Dive into the comforting flavors of Vietnam with this simple and delicious vegan Vietnamese sweet soup dessert recipe – Chè Đậu Xanh. This mung bean soup is creamy, lightly sweetened, and bursting with subtle flavors, making it the perfect ending to any meal.
Mung Bean Magic: The Star of Our Vegan Sweet Soup
This vegan Vietnamese dessert centers around mung beans, tiny nutritional powerhouses packed with protein, fiber, and antioxidants. Don’t let their size fool you; these little beans transform into a creamy, dreamy delight when cooked to perfection.
Bowl of Raw Mung Beans
Gathering Your Ingredients: Simple and Accessible
One of the best things about this vegan Vietnamese sweet soup is its simplicity. You likely already have most of the ingredients in your pantry! Here’s what you’ll need:
- 1 cup mung beans, picked over and rinsed
- 4 cups water
- 1/2 cup sugar (or to taste, adjust for desired sweetness)
- 1/4 teaspoon salt
- 1/4 cup tapioca pearls
- 1/4 cup water (for tapioca pearls)
- 1/4 cup thick coconut milk
- 1 tablespoon toasted sesame seeds (optional)
Ingredients for Vegan Vietnamese Sweet Soup
Crafting Your Chè Đậu Xanh: A Step-by-Step Guide
This vegan Vietnamese sweet soup is incredibly easy to make. Follow these simple steps, and you’ll be enjoying a bowlful of comfort in no time!
- Preparing the Mung Beans: In a medium saucepan, combine the rinsed mung beans and 4 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 30 minutes, or until the beans are tender.
- The Sweetness Secret: Stir in the sugar and salt, ensuring they dissolve completely. Continue to simmer for another 10 minutes to allow the flavors to meld.
- Tapioca Time: While the mung beans simmer, prepare the tapioca pearls. In a separate saucepan, combine the tapioca pearls and 1/4 cup of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the pearls are translucent. Drain any excess water.
- The Final Flourish: Once the mung beans are cooked and the sugar is fully incorporated, gently stir in the cooked tapioca pearls and coconut milk. Heat through for another minute, being careful not to let it boil.
- Serving with Style: Ladle your Chè Đậu Xanh into bowls and garnish with toasted sesame seeds for an extra layer of flavor and visual appeal.
Expert Tips for the Perfect Chè Đậu Xanh
- “For a richer flavor, try toasting the mung beans before cooking. Simply toss them in a dry skillet over medium heat for a few minutes until fragrant.” – Chef Linh Nguyen, Vegan Vietnamese Cuisine Specialist
Cooking Vegan Vietnamese Sweet Soup on Stovetop
FAQs: Your Vegan Vietnamese Sweet Soup Queries Answered
Can I adjust the sweetness of the soup?
Absolutely! You can adjust the amount of sugar to suit your taste. Start with less and gradually add more until you reach your desired level of sweetness.
What can I use as a substitute for tapioca pearls?
If you don’t have tapioca pearls, you can try using small sago pearls or even cooked sweet rice for a different texture.
How long can I store the sweet soup?
This vegan Vietnamese sweet soup is best served fresh. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat before serving.
Can I use another type of bean for this recipe?
While mung beans are traditional, you can experiment with other beans like adzuki beans or black beans for a different flavor profile. Just adjust the cooking time accordingly.
Is this dessert gluten-free?
Yes, this vegan Vietnamese sweet soup is naturally gluten-free. Just make sure to double-check that your tapioca pearls are also gluten-free.
A Taste of Vietnam in Every Spoonful
This Easy Vegan Vietnamese Sweet Soup Dessert Recipe is more than just a recipe; it’s an invitation to explore the vibrant world of Vietnamese cuisine. So gather your ingredients, put on your chef’s hat, and treat your taste buds to a bowlful of pure, comforting goodness!
If you’re looking for more vegan dessert options, you might enjoy our vegan mug chocolate cake or even a warm vegan pumpkin spice latte to pair with your sweet soup.
