Recipe: Seaweed Mung Bean Sweet Soup- Chè đậu xanh phổ tai

Recipe: Seaweed Mung Bean Sweet Soup- Chè đậu xanh phổ tai

By Helen Le Published: October 6, 2017

  • Prep: 60 mins
  • Cook: 20 mins
  • Ready In: 1 hr 20 mins

  • Yield: 2-3 Servings

Seaweed Mung Bean Sweet soup is a popular dessert to serve in summer. Because it's not only very delicious but also has really great cooling effects to our body

  • Rinse the soaked seaweed at least 3 times to emove all the sands. Cut in 3-inch lengths.
  • Soak 1 cup (200g) whole dried mung beans (with the skin on) in water for at least 1 hour or better overnight.
  • Drain and cook the soaked mung bean in a medium sauce pan with 2 cups (500ml) water . Bring to a boil and skim off the foam occasionally. Cook for about 12-15 minutes until the beans are soft. Only then should you add sugar (abt ¾ cup or 150g) and simmer for another 5 minutes.
  • Add another 2 cups of water and bring to a boil. Skim off the foam and add the seaweed. Cook for another 10 mins over medium heat and turn off the heat.

Post By Helen Le (262 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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