I still remember trying a Vegan Vietnamese sweet soup dessert recipe first. I was wandering through the bustling streets of Hanoi, soaking in the local markets’ vibrant colors and tantalizing aromas. Among the street vendors offering pho and banh mi, one small stall caught my eye. The owner, a cheerful older woman, was serving bowls of something I’d never seen before, a warm, sweet concoction that looked like a hug in dessert form.
She smiled, handed me a bowl, and said, “It’s chè!” That first bite? Pure magic. With creamy coconut milk, chewy tapioca pearls, and the subtle nuttiness of mung beans, every spoonful was comforting and delicious. I knew I had to recreate it at home, and that’s how my obsession with this dessert began. Let me show you how to bring this soulful treat into your kitchen.
Vegan Vietnamese sweet soup dessert recipe
The Vegan Vietnamese sweet soup dessert, or chè as it’s called in Vietnam, is more than just a dessert; it’s a cultural staple. Chè has been a part of Vietnamese cuisine for centuries, often served as a snack, dessert, or refreshing treat during hot summer days. Its origins are deeply rooted in the country’s agricultural traditions, using locally sourced ingredients like mung beans, coconut milk, pandan leaves, and tapioca pearls.
Historically, chè was a dessert for special occasions, like Lunar New Year or family celebrations. Each region in Vietnam has its unique take on chè, with Northern versions often being lighter and subtler in sweetness, while Southern chè tends to be richer and creamier.
Like this Vegan Vietnamese sweet soup dessert recipe, the plant-based version is a modern adaptation to cater to global vegan diets while staying true to the dessert’s traditional flavors.
Why You Will Love This Recipe
If you’re a fan of desserts that balance indulgence and wholesomeness, this Vegan Vietnamese sweet soup dessert recipe will be your new favorite treat. Here’s why:
- Naturally Plant-Based: This recipe is entirely vegan, using creamy coconut milk and nutrient-rich mung beans to create a satisfying and guilt-free dessert.
- Simple Ingredients, Big Flavor: With just a handful of pantry staples like tapioca pearls, pandan leaves, and sugar, you can whip up a dessert that tastes like it came straight from a street-side vendor in Vietnam.
- Versatile and Customizable: This dessert adapts beautifully if you like it warm and cozy for a chilly evening or chilled and refreshing for a hot day. Add toppings like toasted sesame seeds or shredded coconut for extra flair.
- Comfort Food with a Cultural Twist: It’s not just a dessert; it’s a trip to Vietnam without leaving your kitchen. Every spoonful is rich with heritage and tradition.
Vegan Vietnamese sweet soup dessert recipe Ingredients
Here’s what you’ll need to whip up this delicious Vegan Vietnamese sweet soup dessert recipe. Simple, wholesome, and easy to find!
- Mung beans: The star of the show, bringing a creamy, nutty texture
- Coconut milk: For that rich, velvety sweetness
- Tapioca pearls: Adds a delightful chewiness to each bite
- Pandan leaves: Infuses the dessert with a subtle floral aroma
- Sugar: Just the right touch of sweetness
- Water: To bring it all together
For detailed measurements and preparation steps, check the recipe card below!
Vegan Vietnamese sweet soup dessert recipe Nutritional Information
This Vegan Vietnamese sweet soup dessert recipe isn’t just a treat for your taste buds; it’s also packed with surprisingly wholesome nutrients! Here’s what you’re looking at per serving (approximately 1 cup):
- Calories: 220
- Protein: 5g (thanks to the mung beans!)
- Carbohydrates: 35g
- Fiber: 3g
- Sugars: 15g (naturally sweetened with just a touch of added sugar)
- Fat: 8g (mainly from the creamy coconut milk)
- Saturated Fat: 7g
- Cholesterol: 0mg (completely plant-based!)
- Sodium: 10mg
This dessert offers a comforting balance of carbs, healthy fats, and plant-based protein. Enjoy it as an occasional indulgence or a post-dinner pick-me-up without too much guilt. Check out the recipe card below for more details on portion sizes and adjustments!
Health Benefits Breakdown
Indulging in this Vegan Vietnamese sweet soup dessert isn’t just a treat for your taste buds; it’s also packed with nutritional benefits from its wholesome, plant-based ingredients. Let’s break down the health perks of each key component:
Mung Beans: Mung beans are a powerhouse of nutrition. They’re rich in fiber and protein, which can aid digestion and help maintain healthy blood sugar levels. A cup of cooked mung beans provides approximately 15.4 grams of fiber and 14.2 grams of protein. (source: Healthline)
Coconut Milk: Coconut milk adds a creamy texture to the dessert and is a source of healthy fats, particularly medium-chain triglycerides (MCTs). These fats are metabolized differently in the body, potentially aiding in weight loss and providing a quick energy source. However, consuming coconut milk in moderation is essential due to its high saturated fat content.
Tapioca Pearls: Derived from the cassava root, tapioca pearls primarily comprise carbohydrates, making them a quick energy source. They’re naturally gluten-free, making them suitable for those with gluten sensitivities. While not nutrient-dense, tapioca pearls add a delightful chewy texture to the dessert. (Source: Real Simple)
Pandan Leaves: Pandan leaves are often used in Southeast Asian cuisine for their aromatic qualities. While they don’t contribute significant nutritional value, they enhance the flavor and fragrance of dishes, potentially reducing the need for additional sugars or unhealthy flavor enhancers.
Natural Sweeteners: Natural sweeteners like palm sugar can be a healthier alternative to refined sugars, as they often contain trace amounts of vitamins and minerals. However, they should still be consumed in moderation to maintain healthy blood sugar levels.
Healthier Vegan Vietnamese sweet soup dessert recipe Ingredient Options
Looking to make this Vegan Vietnamese sweet soup dessert recipe even more nutritious? No worries! Here are some healthier ingredient swaps and additions that still keep the flavor intact:
- Swap Regular Sugar for Coconut Sugar or Maple Syrup: Coconut sugar has a lower glycemic index so that it won’t spike your blood sugar as much as regular sugar. Maple syrup is another natural sweetener that adds a subtle caramel flavor.
- Use Lite Coconut Milk: Want to cut down on calories and saturated fat? Opt for light coconut milk instead of the full-fat version. It’s still creamy but easier on your waistline.
- Add Chia Seeds: Stir in a tablespoon of chia seeds to boost omega-3 fatty acids, fiber, and protein. They’ll thicken the soup slightly while adding extra nutrition.
- Replace Tapioca Pearls with Quinoa: For a high-protein alternative to tapioca pearls, consider cooked quinoa. It still provides a chewy texture but with added nutrients like magnesium and protein.
- Choose Low-Glycemic Sweeteners: Monk fruit sweetener or erythritol can replace sugar for those monitoring their blood sugar. They’re natural, low-calorie options that keep the dessert diabetes-friendly.
- Incorporate Fresh Fruits: Top your dessert with fresh mango, banana slices, or lychee for a natural sweetness boost and a dose of vitamins.
Equipment Needed
To make this Vegan Vietnamese sweet soup dessert recipe, you don’t need fancy tools, just some bare kitchen essentials:
- Large Pot: To cook the mung beans and tapioca pearls, combine all the ingredients.
- Mixing Bowl: To soak the mung beans before cooking.
- Strainer or Sieve: To rinse the mung beans and tapioca pearls.
- Wooden Spoon or Silicone Spatula: For stirring the dessert while cooking to prevent sticking.
- Measuring Cups and Spoons: To get the ingredient proportions just right.
- Knife and Cutting Board: If you’re using fresh pandan leaves or topping the dessert with fruits.
- Serving Bowls or Glasses: To present the dessert in style.
Vegan Vietnamese sweet soup dessert recipe Instructions
Making this Vegan Vietnamese sweet soup dessert recipe is as simple as rewarding! Here’s a quick overview to get you started:
- Prep the Ingredients: Soak the mung beans and cook the tapioca pearls until soft and chewy. Rinse and set aside.
- Cook the Base: Simmer coconut milk with pandan leaves to infuse a rich, aromatic flavor.
- Combine Everything: Add the mung beans, tapioca pearls, and sugar to the coconut milk mixture, stirring gently.
- Adjust Sweetness: Taste and tweak the sweetness to your preference.
- Serve and Enjoy: Serve warm for a cozy treat, or chill it in the fridge for a refreshing dessert.
For step-by-step details, including tips and exact measurements, don’t forget to check out the recipe card below!
Creative ways to serve the Vegan Vietnamese sweet soup dessert
This Vegan Vietnamese sweet soup dessert recipe is incredibly versatile. Here are five fun and creative ways to serve it up:
- In Mini Mason Jars for a Party: Serve individual portions in mini mason jars or small dessert glasses. Add a sprinkle of toasted coconut or sesame seeds for an Instagram-worthy presentation.
- Layered Parfait Style: Create dessert layers with fresh fruits like mango, banana, or lychee. Alternate the chè with fruit layers and top with a dollop of whipped coconut cream.
- Over Crushed Ice for Summer Vibes: Transform it into a refreshing treat by serving it over crushed ice. This chilled version is perfect for beating the heat on sunny days.
- As a Sweet Topping: Use the chè as a topping for pancakes, waffles, or vanilla vegan ice cream. It adds a unique twist to breakfast or dessert classics.
- Family-Style in a Large Bowl: Serve it warm or chilled in a big, decorative bowl for family gatherings. Let everyone scoop their portion and customize it with toppings like roasted peanuts, chia seeds, or fresh fruit.
Perfect Pairings to Serve with Vegan Vietnamese sweet soup dessert
This Vegan Vietnamese sweet soup dessert recipe is delightful, but pairing it with complementary treats can elevate your dining experience. Here’s what to serve alongside:
- Fresh Spring Rolls: The light, savory crunch of fresh Vietnamese spring rolls (with peanut dipping sauce) balances the sweetness of the dessert beautifully.
- Herbal Tea: Pair the chè with a hot cup of jasmine or green tea for a calming, aromatic finish to your meal. The subtle bitterness of the tea offsets the dessert’s sweetness perfectly.
- Fruit Platter: A vibrant platter of tropical fruits like mango, pineapple, and papaya adds a refreshing element and keeps the meal light and healthy.
- Vietnamese Iced Coffee (Cà Phê Sữa Đá): The bold, rich flavor of Vietnamese iced coffee pairs wonderfully with the creamy, sweet notes of the dessert. It’s a match made in culinary heaven.
- Sticky Rice with Mango: Another classic Southeast Asian dessert, sticky rice with mango complements the chè with its sweet, tangy, and slightly nutty flavors.
Storing the Vegan Vietnamese sweet soup dessert
This Vegan Vietnamese sweet soup dessert recipe is perfect for making ahead and enjoying later. Here’s how to store it properly:
- In the Refrigerator
- Let the dessert cool completely before transferring it to an airtight container.
- Store in the fridge for up to 3-4 days.
- Reheat on the stovetop or microwave, adding a splash of coconut milk or water if it thickens too much.
- In the Freezer
- While freezing isn’t ideal due to the tapioca pearls’ texture, it’s possible for more extended storage.
- Divide the dessert into freezer-safe containers, leaving some room for expansion.
- Freeze for up to 1 month. Thaw in the fridge overnight and reheat gently.
Pro Tip: If you plan to store it, keep the tapioca pearls separate and add them before serving. This prevents them from becoming overly soft or mushy.
Tips for Making the Perfect Vegan Vietnamese sweet soup dessert recipe
Want your Vegan Vietnamese sweet soup dessert recipe to turn out flawless every time? Follow these tips to elevate your dessert game:
- Soak the Mung Beans Properly: Soaking the mung beans for at least 2-3 hours (or overnight) ensures they cook evenly and become soft and creamy. Skipping this step might leave them undercooked or grainy.
- Cook Tapioca Pearls Separately: After cooking, cook the tapioca pearls in a separate pot and rinse them under cold water. This keeps them from clumping together and ensures they stay delightfully chewy.
- Don’t Overcook the Coconut Milk: Simmer the coconut milk on low heat and avoid boiling it. High heat can cause the coconut milk to separate or lose its creamy texture. Stir often to keep it smooth and rich.
Final Thoughts
This Vegan Vietnamese sweet soup dessert recipe is more than just a dessert; it’s a bowl of comfort, culture, and pure indulgence. Whether you’re a seasoned fan of Vietnamese cuisine or new to its delightful flavors, this recipe is a must-try. It’s simple, versatile, and bursting with authentic taste that will transport you straight to the vibrant streets of Vietnam.
So, what are you waiting for? Gather ingredients, whip up a batch, and let your taste buds embark on an unforgettable journey. And hey, when you do, don’t forget to snap a pic and tag us! We’d love to see your creations and share your dessert masterpieces with our community.
Vegan Vietnamese sweet soup dessert recipe
Description
Experience the magic of Vietnam with this Vegan Vietnamese sweet soup dessert recipe! A creamy, chewy, and aromatic treat that’s as comforting as it is delicious.
Ingredients
Instructions
Prepare the Mung Beans:
- Rinse the soaked mung beans under cold water until the water runs clear.
- In a medium pot, combine the mung beans with 4 cups of water.
- Bring to a boil over medium heat, then reduce to a simmer.
- Cook for about 20 minutes or until the beans are tender.
Cook the Tapioca Pearls:
- In a separate pot, bring water to a boil.
- Add the tapioca pearls, stirring gently to prevent sticking.
- Cook according to package instructions until they become translucent (about 15 minutes).
- Once cooked, drain and rinse under cold water to halt the cooking process.
Combine Ingredients:
- Add coconut milk to the pot once the mung beans are tender.
- Stir in the sugar and salt, adjusting sweetness to your preference.
- Allow the mixture to simmer gently for 5 minutes, stirring occasionally.
Incorporate Tapioca Pearls:
- Add the cooked tapioca pearls to the coconut and mung bean mixture.
- Stir gently to combine, allowing the flavors to meld for another 2-3 minutes.
Add Vanilla Extract (Optional):
Remove the pot from heat and stir the vanilla extract for added aroma.
Serve:
- Ladle the sweet soup into bowls.
- Serve warm for a comforting dessert or chilled for a refreshing treat.
- Garnish with optional toppings like fresh fruit slices, toasted sesame seeds, or shredded coconut for added texture and flavor.
Servings 4
- Amount Per Serving
- Calories 530.85kcal
- % Daily Value *
- Total Fat 23.18g36%
- Saturated Fat 20.2g101%
- Sodium 29.07mg2%
- Potassium 883.4mg26%
- Total Carbohydrate 71.72g24%
- Dietary Fiber 8.62g35%
- Sugars 28.78g
- Protein 14.55g30%
- Vitamin A 4.03 IU
- Vitamin C 3.68 mg
- Calcium 97.96 mg
- Iron 7.32 mg
- Vitamin E 0.26 IU
- Vitamin K 4.65 mcg
- Thiamin 0.34 mg
- Riboflavin 0.12 mg
- Niacin 1.84 mg
- Vitamin B6 0.23 mg
- Folate 339.31 mcg
- Phosphorus 292.83 mg
- Magnesium 148.79 mg
- Zinc 2.02 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soaking the mung beans: reduces cooking time and ensures a smoother texture.
- Cooking tapioca pearls separately: prevents them from overcooking and becoming mushy.
- Adjust sweetness: according to your taste; alternative sweeteners like coconut sugar can be used for a different flavor profile.
- Optional toppings: enhance the dessert's presentation and add complementary flavors.
