and cut into short pieces for easy blending.
• Place the water spinach, coconut milk, condensed milk, sugar, water, and a pinch of salt into a blender, blend for about 2 minutes until smooth. Then, strain the mixture to extract the water spinach coconut juice.

The water spinach green bean smoothie is a flavorful and simple drink, combining water spinach and green beans, two ingredients known for their cooling properties and ability to soothe the liver, especially beneficial during the hot summer days. Although the preparation involves multiple steps, the final result is truly irresistible.

Ingredients: Serves 4

• 500g of Water Spinach
• 150g of Hulled Green Beans
• 200ml of Condensed Milk
  
• Equipment needed: Blender, Steaming Pot

Instructions:

• Cook the green beans: After soaking the green beans for 4-5 hours, steam them for 30 minutes until cooked through.
• Prepare the water spinach juice: Trim the stems of the water spinach, discard any yellow leaves, wash thoroughly, and let it drain. Blend 500g of water spinach with 1 liter of water until smooth, then strain through a sieve or cloth bag to remove the pulp.
• Blend the mixture: Add the cooked green beans, 200ml of condensed milk, and the strained water spinach juice into the blender, then blend until everything is well mixed.
• Result: The green bean water spinach smoothie provides a refreshing sensation on hot summer days. The rich, creamy texture of the green beans perfectly complements the fresh, cooling taste of the water spinach, creating an absolutely delicious combination. It's best enjoyed immediately after blending, but any leftovers can be stored in the refrigerator and consumed within the same day.