cách nấu chè chuối
cách nấu chè chuối is a easy Vietnamese recipe that serves 4. 250 calories per serving. Recipe by NẤU GÌ TA on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $14.79 total, $3.70 per serving
Ingredients
- 3 pieces Ripe Bananas (peeled and cut into 2‑inch chunks)
- 1 medium Sweet Potato (peeled, cut into bite‑size cubes, washed)
- 100 g Tapioca Pearls (small white pearls, also called bột khoai bán)
- 400 ml Coconut Milk (full‑fat for richness)
- 500 ml Water (adjust as needed for desired soup consistency)
- 2 leaves Pandan Leaf (tied into a knot for easy removal)
- 100 g Palm Sugar (or brown sugar, adjust to taste)
- 2 tbsp Roasted Peanuts (coarsely crushed, for garnish)
- 1 pinch Salt (to balance sweetness)
Instructions
Soak Tapioca Pearls
Place the tapioca pearls in a bowl, cover with enough water, and let them soak for about 30 minutes (or at least 15 minutes) until they soften.
Time: PT30M
Prepare Fruit and Sweet Potato
Peel the bananas and cut them into 2‑inch pieces. Peel the sweet potato, cut into bite‑size cubes, and rinse well.
Time: PT10M
Marinate Together
Combine the banana pieces and sweet potato cubes in the mixing bowl, toss gently, and let sit for about 10 minutes so the flavors begin to meld.
Time: PT10M
Cook Tapioca Pearls
Drain the soaked tapioca and transfer to a pot of fresh water. Add the pandan leaves, bring to a rolling boil, then simmer until the pearls become translucent (about 15 minutes).
Time: PT15M
Temperature: 100°C
Combine All Ingredients
In a separate saucepan, add the marinated bananas and sweet potatoes, the cooked tapioca pearls (drained), palm sugar, coconut milk, and water. Bring to a gentle simmer, stirring occasionally, and cook for 10‑15 minutes until the sweet potato is tender and the flavors are well‑combined.
Time: PT15M
Temperature: 90°C
Finish and Serve
Remove the pandan leaves, ladle the soup into serving bowls, and sprinkle crushed roasted peanuts on top. Serve warm or chilled, according to preference.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Peanuts, Coconut
Ingredient Substitutions
- Instead of Ripe Bananas: Plantains (less sweet)
- Instead of Sweet Potato: Yam, Butternut squash
- Instead of Tapioca Pearls: Small sago pearls
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water
- Instead of Pandan Leaf: Vanilla extract (1 tsp)
- Instead of Palm Sugar: Brown sugar, Granulated sugar
- Instead of Roasted Peanuts: Cashews, Almonds
Equipment Needed
- Mixing Bowl
- Saucepan (large)
- Pot for Tapioca
- Knife
- Cutting Board
- Ladle or Large Spoon
- Strainer
- Measuring Cup
- Measuring Spoons
Critical Steps — Do Not Skip
- Soaking the tapioca pearls ensures they cook evenly and do not become sour.
- Cooking tapioca with pandan leaf adds fragrance and prevents bitterness.
- Simmering the fruit, sweet potato, and coconut milk together until the sweet potato is fully tender.
Chef Tips from the Video
- Use very ripe bananas for natural sweetness; no extra sugar needed if bananas are sweet.
- Tie pandan leaves into a knot; it’s easier to remove and releases more aroma.
- A splash of extra coconut milk at the end gives a richer mouthfeel.
- Crush peanuts just before serving to keep them crunchy.
Troubleshooting
Tapioca pearls remain hard after cooking.
Soak them longer (up to 1 hour) and ensure they are simmered uncovered until fully translucent.
Soup tastes sour or off‑flavor.
Make sure the tapioca pearls are fully cooked before adding; undercooked pearls can release a sour taste.
Bananas become mushy and disintegrate.
Add the bananas in the last 5 minutes of simmering; they need only gentle heating to stay intact.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.
Freezer: Not recommended; texture of tapioca and fruit changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; discard if left longer.
Make-Ahead Tips
- Soak and pre‑cook the tapioca pearls a day ahead; keep them in water and drain before final cooking.
- Peel and cut the sweet potato in advance; store in water in the fridge to prevent browning.
- The soup can be fully prepared and refrigerated; simply reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Chè Chuối in Vietnamese cuisine?
Chè Chuối is a traditional Vietnamese sweet soup that dates back to rural households where ripe bananas and locally grown sweet potatoes were combined with coconut milk to create a comforting dessert. It is often served during family gatherings, festivals, and as a soothing treat after meals.
What are the traditional regional variations of Chè Chuối in Vietnam?
In the South, Chè Chuối often includes coconut cream and palm sugar for a richer flavor, while in the North, it may be lighter, using less coconut milk and sometimes adding taro or mung beans. Some regions also substitute pandan leaf with vanilla for a different aroma.
How is Chè Chuối authentically served in Vietnamese households?
Authentically, Chè Chuối is served in small bowls either warm or chilled, topped with a sprinkle of roasted peanuts or toasted sesame seeds. It is enjoyed as a dessert after a main meal or as a snack with tea.
During which Vietnamese celebrations is Chè Chuối traditionally prepared?
Chè Chuối is commonly prepared for Lunar New Year (Tết), Mid‑Autumn Festival, and family birthdays because its sweet flavor symbolizes prosperity and happiness.
What role does Chè Chuối play in the broader Vietnamese dessert tradition?
Chè Chuối exemplifies the Vietnamese love for sweet soups (chè) that blend fruit, starches, and coconut milk. It showcases the balance of sweet, fragrant, and textural elements that define many Vietnamese desserts.
What are the authentic traditional ingredients for Chè Chuối versus acceptable substitutes?
Traditional ingredients include ripe bananas, sweet potato, small tapioca pearls (bột khoai bán), palm sugar, coconut milk, and pandan leaf. Acceptable substitutes are plantains for bananas, yam for sweet potato, brown sugar for palm sugar, and vanilla extract for pandan.
What other Vietnamese dishes pair well with Chè Chuối?
Chè Chuối pairs nicely with other chè varieties like Chè Đậu Đen (black bean sweet soup) or savory dishes such as Bánh Xèo (Vietnamese savory crepes) for a balanced meal. A cup of strong Vietnamese coffee also complements the dessert.
What are the most common mistakes to avoid when making Chè Chuối at home?
Common mistakes include under‑soaking the tapioca pearls, overcooking the pearls which can make the soup sour, and adding bananas too early so they turn to mush. Follow the timing steps and add bananas in the last few minutes of simmering.
Why does this Chè Chuối recipe use boiled tapioca pearls instead of adding them raw?
Boiling the tapioca first ensures they are fully softened and eliminates the sour taste that raw or undercooked pearls can impart. It also allows the pandan leaf to infuse the pearls with fragrance before they join the soup.
What does the YouTube channel NẤU GÌ TA specialize in?
The YouTube channel NẤU GÌ TA focuses on simple, home‑style Vietnamese cooking, showcasing traditional recipes with step‑by‑step instructions that emphasize easy techniques and everyday ingredients.
How does the YouTube channel NẤU GÌ TA's approach to Vietnamese dessert cooking differ from other Vietnamese cooking channels?
NẤU GÌ TA emphasizes rustic, “old‑school” methods that require minimal equipment and prioritize authentic flavors over modern plating. The channel often shares personal anecdotes and cultural context, making the recipes feel like family traditions.
Last updated: August 22, 2026
