Vietnamese cuisine is full of delightful surprises, and when it comes to dessert, few things are as unique and comforting as chè, a traditional sweet soup. The best part? Many versions of chè are naturally vegan or can easily be made plant-based! This dessert is not only incredibly easy to whip up, but it’s also refreshing and satisfying—perfect for when you’re craving something sweet but light.
Here’s an easy and delicious vegan take on a classic Vietnamese sweet soup that will wow your taste buds with its mix of textures and flavors.
Ingredients:
- 1/2 cup tapioca pearls (small size)
- 1/2 cup mung beans (split and peeled)
- 1 can (14 oz) coconut milk
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Pandan leaves (optional, for added fragrance)
- 1 ripe banana, sliced (optional for added texture)
Directions:
1. Prepare the mung beans:
- Rinse the mung beans under cold water until the water runs clear. In a small pot, add the mung beans and enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the mung beans are soft and slightly mushy. Drain any excess water and set aside.
2. Cook the tapioca pearls:
- Bring a pot of water to a boil and add the tapioca pearls. Stir occasionally to prevent them from sticking together. Cook for about 10-15 minutes, or until the pearls turn translucent. Drain and rinse under cold water to remove any excess starch. Set aside.
3. Make the coconut broth:
- In a medium saucepan, combine the coconut milk, sugar, a pinch of salt, and vanilla extract. If you’re using pandan leaves, tie them in a knot and add them to the pot for extra flavor. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves. Taste and adjust the sweetness to your liking.
4. Combine and finish the dessert:
- Once the coconut broth is ready, add the cooked mung beans and tapioca pearls to the pot. Stir well to combine. If you want to add an extra layer of flavor and texture, toss in the sliced banana at this stage. Let the mixture simmer for an additional 5 minutes to let all the flavors meld together.
5. Serve:
- Remove from heat, and discard the pandan leaves if you used them. You can serve this dessert warm or cold. To serve it cold, let it cool to room temperature, then chill in the fridge for at least 30 minutes. For extra indulgence, you can even add a few ice cubes before serving.
Why You’ll Love This Vegan Vietnamese Sweet Soup:
Naturally Vegan: Coconut milk is the base for this creamy and rich dessert, making it completely plant-based and dairy-free.
Texture Heaven: The combination of chewy tapioca pearls, soft mung beans, and sweet bananas creates a fantastic medley of textures that keeps each bite exciting.
Customizable: This recipe is easy to tweak—add or swap in different ingredients like red beans, lotus seeds, or taro for a variety of chè flavors.
Refreshing and Light: Unlike many heavy desserts, this sweet soup is light yet flavorful, making it the perfect treat after a meal or for a midday snack.
Pro Tips:
Adjust the sweetness: Vietnamese desserts can be quite sweet, but the sugar in this recipe can be adjusted to your personal preference.
Try different toppings: Add toppings like sesame seeds, toasted coconut flakes, or fresh fruit to give your dessert more texture and flavor.
Make it in advance: This dessert is perfect for meal prepping—make a batch and keep it in the fridge for up to 3 days. It tastes even better after it’s been chilled and the flavors have had time to develop.
Final Thoughts
This vegan Vietnamese sweet soup, or chè, is an easy, delicious dessert that’s sure to satisfy your sweet cravings in a unique and refreshing way. Whether you enjoy it warm or cold, it’s a perfect treat that highlights the beauty of simple ingredients like coconut milk, mung beans, and tapioca. So, why not give it a try? You might just discover your new favorite go-to dessert!
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