Vietnamese sweet soups, or chè, are a beloved part of Vietnam’s culinary tradition. These vibrant desserts combine a variety of textures and flavors that delight the palate. Our vegan Vietnamese sweet soup recipe captures this essence with wholesome plant-based ingredients that are both satisfying and nourishing.
This recipe is perfect for anyone looking to enjoy a refreshing dessert without dairy or animal products. It’s easy to make and uses natural sweeteners and fresh ingredients to create an authentic taste. Whether you’re new to Vietnamese cuisine or a longtime fan, this sweet soup will quickly become a favorite in your kitchen.
Ingredients
To create our Vegan Vietnamese Sweet Soup, we gather fresh, wholesome elements that build the authentic layers of flavor and texture essential for this delightful chè. Below are the key components and optional enhancements to customize your sweet soup experience.
Main Ingredients
We focus on plant-based, natural ingredients that provide vibrant colors and balanced sweetness. Here are the essentials we use:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Mung beans (split, husked) | 1 cup | Rinsed and soaked for 1 hour |
| Tapioca pearls | 1/2 cup | Rinsed |
| Coconut milk (full-fat) | 2 cups | Shake well before measuring |
| Water | 4 cups | Filtered |
| Palm sugar or brown sugar | 3/4 cup | Adjust for preferred sweetness |
| Pandan leaves | 2-3 leaves | Tied in a knot for easy removal |
| Salt | 1/4 tsp | Enhances sweetness balance |
Optional Toppings and Garnishes
To elevate the Vegan Vietnamese Sweet Soup, we can include these traditional toppings that add texture and visual appeal:
- Jackfruit slices – fresh or canned, cut into strips
- Lotus seeds – cooked until soft
- Black sesame seeds – toasted for nuttiness
- Crushed roasted peanuts – adds crunch
- Fresh mint leaves – for a refreshing aroma
- Ice cubes – to serve chilled
These toppings allow us to customize each bowl of chè, creating a unique and inviting dessert perfect for any occasion.
Equipment Needed
To prepare the Vegan Vietnamese Sweet Soup with ease and precision, we need the right equipment that ensures smooth cooking and authentic results. Below is the essential list of tools to gather before starting:
- Medium saucepan
Ideal for cooking mung beans and tapioca pearls evenly without sticking or burning.
- Large pot
Used for boiling water and cooking the sweet soup base with coconut milk and pandan leaves.
- Fine mesh strainer
Important for rinsing mung beans and tapioca pearls thoroughly before cooking to remove impurities.
- Wooden spoon or heat-resistant spatula
Useful for stirring the soup gently to avoid breaking the delicate beans and pearls.
- Measuring cups and spoons
Precise measurements of ingredients like sugar, salt, and coconut milk are crucial for balance in flavor.
- Sharp knife and cutting board
Necessary for slicing optional toppings such as jackfruit or mint leaves.
- Serving bowls and spoons
For presenting the finished Vegan Vietnamese Sweet Soup attractively, enhancing the dining experience.
| Equipment | Purpose |
|---|---|
| Medium saucepan | Cooking mung beans and tapioca pearls |
| Large pot | Preparing the sweet soup base |
| Fine mesh strainer | Rinsing ingredients |
| Wooden spoon / spatula | Stirring without breaking ingredients |
| Measuring cups/spoons | Accurate ingredient measurement |
| Knife and cutting board | Preparing toppings |
| Serving bowls & spoons | Serving the soup |
Pro tip: Using a medium saucepan prevents overcooking tapioca pearls, ensuring they stay chewy without turning mushy — a signature texture in authentic Vietnamese chè.
Prep Work
Before we start cooking our Vegan Vietnamese Sweet Soup, it is essential to complete some key preparation steps. Proper prep ensures all ingredients cook evenly and enhances the final taste and texture of our dish.
Preparing the Beans and Tapioca Pearls
- Rinse the mung beans thoroughly under cold water using a fine mesh strainer. This removes any dust or impurities.
- Soak the mung beans in warm water for at least 2 hours or overnight to reduce cooking time and ensure they become soft and creamy.
- Meanwhile, rinse the tapioca pearls several times until the water runs clear to eliminate excess starch.
- After rinsing, soak tapioca pearls in room temperature water for 15–20 minutes, allowing them to soften slightly without becoming sticky.
- Drain tapioca pearls before cooking them in boiling water, stirring gently to prevent clumping. Cook pearls until they turn translucent with a chewy texture, approximately 8–10 minutes.
- Drain cooked tapioca pearls and rinse under cold water to halt further cooking and maintain their signature chewiness.
| Ingredient | Preparation Step | Time Required | Key Tip |
|---|---|---|---|
| Mung Beans | Rinse and soak | 2 hours or overnight | Use warm water to soften quickly |
| Tapioca Pearls | Rinse and soak | 15–20 minutes | Soak before cooking to prevent clumps |
| Tapioca Pearls | Cook in boiling water | 8–10 minutes | Stir gently until translucent |
Chopping Fruits and Other Ingredients
- Begin by slicing jackfruit into thin, bite-sized strips to distribute its natural sweetness evenly throughout the soup.
- Peel the lotus seeds if needed and rinse them under cold water, removing any debris.
- Prepare additional toppings such as crushing roasted peanuts or rinsing black sesame seeds, depending on your preference.
- Chop fresh mint leaves finely or tear them to release their aromatic flavors.
- If using fresh pandan leaves, tie them into knots to infuse the soup more effectively without letting leaves float freely.
- Prepare any additional garnishes like ice cubes to add refreshing coolness before serving.
We recommend organizing these ingredients on a clean cutting board to streamline the assembly and cooking process. Having all prepped ingredients ready allows us to focus on perfecting the cooking without distractions.
Instructions
Follow these step-by-step instructions to craft the perfect Vegan Vietnamese Sweet Soup with its authentic flavors and satisfying textures.
Cooking the Sweet Soup Base
- In a large pot, bring 6 cups of water to a boil over medium-high heat.
- Add 3-4 pandan leaves, tied into a knot, to infuse the soup with its characteristic fragrance.
- Lower the heat to medium and let the pandan leaves steep for 10 minutes.
- Remove the pandan leaves using a slotted spoon or tongs.
- Stir in 1 can (13.5 oz) of coconut milk and a pinch of salt to create a rich and creamy base.
- Keep the soup base warm on low heat while preparing the other ingredients.
Adding Beans and Tapioca Pearls
- Drain the soaked mung beans and add them to the simmering soup base.
- Cook for 20-25 minutes, stirring occasionally with a wooden spoon, until the mung beans become tender but not mushy.
- Meanwhile, rinse the tapioca pearls under cold water to remove excess starch.
- Add the tapioca pearls to the pot, stirring gently to prevent clumping.
- Cook for an additional 10-15 minutes until the pearls turn translucent and chewy.
- Stir frequently to ensure even cooking and to avoid the pearls sticking to the bottom of the pot.
Sweetening and Flavoring the Soup
- Gradually add 3/4 cup of palm sugar or brown sugar, adjusting sweetness to your preference.
- Stir until the sugar dissolves completely, infusing the soup with natural sweetness.
- Simmer the soup for another 5 minutes to blend all flavors.
- Taste and adjust sweetness or saltiness as needed.
- Remove from heat and let the soup cool slightly before serving.
- Serve warm or chilled topped with your favorite garnishes such as sliced jackfruit, crushed peanuts, or fresh mint to enhance the vegan Vietnamese sweet soup experience.
| Step | Time (minutes) | Key Points |
|---|---|---|
| Steeping pandan leaves | 10 | Infuses aroma |
| Cooking mung beans | 20-25 | Soft but intact texture |
| Cooking tapioca pearls | 10-15 | Translucent chewy texture |
| Simmering with sugar | 5 | Blends flavors perfectly |
Serving Suggestions
To fully enjoy our Vegan Vietnamese Sweet Soup, presentation and accompaniments play a crucial role. Here are some expert tips to elevate your serving experience:
- Serve Chilled or Warm: This dessert shines both ways. For a refreshing treat, chill the soup in the refrigerator for at least 1 hour before serving. For a cozy dessert, serve it warm immediately after cooking.
- Add Ice Cubes for Texture: When serving chilled, include a few crushed ice cubes in each bowl. The contrast between the cold ice and sweet creamy soup adds a delightful texture and coolness.
- Garnish Generously: To amplify the visual appeal and flavor complexity, top each serving with your choice of:
- Sliced jackfruit
- Toasted black sesame seeds
- Crushed roasted peanuts
- Fresh mint leaves
- Boiled lotus seeds
- Use Traditional Bowls and Spoons: Presenting the soup in small, colorful bowls with ceramic or wooden spoons captures the authentic Vietnamese aesthetic and enhances the overall enjoyment.
- Pairing Suggestions: Complement the soup with light Vietnamese snacks such as spring rolls or fresh fruit to balance the sweetness and keep the meal harmonious.
| Serving Style | Key Elements | Recommended Garnishes |
|---|---|---|
| Warm | Serve immediately in small bowls | Fresh mint, roasted peanuts |
| Chilled | Refrigerate for 1 hour, add crushed ice cubes | Jackfruit, black sesame seeds |
| Authentic Vietnamese | Use colorful bowls and wooden spoons | Lotus seeds, sliced jackfruit |
Make-Ahead and Storage Tips
Planning ahead can make enjoying our Vegan Vietnamese Sweet Soup even more convenient. Here are practical tips to prepare, store, and reheat this delightful dessert to maintain its fresh flavors and perfect textures.
Preparing in Advance
- Cook the mung beans and tapioca pearls fully, then cool them down to room temperature before storing. This helps prevent clumping and preserves texture.
- Make the soup base with coconut milk, pandan leaves, and palm sugar ahead of time. Letting it chill allows the flavors to meld beautifully.
- Store cooked components separately to avoid sogginess, especially the tapioca pearls which can become overly soft if soaked too long in the liquid.
Storage Guidelines
Keep these storage instructions to maintain the quality of each ingredient and the soup overall:
| Component | Storage Method | Refrigeration Duration |
|---|---|---|
| Cooked mung beans | Airtight container | Up to 3 days |
| Tapioca pearls | Separate airtight container | Up to 1 day |
| Soup base | Covered container or jar | Up to 4 days |
| Garnishes (jackfruit, herbs) | Store fresh in sealed containers | 1-2 days |
Reheating and Serving Tips
- Gently warm the soup base and mung beans on low heat; avoid boiling to protect the coconut milk’s creaminess.
- Add the tapioca pearls last to preserve their signature chewy texture.
- For a refreshing twist, serve the soup chilled with crushed ice cubes and add toppings just before serving.
- If the tapioca pearls become too firm after refrigeration, soak them briefly in warm water to soften.
“Storing components separately and reheating gently are key to preserving the authentic texture and flavor of our Vegan Vietnamese Sweet Soup.“
By following these make-ahead and storage strategies, we can enjoy this vibrant dessert anytime with the same delightful balance of sweetness, chewiness, and creaminess it offers fresh from the stove.
Conclusion
Making this Vegan Vietnamese Sweet Soup brings a taste of authentic chè right to our kitchen. Its vibrant flavors and satisfying textures make it a versatile dessert perfect for any occasion. With simple ingredients and easy steps, it’s a rewarding recipe that fits well into plant-based lifestyles.
We encourage you to experiment with toppings and serving styles to find your favorite combination. Whether warm or chilled, this sweet soup offers a refreshing and nourishing treat that everyone can enjoy. Let’s keep exploring and sharing delicious vegan dishes that celebrate diverse culinary traditions.
Frequently Asked Questions
What is Vietnamese sweet soup (chè)?
Vietnamese sweet soup, or chè, is a traditional dessert featuring a mix of beans, tapioca, fruits, and coconut milk, known for its rich textures and sweet flavors.
Is this vegan Vietnamese sweet soup recipe dairy-free?
Yes, this recipe uses coconut milk and plant-based ingredients, making it completely free from dairy and animal products.
What are the main ingredients for vegan chè?
Key ingredients include mung beans, tapioca pearls, coconut milk, pandan leaves, palm or brown sugar, salt, and optional toppings like jackfruit or sesame seeds.
How do I prevent tapioca pearls from overcooking?
Cook tapioca pearls gently and remove them from heat once they turn translucent and chewy to maintain their signature texture.
Can I serve this sweet soup warm or cold?
Yes, the soup can be served warm or chilled with crushed ice for a refreshing treat.
How do I store leftover vegan sweet soup?
Store mung beans, tapioca pearls, and soup base separately in airtight containers in the refrigerator and reheat gently before serving.
What equipment do I need to make this dessert?
You’ll need a medium saucepan, large pot, fine mesh strainer, wooden spoon or spatula, cutting board, knife, measuring cups, and serving bowls.
How long should I soak mung beans and tapioca pearls?
Mung beans should be soaked for 2–3 hours and tapioca pearls soaked 30 minutes to prevent clumping and ensure even cooking.
What garnishes can I add to enhance the dessert?
Popular garnishes include sliced jackfruit, lotus seeds, black sesame seeds, crushed peanuts, fresh mint leaves, and pandan leaves.
Can beginners easily make this vegan chè recipe?
Absolutely, the recipe is simple with clear step-by-step instructions, perfect for newcomers to Vietnamese cuisine.