Vietnamese sweet soups, or chè, are a delightful way to end any meal with a burst of flavor and texture. This easy vegan Vietnamese sweet soup dessert recipe brings together natural sweetness and wholesome ingredients for a comforting treat that’s perfect any time of year. It’s a refreshing twist on traditional desserts that’s both light and satisfying.
We love how simple this recipe is to make while still capturing the authentic taste of Vietnam’s beloved chè. Using plant-based ingredients means everyone can enjoy this sweet soup without compromising on flavor or nutrition. Whether you’re new to Vietnamese cuisine or a longtime fan, this vegan version is sure to become a favorite in your dessert rotation.
Ingredients
To create our Easy Vegan Vietnamese Sweet Soup Dessert, we’ll gather a selection of fresh and pantry staples that bring authentic flavors and wholesome goodness to this refreshing dish. Below, we break down the essential components and some delicious optional add-ins to customize your chè.
Main Ingredients
Here are the core ingredients for our vegan Vietnamese sweet soup, each playing a key role in building its rich textures and naturally sweet taste:
- Mung beans (split and hulled, ½ cup, rinsed)
- Tapioca pearls (small size, ¼ cup)
- Coconut milk (full-fat, 1 can or 13.5 oz)
- Palm sugar (or brown sugar, ½ cup, grated)
- Water (4 cups for cooking and syrup)
- Pandan leaves (1-2 pieces, tied into a knot for aroma)
- Salt (a pinch, to balance sweetness)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Mung beans | ½ cup | Rinsed, soaked for 1 hour |
| Tapioca pearls | ¼ cup | Rinsed |
| Coconut milk | 1 can (13.5 oz) | Shake well before use |
| Palm sugar | ½ cup | Grated |
| Water | 4 cups | For boiling and syrup |
| Pandan leaves | 1-2 pieces | Washed, tied in a knot |
| Salt | Pinch | To taste |
Optional Add-Ins
To elevate the texture and deepen the flavor profile, we recommend adding any of the following:
- Lotus seeds (cooked, ¼ cup)
- Jackfruit (ripe and sliced, ½ cup)
- Sweet potato (cubed and boiled, ½ cup)
- Taro root (cubed and boiled, ½ cup)
- Roasted peanuts (chopped, 2 tablespoons)
- Fresh mint leaves (for garnish)
Equipment Needed
To make our Easy Vegan Vietnamese Sweet Soup Dessert perfectly, we need the right tools on hand. Having the right equipment helps us achieve the authentic texture and flavors essential to this delightful chè.
- Medium Saucepan: To cook the mung beans and tapioca pearls evenly. A heavy-bottomed pan ensures even heat distribution and prevents sticking.
- Mixing Bowls: For soaking and rinsing mung beans and tapioca pearls separately before cooking.
- Measuring Cups and Spoons: Precise measurements of ingredients like coconut milk, palm sugar, and water are critical for balancing sweetness and consistency.
- Wooden Spoon or Silicone Spatula: For gentle stirring without damaging the tapioca pearls.
- Fine Mesh Strainer: To rinse tapioca pearls and drain cooked mung beans thoroughly.
- Knife and Cutting Board: For prepping optional add-ins such as jackfruit, taro root, or sweet potato.
- Ladle: To serve the sweet soup neatly into bowls.
| Equipment | Purpose |
|---|---|
| Medium Saucepan | Cook mung beans and tapioca pearls |
| Mixing Bowls | Soak and rinse ingredients |
| Measuring Cups/Spoons | Measure liquids and spices |
| Wooden Spoon/Spatula | Stir ingredients gently |
| Fine Mesh Strainer | Rinse and drain mung beans and tapioca pearls |
| Knife and Cutting Board | Chop optional add-ins |
| Ladle | Serve completed sweet soup |
Having these items ready helps us smoothly navigate the cooking process and maintains the delicate balance of texture and flavor in our vegan Vietnamese sweet soup dessert. Remember, precise tools lead to consistent results every time.
Prep Work
Proper prep work sets the foundation for our Easy Vegan Vietnamese Sweet Soup Dessert. Taking time to prepare ingredients correctly ensures a smooth cooking experience and authentic chè flavors.
Preparing Ingredients
We start by gathering and readying all ingredients to keep the process efficient:
- Mung beans: Rinse under cold water. Remove any debris or discolored beans.
- Tapioca pearls: Sort to discard clumps or dirt. Rinse briefly to remove excess starch.
- Coconut milk: Shake well to blend natural creaminess before measuring.
- Palm sugar: Chop or grate for faster melting during cooking.
- Pandan leaves: Tie into a loose knot to infuse the soup with aroma; rinse thoroughly.
- Water: Use filtered water for the cleanest taste.
- Salt: Have a pinch ready to balance sweetness.
- Optional add-ins: Peel and dice sweet potato or taro root into small cubes for even cooking. Cut fresh jackfruit into bite-sized strips. Roast peanuts if using, and pick fresh mint leaves for garnish.
It helps to arrange ingredients in separate bowls measured precisely before cooking. This keeps us organized and avoids overcooking or missing steps.
Soaking and Cooking Beans or Tapioca (if applicable)
Cooking mung beans and tapioca correctly is crucial for the texture and flavor we want in our vegan Vietnamese sweet soup.
| Ingredient | Soaking Time | Cooking Time | Notes |
|---|---|---|---|
| Mung Beans | 2–3 hours or overnight | 20–30 minutes | Soak to soften, cook until tender but not mushy |
| Tapioca Pearls | 15–30 minutes | 10–15 minutes | Soak briefly to reduce cooking time, stir constantly while cooking |
Steps:
- Place mung beans in a bowl with enough water to cover them by 2 inches. Let soak for at least 2 hours. Overnight is best for softness with less cooking time.
- Drain soaked mung beans and transfer to a saucepan. Add fresh water, about 3 cups per 1 cup beans. Bring to a boil, then simmer gently, stirring occasionally to prevent sticking. Cook until tender but intact.
- For tapioca pearls, pour them into a bowl and cover with warm water. Let soak until pearls soften slightly—around 15 to 30 minutes. Drain.
- Boil tapioca pearls in a saucepan with plenty of water. Stir continuously to avoid clumps. Once the pearls turn translucent with a slight chew, drain them and rinse with cold water to stop cooking.
Directions
Follow these clear steps to create our Easy Vegan Vietnamese Sweet Soup Dessert. We will guide you through making the perfect sweet soup base, preparing the beans and tapioca pearls, and infusing the dish with vibrant flavors for an authentic chè experience.
Making the Sweet Soup Base
- Pour 4 cups of water into a medium saucepan.
- Add tied pandan leaves to the water to infuse a fragrant aroma.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low and let it simmer gently for 10 minutes. This step extracts the pandan essence, giving the soup its delicate, sweet fragrance.
Cooking the Beans and Tapioca Pearls
- Rinse 1 cup of mung beans thoroughly under cold water until the water runs clear.
- Soak the mung beans in water for 30 minutes to soften them before cooking.
- In a separate bowl, rinse ½ cup of tapioca pearls and soak them for 15 minutes to prevent clumping.
- Drain the mung beans and transfer them to the saucepan with pandan water.
- Cook mung beans on medium heat for 15-20 minutes until tender but not mushy.
- Add the soaked tapioca pearls to the pot and stir gently.
- Continue cooking for an additional 10 minutes or until the pearls become translucent and soft.
Combining Ingredients
- Shake a can of full-fat coconut milk well before opening.
- Gradually pour 1 cup of coconut milk into the saucepan with mung beans and tapioca pearls.
- Stir gently with a wooden spoon to combine all ingredients evenly.
- If using optional ingredients like lotus seeds, jackfruit, taro root, or sweet potatoes, now is the time to add them.
- Mix in a pinch of salt to balance the flavors.
Sweetening and Flavoring
- Add ⅓ cup of palm sugar to the pot.
- Stir continuously over low heat to dissolve the palm sugar completely.
- Taste the soup and adjust the sweetness as desired, adding more palm sugar if you prefer a sweeter profile.
- Remove pandan leaves from the pot once the desired aroma and flavor have infused well.
Final Cooking and Simmering
- Allow the sweet soup to simmer gently on low heat for 5-10 minutes to meld all flavors.
- Stir occasionally to prevent the mixture from sticking to the bottom.
- Remove the pot from heat and let the mixture cool slightly.
- Serve warm or chilled depending on your preference, garnished with freshly chopped mint leaves or roasted peanuts for texture and freshness.
| Step | Time | Key Detail |
|---|---|---|
| Simmer pandan water | 10 minutes | Extracts fragrant aroma |
| Soak mung beans | 30 minutes | Softens beans for cooking |
| Soak tapioca pearls | 15 minutes | Prevents clumping |
| Cook mung beans | 15-20 minutes | Achieve tender texture |
| Cook tapioca pearls | 10 minutes | Makes pearls translucent and soft |
| Final simmering | 5-10 minutes | Blends flavors |
By following these detailed directions step-by-step, we ensure our Vegan Vietnamese Sweet Soup Dessert is both flavorful and texturally satisfying every time.
Serving Suggestions
Enjoying our Easy Vegan Vietnamese Sweet Soup Dessert can be a delightful experience whether served piping hot or refreshingly cold. Here are our top tips to elevate your serving experience for maximum enjoyment.
Serving Hot or Cold
This versatile sweet soup shines in both warm and chilled forms. For a cozy treat, serve the sweet soup hot, straight from the stove, allowing the rich coconut milk and fragrant pandan to envelop your senses. On warmer days, refrigerate the soup for at least 2 hours and serve over ice cubes for a cooling, refreshing dessert.
| Serving Temperature | Description | Best Occasions |
|---|---|---|
| Hot | Warm, comforting, releases aromas fully | Cool evenings, winter days |
| Cold | Chilled, crisp, light and refreshing | Summer afternoons, parties |
We recommend stirring the soup well before serving cold to mix the tapioca pearls and mung beans evenly.
Garnishing Ideas
Garnishes add both visual appeal and textural contrast to our Vegan Vietnamese Sweet Soup Dessert. Here are some garnishing options we love:
- Roasted peanuts: Sprinkle crushed roasted peanuts for a crunchy nutty flavor.
- Fresh mint leaves: Add bright herbal notes and a pop of color.
- Toasted coconut flakes: Enhance the coconut essence with a crispy texture.
- Jackfruit strips: Include thin slices for added sweetness and tropical flair.
- Drizzle of coconut cream: For an extra layer of richness and silky smoothness.
Using a combination of these garnishes can elevate the dessert into a stunning presentation and intensify the layers of flavor and texture.
“A simple garnish can transform this humble sweet soup into a memorable Vietnamese dessert experience.”
Make-Ahead Tips
To ensure our Easy Vegan Vietnamese Sweet Soup Dessert is ready for any occasion, planning ahead makes the preparation smooth and stress-free. Here are our top make-ahead strategies to maintain freshness and flavor while saving time.
Prepare and Store Ingredients Separately
- Cook the mung beans and tapioca pearls fully, then cool them to room temperature.
- Transfer each to airtight containers and refrigerate for up to 2 days.
- Keep the pandan-infused sweet soup base stored separately in the fridge for up to 3 days.
This separation prevents sogginess and preserves the integrity of each component.
Reheat Gently
- When ready to serve, combine the ingredients in a saucepan.
- Reheat over low heat, stirring occasionally to evenly distribute warmth.
- Avoid boiling after recombining to keep the coconut milk smooth and prevent curdling.
Freezing Guidelines
| Component | Freezable | Storage Duration | Notes |
|---|---|---|---|
| Cooked mung beans | Yes | Up to 1 month | Best thawed overnight in refrigerator |
| Cooked tapioca pearls | No | Not recommended | Texture degrades after freezing |
| Sweet soup base | Yes | Up to 1 month | Freeze in airtight container, thaw gently |
We recommend freezing the sweet soup base and mung beans if you want longer storage but avoiding freezing tapioca pearls to maintain texture.
Flavor Enhancement Tip
“Flavors in the sweet soup deepen the longer it sits.” For an intensified taste, allow the sweet soup base to infuse overnight in the fridge before combining with beans and tapioca. This step enhances the fragrant notes of pandan and palm sugar for an authentic taste.
Garnishing Preparation
Chop or prepare garnishes such as roasted peanuts, fresh mint leaves, or jackfruit strips ahead of time and store in small containers. This quickens the plating process and preserves garnish freshness.
By following these make-ahead tips, we can effortlessly enjoy the rich textures and authentic flavors of our Vegan Vietnamese Sweet Soup Dessert anytime we desire.
Conclusion
This Easy Vegan Vietnamese Sweet Soup Dessert brings together rich flavors and satisfying textures in a simple, approachable recipe. It’s a versatile treat that fits perfectly into any season and suits all dietary needs without compromising authenticity.
With the right ingredients and a bit of preparation, we can enjoy this comforting dessert anytime. Whether served warm or chilled, it’s sure to become a favorite in our kitchen and a delicious introduction to the world of Vietnamese chè.
Frequently Asked Questions
What is Vietnamese sweet soup (chè)?
Vietnamese sweet soup, or chè, is a traditional dessert consisting of various beans, fruits, and coconut milk, served hot or cold. It offers a rich, textured, and naturally sweet taste.
Is this recipe vegan-friendly?
Yes, the recipe uses only plant-based ingredients like mung beans, tapioca pearls, coconut milk, and palm sugar, making it fully vegan and suitable for all dietary preferences.
What are the key ingredients needed?
The essential ingredients include mung beans, tapioca pearls, coconut milk, palm sugar, water, pandan leaves, and salt. Optional add-ins enhance flavor and texture.
How long do mung beans and tapioca pearls take to cook?
Mung beans typically soak for a few hours and cook until soft, about 30-40 minutes. Tapioca pearls soak briefly and cook until translucent, around 10-15 minutes.
Can I serve chè hot and cold?
Yes, chè is versatile and can be enjoyed both ways. Hot chè is comforting in cooler weather, while cold versions are refreshing in warm seasons.
What kitchen tools do I need?
You’ll need a medium saucepan, mixing bowls, measuring cups and spoons, a wooden spoon or spatula, fine mesh strainer, knife, cutting board, and a ladle for easy preparation.
How can I enhance the flavor of the sweet soup?
Adding pandan leaves during cooking and garnishing with ingredients like roasted peanuts, fresh mint, jackfruit, or toasted coconut flakes can elevate the dish’s aroma and taste.
Can I prepare this dessert in advance?
Yes, you can prepare ingredients separately ahead of time and store them properly. The flavors deepen overnight, making make-ahead preparation ideal.
Is palm sugar necessary for this recipe?
Palm sugar adds authentic sweetness and a subtle caramel flavor, but you can substitute with brown sugar if unavailable.
What is the role of pandan leaves in the recipe?
Pandan leaves infuse a unique, fragrant aroma into the sweet soup base, essential for creating an authentic Vietnamese chè flavor.