Rau Má in the Kitchen: Culinary Versatility of the Vietnamese Pennywort
Rau Má, known globally by its scientific name Centella asiatica or the English name Pennywort (or Gotu Kola), is much more than a medicinal herb. In Vietnamese cuisine, it is a celebrated, cooling, and remarkably versatile ingredient, transforming simple dishes into refreshing, nutrient-dense meals. While its legendary properties for skin healing and cognitive function are well-documented, its place on the Southeast Asian dinner table is secured by its distinctive, slightly bitter, and deeply earthy flavor, which is balanced beautifully by sweet, sour, and savory elements.
This article focuses on the diverse and delicious ways Rau Má is prepared and consumed in Vietnam, moving beyond its simple medicinal uses to highlight its role as a culinary superstar.
I. Nước Rau Má (Pennywort Juice) – The Iconic Refresher
The most common and quintessential preparation of Rau Má is its juice, Nước Rau Má. This beverage is a national favorite, especially during the hot and humid summer months, valued for its purported ability to detoxify the body and provide a cooling effect.
The Basic Preparation
Making Nước Rau Má is straightforward, emphasizing the herb's raw, pure flavor:
Cleaning: Fresh Rau Má is meticulously cleaned, removing any dirt and particularly the small root systems.
Blending: The leaves and stems are blended with a minimal amount of water until completely pulverized.
Straining: The pulp is strained multiple times through a fine mesh cloth to extract the concentrated, pale green liquid. This step is crucial for a smooth, palatable drink.
Popular Variations and Enhancements
While the pure juice is highly prized, several additions are common to moderate its characteristic bitterness:
Nước Rau Má Dừa (Pennywort with Coconut Milk): This is perhaps the most beloved variation. A small amount of sweet, thick coconut milk (often freshly pressed) is swirled into the juice, adding a creamy richness that beautifully offsets the bitterness of the Rau Má. The combination results in a drink that is both incredibly refreshing and satisfying.
Rau Má Đậu Xanh (Pennywort with Mung Beans): This creation involves cooking mung beans (đậu xanh) until soft, blending them with a little sugar, and then mixing this paste into the Rau Má juice. The nutty, slightly sweet taste and the thick, creamy texture of the mung beans temper the herbal flavor, creating a hearty and nourishing beverage that can often serve as a light snack.
Sweeteners: Simple white sugar, cane sugar syrup, or condensed milk are often added to the juice, particularly for those new to the herb’s taste.
II. Rau Má Trộn (Pennywort Salad) – A Crisp, Flavorful Side
Rau Má’s crisp texture and tart notes make it a perfect base for vibrant, light salads, known as Gỏi or Rau Trộn in Vietnamese. The herb is always used raw in salads to preserve its crunch and maximum nutritional content.
The Signature Salad: Rau Má Trộn Tôm Thịt (Pennywort Salad with Shrimp and Pork)
This is a classic preparation that showcases the herb's versatility:
Main Ingredients: A generous bed of fresh Rau Má leaves is combined with shredded boiled pork belly and lightly sautéed shrimp.
Aromatic Additions: Thinly sliced onions (often soaked in ice water to reduce pungency), julienned carrots, and aromatic herbs like Vietnamese coriander (Rau Răm) are mixed in.
The Dressing: The success of the salad lies in the dressing—a robust blend of fish sauce, fresh lime juice, sugar, minced garlic, and hot chili. The dressing must be balanced—savory, sweet, and sour—to coat the leaves without making them soggy.
Garnish: The salad is finished with a generous sprinkle of toasted peanuts and sometimes crispy fried shallots, adding essential texture.
The result is a delicious contrast: the soft pork and crunchy shrimp against the crisp leaves, all tied together by the punchy dressing.
Other Raw Applications
Served with Bánh Xèo: Raw Rau Má leaves are traditionally placed on the side of a plate of Bánh Xèo (savory Vietnamese pancakes). Diners tear off pieces of the pancake, wrap them in lettuce and Rau Má, and dip them into a sweet and sour fish sauce dip, with the herb providing a cooling counterpoint to the rich, fried texture of the pancake.
Gỏi Cuốn (Fresh Spring Rolls): A sprig of Rau Má is often included inside fresh spring rolls alongside rice vermicelli, shrimp, and pork, adding a layer of subtle bitterness and freshness.
III. Canh Rau Má (Pennywort Soup) – The Comforting Broth
While raw consumption is preferred, Rau Má is also incorporated into light, clear soups. When briefly cooked, the herb softens slightly and imparts a gentle, herbal aroma to the broth, making it a soothing, nutritious dish often prepared for those recovering from illness or simply seeking comfort.
Canh Rau Má Nấu Thịt Băm (Pennywort Soup with Minced Pork)
Preparation: A basic, clear broth is prepared, often using seasoned minced pork (thịt băm) that is lightly browned or cooked directly in boiling water.
The Herb: The Rau Má is added to the rapidly boiling broth and cooked for only a short time—usually less than 30 seconds—just until the leaves change color. Overcooking is avoided to maintain the herb’s color and nutrients.
Seasoning: The soup is minimally seasoned with salt, a dash of fish sauce, and sometimes a pinch of black pepper, keeping the flavor clean and allowing the light, earthy essence of the Rau Má to shine through.
This soup is a favorite for a weeknight dinner, paired simply with steamed rice and a savory side dish.
IV. Other Creative Culinary Uses
Beyond the mainstream juice, salad, and soup, the trend of using Rau Má in modern Vietnamese and fusion cuisine continues to grow:
Rau Má Chè (Pennywort Dessert Soup): The juice is sometimes used as a base for sweet dessert soups (chè), combined with ingredients like lychee, longan, or grass jelly to create an unusual yet delicious cooling dessert.
Smoothies and Health Bowls: In contemporary health food trends, Rau Má is blended into green smoothies with fruits like pineapple and mango, or used as a dark green topping for breakfast bowls, capitalizing on its "superfood" status.
Rau Má is a testament to the fact that the most potent ingredients in a cuisine are often the ones most easily overlooked. Whether pureed into a restorative drink, tossed into a crunchy salad, or simmered briefly in a comforting soup, this humble herb brings unique flavor, cooling properties, and remarkable health benefits to the Vietnamese table.
