Dive into a bowl of vibrant Vietnamese flavors with this simple and satisfying vegan Vietnamese sweet soup recipe. Locally known as chè bà màu, this dessert soup beautifully blends creamy coconut milk with chewy tapioca pearls, sweet potatoes, and a hint of salt for a truly unforgettable treat.
What Makes Vietnamese Sweet Soup so Special?
Chè bà màu is a staple dessert in Vietnamese cuisine, often enjoyed as an afternoon pick-me-up or a sweet ending to a delicious meal. Unlike many Western desserts that rely heavily on processed sugar, this Vietnamese sweet soup derives its sweetness naturally from the coconut milk and sweet potatoes, making it a healthier and more wholesome option.
This recipe is also incredibly versatile. Feel free to experiment with other plant-based milks, different types of beans, or additional toppings like toasted coconut flakes or chopped nuts.
Ingredients You’ll Need:
- 1 cup small tapioca pearls
- 4 cups water, divided
- 1 cup peeled and cubed orange sweet potato
- 1/2 cup sugar, adjust to your preference
- 1/4 teaspoon salt
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons cornstarch
- 1/4 cup water
Vibrant and colorful ingredients for vegan Vietnamese sweet soup.
Step-by-Step Guide to Making Vegan Vietnamese Sweet Soup
- Prepare the tapioca pearls: Rinse the tapioca pearls under cold water until the water runs clear. This helps remove excess starch.
- Cook the tapioca pearls: In a saucepan, combine the tapioca pearls with 3 cups of water. Bring to a boil over medium heat, then reduce heat to low and simmer for 15-20 minutes, or until the pearls are translucent and chewy. Stir occasionally to prevent sticking.
- Cook the sweet potatoes: While the tapioca pearls are simmering, prepare the sweet potatoes. In a separate saucepan, combine the cubed sweet potatoes with the remaining 1 cup of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sweet potatoes are tender.
- Sweeten the soup: Once the sweet potatoes are cooked, add the sugar and salt. Stir until the sugar dissolves.
- Make the coconut milk mixture: In a small bowl, whisk together the coconut milk and cornstarch until smooth.
- Combine and simmer: Pour the coconut milk mixture into the saucepan with the sweet potatoes. Bring the mixture to a simmer, stirring constantly, until the soup slightly thickens. This should take about 2-3 minutes.
- Assemble the sweet soup: Drain the cooked tapioca pearls and divide them evenly among serving bowls. Ladle the hot sweet potato and coconut milk mixture over the tapioca pearls.
A bowl of creamy vegan Vietnamese sweet soup, ready to be enjoyed.
Tips for the Best Vegan Vietnamese Sweet Soup
- Soaking the tapioca pearls is optional: Soaking helps soften them and can slightly reduce cooking time. If you choose to soak, submerge them in cold water for at least 30 minutes, then drain and rinse before cooking.
- Adjust the sweetness: The amount of sugar can be adjusted to your liking. Start with less and gradually add more if needed.
- Serve warm or chilled: This sweet soup can be enjoyed warm, at room temperature, or chilled. For a refreshing treat, refrigerate for at least an hour before serving.
- Get creative with toppings: Feel free to customize your sweet soup with your favorite toppings. Some popular options include toasted sesame seeds, crushed peanuts, shredded coconut, or a drizzle of vegan condensed milk.
FAQs about Vegan Vietnamese Sweet Soup
Can I make this recipe ahead of time?
Absolutely! This sweet soup can be made ahead and stored in the refrigerator for up to 3 days. The tapioca pearls will continue to absorb liquid, so you may need to add a splash of plant-based milk or water to loosen the soup before serving.
What can I use instead of tapioca pearls?
If you can’t find tapioca pearls, you can substitute them with other similar ingredients like sago pearls or even cooked and mashed sweet potatoes for a thicker consistency.
Can I freeze vegan Vietnamese sweet soup?
It’s not recommended to freeze this soup as the tapioca pearls tend to become mushy after thawing.
Three variations of vegan Vietnamese sweet soup.
This vegan Vietnamese sweet soup, or chè bà màu, is a delicious and refreshing dessert that’s sure to satisfy your sweet cravings. With its simple preparation, wholesome ingredients, and endless possibilities for customization, this recipe is a must-try for anyone looking to explore the vibrant world of vegan Vietnamese cuisine.
