In Vietnamese cuisine, beans are generally not as commonly used in savory dishes but are often the star in many delicious Vietnamese desserts, like this Chè Đậu Xanh, Vietnamese Mung Bean Sweet Soup .
Chè Đậu Xanh is one of my favorite Vietnamese desserts of all time. This creamy and comforting Chè always brings back fond childhood memories of my Bà Cô (Mom’s aunt) making it for all special family gatherings. To this day, I still call it Chè Bà Cô.
This traditional Vietnamese sweet dessert soup is made with whole mung beans. I cooked it with water, sugar, and coconut milk, and added tapioca shreds and tapioca pearls for extra texture and color.
This amazing Chè can be served warm or chilled and is the perfect dessert in any weather. I prefer it super cold!
Ingredients:
10 cups of water
2 cups Mung Beans, soaked overnight
1 can coconut milk
3 ounces tapioca shreds
4 ounces tapioca pearls
8 ounces rock sugar or sugar
1/2 teaspoon salt
2 pandan leaves
Steps:
Prepare Mung Beans – Soak the beans for at least four hours, preferably overnight.
Prepare Tapioca Shreds and Pearls – Soak the tapioca shreds and tapioca pearls in water for 30 minutes, then drain prior to cooking.
Prepare Coconut Milk – Add coconut milk, rock sugar, salt, and pandan leaves to a small saucepan. Cook on medium-low heat until the sugars are dissolved. Turn off the heat and set it aside.
Make Chè Chuối: Add mung beans to boiling water. Reduce the heat to medium. Stirring occasionally, simmer the mung beans for 20 minutes. Add tapioca shreds and continue simmering for 10 minutes. Add tapioca pearls and simmer for a final 10 minutes or until the tapioca pearls become translucent. Stir in sweetened coconut milk and simmer for another 5 minutes.
Tips:
- If you’re afraid the Chè can be too sweet, start with 6 ounces of sugar and add more as needed.
- Add more water if you want it looser.
- If you don’t want it too creamy, you can leave out coconut milk.
- Substitute with red beans if mung beans aren’t available!
No Limit Cooking 
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