Ketqua, often referred to as "dứa"xuối in Vietnamese, is derived from the lemongrass plant which grows widely across Vietnam. The juice is extracted directly from the stems and leaves of the lemongrass plant. Historically, ketqua was used not only as a daily drink but also for its medicinal properties believed to alleviate headaches and fatigue. In modern times, ketqua has evolved into a versatile ingredient used in both traditional and contemporary dishes. It is often consumed fresh, mixed with honey or sugar, or even with hot water to create a soothing beverage. Additionally, ketqua is used as an essential component in Vietnamese soups like Pho Bo Tai and is also utilized to make lemongrass-infused curry pastes for savory dishes. The cultural significance of ketqua extends beyond its culinary uses. It is frequently served during festivals and gatherings, symbolizing hospitality and the essence of Vietnamese traditions. The versatility of ketqua in both traditional and modern contexts highlights its enduring appeal and deep-rooted importance in Vietnamese culture.