← Nouns Cooking · Vietnamese

Ingredients

• 2 black or jasmine tea bags
• 400 ml boiling water
• 2 tbsp sugar, to taste
• 6 kumquats or calamansi, halved
• 300 g Ice
• 1 sprig Mint (optional)

Method

1. Steep the tea bags in the boiling water for 5–7 min, then remove them and stir in the sugar while the tea is hot. Let it cool for 15 min.
2. Squeeze the kumquat halves into two glasses, flicking out the seeds, then drop the shells in and press them lightly with a spoon to release their oils.
3. Fill the glasses with ice, pour over the tea and stir. Taste and add more sugar or kumquat, add mint if you like, and serve.

Tips

• Honey instead of sugar is lovely too, but then it is not vegan.
• Add a chopped salted dried plum (xí muội) for the salty-sweet street-stall version.

Sources

Written in our own words after cross-checking these recipes:

Helen’s Recipes Flavors of Hanoi