🇻🇳 Vietnam · Drinks
Vietnamese Ginger Soy Milk
By eatmundo · August 4, 2026
🇻🇳 VNA classic street-side staple, this warm soy milk is subtly sweet and carries a gentle, warming ginger heat. Perfect as a breakfast drink or late-night comfort.
Ingredients
check them off as you prepareHow to Make It
- 1
Gently peel 10g of fresh ginger and slice it into thin rounds or lightly crush it with the side of a knife.
- 2
In a small saucepan, add 250 ml of fresh, unsweetened soy milk and the ginger pieces.
- 3
Add 1 knotted pandan leaf to the saucepan to impart a mild, grassy, floral aroma.
- 4
Heat the milk over medium-low heat; do not let it reach a full rolling boil as it may foam over.
- 5
Add 1 tbsp of cane sugar, stirring until it is completely dissolved.
- 6
Reduce heat to very low and let the ginger infuse in the warm milk for 3 minutes.
- 7
Remove the ginger slices and the pandan leaf using a slotted spoon.
- 8
Pour into a mug and serve immediately while the ginger warmth is most vibrant.
Frequently Asked Questions
Can I use store-bought soy milk?+
Yes, but ensure it is unsweetened so you can control the final sugar level, as store-bought varieties can be overly sweet.
Is ginger too spicy?+
The goal is a gentle heat, not a burn. If you prefer it milder, use a smaller piece of ginger or remove the slices earlier.
Can I serve this cold?+
This drink is traditionally served hot, but it is also quite refreshing when chilled over ice during hot summer days.
What is the role of pandan?+
Pandan leaves add a subtle aromatic complexity that balances the earthiness of the soy milk, making it a classic Vietnamese flavor combination.
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