Chè sắn nóng is a hot sweet soup for the last days of winter: soft pieces of cassava in a ginger syrup thickened with kudzu powder, eaten hot with thin strips of coconut meat on top. It’s also a good thing to eat when you don’t feel like eating much else. Plan ahead: the peeled cassava soaks in salted water for 6–7 hours, or overnight. Ingredients 2 medium cassava roots Honey sugar, to taste 1 clove ginger, sliced Salt 1 tablespoon kudzu powder Coconut meat, cleaned and cut into long, thin strips Coconut milk (optional) How to make chè sắn nóng 1. Soak and boil the cassava Peel the cassava and soak it in water with a little salt for about 6–7 hours, or overnight. Put the cassava in a pot, add water to cover and cook until it’s done. Lift it out onto a plate, let it cool, then cut it into small pieces. 2. Make the ginger syrup Put the sugar in a pot with the sliced ginger and cook over low heat until all the sugar has melted. 3. Simmer the cassava and thicken This is the step that gives the chè its flavour. Add the cassava pieces to the syrup and cook over low heat so the sugar soaks into them. Taste and adjust the sweetness. Mix the kudzu powder with a little water until smooth, then pour it slowly into the pot, stirring until the chè thickens. Turn off the heat. 4. Serve Ladle the chè into bowls and top with the coconut strips. Eat it while it’s hot. If you like coconut milk, add some just before eating. Share:
