Vietnamese Recipes – Sweet Soup with Coconut Milk, Taro, Cassava, Sweet Potato and Tapioca – Che Ba Ba hay Che Thung
1/ Prepare a small pan to put into all raw peanuts. Cook them over a medium heat until all get done and softer. Prepare another larger pot, pour 2 litres of water into it and bring them to a boil. Add soaked mung beans and cook them for 10 minutes. Keep an eye on skimming off foams appearing on the surface of your mixture.
2/ Prepare cubed sweet potatoes, cassava and taro. Prior to that stage, set aside all cooked peanuts. Add tapioca strips into this place. Cook all ingredients until all get softer.
3/ For sweet tooth lovers, adding a little bit of sugar would do no more harm to the best of your health. Add pandan leaves which are tied carefully to your mixture. Simmer them over a low heat for 15 minutes at the longest. Add 500ml of coconut milk, 1/2 teaspoon of salt and vanilla before removing them from the heat. Rinse and clean shredded seaweeds in fresh water a couple times to remove any dirts, cut them into thin strips before adding them to the mixture in the last step.
How to serve: Transfer all of ingredients into a small bowl. Let's enjoy a beautiful texture of crunchy peanuts while swallowing tasty coconut milk and indulging in different taste of tropical plants, mate!