cách nấu chè đậu xanh
cách nấu chè đậu xanh is a easy Vietnamese recipe that serves 4. 250 calories per serving. Recipe by NẤU GÌ TA on YouTube.
Prep: 50 min | Cook: 1 hr 20 min | Total: 2 hrs 25 min
Cost: $22.19 total, $5.55 per serving
Ingredients
- 200 g Green Mung Beans (Rinsed and drained)
- 100 g Sago Pearls (Small tapioca pearls, also called "phổ tay")
- 1 piece Lemon (Thin slice, used for soaking sago)
- 150 g Granulated Sugar (Adjust to taste)
- 1 pinch Salt (Just a pinch to balance sweetness)
- 2 Tbsp Cassava Starch (Bột Khoai) (Mixed with water to form a slurry before adding)
- 400 ml Coconut Milk (Prefer fresh or good‑quality canned coconut milk)
- 1.5 L Water (For cooking beans and soaking sago)
Instructions
Soak Sago Pearls
Place the sago pearls in a bowl, cover with warm water (about 40°C), add a thin slice of lemon, and let them soak until they swell and become translucent.
Time: PT30M
Rinse and Drain Sago
After soaking, pour the sago through a fine mesh strainer, rinse under running water, and gently squeeze to remove excess water.
Time: PT5M
Rinse Mung Beans
Rinse the green mung beans under cold water until the water runs clear.
Time: PT5M
Cook Mung Beans
Add the rinsed beans to a medium saucepan with 1.2 L of fresh water. Bring to a gentle boil, then reduce to low heat and simmer, stirring occasionally, until the beans are soft but still hold their shape.
Time: PT40M
Temperature: 90°C
Rest Beans
Turn off the heat, keep the lid on, and let the beans sit for 20 minutes. This allows the beans to finish softening without over‑cooking.
Time: PT20M
Sweeten the Soup
Remove the lid, add the granulated sugar and a pinch of salt, and stir until fully dissolved.
Time: PT5M
Prepare Cassava Starch Slurry
In a small heat‑proof bowl, mix the cassava starch with 2 Tbsp of cold water until smooth. Set aside.
Time: PT5M
Thicken the Soup
Slowly pour the cassava starch slurry into the simmering bean mixture while stirring continuously. Cook for another 5 minutes until the soup thickens slightly.
Time: PT5M
Temperature: 95°C
Add Coconut Milk
Turn off the heat and gently stir in the coconut milk. Do not re‑heat; the residual heat is enough to blend the flavors.
Time: PT5M
Finish with Sago Pearls
Add the drained sago pearls to the soup, give a gentle stir, and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Green Mung Beans: Split yellow peas
- Instead of Sago Pearls: Small tapioca pearls, Small pearl tapioca
- Instead of Lemon: Lime
- Instead of Granulated Sugar: Palm sugar, Coconut sugar
- Instead of Salt: Sea salt
- Instead of Cassava Starch (Bột Khoai): Tapioca starch, Cornstarch (will change texture)
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water
Equipment Needed
- Medium Saucepan
- Heat‑proof Bowl
- Fine Mesh Strainer
- Wooden Spoon
- Measuring Cups and Spoons
- Ladle
- Cutting Board
Critical Steps — Do Not Skip
- Soak sago pearls in warm water with lemon to keep them firm
- Cook mung beans on low heat until just soft, avoiding over‑cooking
- Add coconut milk after turning off the heat to prevent curdling
- Add sago pearls at the very end to retain their chewiness
Chef Tips from the Video
- Use fresh, high‑quality coconut milk for the richest flavor
- A slice of lemon in the sago soak not only prevents stickiness but also adds a subtle brightness
- If you prefer a thicker soup, increase the cassava starch to 3 Tbsp.
Troubleshooting
Beans are still hard after the cooking time
Continue simmering on low heat, adding a little more water if needed, until beans soften.
Sago pearls become gummy or dissolve
Do not add sago too early; ensure they are soaked properly and add them only after the soup is off the heat.
Coconut milk curdles or separates
Add coconut milk after turning off the heat and stir gently; avoid re‑boiling.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat gently and add fresh sago pearls before serving.
Freezer: Not recommended – coconut milk may separate and texture changes.
Room temperature: Can sit at room temperature for up to 2 hours; after that beans may become overly soft.
Make-Ahead Tips
- Cook the mung beans and keep them in the refrigerator; add coconut milk and sago just before serving
- The cassava starch slurry can be prepared ahead and stored for a few hours in the fridge
Frequently Asked Questions
What is the cultural significance and history of Chè Đậu Xanh Nước Cốt Dừa in Vietnamese cuisine?
Chè Đậu Xanh Nước Cốt Dừa is a traditional Vietnamese sweet soup often enjoyed as a dessert or snack. It reflects Vietnam’s love for mung beans, which are considered auspicious for health, and coconut milk, a staple in southern Vietnamese sweets. The dish is commonly served during family gatherings and festive occasions.
What are the traditional regional variations of Chè Đậu Xanh in Vietnam?
In the South, the soup is usually made with coconut milk and sometimes flavored with pandan. In the North, it may be served plain or with a lighter coconut broth, and some versions add taro or sweet potatoes. The southern style, like the one on NẤU GÌ TA, is richer and sweeter.
How is Chè Đậu Xanh traditionally served in Vietnamese households?
It is served warm in small bowls, often accompanied by a spoon. In some regions it is enjoyed chilled during hot weather. The soup may be topped with toasted sesame seeds or crushed peanuts for extra texture.
During which Vietnamese celebrations is Chè Đậu Xanh commonly prepared?
Chè Đậu Xanh is popular during Tết (Lunar New Year), family birthdays, and temple festivals. Its sweet flavor symbolizes prosperity and good fortune for the coming year.
How does Chè Đậu Xanh fit into the broader Vietnamese dessert tradition?
Vietnamese desserts often combine beans, coconut, and tropical fruits. Chè Đậu Xanh exemplifies this trio, offering a balance of protein‑rich beans, creamy coconut, and sweet syrup, making it a staple in the country’s extensive "chè" (sweet soup) repertoire.
What are the authentic traditional ingredients for Chè Đậu Xanh versus acceptable modern substitutes?
Authentic ingredients include green mung beans, fresh coconut milk, palm sugar, and small tapioca pearls (phổ tay). Modern cooks may use granulated sugar, canned coconut milk, or cornstarch instead of cassava starch, though these can slightly alter texture and flavor.
What other Vietnamese dishes pair well with Chè Đậu Xanh?
It pairs nicely with savory dishes like Bún Chả or Gỏi Cuốn as a refreshing sweet contrast. For a full dessert spread, serve it alongside bánh flan, chè ba màu, or fresh tropical fruit.
What makes Chè Đậu Xanh Nước Cốt Dừa special in Vietnamese cuisine?
The combination of soft mung beans, the richness of coconut milk, and the chewy texture of sago pearls creates a multi‑layered mouthfeel that is both comforting and celebratory, distinguishing it from other simple bean sweets.
What are the most common mistakes to avoid when making Chè Đậu Xanh at home?
Common errors include over‑cooking the beans so they turn mushy, adding coconut milk while the soup is still boiling (which can cause curdling), and adding sago pearls too early, which makes them gummy. Follow the timing steps precisely for the best texture.
Why does this Chè Đậu Xanh recipe add coconut milk after turning off the heat instead of simmering it together?
Adding coconut milk after the heat is off prevents the high temperature from separating the fat, which would make the soup oily and cause the sago pearls to become sticky. The residual heat is enough to warm the coconut milk and blend flavors without compromising texture.
Can I make Chè Đậu Xanh ahead of time and how should I store it?
Yes, you can cook the beans and keep the coconut‑milk‑sweetened base in the refrigerator for up to three days. Add the soaked sago pearls just before serving to retain their chewiness, and gently re‑heat on low heat.
What does the YouTube channel NẤU GÌ TA specialize in?
The YouTube channel NẤU GÌ TA focuses on simple, home‑cooked Vietnamese recipes, especially traditional desserts and everyday comfort foods, presented in a clear step‑by‑step style for beginner cooks.
What is the cooking philosophy and style of the YouTube channel NẤU GÌ TA?
NẤU GÌ TA emphasizes practical tips, such as soaking sago with lemon for texture, and uses minimal, readily available ingredients. The channel aims to make authentic Vietnamese flavors accessible without complex techniques.
Last updated: September 6, 2026
