Vietnamese Pomelo Rind Pudding (Chè Bưởi)

I've intended to cook this Vietnamese Pomelo Rind Pudding again and share the recipe for a while and finally, I got round to it today. It's safe to say that this is one of my all-time favourite Vietnamese sweet soups. I don't know how it was first created, but I do know it's a wonderfully clever dish that makes the most of Vietnam's beloved fruit - the pomelo.

Vietnamese Pomelo

Growing up in Vietnam, I used to see pomelos only during festive occasions such as Tết (Vietnamese Lunar New Year). It's tradition for every household to include a pomelo (bưởi) on their shrine as one of the five fruits symbolising prosperity and happiness.

In recent decades, pomelos have become more widely enjoyed as a healthy, everyday fruit across Vietnam. You'll find many varieties from north to south, with different levels of sweetness and tanginess. My personal favourite is the Green Skin Pomelo (Bưởi Da Xanh) with its stunning pinkish-red segments and fragrant aroma. You can find more information about Vietnamese Pomelo here.

You might have seen my Vietnamese Pomelo Salad recipe on the blog before - another way to celebrate this fruit. But today, it's the pomelo's thick white rind, not the juicy flesh, that takes centre stage.

Why use pomelo rind?

Yes, you read that right! The star of this Vietnamese Pomelo Rind Pudding is the thick white rind between the outer green (or yellow) skin and the fruit segments. When prepared properly, the rind loses its bitterness and becomes slightly crunchy - adding wonderful texture to the sweet pudding.

The secret lies in washing, squeezing, and boiling the rind enough times to remove its bitterness while keeping that unique texture. Don't worry, I'll guide you through all the steps so you can make this delicious dessert at home too.

Ingredients you'll need

• Pomelo (Green Skin or Honey Pomelo)
• Split mung beans
• Coarse salt
• Caster sugar (for marinating the rind and for coconut sauce)
• Tapioca flour (for coating the rind and for slurry)
• Dark brown sugar (for syrup)
• Coconut milk
• Pinch of salt

How to make Vietnamese Pomelo Rind Pudding

1. Prepare the mung beans

Soak the split mung beans in warm water for couple of hours, then steam for around 10-15 minutes until soft but not mushy. I usually place them in a muslin bag for easy handling.

2. Prepare and clean the pomelo rind

Peel the pomelo and remove the thick white rind. In the UK, you can find Green Skin Pomelo in Vietnamese supermarkets such as Long Dan, though it can be pricey (around £6 each). I often use Honey Pomelo from Lidl, which costs about a third of the price and has a lovely thick rind perfect for this pudding.

Remove all green skin, score the rind lengthwise (about 2cm apart) and peel off the sections. Cut into bite-sized pieces (1.5cm wide, 2cm long). Sprinkle coarse salt over the pieces, squeeze gently for a couple of minutes, then rinse. Repeat the rinse-and-squeeze process 4-5 times to ensure the rind is no longer bitter.

3. Blanch and marinate

Blanch the rind pieces briefly (30-40 seconds) in boiling salted water, then rinse under cold water and squeeze again. Repeat this rinsing and squeezing process 3-4 times.

Once dry and non-bitter, mix the rind with 2 tablespoons of caster sugar and let it marinate for about two hours or until no sugar grains remain.

4. Cook the rind

Heat a pan over medium heat, add the sugar-marinated and stir constantly. Add small splashes of boiling water as needed until the pieces become glossy and transparent (about 5-7 minutes). While still hot, coat with 2 tablespoons of tapioca flour and mix well.

Boil a pot of water and add the tapioca-coated rind. Cook for 40-60 seconds, then drain and rinse under cold water briefly to stop the cooking and keep the texture crunchy. Set aside.

5. Make the sweet soup base

In a large pot, combine water and dark brown sugar and bring to a boil. I prefer dark sugar for a deeper colour but light brown or caster sugar works too. Mix a tapioca slurry and slowly stir it into the sugar syrup until thickened.

Add the steamed mung beans and the cooked pomelo rind pieces. Stir gently so the mung beans keep their shape. Remove from heat.

6. Prepare the coconut sauce

In a small saucepan, heat coconut milk, sugar and a pinch of salt. Add a bit of tapioca slurry to thicken slightly then remove from the heat.

Serving suggestion

To serve, ladle a few spoonfuls of the Vietnamese Pomelo Rind Pudding into a bowl and drizzle the warm coconut sauce over the top.

The pudding has a lovely combination of textures - soft mung beans, crunchy pomelo rind and smooth, fragrant coconut cream. Sweet, nutty and refreshing, this Vietnamese dessert can be enjoyed either slightly warm or cold.

Tips for success

• The key to perfect Vietnamese Pomelo Rind Pudding is removing all bitterness from the rind - be patient during the rinsing steps.
• Use dark brown sugar if you like a rich caramel colour and flavour.