Okay, so I’ve been craving something sweet lately, but I wanted it to be, you know, a bit different. Not just your usual cake or cookies. I stumbled upon this thing called Vietnamese sweet soup, or “ch” as they call it. Sounds fancy, right? I decided to give it a shot, but the vegan version. Here’s how it went down.
First, I had to gather my ingredients. I hit up the local Asian grocery store, which is always an adventure in itself. I grabbed some mung beans, these little yellow guys, and some tapioca pearls. They look like tiny little eyeballs, kinda weird but cool. Then, of course, coconut milk – the creamy goodness that makes everything better. I also picked up some sugar, because, well, it’s a dessert!
Next step, cooking the mung beans. I rinsed them a couple of times, then tossed them in a pot with some water. I brought that to a boil and then simmered it until the beans were soft. It took a while, but I just chilled and watched some videos while waiting.
While the beans were doing their thing, I cooked the tapioca pearls. You just boil them in water until they become translucent. It’s kinda like magic, watching them transform. Then you strain them and give them a cold rinse. Gotta keep them from sticking together.
Once the beans were cooked, I added the coconut milk and sugar to the pot. I stirred it all together and let it simmer for a bit longer. The smell was amazing! It was this sweet, creamy aroma that filled my whole kitchen. I just wanted to dive right in.
Finally, it was time to combine everything. I added the cooked tapioca pearls to the mung bean and coconut milk mixture. I gave it one last stir, making sure everything was nice and combined.
My Taste Test
- Look: It looked pretty good, all creamy and inviting. The tapioca pearls added a nice texture.
- Smell: The smell was heavenly, like a tropical vacation in a bowl.
- Taste: I took a spoonful, and man, it was delicious! The mung beans were soft and creamy, the coconut milk added richness, and the tapioca pearls gave it a fun, chewy texture. The sweetness was just right, not too overpowering.
I tried it both warm and cold, and honestly, it was great both ways. Warm, it was comforting and cozy. Cold, it was refreshing and perfect for a hot day. It’s like a hug in a bowl, but also a cool breeze. Weird, I know, but that’s how it felt.
This whole cooking experiment was a success! This vegan Vietnamese sweet soup is definitely going to be a regular in my dessert rotation. It’s easy to make, tastes amazing, and it’s something a little different from the usual. I’m so glad I gave it a try! If you’re looking for a new dessert adventure, I highly recommend giving this a go. You won’t regret it!
