Freshly Made Soy Milk, a Popular Vietnamese Drink

Soak the dried soybeans in plenty of cold water overnight, or for at least 8-12 hours. The beans should roughly double in size.

Drain the soaked soybeans and rinse them thoroughly under cold running water. Remove any loose skins if desired, though it's not strictly necessary.

Combine the rinsed soybeans with 750 ml of filtered water in a high-speed blender. Blend until very smooth and creamy, about 2-3 minutes.

Place a fine-mesh sieve lined with a nut milk bag or several layers of cheesecloth over a large bowl. Pour the blended soy mixture into the sieve.

Gather the edges of the cloth and squeeze firmly to extract as much soy milk as possible into the bowl, leaving the pulp (okara) behind. Discard the okara or reserve for other recipes.

Pour the extracted soy milk into a large saucepan. Add the remaining 750 ml of filtered water, granulated sugar, salt, and the pandan leaf (if using).

Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. Reduce heat to low and simmer for 15-20 minutes, continuing to stir to prevent it from overflowing or scorching. Skim off any foam that forms on top.

Remove from heat, discard the pandan leaf, and stir in vanilla extract if using. Serve warm or chill completely before serving cold.