Soda au citron vert thaï (Nam Manao)
Une boisson rafraîchissante thaïe à base de jus de citron vert, de sirop, d'une pincée de sel et d'eau gazeuse sur glace pilée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make a syrup
In a small saucepan, warm the sugar and water over medium heat, stirring, until the sugar fully dissolves, about 2–3 minutes. Do not let it boil hard; this is just a light syrup, not caramel. Take it off the heat and let it cool to room temperature.
- 150 g sugar
- 150 ml water
✅ C'est prêt quand : the syrup is clear, with no sugar grains left at the bottom of the pan
Squeeze the limes
Roll each lime firmly against the counter under your palm before cutting it; this breaks the juice sacs inside and gets more juice out. Squeeze all the limes and strain the juice into a jug to catch seeds and pulp.
- 200 ml fresh lime juice
✅ C'est prêt quand : you have about 200 ml of clear lime juice
Mix the lime concentrate
Stir the cooled syrup, lime juice and salt together in the jug until the salt is fully dissolved. Taste it: it should taste strongly sweet-salty-sour, almost too intense on its own, because it will be diluted with soda water and ice next.
- 1 tsp salt
✅ C'est prêt quand : the mixture tastes balanced and sharply flavoured, with no gritty salt left
Fill the glasses
Pack 4 tall glasses right to the top with crushed ice. Using plenty of ice is what keeps nam manao properly cold and diluted just enough as it melts, instead of watery and flat.
- 600 g crushed ice
Assemble the drinks
Divide the lime concentrate evenly between the four glasses. Top each one up with chilled soda water and stir gently once with a long spoon, just enough to mix without losing the fizz.
- 800 ml soda water
Garnish and serve
Perch a lime wheel on the rim of each glass and tuck in a sprig of mint if using. Serve immediately with a straw, while the ice is still cracking and the soda is still fizzing.
- 4 lime wheels
- 4 sprigs fresh mint
Make a syrup
In a small saucepan, warm the sugar and water over medium heat, stirring, until the sugar fully dissolves, about 2–3 minutes. Do not let it boil hard; this is just a light syrup, not caramel. Take it off the heat and let it cool to room temperature.
- 150 g sugar
- 150 ml water
✅ C'est prêt quand : the syrup is clear, with no sugar grains left at the bottom of the pan
Squeeze the limes
Roll each lime firmly against the counter under your palm before cutting it; this breaks the juice sacs inside and gets more juice out. Squeeze all the limes and strain the juice into a jug to catch seeds and pulp.
- 200 ml fresh lime juice
✅ C'est prêt quand : you have about 200 ml of clear lime juice
Mix the lime concentrate
Stir the cooled syrup, lime juice and salt together in the jug until the salt is fully dissolved. Taste it: it should taste strongly sweet-salty-sour, almost too intense on its own, because it will be diluted with soda water and ice next.
- 1 tsp salt
✅ C'est prêt quand : the mixture tastes balanced and sharply flavoured, with no gritty salt left
Fill the glasses
Pack 4 tall glasses right to the top with crushed ice. Using plenty of ice is what keeps nam manao properly cold and diluted just enough as it melts, instead of watery and flat.
- 600 g crushed ice
Assemble the drinks
Divide the lime concentrate evenly between the four glasses. Top each one up with chilled soda water and stir gently once with a long spoon, just enough to mix without losing the fizz.
- 800 ml soda water
Garnish and serve
Perch a lime wheel on the rim of each glass and tuck in a sprig of mint if using. Serve immediately with a straw, while the ice is still cracking and the soda is still fizzing.
- 4 lime wheels
- 4 sprigs fresh mint
The Story Behind the Dish
Nam manao belongs to Thailand's long love of drinks that hit sweet, salty and sour notes all at once, the same balance found in so much Thai cooking. Street vendors mix fresh lime juice with sugar syrup and a little salt, then stretch it with soda water and a mountain of crushed ice so it stays cold until the last sip in the tropical heat.
The pinch of salt is not an accident: it rounds out the sharp lime, makes the drink taste more refreshing than plain lime soda, and echoes the way Thai cooks often season sweet or sour things with a touch of salt to bring the flavours into balance.
⭐ Why It's Famous
It is the drink every market stall and roadside restaurant in Thailand seems to make slightly differently, yet it always lands on the same satisfying sweet-salty-sour note, making it one of the country's most loved non-alcoholic coolers.
💡 Fun Fact
In Thai cooking, a pinch of salt is often added to sweet or sour fruit and drinks, not to make them taste salty, but to make the sweetness and sourness taste brighter.
Thailand, nationwide
13.76°N, 100.50°E
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