Imagine a dessert that’s both refreshing and comforting, sweet and subtly savory. That’s the magic of Vietnamese sweet soup, known as Chè. These delightful concoctions are a staple in Vietnamese cuisine, enjoyed year-round, from bustling street food stalls to cozy family kitchens. Chè encompasses a vast array of sweet soups and desserts, each with its own unique blend of flavors, textures, and ingredients. However, many traditional recipes rely on dairy products like condensed milk or honey, making it challenging for vegans to indulge. But fear not! This guide provides an easy-to-follow recipe and tips for making a completely vegan Vietnamese sweet soup that captures the authentic flavors of Vietnam, without any animal products.
Understanding Vietnamese Sweet Soup (Chè)
Chè is more than just a dessert; it’s a culinary art form. The sheer variety is astounding. You’ll find iterations with beans, jellies, fruits, grains, and even tubers, all simmered in a sweet broth and often topped with coconut cream or other flavorful elements. Some popular examples include Black-Eyed Pea Sweet Soup (Chè Đậu Trắng), a creamy and comforting classic; Sweet Corn Soup (Chè Bắp), a sweet and subtly savory delight; and Che Chuối, a tapioca dessert featuring bananas and coconut milk. The possibilities are truly endless.
One of the biggest hurdles for vegans is identifying and replacing the non-vegan ingredients commonly found in chè. Condensed milk is a frequent culprit, adding richness and sweetness. While coconut cream is often used, some recipes call for dairy-based cream instead. And of course, honey is a no-go for those following a strict vegan lifestyle.
Beyond the ingredients, texture is paramount. A truly exceptional bowl of chè strikes a harmonious balance between soft, chewy, and crunchy elements. The perfect interplay of textures elevates the experience from simple sweetness to a captivating symphony of sensations.
Our Vegan Vietnamese Sweet Soup Recipe: Creamy & Comforting Vegan Black-Eyed Pea Sweet Soup (Chè Đậu Trắng Chay)
This recipe focuses on Chè Đậu Trắng, a comforting and relatively simple chè that is easily veganized. Black-eyed peas, simmered in coconut milk and sweetened to perfection, create a creamy and satisfying dessert.
Ingredients
- 1 cup dried black-eyed peas
- 6 cups water (for soaking)
- 4 cups full-fat coconut milk
- ½ cup vegan condensed milk (store-bought or homemade – recipe follows)
- ½ cup granulated sugar (or to taste)
- ¼ teaspoon salt
- 2-3 pandan leaves, knotted (optional, but highly recommended for authentic flavor)
- Toasted sesame seeds, for garnish (optional)
Vegan Condensed Milk Recipe (Optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup granulated sugar
- Pinch of salt
Combine all ingredients in a saucepan. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low and simmer for 45-60 minutes, or until the mixture has thickened to the consistency of condensed milk. Stir occasionally to prevent burning. Let cool completely before using.
Step-by-Step Instructions
- **Soak the Black-Eyed Peas:** Rinse the black-eyed peas thoroughly. Place them in a large bowl and cover with 6 cups of water. Soak for at least 4 hours, or preferably overnight. This step helps to soften the peas and reduce cooking time.
- **Cook the Black-Eyed Peas:** Drain the soaked black-eyed peas and rinse them again. In a large pot, combine the soaked peas with 4 cups of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the peas are tender but not mushy.
- **Add the Coconut Milk and Flavorings:** Once the peas are tender, drain any excess water. Add the coconut milk, vegan condensed milk, sugar, salt, and knotted pandan leaves (if using) to the pot. Gently stir to combine.
- **Simmer and Thicken:** Bring the mixture to a gentle simmer over medium-low heat. Continue to simmer for about 15-20 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken slightly. Be careful not to boil the coconut milk, as it can separate.
- **Adjust Sweetness:** Taste the soup and adjust the sweetness to your preference by adding more sugar, if needed.
- **Remove Pandan Leaves:** If using pandan leaves, remove them from the soup before serving.
- **Serve and Garnish:** Serve the vegan black-eyed pea sweet soup warm or chilled. Garnish with toasted sesame seeds, if desired.
Recipe Notes & Tips
The sweetness of this chè is easily customizable. Start with the recommended amount of sugar and adjust to your taste. For a richer flavor, use full-fat coconut milk. The pandan leaves add a wonderfully aromatic and authentic touch, but if you can’t find them, the recipe will still be delicious. To store, let the chè cool completely and then refrigerate in an airtight container for up to 3 days. This chè can be made ahead of time. The flavors actually develop and deepen as it sits. Serve warm or chilled, depending on your preference. Other optional toppings include shredded coconut or a drizzle of coconut cream.
Ingredient Alternatives
If you can’t find vegan condensed milk, you can easily make your own using the recipe above. Maple syrup or agave nectar can be used in place of granulated sugar, but it will slightly alter the flavor profile. If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the simmering chè, stirring until thickened.
The Secret to Authentic Vegan Flavor
Using high-quality coconut milk is crucial for achieving the creamy texture that is characteristic of chè. Full-fat coconut milk provides the richness and body needed to replicate the traditional taste. Pandan leaves are the secret ingredient that elevates this dessert to another level. These fragrant leaves impart a subtle, vanilla-like aroma that is unmistakably Vietnamese. They can be found fresh or frozen at Asian grocery stores. Simply knot the leaves and add them to the simmering soup, allowing their flavor to infuse. A pinch of salt might seem counterintuitive in a sweet dessert, but it actually enhances the sweetness and balances the overall flavor profile. And don’t be afraid to adjust the sweetness to your personal preference. Some people prefer a more subtly sweet dessert, while others enjoy a more pronounced sweetness.
Variations & Adaptations
This vegan black-eyed pea sweet soup recipe is a fantastic starting point, but feel free to get creative and customize it to your liking. You can experiment with different types of beans or legumes, such as mung beans or red beans. Other fruits or ingredients like taro, sweet potato, or corn can also be added. For a touch of spice, consider adding a pinch of ginger or cinnamon to the simmering soup. While this recipe focuses on Chè Đậu Trắng, many other types of chè can be easily veganized. Consider experimenting with Che Chuoi (banana and tapioca in coconut milk), using a dairy-free tapioca pearl and full-fat coconut milk.
Serving & Enjoying Your Vegan Chè
Chè is traditionally served in small bowls or glasses, either warm or chilled, depending on the type and the season. There are countless vegan-friendly toppings to enhance the flavor and texture of your chè. Consider adding toasted sesame seeds for a nutty crunch, shredded coconut for a tropical flavor, or a drizzle of coconut cream for extra richness. You can also pair your chè with a refreshing glass of iced Vietnamese coffee or a cup of green tea.
Conclusion
This **vegan vietnamese sweet soup recipe** is a delicious and accessible way to experience the authentic flavors of Vietnam without compromising your dietary choices. It’s easy to make, incredibly versatile, and guaranteed to satisfy your sweet cravings. Embrace the delightful world of Chè and discover the joy of creating your own vegan variations. Don’t be intimidated by the variety of chè. Just remember that it is about finding a harmonious balance of flavors and textures. The possibilities are endless! Now, go forth and create your own bowl of deliciousness! We hope you enjoy this **vegan vietnamese sweet soup recipe** as much as we do. Its creamy texture, subtle sweetness, and authentic Vietnamese flavors make it a truly special dessert. Now that you know how easy it is to prepare **vegan vietnamese sweet soup recipe**, you will be making it all of the time! Whether you’re a seasoned vegan or simply looking to explore new culinary horizons, this **vegan vietnamese sweet soup recipe** is a must-try. We cannot wait to hear from you and learn how this **vegan vietnamese sweet soup recipe** went for you!
What variations did you make? Do you have any questions for us?
