Chè (Vietnamese Sweet Bean Soup)

Step 1

Rinse 1 cup of dried split mung beans under cold water in a fine-mesh strainer, rubbing them gently between your fingers for about 30 seconds — this removes dust and surface debris. Set aside.

Step 2

If using fresh pandan leaves, rinse 3 pandan leaves under cold water and tie them into a loose knot with your fingers — tying them helps release their flavor as they steep. If using frozen pandan leaves, remove them from the freezer and let them thaw slightly while you prepare everything else.

Step 3

Pour 6 cups of water into a medium saucepan and bring to a rolling boil over high heat — you should see large, vigorous bubbles breaking the surface.

Step 4

Carefully add the rinsed mung beans to the boiling water and stir once. Skim away any foam or debris that rises to the surface with a spoon — this creates a clearer, cleaner-tasting broth. Reduce the heat to medium and add the pandan leaves, gently pushing them into the liquid.

Step 5

Simmer uncovered for 25–30 minutes, stirring occasionally. The mung beans are done when they've completely softened and are beginning to break apart — you should be able to crush one easily between your thumb and forefinger. The liquid should smell distinctly sweet and fragrant from the pandan.

Step 6

Once the beans are completely tender, add 0.75 cup of rock sugar or granulated sugar and stir constantly for 1–2 minutes until the sugar fully dissolves — you want no grittiness remaining at the bottom of the pot. The soup should taste sweet but balanced, not cloying.

Step 7

Remove the pot from the heat and discard the pandan leaves with tongs. Pour in 1 can (13.5 oz) of unsweetened coconut milk and stir gently for 30 seconds until fully incorporated — the soup should become pale and creamy. Add 0.25 teaspoon of kosher salt and taste; adjust sweetness or salt as needed.

Step 8

Transfer the chè to a bowl and let it cool to room temperature, about 15 minutes. Once cooled, cover and refrigerate for at least 2 hours, or until completely chilled — the flavors deepen and meld as it cools.

Step 9

Ladle the chilled chè into small bowls. Add a small handful of ice cubes to each bowl just before serving — the cold temperature accentuates the sweetness and fragrance of the pandan and makes the soup feel extra refreshing. Serve immediately as a palate-cleansing dessert or light, cooling treat.