Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseDessert
Recipe Story
origins & traditionsChè Đậu Xanh is a beloved Vietnamese dessert soup that showcases the natural sweetness and creamy texture of mung beans. This traditional sweet soup combines split mung beans cooked until buttery soft, then blended into a luxurious velvety consistency. Enhanced with aromatic ginger, sweetened with sugar, and enriched with coconut milk, this warm dessert offers comfort in every spoonful. The mung beans are simmered gently until they break down completely, creating a naturally thick base that requires no additional thickeners. Fresh ginger adds a warming spice note that balances the sweetness perfectly. Coconut milk stirred in at the end provides richness and a subtle tropical flavor. Often served warm as an afternoon treat or after-dinner dessert, this nutritious sweet soup is both satisfying and light. The dish can be enjoyed plain or garnished with additional coconut cream for extra indulgence.
Instructions
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Rinse split mung beans thoroughly under cold water until water runs clear. Drain well and set aside.
Peel fresh ginger and slice into 4-5 thin rounds.
In an 8-quart stockpot, combine rinsed mung beans with 6 cups of water and ginger slices.
Bring mixture to a boil over high heat, then reduce to medium-low heat.
Simmer uncovered for 35-40 minutes, stirring occasionally, until mung beans are completely soft and falling apart.
Remove ginger slices and discard.
Using an immersion blender, blend the mung bean mixture directly in the pot until completely smooth and creamy. Alternatively, transfer in batches to a regular blender.
Return pot to low heat and stir in sugar. Mix well until sugar dissolves completely.
Add coconut milk and stir gently to combine. Heat through for 2-3 minutes without boiling.
Taste and adjust sweetness if needed.
Ladle hot soup into serving bowls.
Optional: drizzle extra coconut cream on top for garnish.
Serve warm immediately.
Chè Đậu Xanh - Mung Bean Sweet Soup
4.4 (22)
A silky smooth warm dessert soup made from split mung beans, rich coconut milk, and fragrant ginger. This comforting Vietnamese sweet treat is naturally sweet with a delicate texture that melts in your mouth.
easy
1h 5m
6 servings
Ingredients
0 of 6 checked
Main Ingredients
- 2 cups lentils, split mung beans, rinsed
- 1 1/2 cups coconut, coconut milk, full-fat
Aromatics
- 3 teaspoons ginger, fresh, peeled and sliced
Sweeteners
- 3/4 cups sugar, granulated white sugar
Seasonings
- 1/4 teaspoons salt, pinch (optional)
Garnish
- 1/4 cups heavy-cream, coconut cream for garnish (optional)
Chef Tips
expert advice•The key to perfect Chè Đậu Xanh is cooking the mung beans until they completely break down - this creates the signature silky texture.
•Do not rush this step.
•If the mixture seems too thick after blending, add a little warm water to reach desired consistency.
•For a richer version, use full-fat coconut milk.
•Some families add a small pinch of salt to enhance the natural sweetness of the beans.
•You can prepare this dessert in advance and gently reheat before serving - it actually tastes better the next day as flavors meld.
•For variation, some cooks add pandan leaves during cooking for extra fragrance, removing them before blending.
•If you prefer a chilled version, this soup is equally delicious served cold on hot days.
•Garnish options include toasted sesame seeds, coconut flakes, or a drizzle of condensed milk for those who prefer it sweeter.
