Vietnamese National Dishes

Chè đậu xanh (Vietnamese Mung Bean Sweet Soup)

Chè đậu xanh is a comforting Vietnamese dessert made with tender yellow mung beans, sugar and coconut milk. This version stays spoonable and lightly brothy, with the beans soft enough to begin breaking down while still easy to see in the bowl. You can enjoy it warm or chill it for a cool dessert.

Vietnamese National Dishes
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Chè đậu xanh, a golden Vietnamese sweet soup of tender split yellow mung beans with coconut milk swirled through, served in a ceramic bowl.
Golden mung bean sweet soup with coconut milk.
Yield 6 servings
Cook time About 55 minutes
Passive time 4 hours for soaking
Total time About 5 hours 10 minutes
Calories About 310 kcal per serving
Ingredients ↓
Overview

Chè đậu xanh (Vietnamese Mung Bean Sweet Soup)

The name sits within Vietnam’s broad chè tradition: sweet soups and puddings that may be served hot or cold and range from loose, syrupy bowls to thick bean puddings. This recipe chooses a simple mung bean soup with coconut milk stirred in at the end. It is not the same texture as chè đậu xanh đánh, a thicker beaten or mashed preparation.

Most of the time is hands-off soaking. After that, the beans simmer gently until fully soft, then the sugar dissolves into the broth and coconut milk rounds it out. Use split, peeled yellow mung beans so the beans cook evenly and the finished soup has its characteristic golden color.

Practical

Practical

  • Tips for successChoose split, peeled yellow mung beans, not whole green mung beans. The split beans soften more evenly and create a naturally creamy broth. Soak the beans in a covered bowl in the refrigerator. Drain and rinse them before cooking, and discard the soaking water. Keep the saucepan at a gentle simmer once the beans boil. A hard boil can break them down unevenly and make the liquid evaporate too quickly. Wait until the beans are tender before adding sugar; then stir until it dissolves. Stir in the coconut milk off the heat. If serving warm, return the pan to low heat only long enough to warm the soup gently.
Ingredients

Ingredients

Mung bean sweet soup

  • 200 g dried split, peeled yellow mung beans
  • 1.5 L cool potable water for soaking; discard after soaking
  • 1.2 L water for the soup
  • 100 g granulated white sugar
  • 400 ml full-fat canned coconut milk
Method

Method

Method

  1. Rinse the mung beans briefly, then place them in a covered bowl with 1.5 L cool water. Soak in the refrigerator for 4 hours. Drain, rinse, and discard the soaking water.

  2. Put the beans and 1.2 L fresh water in a medium saucepan. Bring to a boil over medium-high heat, skim off any foam, then partially cover and lower the heat to a gentle simmer. Cook for about 45–50 minutes, stirring occasionally, until the beans are very soft and beginning to break down. If the beans stop being submerged, add a little boiling water.

  3. Stir in 100 g sugar after the beans are fully tender. Simmer gently for 3–5 minutes, stirring until the sugar has dissolved. The soup should remain spoonable, not set into a firm paste.

  4. Remove the pan from the heat and stir in 400 ml coconut milk. For warm serving, return it to low heat briefly and warm gently without bringing it to a hard boil.

  5. Divide the soup among six bowls and serve warm, or cool it in shallow containers and refrigerate for at least 1 hour before serving chilled. Refrigerate leftovers within 2 hours in covered shallow containers at or below 4°C / 40°F, use within 3 days, and reheat thoroughly to at least 74°C / 165°F.

Practical

Practical

Practical guidance

The 4-hour soak can be done in the morning or the night before; keep the covered bowl refrigerated. If you prefer a thinner dessert, stir a little hot water into the pot before serving. If you prefer a thicker texture, simmer the soup gently for a few more minutes before adding the coconut milk. These adjustments change the texture, so make them to taste rather than as extra measured ingredients. Coconut milk can separate in the can. Stir or shake it until smooth before measuring. To serve chilled, cool the soup in shallow containers and refrigerate promptly. Stir before serving because the beans may settle as it cools. Serve in small bowls or glasses; the soup is rich enough to enjoy as a dessert portion.

Troubleshooting

The beans are still firm: They may need a longer soak or simmer. Continue cooking gently and add boiling water if the beans are no longer covered. The soup is too thick: Stir in a little hot water until it is spoonable. The soup is too thin: Simmer gently for a few more minutes before adding coconut milk, allowing some water to evaporate. The sugar tastes gritty: Keep the soup over low heat and stir until it dissolves completely. The coconut milk looks separated: Warm the soup gently and stir; avoid a rolling boil.

Frequently asked questions

Is chè đậu xanh served hot or cold? Both are common ways to enjoy Vietnamese chè. This soup is spoonable warm from the pan or chilled for at least an hour. Is this the same as chè đậu xanh đánh? They share mung beans and sweet flavors, but chè đậu xanh đánh is typically beaten or mashed into a thicker pudding. This recipe keeps a looser soup texture. Can I make it ahead? Yes. Chill it promptly in shallow, covered containers and refrigerate. The beans may settle and the soup may thicken, so stir before serving; thin with a little hot water if desired.

Nutrition per serving

These rounded estimates use generic food-composition data for dry mung beans, granulated sugar and canned coconut milk, divided among six servings. The mung bean reference is for mature seeds rather than specifically peeled split beans, and coconut milk varies by brand and density. The values are estimates, not a laboratory analysis.

Nutrition per serving

Nutrition per serving

  • Serving sizeAbout 300 ml, including beans and coconut milk
  • CaloriesAbout 310 kcal
  • CarbohydrateAbout 39 g
  • ProteinAbout 9 g
  • FatAbout 15 g
  • FibreAbout 5 g
  • SodiumAbout 15 mg
Allergens and food safety

Allergens and food safety

Contains coconut. Allergen classification varies by country; check the product label and local advice, especially when cooking for someone with a coconut allergy. Check the labels on sugar and canned coconut milk, and use clean equipment. Choose products labeled gluten-free if strict gluten avoidance is needed. Soak the beans covered in the refrigerator, then discard the soaking water. Cook until the beans are fully soft. Cool leftovers in shallow containers and refrigerate within 2 hours at or below 4°C / 40°F. Use within 3 days and reheat throughout to at least 74°C / 165°F. Do not repeatedly cool and reheat the same portion. Reheat only what you plan to serve.

Enjoy

Enjoy

  • Serve warm for a soft, comforting dessert or chilled for a refreshing bowl.
  • Stir the soup before ladling so each serving gets both beans and coconut milk.
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