In this article, we’ll guide you through a simple, yet authentic, easy vegan Vietnamese sweet soup dessert recipe, perfect for satisfying your sweet tooth without any animal products. Whether you’re a vegan or simply looking to try something new, this dessert will quickly become a favorite. So, let’s dive into the world of easy vegan Vietnamese sweet soup!
Table of Contents
Have you ever craved a dessert that’s not only indulgent but also refreshingly light and naturally sweet? If so, you’re in for a treat! The Vietnamese sweet soup, known as chè, is a delightful dessert that captures the essence of Vietnamese cuisine with its combination of creamy coconut milk, soft mung beans, and chewy tapioca pearls. The best part? You can easily make a vegan version of this delicious dessert that’s both comforting and healthy.
Tips for Perfecting Your Sweet Soup
To make sure your easy vegan Vietnamese sweet soup turns out perfectly every time, here are some expert tips to help you refine your technique:
- Use Fresh Mung Beans: Whenever possible, opt for fresh, dry mung beans instead of canned ones. They offer a better texture and flavor in the soup.
- Adjust the Sweetness: Vegan desserts can sometimes be tricky to balance in sweetness. Taste your soup as you go and adjust the amount of sugar to your liking. If you prefer a lighter sweetness, try using coconut sugar or maple syrup.
- Consistency Matters: The consistency of the soup is crucial. If it’s too thick, add more coconut milk or water. If it’s too thin, let it simmer a bit longer to thicken up.
- Chill for Extra Refreshment: If you’re making this dessert for a hot day, refrigerate the sweet soup for a few hours before serving. It makes for a refreshing treat.
Nutritional Information of Vegan Vietnamese Sweet Soup
Nutritional Breakdown
Here’s an approximate nutritional breakdown per serving (1 cup) of the easy vegan Vietnamese sweet soup. Keep in mind that nutritional values can vary depending on the specific ingredients you use.
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 250 |
| Protein | 5g |
| Carbohydrates | 50g |
| Sugars | 30g |
| Fat | 10g |
Tip: If you’re looking to lighten up the recipe, you can reduce the amount of sugar or use a sugar substitute like stevia.
FAQ
Can I prepare this dessert in advance?
Yes, you can! The sweet soup can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat it gently on the stovetop or enjoy it cold.
What can I use if I can’t find tapioca pearls?
If tapioca pearls aren’t available, you can substitute them with sago pearls or even rice. The texture won’t be exactly the same, but it will still work well.
How can I adjust the sweetness of this recipe?
To adjust the sweetness, you can add more palm sugar or use a sugar alternative like maple syrup or agave nectar for a lighter version.
Is this dessert gluten-free?
Yes! This recipe is naturally gluten-free because it doesn’t include any wheat-based ingredients. It’s perfect for anyone avoiding gluten.
Conclusion
Now that you know how to make this easy vegan Vietnamese sweet soup, it’s time to enjoy this comforting and wholesome dessert. Whether you’re enjoying it on your own or sharing it with family and friends, this dessert will definitely impress. Its creamy texture, unique flavors, and simple ingredients make it a go-to treat for any occasion.
Don’t forget to share your experience with this recipe in the comments below! If you enjoyed this sweet soup, try experimenting with other variations or toppings to make it your own. Happy cooking and enjoy your sweet, creamy bowl of easy vegan Vietnamese sweet soup!
Vegan Vietnamese Sweet Soup Recipe
Equipment
- large mixing bowls
- Saucepan or Pot
- Fine mesh strainer
- Knife and cutting board
- Can opener (for canned ingredients)
- Ladle or serving spoon
- Cups or dessert bowls for serving
- Optional: Peeler and grater (for jackfruit or other fresh fruits)
Ingredients
For the Soup Base:
- 1 can 14 oz full-fat coconut milk
- 1/4 cup water to thin, if needed
- 3 –4 tablespoons sugar adjust to taste
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract optional
For the Mix-ins (Customizable):
- 1 cup canned jackfruit sliced
- 1/2 cup lychee or longan canned, drained
- 1/2 cup nata de coco coconut jelly, drained
- 1/2 cup colorful agar jelly cubes or grass jelly
- 1/2 cup pandan jelly or tapioca pearls optional
1 banana, sliced (optional)
Crushed ice (for serving)
Instructions
Prepare the Coconut Milk Base
- In a saucepan, combine coconut milk, sugar, salt, water, and vanilla. Heat over medium-low heat for about 5–7 minutes until warm and the sugar is fully dissolved. Do not boil. Remove from heat and let cool. Chill in the fridge if serving cold.
Prepare the Mix-Ins
- Drain and slice canned fruits like jackfruit and lychee.
- Dice the jellies and optional banana or fresh fruit.
- If using tapioca pearls, cook according to package instructions and rinse in cold water.
Assemble the Sweet Soup
- In a dessert bowl or cup, layer fruits, jellies, and tapioca pearls. Ladle chilled coconut milk mixture over the top. Add crushed ice for a traditional finish.
Serve Immediately
- Top with more fruit or jelly if desired and serve with a spoon or straw. Best enjoyed cold on a hot day.
Notes
Serving Suggestions
- Serve in clear dessert cups to showcase the colors.
- Add a scoop of vegan ice cream for a decadent twist.
- For parties, set up a DIY “chè bar” where guests build their own sweet soup.
