Vietnamese Yogurt
Lucky for us, nearly every grocer, banh mi shop, and patisserie in Little Saigon make or sell Vietnamese yogurt just for us so we can get our regular fix. We normally find it in clear plastic cups and the prices are very affordable. OK, maybe they don’t stock it just for us, but we definitely help keep their supplies fresh by buying super habitually. Then something happened…. We made a batch at home. This Vietnamese yogurt recipe was one of our first recipe posts back in 2008. An oldie but goodie. It’s fun to see how our photography and garden has changed over the years!
Popularity of Yogurt
We love the current food fad of the Red Mango-Pinkberry-Yogurtland-a million other knock off names. We especially love the newer style of shops that have a plethora of flavors and are 100% self-serve. Mix ’em as you like them, top it as you want and have as much or little as you like. No paying too much for a penny pinching owner to ration out a few meager berries to top your yogurt. These are our favorite places for a quick afternoon sweet.
It is no surprise to see these yogurt shops popping up all over the place in Little Saigon. The Vietnamese have been making their non-frozen, Vietnamese yogurt version of this yogurt craze for quite some time. The first introduction of yogurt to Viet-Nam came from the influence of French colonization. Now, Vietnamese yogurt is not only a tradition in the mother country, but has gained popularity in America as well. That slight sweetness combined with the bit of tang makes an incredible combination. It’s a hard toss up to say whether we love this yogurt or a great Greek yogurt topped with Tupelo honey better.
What is Vietnamese Yogurt?
Vietnamese yogurt (da ua or sua chua) is smooth and touched with the sweetness of sweetened condensed milk. That slight touch of tartness is delicate, but still silky with a creamy texture. Often eaten more as a dessert and snack in VietNam, this yogurt is embraced by many others as the perfect breakfast yogurt. Topped with some fresh fruit, and even some crunchy granola, Vietnamese yogurt is a nice variety to add to your morning yogurt regime.
Mixed amongst all of Diane’s collective childhood slave kitchen days, was a recollection of Mom making enormous batches of Vietnamese yogurt. Diane’s mom would save a big box of baby food jars and use those as the containers to store the Vietnamese yogurt. If you are making your own yogurt, those clear plastic cups or even small mason jars will also work just fine. In an effort to prevent withdrawal fits when we are too lazy to go out and buy yogurt (you know, the days when we just stay home & make our own damn coffee), we figured it would be a good idea to have some Vietnamese yogurt always in stock in the fridge.
So, you may wonder, is it hard to make? Hell no. Vietnamese yogurt is extremely easy to make! If it were any easier, it would fall into the boiling water category of difficulty. We have to send out our apologies to all of our favorite banh mi shops, because there is one less fix that we have to get from you. Fortunately there is plenty else that keeps us coming through your doors. And for the rest of you, here you go, yogurt brethren, a super simple recipe for some damn good yogurt. – Todd
Vietnamese Yogurt Recipe
Ingredients
- 2/3 cup (200 g) Sweetened Condensed Milk (Longevity or Black & White are our favorite brands)
- 1 1/4 cups (300 ml) Water (near boiling)
- 1 1/2 cups (360 ml) Milk (we prefer whole milk)
- 1 1/2 cups (360 ml) Plain Yogurt (or Vietnamese yogurt if you can get it)
Instructions
- Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homogeneous. Pour milk into bowl and mix, then add yogurt and gently whisk until everything is smooth.
- Pour the mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc...)
- In a wide bottomed pot that is taller than your yogurt containers, make a bath for the containers: Heat up enough water to a near boil that it will come most of the way up the sides of your yogurt containers when they are immersed in the bath. In another pot or tea kettle, heat up additional water.
- After water is hot, turn off heat and place filled yogurt containers into bath. Pour in additional water until water level reaches nearly the top of yogurt containers. (Hint: Use a funnel to pour the water into the pot so no water splashes into the yogurt containers.)
- Place a towel over pot, being careful not to let it droop into yogurt containers and let yogurt set in the water bath. After the water has cooled completely (@ 4-5 hrs total bathing time) the yogurt should be fairly set (it will thicken a bit more when refrigerated, but not much.) Remove from bath, put lids on jars and store in fridge until ready to serve.
Wow, and did you know you could make your own sweetened condensed milk? I learned that the hard way one Thanksgiving! LOL http://www.wikihow.com/Make-Condensed-Milk
Love yogurt! Must try this version. I hope you kids are okay and away from the fires. Eeek. I worry, I worry.
xoxox
Dani
I love Vietnamese yogurt – it is my absolute favorite thing for breakfast when I’m there, with a ca fe nau nong. (Can’t face pho before lunchtime…) Thank you so much for explaining it, I always wondered what makes it so special.
oh, WOW! this looks the spitting image of Kolkota’s mishti doi — thank you, thank you, thank you!
I’m happy to see you’re EVERYWHERE now! Saw the link over at Serious Eats! It’s raining success over at Chez-WOR. Brava!
I love this recipe and the inside scoop on Vietnamese yogurt. Even if it takes me a while to get going on the yogurt making, I know that I need to keep my eyes open for the da ua! Thanks!
Brooke
i live in a hole. we don’t have a single yogurt shop, so it should come as no surprise that i’ve never tried a vietnamese version. it looks downright luscious. 🙂
I am deeply impressed at making your own yogurt… we need a good yogurt shop in my neighborhood… because I’m waaaaaaaay too lazy to make my own yogurt. 🙂
The kids and I are addicted to yogurt. My husband? Not so much. That’s okay, we’ll try your version anyway! Now…off to check out that recipe!
We eat tons of yogurt around here, and I often make my own. I have to try yours. Anything with condensed milk is a winner with me! I’m assuming that this would also work in a yogurt maker too.
Sometimes I get way too excited in those self serve yogurt places and end up with peanut butter, mango, coffee, blueberry yogurt… aka “what was I thinking pulling all those levers” yogurt. Oops. I love the sounds of your Vietnamese yogurt though. Condensed milk is basically the best thing in the world.
Whoa, I’ve never even heard of this before, but just the mere mention of condensed milk makes my heart swoon 🙂 I gotta give this one a try (might look up temperatures to be 100% sure– oh, you know me, heh heh, I make even boiling water complicated 🙂 Also gotta make sure that the yogurt I get has a live culture!
Wow! I’ve never seen this before and I’m really intrigued with the addition of the condensed milk. Sounds delicious and thanks for the recipe.
That looks wonderful! It really cannot get any simpler than this. I have to try this out when I can. Love your beautiful bowls too.:D
It’s funny b/c as a result of the fro-yo craze, I noticed a few other restaurants featuring signs of homemade yogurt. But VNese have always eaten yogurt I thought. Guess they’re just marketing it more now to get in on the craze.
Oh yum! I can’t buy yogurt fast enough for our family because we eat it every day, and I had vagely planned to start making my own sometime in the very near future, so I will definitely give this recipe a try.
WE LOVE making yogurt – yum! Sounds delicious with condensed milk added, can’t wait to try it out.
I love this yogurt and it is easy, I make it in my yogurt maker. See my other comments.
Okay, so I live in a cave… I’ve never bought the yogurt in stores! I do have very fond memories of yogurt in little baby food jars when I was a kid, visiting in Da Nang. The jars were placed in the freezer so there was a little ice to poke through at the top of each jar. Good memories. Off now to check out your recipe!