Chè đậu xanh bí ngô, also called chè đậu xanh bí đỏ, is a Vietnamese sweet soup of mung beans and pumpkin with jelly ear mushroom. The beans are cooked soft first, then the pumpkin goes in, and the soup is seasoned with sugar and salt at the end. The author’s mother used to say pumpkin helps memory, especially before exams. Ingredients 1 small pumpkin (300–400 g) 120 ml mung beans, hulled 2–3 jelly ear mushrooms Sugar ¼ teaspoon salt How to make chè đậu xanh bí ngô 1. Prepare the pumpkin, beans and mushroom Peel the pumpkin, wash it and cut it into small pieces. Wash the mung beans and soak them in water for about 15 minutes. Soak the jelly ear mushrooms in water for about 15 minutes, wash them again and slice them thinly. 2. Cook the beans, then the pumpkin Follow this step exactly. Put the mung beans in a pot and add water, 3 times the volume of the beans. Cook over low heat until the beans are soft. Next, add the pumpkin to the pot and cook until it’s soft as well. 3. Add the mushroom and season Add the sliced jelly ear mushroom to the pot. Season with sugar and salt to suit your taste, and the chè is ready to serve. Share:
