Chè Đậu Xanh
Chè & Tráng miệng • Việt Nam
Về Chè Đậu Xanh
Đậu xanh nấu nhừ với đường và chút nước cốt dừa, ăn nóng hoặc đá — chè thanh nhiệt.
How to Make Chè Đậu Xanh (Traditional & Healthy Version)
Chè Đậu Xanh is a beloved Vietnamese dessert that captures the essence of traditional sweets in Vietnam. Made from mung beans, this dish is cherished for its gentle sweetness, creamy texture, and refreshing quality. It is a staple in Vietnamese households, especially during hot weather, as its light and nourishing nature makes it perfect for cooling off. The subtle flavors of mung beans and the fragrant hint of pandan create a delightful combination that appeals to all ages. In Vietnam, Chè Đậu Xanh is more than just a dessert—it's a symbol of hospitality and family gatherings. Served both warm and chilled, it is enjoyed after meals or as a midday snack. Its vegan and vegetarian-friendly ingredients make it accessible to a wide range of diets, and its simple preparation means you can recreate this authentic Vietnamese dish at home with ease. Whether you’re new to Vietnamese cuisine or a longtime fan, Chè Đậu Xanh is a must-try that brings a taste of Vietnam’s rich culinary heritage to your table.
Ingredients(for 1 medium bowl (about 200 ml))
- 1/2 cup Hulled mung beans (đậu xanh đã cà vỏ) (soaked for 1 hour)
- 2 cups Filtered water
- 1/4 cup Coconut milk (nước cốt dừa) (light or regular)
- 2 tablespoons Sugar (adjust to taste)
- 1 leaf Pandan leaf (tied in a knot, optional but traditional) - optional
- 1/8 teaspoon Salt
- 1 tablespoon Tapioca pearls (optional, for texture) - optional
- 1 teaspoon Roasted sesame seeds (for garnish) - optional
Instructions
- 1
Rinse and soak the hulled mung beans for at least 1 hour to soften. Drain before cooking.
5 minutes
Soaking ensures a creamy texture and shorter cooking time.
- 2
Bring 2 cups of water to a boil in a medium pot. Add the soaked mung beans and pandan leaf. Cook over medium heat for 10–12 minutes until the beans are soft.
12 minutes
Skim off any foam for a clearer dessert.
- 3
If using tapioca pearls, soak them in warm water for 10 minutes, then drain. Add to the pot and cook for another 5 minutes until translucent.
5 minutes
Tapioca pearls add a chewy texture but can be omitted for a lighter version.
- 4
Remove the pandan leaf. Mash the mung beans lightly with the back of a spoon for a creamy consistency.
2 minutes
For a smoother chè, blend the mixture briefly.
Why This Dish is Healthy
This healthy Vietnamese dessert is naturally vegan, gluten-free, and easy to digest. It provides sustained energy without excess calories or fat, making it an excellent choice for those managing their weight or blood sugar levels. The use of whole-food ingredients like mung beans and coconut milk adds fiber, vitamins, and minerals, supporting overall health while delivering authentic flavor.
Chè Đậu Xanh is packed with plant-based protein and complex carbohydrates from mung beans, making it both filling and nutritious. Mung beans are a great source of folate, magnesium, potassium, fiber, and antioxidants. The dessert is low in fat, especially when using light coconut milk, and contains no cholesterol. With modest sugar content and no dairy or gluten, this dessert is suitable for a variety of dietary needs.
Pro Tips
- 💡Tip 1: Soak mung beans thoroughly for the creamiest texture.
- 💡Tip 2: Use pandan leaf for authentic Vietnamese aroma.
- 💡Tip 3: Gently stir in coconut milk at the end to prevent curdling.
Storage & Serving
Store leftover chè in an airtight container in the refrigerator for up to 2 days. Stir well before serving. Best enjoyed fresh but can be served cold or gently reheated.
Best served: Breakfast or Lunch
Thông tin dinh dưỡng
| Chất dinh dưỡng | trên 100g |
|---|---|
| Năng lượng | 150.0 kcal |
| Protein | 6.0 g |
| Carb | 28.0 g |
| Tổng chất béo | 2.0 g |
| Chất xơ | 3.0 g |