🍧 Chè (Vietnamese sweet soup)

Name: Chè (Vietnamese sweet soup)
Total time: 60 min
Yield: 4
Cuisine: Vietnam
Ingredients: 100 g split mung beans, soaked for 2 hours; 60 g small tapioca pearls; 80 g palm sugar; 400 ml coconut milk; 600 ml water; A pinch of salt

Origin: Vietnam

375kcal

per serving · 250 g

150kcal

per 100 g

5 gProtein2 g / 100 g

12 gFat5 g / 100 g

62 gCarbs25 g / 100 g

Chè is the Vietnamese family of sweet soups and puddings, and this version combines soft mung beans, chewy tapioca pearls and palm sugar in rich coconut milk. It is creamy, gently sweet and full of contrasting textures. Chè is eaten warm or over ice, as a snack or dessert, and sold from street stalls everywhere in Vietnam.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto25 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

coconut milktapiocamung beanspalm sugar

Recipe

4 servings60 min

Ingredients

100 g split mung beans, soaked for 2 hours
60 g small tapioca pearls
80 g palm sugar
400 ml coconut milk
600 ml water
A pinch of salt

Method

Simmer the drained mung beans in 400 ml water for 20–25 minutes until soft.
Cook the tapioca pearls in boiling water for 10–15 minutes until clear, then rinse in cold water.
Add the remaining water and palm sugar to the beans and stir until dissolved.
Stir in the tapioca and half the coconut milk and simmer for 3 minutes.
Warm the rest of the coconut milk with the salt and spoon it over each bowl, warm or over ice.

How to make it lighter

Use light coconut milk or half coconut milk, half water.
Cut the palm sugar by a third — the beans and coconut stay sweet enough.
Serve a small bowl with plenty of crushed ice to stretch the portion.

History

Chè is an old part of Vietnamese cooking, with dozens of regional versions made from beans, grains, fruit and jellies. It is also prepared for festivals and offerings. Today it is a favourite street dessert across Vietnam and in Vietnamese communities abroad.

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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 →