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 (Mung Bean & Coconut Medley Soup) 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.
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 celebrates comfort and tradition. It showcases the beauty of simple ingredients coming together in perfect harmony.
Q&As on Chè Thưng (Mung Bean & Coconut Medley Soup)
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, with deep roots in Southern Vietnam’s Mekong Delta. Some accounts describe it as a united version of three distinct recipes. These include the Chinese-influenced Chè Tào Thưng, the noodle-based Chè Bột Khoai, and the rustic Chè Bà Ba. Over the decades, these dishes merged into the rich medley we enjoy today.
The word “Thưng” is somewhat archaic. In this context, it translates to “combo” or “medley.” The name suggests a collection of varied pantry ingredients rather than a soup centred on one main ingredient.
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 Chè Thưng?
Yes, you can substitute yellow rock sugar with white granulated sugar, but keep in mind a few subtle differences. 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 grams first, 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?
Asian grocery stores carry most of the ingredients for Chè Thưng. 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, you can purchase many of these ingredients online. When shopping, look at the product packaging and description carefully to ensure you’re choosing the correct type. For example, when buying bột khoai, look for the distinctive crinkly noodles commonly used in Vietnamese dessert soups.
Love This Chè Thưng Recipe? Explore More Vietnamese Sweets
If you enjoyed this creamy, textured bowl of Chè Thưng, there are plenty more traditional Vietnamese desserts to discover. From refreshing pandan jellies and rich coconut soups to comforting sticky rice treats, Vietnamese cuisine offers something delightful for every sweet craving.
Explore more easy, authentic dessert recipes from Viet Flavours and bring the comforting tastes of Việt Nam right into your home kitchen.
- Vietnamese Glutinous Rice Balls in Ginger Syrup (Chè Trôi Nước)
- Vietnamese Fruit Cocktail (Chè Thái)
- Vietnamese Three-Colour Dessert (Chè Ba Màu)
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!