Alright, let’s get this straight. You wanna learn how to make that sweet soup thing, the one them fancy folks call “vegan Vietnamese sweet soup”? I ain’t no fancy chef, mind you, but I can cook up a storm, and this soup ain’t no harder than boilin’ water, almost.
First off, you gotta get yourself some of them mung beans. You know, the little green fellers? Yeah, them. Get a cup or so, ain’t gotta be exact. Wash ’em good, like you’re washin’ dirt off potatoes. Then, soak ’em in water for a few hours, or even overnight if you got the time. Makes ’em cook faster, see?
Now, dump them beans in a pot, cover ’em with water, and put it on the stove. Medium heat, don’t go burnin’ the bottom. Let it boil, then turn it down low and simmer. You want them beans to get real soft, like mushy peas almost. This might take a while, so be patient.
While that’s cookin’, let’s talk about the sweet stuff. You need some coconut milk. Not that thin watery kind, get the good thick stuff, like cream. And sugar, of course. How much sugar? Well, that’s up to you, ain’t it? I like it sweet, so I put in a good handful, maybe two. You taste it and see. Don’t be shy with the sugar, life’s too short for bland food. And if you got some of that pandan leaf, throw it in too. Makes it smell nice, kinda like vanilla, but not really. If you ain’t got none, don’t worry about it.
Okay, beans are soft? Good. Now pour in that coconut milk. Stir it all up nice and good. Let it simmer for a bit longer, maybe ten minutes or so, just to let the flavors mix together. Keep an eye on it, you don’t want it to boil over. That makes a mess, and nobody wants that.
- Get mung beans, wash them good.
- Soak them beans, a few hours or overnight.
- Cook the beans till they’re soft.
- Add coconut milk and sugar.
- Simmer a bit more, then it’s ready to eat.
That’s pretty much it, ain’t no big secret. This “vegan Vietnamese sweet soup”, or whatever they call it, it’s just good comfort food. Warm, sweet, and fills your belly. Perfect for a chilly night, or anytime you want somethin’ sweet. You can eat it hot, or cold, I don’t care. It’s all good.
Now, some folks like to add other stuff to it. Like little tapioca balls, or sweet potatoes, or even corn. You can get fancy if you want, but I like it simple. Just beans, coconut milk, and sugar. That’s all you need. Keep it simple, silly. That’s how food tastes best.
And don’t forget a pinch of salt! Yeah, salt. Even in sweet stuff, a little salt makes it taste better. Don’t ask me why, it just does. My grandma used to say that a little salt brings out the sweetness. She was a smart woman, my grandma.
So there you have it. Easy peasy, lemon squeezy. You don’t need no fancy recipe book or nothin’. Just some beans, coconut milk, sugar, and a little bit of know-how. And if you mess it up, well, try again. Cookin’ ain’t rocket science, you know? Even a blind squirrel finds a nut every now and then. You can figure out a pot of beans.
Now go on and make yourself some soup. And don’t forget to share it with your friends and neighbors. Good food is meant to be shared, that’s what I always say. And if they don’t like it, well, more for you, right?
This vegan sweet soup, it’s called “chè” in Vietnam, I heard. Fancy name for somethin’ so simple, ain’t it? But that’s city folks for ya, always gotta make things sound complicated. Anyways, you go make it, enjoy it, and don’t worry about what them fancy folks say. You did good.
Tags: [vegan, vietnamese, sweet soup, recipe, mung bean, coconut milk, dessert, che, easy, plant-based]
