When it comes to Vietnamese cuisine, the vibrant flavors and textures never fail to impress, and their desserts are no exception. One of our favorites is chè, a traditional sweet soup that’s as comforting as it is versatile. Packed with layers of sweetness, creamy coconut milk, and delightful textures, this dessert is a perfect way to end a meal or enjoy as a midday treat.
Vegan Vietnamese Sweet Soup Dessert Recipe
Let’s dive into making a delicious Vegan Vietnamese Sweet Soup Dessert—perfectly creamy, naturally sweet, and delightfully textured. This easy recipe relies on staple ingredients, ensuring it’s both accessible and exciting to make. Follow these simple steps to bring this comforting dessert to life in your kitchen.
Ingredients
For the Base:
- 6 cups water
- 1 cup dried mung beans (soaked for 4 hours)
- 1/3 cup small tapioca pearls (soaked for 20 minutes)
- 1 (15 oz) can coconut milk (full-fat preferred)
- 1/2 cup coconut sugar (adjust for sweetness)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Toppings:
- Coconut shreds for garnish
- Freshly diced tropical fruits (mango or banana)
- Roasted peanuts for crunch
Steps to Prepare
Step 1: Prepare the Mung Beans
- Drain the soaked mung beans and rinse under cold water.
- Add them to a medium pot with 4 cups of water.
- Bring to a boil, then reduce to low heat and simmer for 20 minutes or until softened.
- Mash lightly to create a creamy consistency but leave some beans whole for texture.
Step 2: Cook the Tapioca Pearls
- Drain the soaked tapioca pearls and rinse.
- Boil 2 cups of water and add the tapioca, stirring constantly to prevent clumping.
- Cook until the pearls turn translucent (about 10 minutes).
- Strain and rinse under cold water to stop the cooking process.
Step 3: Combine the Ingredients
- In a large pot, combine the cooked mung beans, tapioca pearls, coconut milk, and 1 cup of water.
- Add coconut sugar, vanilla extract, and salt. Stir well.
- Simmer over medium heat for 5-7 minutes, stirring frequently to prevent sticking.
Step 4: Adjust the Sweetness
- Taste and adjust the sweetness by adding more coconut sugar, if desired.
Serving & Garnishing
- Serve warm, at room temperature, or chilled.
- Top individual servings with shredded coconut, tropical fruits, or roasted peanuts for an extra layer of flavor and texture.
| Serving Temperature | Pairing Suggestions |
|---|---|
| Warm | Jasmine tea or spiced herbal tea |
| Chilled | Sweet iced Vietnamese coffee |
This Vegan Vietnamese Sweet Soup Dessert offers a phenomenal balance of rich coconut creaminess and textured mix-ins like mung beans and tapioca pearls, making every spoonful irresistibly delightful.
Ingredients
To create this delightfully creamy Vegan Vietnamese Sweet Soup Dessert—commonly known as chè—we will need to gather a variety of simple, plant-based ingredients. Each component plays a crucial role in enhancing the unique textures and flavors of this iconic dessert. Here’s what we’ll need:
Base Ingredients
- 3/4 cup mung beans (hulled and split, soaked for 2 hours and rinsed)
- 1/4 cup tapioca pearls (small variety, soaked in water for 30 minutes)
- 1 cup full-fat coconut milk (unsweetened)
- 3–4 cups water (for cooking the soup base)
- 1/3 cup coconut sugar (adjust based on preferred sweetness)
- Pinch of salt (to balance flavors)
Toppings and Add-ins (Optional)
- 1/4 cup shredded coconut (lightly toasted)
- 1/4 cup diced tropical fruits (mango, jackfruit, or lychee work well)
- 1–2 tablespoons roasted peanuts (crushed, for crunch)
- Drizzle of coconut cream (for enhanced creaminess if desired)
Special Notes:
To prepare this recipe effortlessly, make sure to pre-soak the mung beans and tapioca pearls as stated. This ensures uniform doneness and prevents any unpleasant texture. Additionally, when selecting coconut sugar, aim for a high-quality product for a richer, more caramel-like sweetness.
Below is a quick summary table for reference:
| Ingredient | Quantity | Preparation Instructions |
|---|---|---|
| Mung beans | 3/4 cup | Soaked for 2 hours and rinsed |
| Tapioca pearls | 1/4 cup | Soaked for 30 minutes |
| Coconut milk | 1 cup | Full-fat, unsweetened |
| Water | 3–4 cups | For the soup base |
| Coconut sugar | 1/3 cup | Adjust to taste |
| Salt | Pinch | To balance the sweetness |
| Shredded coconut | 1/4 cup | Lightly toasted (optional) |
| Tropical fruits | 1/4 cup | Diced (optional) |
| Roasted peanuts | 1–2 tbsp | Crushed (optional) |
| Coconut cream | Drizzle | Added for extra creaminess |
Tools And Equipment
To prepare Vegan Vietnamese Sweet Soup Dessert, we need a handful of essential tools and equipment. These items ensure smooth preparation and help us achieve the perfect textures and flavors.
Essential Tools
- Medium-sized pot: For cooking mung beans, tapioca pearls, and blending flavors into a cohesive soup.
- Strainer or sieve: To rinse and drain mung beans and tapioca pearls effectively, ensuring no clumps.
- Mixing bowls: Used for soaking the mung beans and tapioca pearls separately.
- Wooden spoon or silicone spatula: Ideal for stirring to prevent sticking or burning during cooking.
- Measuring cups and spoons: For precise measurements of coconut milk, sugar, and other ingredients.
- Sharp knife and cutting board: For preparing optional toppings like shredded coconut or fresh fruits.
- Ladle: To serve the sweet soup neatly, whether warm or chilled.
- Serving bowls and spoons: Choose small to medium-sized bowls for portioning individual servings elegantly.
Specialty Equipment (Optional but Helpful)
While not strictly necessary, these tools can elevate the preparation and presentation of our dessert:
- Fine-mesh sieve: For straining tapioca pearls smoothly, ensuring softness.
- Coconut grater or zester: Perfect for freshly grated coconut toppings, enhancing the dessert’s tropical aroma.
- Ice cream scoop or melon baller: To shape fruits like melon or papaya into aesthetic, bite-sized rounds for optional garnishes.
Quick Reference Table: Tools Checklist
| Tool/Equipment | Purpose |
|---|---|
| Medium-sized pot | Cooking mung beans and tapioca pearls |
| Strainer/sieve | Rinsing and draining mung beans, tapioca pearls |
| Mixing bowls | Soaking mung beans and tapioca pearls |
| Wooden spoon/silicone spatula | Stirring to prevent sticking or burning |
| Measuring cups and spoons | Accurate measurement of ingredients |
| Sharp knife and cutting board | Preparing optional toppings like fruits |
| Ladle | Serving soup into bowls |
| Serving bowls and spoons | Presenting individual portions |
| Fine-mesh sieve (optional) | Ensuring soft, smooth tapioca pearls |
| Coconut grater/zester(optional) | Fresh toppings for enhanced flavor |
| Ice cream scoop/melon baller | Shaping fruits for decorative garnishes |
Pro Tip: Always use non-stick or heavy-bottomed equipment when dealing with ingredients like coconut milk and tapioca pearls to avoid scorching. Keep your tools ready before starting to maintain a seamless workflow.
Directions
This Vegan Vietnamese Sweet Soup Dessert comes together with ease when we follow a few basic steps. From prepping to assembling, let’s ensure every step contributes to the perfect harmony of flavors and textures.
Prep
- Pre-soak mung beans: Rinse 1 cup of mung beans thoroughly. Then soak them in water for 3-4 hours or overnight for a softer texture.
- Prepare tapioca pearls: Measure 1/2 cup of tapioca pearls and soak them in water for about 30 minutes. Drain and set aside.
- Coconut milk prep: If using canned coconut milk, stir it well to combine the cream and liquid evenly. For fresh coconut milk, strain it for a smoother texture.
- Optional toppings: Shred coconut or chop tropical fruits like mangoes or jackfruit. If using roasted peanuts, ensure they’re crushed coarsely.
Cook
- Cook mung beans: Drain the soaked mung beans and transfer them to a medium-sized pot. Add 3 cups of water and bring to a boil. Reduce the heat to low and simmer for 20 minutes until the beans are tender but not mushy.
- Prepare tapioca pearls: In another pot, bring 4 cups of water to a boil. Add the soaked tapioca pearls, stir often to prevent sticking, and cook for 5 minutes or until the pearls turn translucent. Drain and rinse with cold water.
- Combine base ingredients: To the cooked mung beans, add 2 cups of water, 1/3 cup of coconut sugar, and a pinch of salt. Stir until the sugar dissolves. Let it simmer gently for 5 more minutes.
- Incorporate tapioca pearls: Add the cooked tapioca pearls to the mung bean mixture. Stir gently to combine.
- Finish with coconut milk: Pour in 1 cup of coconut milk, stirring as you go. Allow the mixture to simmer for another 5 minutes, ensuring the flavors meld beautifully. Avoid boiling to prevent splitting of the coconut milk.
Assemble
- Serving options: Serve warm in bowls, drizzle with extra coconut milk, and sprinkle optional toppings like shredded coconut or crushed roasted peanuts.
- Chilled version: Refrigerate the cooked dessert for at least 2 hours, then serve in glasses or bowls layered with tropical fruit slices for a refreshing twist.
- Pro tip: Pair it with jasmine tea or sweet iced Vietnamese coffee for a fully immersive experience in Vietnamese cuisine.
| Step | Details |
|---|---|
| Soak mung beans | Soak 3-4 hours or overnight to soften. |
| Cook mung beans | Simmer with water for 20 minutes until tender. |
| Cook tapioca pearls | Boil until translucent, rinse with cold water. |
| Add coconut sugar | Dissolve 1/3 cup coconut sugar into the simmering mung bean mixture. |
| Finish with coconut milk | Add 1 cup coconut milk; let it simmer for 5 minutes without boiling. |
Tips For Success
Achieving the perfect Vegan Vietnamese Sweet Soup Dessert requires careful attention to detail. Follow these tips to ensure rich flavors, creamy textures, and expertly balanced sweetness:
1. Choose High-Quality Ingredients
- Always opt for premium coconut milk for a creamy and authentic flavor. Brands with minimal additives yield the best results.
- Use organic mung beans and natural coconut sugar to highlight the dessert’s earthy and caramelized notes.
- For toppings, aim for fresh tropical fruits like ripe mango or slices of jackfruit to add vibrant and complementary sweetness.
2. Prep Ingredients Thoroughly
- Mung beans: Soak them for at least 3-4 hours to soften and ensure even cooking.
- Tapioca pearls: Pre-soak large tapioca pearls in warm water for 30 minutes to prevent clumps and achieve the desired chewy consistency.
- Coconut milk: Shake the can well before use, or whisk the contents if separated. For an extra creamy layer, use the thick part of chilled coconut milk.
3. Master the Cooking Process
- Cook the mung beans until they’re tender but not mushy. Aim for a slightly grainy texture to keep the soup from becoming overly dense.
- When preparing tapioca pearls, stir continuously during cooking to prevent them from sticking at the bottom of the pot.
- Gradually add the coconut sugar; taste and adjust in small increments to balance sweetness without overpowering the dish.
4. Optimize Flavor Combos
- Incorporate a pinch of salt to elevate the natural sweetness of the dish.
- Enhance the aroma by adding pandan leaves or a drop of vanilla extract during the final steps of cooking.
5. Serving Technique
Serve the dessert immediately for a warm and soothing treat, or chill it in the refrigerator for a refreshing option. Top with optional garnishes like toasted sesame seeds, shredded coconut, or roasted peanuts for added layers of texture.
| Component | Preparation Duration | Key Notes |
|---|---|---|
| Mung beans | 3-4 hours soak | Maintain a tender yet firm consistency |
| Tapioca pearls | 30 minutes soak | Avoid clumping; stir often during cooking |
| Coconut milk | Use as is or chilled | Shake or whisk for even texture |
| Coconut sugar | Gradual adjustment | Start small; add to taste |
6. Avoid Common Mistakes
- Do not overcook: Overcooking mung beans or tapioca pearls leads to a mushy consistency and impacts the dessert’s texture.
- Stir Carefully: Ensure low-to-medium heat and consistent stirring when combining ingredients to avoid scorching, especially when adding coconut milk.
- Use Proper Equipment: Stick to non-stick pots or heavy-bottomed cookware to minimize burning and achieve consistent results.
By prioritizing authenticity in our methods and ingredients, we can create a crowd-pleasing dessert every time.
Variations And Substitutions
When it comes to crafting this Vegan Vietnamese Sweet Soup Dessert (Chè), there is ample room to get creative. Below, we’ve explored some variations and substitutions that can suit different palates, dietary needs, and ingredient availability.
Sweeteners: Customizing Levels of Sweetness
- Instead of coconut sugar, which provides a deep caramel-like flavor, we can use maple syrup, agave nectar, or even brown sugar for a similar sweetness profile. Keep in mind that liquid sweeteners may slightly alter the consistency.
- For a more neutral taste, opt for white granulated sugar or raw cane sugar, adjusting the quantity to ensure it complements the dessert’s delicate flavor.
- If you seek a sugar-free alternative, try monk fruit sweetener or stevia, which maintain sweetness without adding calories—perfect for those on low-sugar diets.
Coconut Milk Alternatives
Although coconut milk is key to the authentic taste of this dessert, we can consider alternatives:
- Replace it with oat milk or almond milk for a nutty undertone.
- Use soy milk for a creamier texture, though it will lack the richness of coconut milk.
- For a lighter version, dilute coconut milk with water at a 1:1 ratio.
Variations in Beans
- Use red beans or adzuki beans in place of mung beans for a sweeter and earthier flavor. These beans are common in other versions of chè and pair excellently with tapioca pearls.
- Swap mung beans for black-eyed peas for a nutty, mildly sweet twist.
- If beans aren’t your preference, replace them entirely with lotus seeds or cooked taro chunks.
Swapping Tapioca Pearls
- To enhance the chewy texture, switch small tapioca pearls with sago pearls, often used in Southeast Asian desserts.
- For a heartier bite, use boba pearls, commonly found in bubble tea, especially if you prefer a larger, chewier option.
Incorporating Fruits
- Fresh fruits like mango slices, jackfruit strips, or even lychee can layer a tropical sweetness into the dessert.
- Add diced bananas to the base for a naturally sweet, creamy variation.
- For tartness, mix in pineapple chunks or a drizzle of passionfruit pulp as a topping.
Adjusting Texture: Grains And Noodles
- Add sweet glutinous rice or sticky rice to create a heartier, porridge-like texture. This variation is popular in traditional chè bà ba recipes.
- Substitute tapioca pearls with grass jelly cubes or agar jelly strips for a firmer, refreshing contrast.
Optional Toppings
- Try toasted sesame seeds or even chia seeds if you’re seeking nutritional benefits.
- Swap roasted peanuts with toasted almonds or cashew crumbles for a familiar crunch.
- Sprinkle shredded dried coconut or drop a dollop of vegan whipped cream as a finishing touch.
Reference Table For Substitutions
| Original Ingredient | Substitute Options | Flavor/Texture Change |
|---|---|---|
| Coconut sugar | Maple syrup, brown sugar, agave nectar, monk fruit sweetener, stevia | Alters sweetness, richer or lighter based on choice |
| Coconut milk | Oat milk, almond milk, soy milk | Nutty to creamy texture |
| Mung beans | Red beans, adzuki beans, taro chunks, black-eyed peas | Earthier, nuttier flavors |
| Tapioca pearls | Sago pearls, boba pearls, grass jelly, agar jelly | Chewy or firmer textures |
| Tropical fruits | Mango, jackfruit, lychee, pineapple, banana | Adds natural sweetness or tartness |
| Roasted peanuts | Toasted almonds, cashew crumbles, chia seeds, toasted sesame seeds | Crunch variations |
Storing And Make-Ahead Instructions
When it comes to preserving the Vegan Vietnamese Sweet Soup Dessert or preparing it ahead of time, a few thoughtful steps ensure the dish retains its vibrant flavor, creamy texture, and delightful sweetness. Let’s walk through the essential tips.
Storing the Dessert
- Refrigeration: Once the dessert has cooled to room temperature, transfer it to an airtight container. This prevents it from absorbing odors from other foods in the fridge. Properly stored, it remains fresh for up to 4 days.
- Separation During Storage: Over time, the tapioca pearls and coconut milk may separate slightly. This is normal. Before serving, simply give the dessert a good stir to restore its original creamy consistency.
- Serving Post-Refrigeration: If you prefer the dessert warm, reheat individual servings gently on the stovetop over low heat, stirring continuously to prevent sticking. Add a splash of water or coconut milk if the mixture becomes too thick.
| Storage Method | Details |
|---|---|
| Airtight container | Prevents odor absorption and keeps the dessert fresh for up to 4 days. |
| Reheating on stovetop | Use low heat and add liquid if needed to restore creaminess. |
| Stirring before serving | Reincorporates separated ingredients for a smoother texture. |
Make-Ahead Instructions
Planning to prepare this dessert ahead of time? Here are our best practices:
- Pre-Cook Key Ingredients: Cook the mung beans, tapioca pearls, and coconut milk up to 2 days in advance. Store each component separately in its airtight container in the fridge.
- Combine Just Before Serving: To maintain the best texture, mix the components together right before serving. This prevents the tapioca pearls from becoming overly soft and helps retain the creamy consistency of the coconut milk.
- Scaling the Recipe: This dessert is easy to double or triple for larger gatherings. Just ensure you have enough space in your fridge for storage.
Freezing Option
While we prefer this dessert fresh, it can be frozen for up to 1 month for long-term storage:
- Use a freezer-safe container with minimal headspace to avoid freezer burn.
- Allow the dessert to thaw in the refrigerator overnight before reheating or serving.
- Note that the texture of tapioca pearls may change slightly upon freezing, becoming softer.
| Make-Ahead and Freezing Tips | Advice |
|---|---|
| Prepare components separately | Cook mung beans and tapioca pearls in advance, storing them individually in the fridge. |
| Thaw frozen dessert | Leave it in the fridge overnight for slow, even defrosting before use. |
| Adjust texture if needed | Stir thoroughly or add coconut milk to restore creaminess after storing or freezing. |
By following these Storing And Make-Ahead Instructions, we can enjoy a wholesome and flavorful dessert any time while maintaining its authentic taste and texture.
Conclusion
Creating a Vegan Vietnamese Sweet Soup Dessert is a delightful way to explore the vibrant flavors and textures of traditional Vietnamese cuisine. With its creamy coconut base, naturally sweet ingredients, and endless customization options, this dessert is as versatile as it is comforting.
Whether served warm or chilled, it’s perfect for any occasion and pairs beautifully with your favorite beverages. By focusing on quality ingredients and thoughtful preparation, we can craft a dessert that’s both authentic and satisfying. Let’s savor every spoonful and share this treat with those we love!
Frequently Asked Questions
What is chè, and why is it popular in Vietnamese cuisine?
Chè is a traditional Vietnamese dessert, often enjoyed as a sweet soup or pudding. It stands out for its vibrant flavors, creamy coconut milk, and unique combination of textures. Popular for its versatility, chè can be customized with various toppings and is enjoyed both warm and cold, making it a comforting treat any time of the day.
What ingredients are required for Vegan Vietnamese Sweet Soup Dessert?
The main ingredients are mung beans, tapioca pearls, coconut milk, and coconut sugar. Optional toppings include coconut shreds, tropical fruits, and roasted peanuts. Pre-soaking mung beans and tapioca pearls is essential for achieving the perfect texture.
What tools are needed to prepare this dessert?
You’ll need a medium-sized pot, strainer, mixing bowls, and measuring cups. Optional tools like a fine-mesh sieve and coconut grater can enhance preparation. Using non-stick or heavy-bottomed equipment is recommended to avoid scorching.
Can this dessert be served warm or cold?
Yes, it can be served both warm or chilled! Warm versions are comforting, especially with toppings like roasted nuts, while chilled versions with fruits provide a refreshing option for hot days.
How can I customize this dessert?
You can customize the dessert by using alternative sweeteners, substituting coconut milk, or swapping mung beans for other legumes. Fresh fruits and additional toppings like palm seeds or jellies can also enhance the flavors and textures.
How do I store the dessert?
Store it in an airtight container in the refrigerator for up to four days. Stir before serving, as separation may occur. For freezing, use a freezer-safe container and thaw in the refrigerator overnight.
Can I prepare this dessert ahead of time?
Yes, you can prepare it in advance by cooking the mung beans, tapioca pearls, and coconut milk base separately. Combine them just before serving to maintain freshness and optimal texture.
What are common mistakes to avoid when making chè?
Avoid overcooking the mung beans and tapioca pearls, as it can ruin the texture. Stir gently during cooking to prevent scorching, and use high-quality ingredients to achieve authentic flavors.
Is this dessert suitable for dietary restrictions?
Yes, the recipe is vegan-friendly! Additionally, you can adjust sweetness levels or substitute ingredients like coconut milk or sugar to meet specific dietary needs.
What are some good pairings for this dessert?
Chè pairs wonderfully with jasmine tea or sweet iced Vietnamese coffee. These beverages balance the dessert’s sweetness while enhancing the overall dining experience.