Nước Rau Má

Nước rau má is a Vietnamese herbal drink made from the juice of the pennywort plant.

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
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Fact: In Vietnam, nước rau má is believed to improve the nervous system and enhance the body’s immunity.

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Basic Information

Nước Rau Má: Basic Information


/nuə̯k raw maː/

Alternative Name(s)


Drink Type

Cold non-alcoholic beverages


Origin and Region

Nước Rau Má: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Vietnam Map
Popular Variation
Popular Variation
Popular Variation

Popular Nước Rau Má Variations

Ingredients and Preparation

Nước Rau Má: Ingredients and Preparation

Main Ingredients


Main Preparing Method


Preparation Process

Pennywort leaves are blended or juiced before being mixed with other elements and strained to make the drink
A Deep Dive

Nước Rau Má: A Deep Dive

Cultural Significance

A popular street-side drink in Vietnam






Fresh, herbal



Serving Style

In glasses

Serving Temperature





On any occasions


74 calories, according to data of MyFitnessPal for a glass of Nước Rau Má



Popular Similar Drinks

  1. Cam Vắt
  2. Nước Dừa
  3. Sinh Tố

Popular Dining Area

Street vendors, cafes, and restaurants across Vietnam

Nước rau má is a Vietnamese beverage with pennywort as the main ingredient for creating a vibrant green drink. This herb imparts a mild, grassy flavor to nước rau má, a drink often recognized for its detoxifying effects.

Nuoc Rau Ma Infographic

Additionally, nước rau má is greatly valued in Vietnam thanks to its cooling nature. Usually, people will add the pennywort into a blender or juicer with added sugar and water to extract all the essence.

Once the pennywort is well blended, nước rau má is strained and squeezed to extract more liquid from it. Alternatively, some versions even add milk or coconut milk for a creamy profile. Typically, nước rau má is a popular drink sold on the side of the street.

Remember, there’s more to know about nước rau má, especially when this drink comes with many variants. Next, explore the process of making nước rau má, followed by an examination of its benefits and drawbacks.

Also, you should take a look at some concerns relating to nước rau má and explore some options that are just like it.

Key Points

  • Nước rau má is a drink of pennywort in Vietnam.
  • Pennywort has a mild grassy flavor.
  • Nước rau má can also be mixed with milk or coconut milk for a creamy profile.

Nước Rau Má Images

What Are the Variants of Nước Rau Má?

In Vietnam, nước rau má is easily adapted to many flavors by simply adding other flavoring elements. To keep it simple, allow me to introduce you to 5 popular variations of nước rau má:

Rau Ma Dua

A version infused with coconut water

Rau Ma Sua Dua

Pennywort with coconut milk, adding a tropical twist

Rau Ma Sua

Pennywort with milk, creating a creamier texture

Rau Ma Dau Xanh

Pennywort juice with mung bean, adding a nutty flavor

Nuoc Ep Rau Ma

Pure pennywort juice, often more concentrated

Don’t forget, these variations still carry the same concept of a simple-to-make drink, leading to many Vietnamese becoming a fan of this beverage. Next, it’s time for you to explore how nước rau má is created.

How to Make Nước Rau Má?

Making nước rau má is a straightforward process of extracting the essence and juice out of the pennywort before infusing it with various flavorings. Therefore, let’s uncover 5 easy steps to produce nước rau má:

Step 1: Clean the Pennywort Leaves

Rinse them thoroughly under cold water.

Step 2: Blend the Leaves

Combine the cleaned leaves with water in a blender and blend until smooth.

Step 3: Strain the Juice

Use a fine mesh strainer or cheesecloth to strain the blended mixture, removing the solid parts.

Step 4: Sweeten the Drink

Add sugar or honey to the strained juice and stir until dissolved, adjusting to taste.

Step 6: Chill and Serve

Refrigerate or serve over ice for a refreshing experience.

Afterward, make sure not to miss the pros and cons of nước rau má so you can enjoy this drink worry-free.

Pros and Cons of Drinking Nước Rau Má

Here are a few key features to weigh up carefully before consuming nước rau má:


  • Rich in Nutrients: Pennywort is known for being rich in vitamins and minerals, including vitamins A, B, C, and K, as well as magnesium and calcium.
  • Supports Digestive Health: Nước rau má is often consumed for its potential digestive benefits, including easing stomach discomfort and aiding digestion.
  • Calming Effects: Some people consume it for its calming properties, which can help in reducing stress and anxiety.


  • Quality of Plant: The quality and safety of the pennywort used can vary, especially if it’s grown in polluted areas or treated with pesticides.
  • Overconsumption Risks: Excessive consumption might lead to health issues, such as headaches or stomach problems.

Later on, it’s important that you get to know more about nước rau má and some concerns relating to this refreshing drink of Vietnam.

Nước Rau Má FAQs

Yes, in moderation, especially if it’s not heavily sweetened.

Yes, it can be refrigerated for a few days, but it’s best consumed fresh for optimal flavor and benefits.

It can be enjoyed daily, but moderation is key, as nước rau má easily causes stomach ache.

Yes, it’s often consumed for its detoxifying properties, helping to cleanse the body of toxins.

Yes, it can be mixed with other herbs for varied health benefits and flavors.

Similar Beverages of Nước Rau Má

Cam Vat

Cam vắt is the Vietnamese version of orange juice, which is made by squeezing fresh oranges.

Nuoc Dua

Nước dừa is Vietnamese for coconut water, the sweet and transparent liquid extracted from young coconuts.

Sinh To

Sinh tố is the Vietnamese version of smoothie, usually made from pureed fruits, fresh milk, and condensed milk.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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