Authentic home cooking from Vietnam, with US measurements. 
Mung Bean and Seaweed Sweet Soup (Chè Đậu Xanh Phổ Tai)
Mung beans cook quickly, so it's easy to make a pot of this refreshing dessert for the whole family on a hot day.
Mung Bean and Seaweed Sweet Soup (Chè Đậu Xanh Phổ Tai)
Mung beans cook quickly, so it's easy to make a pot of this refreshing dessert for the whole family on a hot day.
Open in Cookpad AppSteps
- 1
Soak the mung beans for 4 hours. Bring to a boil and cook for 15 minutes, then turn off the heat and let rest for 20 minutes. Repeat this process once more to make the beans soft. Add the pandan leaf while cooking for extra fragrance. Make sure the beans are fully cooked and soft by tasting a few before adding sugar. If you add sugar too early, the beans will become tough.
- 2
Soak the dried seaweed for 20 minutes. Rinse well and drain.
- 3
Add sugar to taste and a pinch of salt. Add the seaweed and bring the soup back to a boil. Serve with ice.
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