Mist sao, mist reed, and mist american are three common types of jelly found in many regions of our country. They are popular as delicious and refreshing drinks. However, these three jellies have distinct differences in terms of ingredients, flavors, and uses. Let’s explore them further.
1 What is mist sao?
Mist sao
Mist sao is a white jelly made from non-toxic seaweed. It is rich in nutrients and beneficial for health. In the Central region, it is also known as xu xoa or xoa xoa.
Mist sao is commonly used in refreshing dishes such as sương sa. The process of making mist sao involves washing and soaking seaweed, boiling it with water and adding a quả me to enhance softness and quick freezing. The foam is then removed, and the liquid is filtered into molds to solidify into a white, cloudy jelly block.
Ingredients for making mist sao
When consuming mist sao, it is common to add sugar, grapefruit essential oil or banana oil, and potato starch. Additionally, mist sao can be processed into teas such as lotus mist sao tea, lotus seed mist sao tea, or coconut mist sao tea.
Lotus seed mist sao
Check out these 3 crispy and delicious wheat and potato starch cakes. They go well with tea or milk tea!
2 What is mist sáo?
Mist sáo
Mist sáo, also known as black jelly in the Northern dialect, originates from China and is called thủy cẩm. It possesses cooling properties and helps lower blood pressure, alleviate colds, and joint pain. It also serves as a refreshing treat during summers.
Mist sáo is made from the mist sáo plant, a perennial herbaceous plant. The stems and leaves of the plant can be used fresh or dried. To prepare mist sáo, the stems and leaves are ground, boiled in water, filtered, and cooled to solidify into a dark black jelly. It is typically enjoyed with sugar and banana essential oil.
Mist sáo plant
>Mist sáo is commonly consumed with soy milk, coconut milk, or as an ingredient in various tea preparations.
Mist sáo eaten with coconut milk
3 What is mist sâm?
Mist sâm
Mist sâm is a jelly made from a climbing plant with smooth or non-hairy stems, dark green leaves, and curled leaflets. It provides a cooling effect, treats constipation, and helps with skin conditions like acne.
Mist sâm is popular in Southeast Asian cuisine. In Laos and Isan (northeastern Thailand), mist sâm leaves are used to prepare sour soup dishes with bamboo shoots and peppers. In Cambodia, sâm leaves are eaten with samlo soup or used in combination with other herbs to treat diarrhea. In Thailand, mist sâm roots are used for making antipyretic medicine.
In Vietnam, mist sâm leaves are commonly used to make jelly and vegetable dishes. The process involves grinding and crushing the leaves, filtering out the residue, and letting the resulting liquid solidify into a naturally green jelly block.
Mist sâm comes in two types: hairy mist sâm (with fine hair on the leaves and stems) and smooth mist sâm (no hair on the leaves). Hairy mist sâm is more popular due to its smoother texture and superior taste.
Mist sâm leaves
When consuming mist sâm, it is usual to cut it into small pieces and add sugar, banana essential oil, or coconut milk.
Mist sao mist sáo mist sâm
4 What is the difference between mist sao, mist sáo, and mist sâm?
Mist sao mist sáo mist sâm
- Mist sao is a white jelly made from seaweed, with a firm texture compared to the other two types.
- Mist sáo is a dark black jelly made from the mist sáo plant. It is often consumed with sugar, coconut milk, or used in teas. Instant packages of mist sáo are also available nowadays.
- Mist sâm is a naturally green jelly made from mist sâm leaves. It solidifies after grinding and mixing with cold water. It is commonly consumed with sugar and banana essential oil or coconut milk.
This article provides a summary of information about mist sao, mist sáo, and mist sâm, highlighting their differences. We hope you find this information helpful.
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