Vietnamese Cassava Sweet Soup, or Chè Sắn, is a nostalgic dessert for many, offering a warm, sweet embrace on chilly winter evenings. Once a staple during Vietnam’s Bao Cấp era, cassava played a critical role in households, often mixed with rice (Cơm độn) to stretch meals during times of scarcity. Though those days are behind us, cassava remains beloved, transforming from a humble survival food into a versatile ingredients for sweet and savoury dishes alike.
I was born in the 80s, so my memories of the Bao Cấp era are limited. But my parents and elder sister often share stories of the past, describing how cassava filled their bellies when rice was scarce. Today, Cassava Sweet Soup brings comfort and joy in a much more indulgent form – a hearty bowl of gingery, sweet broth with chewy cassava balls, perfect for warming up on a cold night.
You can find out more about cassava and simple way to peel cassava here.
A bowl of nostalgia
Growing up, I loved those winter evenings spent with friends, warming our hands and hearts with bowls of cassava sweet soup sold at small street stalls. The combination of earthy cassava, warming ginger, and caramel-like sweetness of dark brown sugar remains unmatched.
The good news! Cassava is now widely available in the UK. You’ll find it at most Asian grocery shops, and even major supermarket like Tesco have started stocking it.
Ingredients for Vietnamese Cassava Sweet Soup
This pudding is made with simple, humble ingredients:
- Cassava: Fresh cassava can now be found in Asian food shops and some supermarkets.
- Tapioca flour: Derived from cassava, it gives the pudding its signature chewy texture.
- Dark brown sugar: A great alternative to traditional đường phên (unprocessed cane sugar).
- Ginger: Adds warmth and slight spice to balance the sweetness.
- Coconut-milk: For richness when making the chewy cassava balls and the coconut dressing later.
- Caster sugar and salt.
How to make Vietnamese Cassava Sweet Soup
Prepare the Cassava
Start by peeling the cassava. This can be tricky as raw cassava is quite hard. Once peeled, slice it into 3cm-thick rounds for quicker steaming. Steam the cassava for 15-20 minutes or until it’s cooked through.
Create Chewy Cassava Balls
Mash about 3/4 of the steamed cassava with a fork, leaving the rest aside for chopping.
Combine the mashed cassava with tapioca flour, a tablespoon of sugar, a pinch of salt. Gradually add the coconut milk while mixing until it forms a pliable dough.
Roll the dough into small balls.
Boil water in a pot and cook the balls until they float to the surface (about 3 minutes). Transfer them to a bowl of cold water, then drain and set aside.
Chop the rest of the cassava into pieces.
Make the sweet ginger soup
In a pot, bring 1.2 litres of water to a boil and dissolve dark brown sugar. Add sliced ginger for flavour. Stir in the cassava pieces and chewy balls, allowing the flavours to meld. To thicken the soup, mix 3-4 tablespoons of tapioca flour with water and slowly pour the slurry into the pot while stirring. Let it boil again until slightly thickened.
Make coconut dressing
In a small saucepan, mix coconut milk, a tablespoon of sugar, and a pinch of salt. Heat the mixture on low-medium heat, stirring constantly to avoid sticking. To thicken, mix a teaspoon of tapioca flour with water to form a slurry, then add it to the coconut milk. Stir well and bring to a gently boil. Remove from the heat once thickened.
Serve and enjoy
Ladle the warm cassava sweet soup into bowls and drizzle the creamy coconut dressing. Sprinkle roasted sesame seeds or crushed roasted peanuts on top for added texture and a nutty aroma. It’s the perfect winter dessert to share with loved ones.
Why you’ll love this recipe
Vietnamese Cassava Sweet Soup is more than a dessert, it’s a connection to the past, a warm hug from the kitchen, and a reminder of simpler times. Whether you’re rediscovering a childhood favourite or trying it for the first time, this recipe is sure to delight.
Don’t forget to explore my other Vietnamese traditional pudding like Vietnamese Gingery Rice Pudding (Che Ba Cot) or Vietnamese Black Glutinous Rice Pudding (Che Sua Chua Nep Cam).
Vietnamese Cassava Sweet Soup – Chè Sắn
Description
Vietnamese Cassava Sweet Soup (Chè Sắn) is a warm, comforting dessert made with tender cassava, chewy tapioca balls, and a fragrant ginger-infused sweet broth. This nostalgic winter treat combines simple ingredients like cassava, dark brown sugar, and coconut milk for a delightful balance of sweetness and warmth. Perfect for cosy evenings!
Ingredients
For the Soup
For the Coconut Dressing
For Garnish
Instructions
-
Prepare the Cassava
- Peel cassava, ensuring all tough skin and pinkish layer are removed. Slice into 3cm rounds.
- Steam for 15-20 minutes or until soft.
-
Make Chewy Cassava Balls
- Mash 3/4 of the steamed cassava, leaving the rest for chopping.
- Mix mashed cassava with tapioca flour, 1 tablespoon sugar, a pinch of salt, and a little coconut milk until it forms a pliable dough.
- Roll into small balls.
- Boil water and cook the balls until they float (about 3 minutes). Transfer to cold water, then drain.
-
Make the Sweet Ginger Soup
- Boil 1.2L water with dark brown sugar and ginger.
- Add cassava pieces and chewy balls.
- Thicken the soup by stirring in a slurry of 3-4 tablespoons tapioca flour mixed with water. Bring to a gentle boil then remove from heat.
-
Prepare the Coconut Dressing
- In a saucepan, mix coconut milk, 1 tablespoon sugar, and a pinch of salt.
- Heat on low-medium, stirring constantly.
- Add tapioca slurry to thicken. Stir and bring to a gentle boil. Remove from heat.
-
Serve and Garnish
- Ladle the soup into bowls.
- Drizzle with coconut dressing.
- Sprinkle roasted sesame seeds or crushed peanuts on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 347.07kcal
- % Daily Value *
- Total Fat 8.14g13%
- Saturated Fat 7.08g36%
- Sodium 56.68mg3%
- Potassium 308.13mg9%
- Total Carbohydrate 69.61g24%
- Dietary Fiber 2.03g9%
- Sugars 22.96g
- Protein 1.77g4%
- Vitamin A 0.62 IU
- Vitamin C 13.76 mg
- Calcium 32.29 mg
- Iron 1.62 mg
- Vitamin E 0.15 IU
- Vitamin K 1.21 mcg
- Thiamin 0.06 mg
- Riboflavin 0.03 mg
- Niacin 0.8 mg
- Vitamin B6 0.08 mg
- Folate 23.42 mcg
- Phosphorus 52.65 mg
- Magnesium 31.72 mg
- Zinc 0.47 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
