Vietnamese sweet potato and mung bean soup, or Canh Khoai Môn Đậu Xanh, is a comforting and nutritious bowl of goodness perfect for any time of year. This vibrant soup boasts the sweetness of sweet potato, the subtle earthiness of mung beans, and a delicate broth that's both savory and slightly sweet. It's a simple dish, yet incredibly satisfying, showcasing the beauty of fresh, wholesome ingredients. The flavors are balanced perfectly, making it a delicious and healthy meal for the whole family. This recipe is easily adaptable to your taste, allowing you to adjust the sweetness and savoriness to your preference.
Beyond its delightful taste, this soup offers a wealth of health benefits. Sweet potatoes are rich in vitamins and fiber, while mung beans are a great source of protein and essential minerals. Ready to experience the magic of this flavorful and healthy soup? Let's dive into the easy-to-follow steps below to create your own delicious bowl of Vietnamese sweet potato and mung bean soup.
Tools Needed
- Knife
- Pot
- Bowl
Ingredients
- Sweet Potatoes
- Mung Bean
- Tapioca Flour
- Sesame Seeds
- Peanuts
- Sugar
- Coconut Milk: 1 cup
- Vanilla
- Coconut Juice: 1 bowl
- Water
- Salt
Step-by-Step Instructions
Step 1. Prepare Sweet Potatoes and Mung Beans
- Peel and cut sweet potatoes into small pieces. To maintain color, add one teaspoon of salt to the sweet potatoes while preparing.
- Immediately soak the cut sweet potatoes in water to preserve their color.
- In a pot, combine coconut juice and mung beans. Cook for 10 minutes.
Step 2. Cook the Soup
- Add the prepared sweet potatoes and tapioca flour to the pot.
- Stir in 1 cup of coconut milk and cook for another 10 minutes.
Step 3. Season and Thicken
- Season with salt to taste. Stir well until the soup thickens.
Step 4. Garnish and Serve
- Garnish with sesame seeds, peanuts, and a drizzle of coconut milk or juice.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Soaking the cut sweet potatoes in water immediately after cutting helps maintain their color.
- Add salt gradually to the soup to adjust the level of saltiness to your liking.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20gg
- Carbs: 70-85gg
- Protein: 10-15gg
FAQs
1. Can I use other types of beans instead of mung beans?
Yes, you can experiment with other beans like black-eyed peas or adzuki beans, but the cooking time might need adjustment. Mung beans are preferred for their gentle flavor and quick cooking time.
2. How can I make the soup thicker?
To thicken the soup, you can add a cornstarch slurry (mix cornstarch with cold water) towards the end of cooking. Alternatively, you can lightly mash some of the cooked sweet potatoes for a naturally thicker consistency.
3. What if I don't have fish sauce?
While fish sauce adds a depth of flavor, you can substitute it with soy sauce or a vegetarian fish sauce alternative. Adjust the amount to your taste preference.
This Vietnamese Sweet Potato and Mung Bean Soup is a testament to the simplicity and deliciousness of fresh, wholesome ingredients. Enjoy this comforting and nutritious bowl as a light meal, a side dish, or a warming treat on a chilly evening. We hope you enjoy making and sharing this flavorful recipe!