🍮 Chè đậu xanh (mung bean sweet soup)
Chè đậu xanh is a Vietnamese sweet soup of split mung beans simmered until creamy, sweetened with sugar and finished with tapioca pearls and coconut milk. It is soft and comforting, with chewy pearls and a mild, nutty bean flavour. It is eaten warm in cooler weather or chilled with ice in summer.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g split mung beans, soaked for 2 hours
- 50 g small tapioca pearls
- 90 g sugar
- 300 ml coconut milk
- 800 ml water
- A pinch of salt
Method
- Simmer the drained mung beans in the water for 25–30 minutes until soft and breaking down.
- Cook the tapioca pearls separately in boiling water for 10–15 minutes until clear; rinse.
- Stir the sugar into the beans until dissolved, then add the tapioca.
- Warm the coconut milk with the salt and pour some over each bowl.
- Serve warm, or chill and serve with ice.
How to make it lighter
- Cut the sugar to 60 g — the coconut milk adds richness.
- Use light coconut milk, or just a spoonful on top of each bowl.
- Keep it to one small bowl as dessert after a light meal.
History
Mung bean chè is one of the simplest and most widespread members of the Vietnamese chè family of sweet soups. It is made at home and sold by street vendors throughout Vietnam.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chè đậu xanh (mung bean sweet soup) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →