Authentic Thai Recipe for
Asian Pennywort Juice Drink

น้ำใบบัวบก (Nam Bai Bua Bok)

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First published on March 30, 2016
Recipe by W. Tipsuwan

Authentic Thai recipe for Asian Pennywort Juice Drink

Yield: 2 Liters

Prep time: 5 Minutes

Cooking time: 5 Minutes

Ready in: 10 Minutes

Ingredient List:

1/3 kilo, 1 Lb. Asiatic Pennywort
2 liters Water
1 Cup Sugar

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About my Nam Bai Bua Bok:

Long before it was discovered by those fancy juice bars in the west, the clover-like herb known as Pennywort has been known by Asian cultures for its health benefits. In Thailand we eat the herb raw as a salad ingredient, in soups and stir-fries, and we make a delicious sweet drink from the juice. The flavor of the plain juice is strong and grassy tasting, so we tone it down with water and sugar to make our drink known as Nam Bai Bua Bok. It's delicious!

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Step by Step Directions:

How to Make Nam Bai Bua Bok

Step 1

Select a nice fresh bunch of Pennywort with both stems and leaves. Use about 1/3 kilo of the herb, but that depends on how strong you want the drink. I use a lot of sugar so it is very sweet, as that's they way most Thai people like it. You can use less sugar, or even none. Bai Bua Bok has a strong grassy flavor, so most people prefer it sweetened.

Step 2

Heat 1 liter of water to boiling, add the sugar and stir until dissolved. Allow the sugar water to cool completely.

Step 3

Wash the herb and remove any dead brown ones and also remove any foreign matter that you find.

Step 4

Put 1 liter of water in your blender, then pack as much of the herb as you can in. If it is too tightly packed, then the blender might not spin, but that depends on the machine that you have.