Sweet, loose-skinned and with few seeds, mandarin oranges are more popular in Vietnam than regular oranges. The small fruits are commonly eaten as a peel-and-eat snack, but may also be juiced and frozen for sorbet. Served alone or with a cookie, this Vietnamese dessert is an elegant conclusion to a meal.
Find the best tangerines, clementines, or satsumas in your area and juice them yourself. Avoid pasteurized juice, which can have an unpleasant cooked flavor.