Vietnamese sweet soups- for dessert!

Vietnamese sweet soup (chè)

There are many kinds of chè. This one is chè đậu xanh- meaning a mung bean sweet soup. Usually, you can just cook mung beans until very soft, add palm sugar, milk and that's it. Or, you can add other goodies to the sweet soup, like sweet potato, lotus seeds, lychees or logans, seaweed, jackfruit, jujube and using coconut milk instead of milk/cream.

First one on the left is a mung bean sweet soup with purple potato (cubes), pearl barley, and jujube.

This one I made is simply sweet potato, mung bean, jujube, whole pearl barley and soymilk. The best part is the mung bean sweet soup can be eaten warm, chilled, or room temperature.







Black bean sweet soup with jujube and soymilk. I really love to add soymilk to sweet soup to make it creamy, yet still light and healthy. Serve chilled on a hot summer day, it is a perfect and refreshing snack.