Chè Thưng (Mung Bean & Coconut Medley Soup)
A Bountiful Southern Vietnamese Dessert
If you’re looking to explore the comforting world of Vietnamese desserts, Chè Thưng is a beautiful place to start. This traditional Southern Vietnamese sweet soup is known for its rich, creamy base and its delightful mix of textures – from soft mung beans and tender peanuts to chewy tapioca pearls and crinkly sweet potato starch noodles.
What makes Chè Thưng truly special is its “bountiful” nature. Rather than focusing on a single ingredient, this dessert brings together a variety of humble pantry staples into one harmonious dish. Each spoonful offers something different: a bit of creaminess, a bit of chew, and a gentle crunch from the wood ear mushrooms.
A Dessert Rooted in Tradition
Chè Thưng is often associated with the Mekong Delta, where ingredients like mung beans, peanuts, and coconut milk are readily available. Over time, it has evolved into a beloved “medley” dessert – sometimes also known as Chè Bà Ba – reflecting the resourcefulness and creativity of Southern Vietnamese cooking.
Unlike many Western desserts, Chè Thưng is not overly sweet. Instead, it is delicately flavoured with yellow rock sugar, which gives it a more refined and subtle sweetness. Combined with creamy coconut milk and a touch of vanilla, the result is a dessert that feels both comforting and elegant.
A Celebration of Texture
One of the defining features of Chè Thưng is its incredible textural contrast:
- Smooth and creamy mung bean base
- Soft and nutty peanuts
- Chewy tapioca pearls
- Springy, crinkly sweet potato starch noodles (bột khoai)
- Lightly crunchy wood ear mushrooms
This balance of textures is what makes the dish so satisfying and unique compared to other dessert soups.
Simple, Yet Thoughtful Preparation
While Chè Thưng may look complex, it is surprisingly approachable. With a bit of advance preparation – mainly soaking the ingredients – you can bring everything together in just over an hour.
Better yet, this recipe relies on natural thickening from the mung beans and starch noodles, so there’s no need to add extra starches. The result is a clean, well-balanced consistency that improves even more as the soup rests.
Whether you’re reconnecting with a childhood favourite or discovering it for the first time, Chè Thưng (Mung Bean & Coconut Medley Soup) is a dessert that celebrates comfort, tradition, and the beauty of simple ingredients coming together in perfect harmony.
Q&As on Chè Thưng
1. What is the origin of Chè Thưng, and how did it get its unique name?
The origins of Chè Thưng are as layered as the dessert itself, rooted in the culinary melting pot of Southern Vietnam’s Mekong Delta. Historically, the dish is believed to be a “united” version of three distinct recipes: the Chinese-influenced Chè Tào Thưng, the noodle-based Chè Bột Khoai, and the rustic Chè Bà Ba. Over decades, these recipes merged into a single, rich medley that we now call Chè Thưng. The word “Thưng” itself is somewhat archaic, but in this context, it effectively translates to “combo” or “medley,” signifying that the dessert is a collection of various pantry ingredients rather than a single-subject soup.
There is also a fascinating cultural link between Chè Thưng and the Baba Nyonya community – descendants of Chinese-Malaysian traders who settled in Saigon’s Chợ Lớn area. Many food historians point out a striking similarity between Chè Thưng and the Malay dessert Bubur Cha-cha, which also features sweet potatoes, starch pearls, and coconut milk. Whether the name “Bà Ba” (the alternate name for this dish) is a Vietnamese take on “Bubur” or a reference to the traditional bà ba blouse worn by Southern women, it is clear that Chè Thưng represents the multicultural, open-minded spirit of the South, celebrating the harmony of simple, bountiful ingredients.
2. I don’t have yellow rock sugar on hand. Can I substitute it with white granulated sugar, and will it change the recipe?
Yes, you can absolutely substitute yellow rock sugar with white granulated sugar, though there are a few subtle differences to keep in mind. Yellow rock sugar is traditionally prized in Vietnamese desserts for its “mellow” and “clean” sweetness, which feels more refined and less intense than the “sharp” sweetness of white granulated sugar. If you choose to use white sugar, start by adding about 200 to 220 grams first – slightly less than the weight called for in the rock sugar recipe – and then taste your broth. Since granulated sugar dissolves instantly and hits the palate faster, it can easily become cloying if you add too much at once.
Furthermore, keep in mind that yellow rock sugar gives the broth a very subtle golden, ivory hue that enhances the “bountiful” look of the dessert. Using white granulated sugar will result in a brighter, whiter coconut broth, which is still perfectly delicious. Regardless of which sugar you choose, the key is to add it once the beans and peanuts are tender but before adding the final coconut milk; this ensures the sweetness is fully absorbed into the ingredients, resulting in a well-balanced Chè Thưng that showcases all its diverse textures.
3. Where can I find the ingredients needed to make Chè Thưng?
Most of the ingredients for Chè Thưng can be found at Asian grocery stores, particularly Vietnamese, Chinese, or Southeast Asian markets. Staples like mung beans, peanuts, coconut milk, tapioca pearls, and rock sugar are widely available and typically easy to source. For more specific items like bột khoai (crinkly sweet potato starch noodles) and dried wood ear mushrooms, your best bet is a well-stocked Asian supermarket, where they are often sold in dried form and clearly labelled.
If you don’t have access to a physical store nearby, many of these ingredients can also be purchased online through retailers like Amazon or specialty Asian food websites. When shopping, look for authentic packaging and product descriptions to ensure you’re getting the correct type – especially for the bột khoai, as it has a distinctive crinkly shape used specifically for dessert soups.
Recipe for Chè Thưng (Mung Bean & Coconut Medley Soup)
Equipment
- 1 small pot
- 1 medium non-stick soup pot
Ingredients
- 150 grams dried split mung beans pre-soaked overnight
- 150 grams raw peanuts pre-soaked overnight
- 75 grams crinkly sweet potato starch noodles (bột khoai) pre-soaked 1 hour
- 50 grams mini tapioca pearls pre-soaked 1 hour
- 8 grams dried wood ear mushroom pre-soaked 1 hour
Sweeteners & Seasoning:
- 250 grams yellow rock sugar
- 10 grams vanilla sugar
- A pinch of salt
Liquids:
- 300 mL coconut milk
- 800 mL water for initial bean cook
- 800 mL water for soup assembly
Instructions
- Prepare the Ingredients:Place the soaked peanuts in a small pot and cover them with fresh water. Cook over medium heat until they are just tender - you want them soft but still holding their shape. Once done, drain the peanuts, give them a quick rinse under cold water, and set aside.Transfer the bột khoai (crinkly sweet potato starch noodles) into a heat-proof bowl and pour in enough boiling water to fully submerge the noodles. Let them soak for a short while to soften slightly. This step helps ensure they cook through evenly later when added to the main pot.Take the soaked wood ear mushrooms and slice them into very thin, delicate strips. Set aside until ready to use.
- Cook the Mung Beans:In a medium non-stick pot, combine the pre-soaked split mung beans with 800 mL of water.Bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and allow it to simmer gently.Continue cooking, stirring occasionally to prevent sticking, until most of the water has evaporated and the mung beans are very soft. At this stage, use a spatula to gently press and mash the beans into a thick, rustic paste. There is no need to make it perfectly smooth - a bit of texture is ideal.
- Assemble the Chè:Add the remaining 800 mL of water to the pot of mung bean paste. Stir well to loosen the mixture and create a smooth, even base.Add the pre-cooked peanuts along with the yellow rock sugar. Stir gently and bring the mixture to a light simmer, allowing the sugar to dissolve fully.Drain the bột khoai, then add it to the pot along with the tapioca pearls and sliced wood ear mushrooms.Let the soup simmer for about 5 minutes, or until the tapioca pearls and noodles become translucent and all the ingredients are well combined.Pour in the coconut milk, add a pinch of salt, and stir gently to incorporate. Allow the soup to come to a very gentle boil - avoid overcooking at this stage to preserve the creamy texture.Finally, add the vanilla sugar, give it a quick stir, and then turn off the heat.
- Serve:Ladle the chè into serving bowls while it is still warm. For an elegant finish, garnish each bowl with a few edible rose petals and a light sprinkle of toasted sesame seeds. Serve and enjoy your Chè Thưng!