Chè (Vietnamese Sweet Bean Soup)

Ingredients

• 1 cup dried mung beans, split and hulled
• 6 cups water
• ¾ cup rock sugar or granulated sugar
• 1 can (13.5 oz) unsweetened coconut milk, full-fat
• 3 leaves pandan leaves, fresh or frozen
• ¼ teaspoon kosher salt
• 1 cup ice cubes

Instructions

1. 1

   Rinse 1 cup of dried split mung beans under cold water in a fine-mesh strainer, rubbing them gently between your fingers for about 30 seconds — this removes dust and surface debris. Set aside.

2. 2

   If using fresh pandan leaves, rinse 3 pandan leaves under cold water and tie them into a loose knot with your fingers — tying them helps release their flavor as they steep. If using frozen pandan leaves, remove them from the freezer and let them thaw slightly while you prepare everything else.

3. 3

   Pour 6 cups of water into a medium saucepan and bring to a rolling boil over high heat — you should see large, vigorous bubbles breaking the surface.

4. 4

   Carefully add the rinsed mung beans to the boiling water and stir once. Skim away any foam or debris that rises to the surface with a spoon — this creates a clearer, cleaner-tasting broth. Reduce the heat to medium and add the pandan leaves, gently pushing them into the liquid.

5. 5

   Simmer uncovered for 25–30 minutes, stirring occasionally. The mung beans are done when they've completely softened and are beginning to break apart — you should be able to crush one easily between your thumb and forefinger. The liquid should smell distinctly sweet and fragrant from the pandan.

6. 6

   Once the beans are completely tender, add 0.75 cup of rock sugar or granulated sugar and stir constantly for 1–2 minutes until the sugar fully dissolves — you want no grittiness remaining at the bottom of the pot. The soup should taste sweet but balanced, not cloying.

7. 7

   Remove the pot from the heat and discard the pandan leaves with tongs. Pour in 1 can (13.5 oz) of unsweetened coconut milk and stir gently for 30 seconds until fully incorporated — the soup should become pale and creamy. Add 0.25 teaspoon of kosher salt and taste; adjust sweetness or salt as needed.

8. 8

   Transfer the chè to a bowl and let it cool to room temperature, about 15 minutes. Once cooled, cover and refrigerate for at least 2 hours, or until completely chilled — the flavors deepen and meld as it cools.

9. 9

   Ladle the chilled chè into small bowls. Add a small handful of ice cubes to each bowl just before serving — the cold temperature accentuates the sweetness and fragrance of the pandan and makes the soup feel extra refreshing. Serve immediately as a palate-cleansing dessert or light, cooling treat.

Tools you’ll need

• fine-mesh strainer
• medium saucepan
• wooden spoon
• instant-read thermometer (optional)
• tongs
• large serving bowl
• ladle
• small serving bowls

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