Soda Chanh (Vietnamese Lime Soda)

I'm sure that every household has at least a few must-haves sitting in their fridge at all times. Among a few other things, in my house, limeade is one of those things. We love lemonade, too—but it's limeade in some form or another that takes the cake. I try to make different forms to liven things up a bit, but for the most part, limeade is limeade. Freshly squeezed lime juice, sweetener, and water.

Whether it's a fizzy version like Neebu ka Sharbat (Indian Sparkling Fresh Limeade) or a flat one like Fresh Limeade with Chia Seeds, they all go quickly. This Vietnamese Lime Soda (or Soda Chanh) has sparkles and mint, which makes it extra refreshing. When researching it a little, it seems that some people use mint, some don't...some people rim the glass in salt, some don't. I chose to include both. You know, to add a little variety to our limeade routine.

As written, this recipe is particularly tart. We liked it, but if you want it a little sweeter, then simply make (and add) more simple syrup, or stir in some superfine sugar, honey, agave, what-have-you. I enjoyed the salted rim, but the kids said they'd rather have it without. In her book, Steamy Kitchen's Healthy Asian Favorites, Jaden Hair says that Gin makes a nice addition if you want to booze it up (my words, of course). I didn't try it...meant to, but I turned around and it was gone. But I squeezed an extra cup of juice to make another batch. This time, adult-style.

Speaking of adult-style, we might as well go ahead and consider Mojitos a version of boozy limeade, as well. 

Moral of the story? Limeade is limeade the world round.

Soda Chanh (Vietnamese Lime Soda)

Make refreshing Vietnamese Lime Soda at home with this fresh, easy Soda Chanh recipe.

by Heather Schmitt-Gonzalez

Prep Time: 40 minutes (largely unattended

Keywords: beverage dairy-free vegan soy-free nut-free limes mint Asian Vietnamese

Ingredients (~1 quart)

• 1/2 cup superfine sugar
• 1/2 cup water
• small handful fresh mint
• 1 cup of freshly squeezed lime juice (from about 8 medium-large limes)
• 3-4 cups club soda or sparkling water

Instructions

Combine water and sugar in a small pan over medium heat, stirring until the sugar is dissolved. Remove from heat.

Muddle the mint leaves in the bottom of a wide-mouthed jar. Pour the hot simple syrup over them and allow to steep for at least 30 minutes. This can be covered and stored in the fridge.

To make the soda chanh, pour the simple syrup into the bottom of a pitcher; add the lime juice. Pour in the club soda (to taste). Serve over ice in glasses rimmed with salt or sugar, if you wish.

-adapted from Viet World Kitchen and Steamy Kitchen's Healthy Asian Favorites

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. Join us and make something unique and delicious!

Join us for an Asian Feast hosted by Jeanette's Healthy Living:

Appetizer

• Chicken Satay from Spice Roots

Salad

• Asian Coleslaw from That Skinny Chick Can Bake

Soups

• Egg Drop Soup from Miss In the Kitchen
• Spicy Shrimp Soup from The Wimpy Vegetarian

Main Course

• My Dad's Chinese Sticky Honey Spareribs from Jeanette's Healthy Living

Bread

• Asian Sweet Bread from Creative Culinary

Veggies/Sides

• Sweet and Spicy Pork Egg Rolls from Pastry Chef Online
• Stir-Fried Asparagus with Ginger and Sesame from Mother Would Know

Drink

• Soda Chanh (Vietnamese Lime Soda) from All Roads Lead to the Kitchen

Dessert

• Strawberry Cheesecake Wontons from Barbara Bakes

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.