In Vietnamese cuisine, a glass of green bean tea is a must-have for a refreshing and sweet taste during the summer. With its variations in form, processing methods, and flavors, green bean tea stands out among the different types of tea available in Vietnam. Despite the introduction of new tea types, green bean tea remains popular.
A glass of green bean tea offers a delightful and sweet taste with chewy beans, especially when accompanied by a touch of creamy coconut milk. It is a perfect blend of flavors for the summer season. Green bean tea is also a favorite in many households due to its simple preparation and straightforward ingredients. With just a few hours of cooking on the stove, a pot of sweet green bean tea can be enjoyed.
However, there are two important principles that people often overlook when making green bean tea: soaking and roasting the beans. Although soaking the beans is a common practice, it is recommended to soak them overnight. According to Professor and Doctor Guy Chrosby, soaking the beans in diluted salt water overnight softens the bean skins and reduces cooking time. The journal Gastronomy and Food Science suggests that soaking the beans in diluted salt water can reduce cooking time by 53%.
In addition to soaking, roasting the beans is another key step to quicken the cooking process and save time. After soaking and cleaning the beans, they should be dried in a dry pan and evenly stirred. It is essential to roast the beans over low heat for about 5 to 7 minutes, as over-roasting can result in burnt beans and an unpleasant odor in the tea pot.
Source: Sohu, Reader’s Digest
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