If you’re searching for an easy vegan Vietnamese sweet soup dessert recipe, you’ve come to the right place! Vietnamese cuisine is known for its delicate balance of flavors and textures, and this is especially true when it comes to desserts. Sweet soups, or chè, are a popular dessert throughout Vietnam. Traditionally made with a variety of legumes, fruits, and seeds, chè can be both refreshing and comforting. Today, we’re exploring vegan versions of these traditional treats that are simple to make and absolutely delicious.
Why Choose an Easy Vegan Vietnamese Sweet Soup Dessert Recipe
There are many reasons to choose vegan sweet soups. Firstly, they’re naturally lighter and healthier because they skip dairy products in favor of ingredients like coconut milk, tapioca pearls, and mung beans. Secondly, these vegan recipes are incredibly versatile, meaning you can adapt them to your taste and dietary needs.
Vegan Vietnamese sweet soups are perfect for those who are lactose intolerant, those following a plant-based diet, or simply anyone who wants to enjoy a lighter, healthier dessert. Thanks to ingredients like palm sugar and coconut milk, you can achieve a deliciously creamy texture without any animal products.
If you’re new to vegan cooking or just want to stock up on essential ingredients, this vegan pantry guide is a helpful resource. It covers all the basics you’ll need for creating vegan versions of Southeast Asian dishes, including Vietnamese sweet soups.
Health Benefits of Vegan Sweet Soups
Choosing vegan desserts has numerous benefits. Ingredients like mung beans, coconut milk, and tropical fruits offer essential nutrients without the high fat content of traditional dairy-based desserts. Here are a few key advantages of opting for vegan sweet soups:
- Mung beans: Rich in fiber and protein, mung beans are an excellent base for a variety of chè dishes. They support digestive health and are low in calories.
- Coconut milk: A dairy-free alternative that provides healthy fats and gives your desserts a creamy texture.
- Tapioca pearls: These chewy little pearls are made from the starch of cassava root and are gluten-free, making them perfect for people with dietary restrictions.
- Palm sugar: A natural sweetener that has a lower glycemic index than regular white sugar.
By incorporating plant-based ingredients, you’re not only creating a dessert that’s better for your health, but also one that’s kinder to the environment.
Key Ingredients for an Easy Vegan Vietnamese Sweet Soup Dessert Recipe
Before diving into the recipes, let’s explore some of the most common ingredients you’ll need to make vegan Vietnamese sweet soups:
Mung Bean Pudding with Coconut Milk: An Easy Vegan Vietnamese Sweet Soup Dessert Recipe
Mung beans are small, green legumes that are widely used in Vietnamese chè. They’re high in protein and fiber, making them a nutritious addition to desserts. In most recipes, mung beans are soaked and then boiled until they become soft and creamy, forming the base for a variety of sweet soups.
Coconut Milk
One of the key ingredients in any vegan Vietnamese dessert is coconut milk. It acts as a perfect substitute for dairy-based creams and provides the rich, silky texture that makes these soups so indulgent. You can use full-fat coconut milk for a creamier result or opt for a lighter version if you prefer something less rich.
Tapioca Pearls
These small, chewy pearls add texture to many types of chè. Tapioca pearls are made from the starch of the cassava root and are naturally gluten-free. When cooked, they turn translucent and become soft yet slightly chewy — the perfect contrast to smooth ingredients like coconut milk or silken tofu.
Palm Sugar
Palm sugar is the preferred sweetener in many Southeast Asian desserts. It has a deep, caramel-like flavor that adds complexity to the sweetness of these dishes. Unlike white sugar, palm sugar is unrefined, making it a healthier alternative. If you can’t find palm sugar, you can substitute it with brown sugar or coconut sugar.
Pandan Leaves
These fragrant green leaves are often used in Southeast Asian desserts to impart a unique, sweet aroma. If you can find pandan leaves at your local Asian market, they will elevate the flavor of your sweet soup and give it that authentic Vietnamese touch.
To learn more about these and other unique ingredients used in Vietnamese cuisine, you can explore this guide to Vietnamese desserts.
Recipe 1: Mung Bean Pudding with Coconut Milk (Chè Đậu Xanh)
Let’s start with a classic: Mung Bean Pudding with Coconut Milk. This vegan version of the traditional chè đậu xanh is creamy, lightly sweet, and very easy to make. It’s a perfect introduction to vegan Vietnamese desserts.
Ingredients:
- 1 cup split mung beans (soaked for at least 2 hours)
- 1 can full-fat coconut milk
- 1/4 cup palm sugar (or brown sugar)
- 1/2 tsp salt
- 2 pandan leaves (optional)
- 1/2 tsp vanilla extract
Instructions:
- Cook the mung beans: After soaking the mung beans for two hours, drain them and add them to a pot with fresh water. Boil for about 20 minutes or until the beans are soft and fully cooked.
- Prepare the coconut milk: In a separate pan, combine the coconut milk, palm sugar, and salt. If you’re using pandan leaves, add them in at this stage. Simmer over low heat until the sugar is dissolved and the mixture is fragrant.
- Combine the beans and coconut milk: Once the mung beans are soft, drain any excess water and add them to the coconut milk mixture. Simmer for another 10 minutes, stirring occasionally until the pudding thickens.
- Serve: You can serve this pudding warm or chilled. Garnish with a drizzle of extra coconut milk for added creaminess.
Recipe 2: Sago Soup with Taro for Easy Vegan Vietnamese Sweet Soup Dessert Recipe
Sago Soup with Taro is another classic Vietnamese dessert. The soft, creamy taro cubes complement the chewy tapioca pearls perfectly, all brought together by rich coconut milk.
Ingredients:
- 1/2 cup small tapioca pearls
- 1 can coconut milk
- 1 medium taro root, peeled and diced
- 1/4 cup sugar
- 1/2 tsp salt
Instructions:
- Prepare the tapioca pearls: Boil the tapioca pearls in water for about 10 minutes, or until they become translucent. Drain and rinse under cold water to remove excess starch.
- Cook the taro: In a separate pot, boil the taro cubes until soft (about 15 minutes). Drain and set aside.
- Make the coconut milk base: Heat the coconut milk, sugar, and salt in a pan over medium heat. Stir until the sugar is dissolved.
- Combine and serve: Add the cooked tapioca pearls and taro to the coconut milk mixture. Simmer for 5 more minutes before serving. Enjoy it chilled for a refreshing dessert!
Tips:
- You can experiment with different fruits like jackfruit or lychee to create variations of this dish.
- If you want to explore more vegan fruit-based desserts, you might like this fun twist on classic milk-based drinks: Buttered Toast Strawberry Milk.
Recipe 3: Three-Color Dessert for Easy Vegan Vietnamese Sweet Soup Dessert Recipe
The Three-Color Dessert is one of the most iconic Vietnamese sweet soups, often served over crushed ice. This vegan version uses mung beans, red beans, and pandan jelly layered with sweetened coconut milk for a treat that’s as beautiful as it is delicious.
Ingredients:
- 1/2 cup cooked red beans
- 1/2 cup cooked mung beans
- 1/2 cup pandan jelly (agar-agar)
- 1 can coconut milk
- 1/4 cup sugar
Instructions:
- Layer the ingredients: In a glass or bowl, layer the cooked red beans, mung beans, and pandan jelly.
- Prepare the coconut milk: Heat the coconut milk with sugar until the sugar is dissolved. Let it cool slightly.
- Serve: Pour the sweetened coconut milk over the layered ingredients and serve with crushed ice.
Variations:
- Instead of pandan jelly, you can use grass jelly or other types of fruit-based jellies.
- Add tropical fruits like banana, jackfruit, or longan for an extra burst of flavor.
Recipe 4: Tofu Pudding with Ginger Syrup for Easy Vegan Vietnamese Sweet Soup Dessert Recipe
This tofu pudding delivers a smooth and light texture, making it the perfect dessert after a heavy meal. The ginger syrup brings a spicy warmth that contrasts beautifully with the soft tofu.
Ingredients:
- 1 block silken tofu
- 1/2 cup ginger syrup (boil sliced ginger with water and sugar)
- 1/4 cup coconut milk
Instructions:
- Steam the tofu: Steam the block of silken tofu for about 5 minutes until it warms and softens.
- Make the ginger syrup: Boil the sliced ginger with sugar and water until the syrup thickens and releases its fragrance.
- Serve: Put the warm tofu in a bowl, drizzle it with ginger syrup, and top with a splash of coconut milk. Serve it warm.
Serving and Presentation Tips
Vietnamese sweet soups can be served in several ways, depending on the recipe and your preferences. Here are some serving tips:
- Cold: Most chè recipes, especially those with beans or jellies, can be served over crushed ice for a refreshing dessert.
- Warm: For more comforting options like mung bean pudding or tofu pudding, serve them warm to enhance the creaminess.
- Garnish: Add toppings like crushed peanuts, shredded coconut, or toasted sesame seeds for extra texture and flavor.
For more unique ideas on how to serve desserts, check out this zucchini banana chocolate chip bread recipe, which could pair wonderfully with a cool glass of chè.
FAQs About Easy Vegan Vietnamese Sweet Soup Dessert Recipe
What is Chè?
Chè refers to a variety of Vietnamese sweet soups made with beans, fruits, and coconut milk. These desserts can be served either hot or cold and come in a wide array of flavors and textures. When making an easy vegan Vietnamese sweet soup dessert recipe, you can create these delicious treats using plant-based ingredients like coconut milk, making them suitable for a vegan diet.
How Do You Make an Easy Vegan Vietnamese Sweet Soup Dessert Recipe?
Many traditional Vietnamese sweet soups are already plant-based or can easily be adapted to fit an easy vegan Vietnamese sweet soup dessert recipe. Simply replace dairy products with coconut milk and use plant-based sweeteners like palm sugar or coconut sugar to maintain the dessert’s authentic flavor while keeping it vegan.
Can I Use Almond Milk Instead of Coconut Milk?
Yes, almond milk can be used as a substitute in an easy vegan Vietnamese sweet soup dessert recipe. However, coconut milk provides a richer, creamier texture that is more traditional. If you’re aiming for the classic creamy finish, it’s best to stick with coconut milk for your vegan Vietnamese desserts.
Are Vietnamese Sweet Soups Healthy?
Yes, an easy vegan Vietnamese sweet soup dessert recipe can be very healthy! These sweet soups are often made with nutrient-rich ingredients like mung beans, red beans, and tropical fruits, providing a good source of fiber, vitamins, and minerals. The use of coconut milk and natural sweeteners also ensures a healthier alternative to traditional dairy and sugar-based desserts.
Conclusion for Easy Vegan Vietnamese Sweet Soup Dessert Recipe
Vietnamese sweet soups offer a delicious and nutritious way to satisfy your sweet tooth while sticking to a plant-based diet. By following an easy vegan Vietnamese sweet soup dessert recipe, you can enjoy classic dishes like mung bean pudding or three-color dessert, all while keeping them vegan-friendly. Whether you prefer a warm dessert or a refreshing cold treat, there’s something for everyone in these easy-to-make recipes. So why not try making one of these at home today?