Green bean sweet soup - Hue sweet soup culinary culture

Talking about Hue culinary culture, we cannot fail to mention Hue sweet soup.

In Hue, there are dozens of types of sweet soup, including elegant and luxurious types of sweet soup of the ancient royal court such as lotus seed sweet soup, lotus seed-wrapped longan sweet soup, royal bean sweet soup and also very common sweet soups such as corn sweet soup, mung bean sweet soup, taro sweet soup, and yam sweet soup. Each type of sweet soup has its own special, delicious and very attractive flavor.

In this article, igiude.ai will share about Hue's mung bean sweet soup so that you can enjoy this delicious and unique sweet soup. Mung bean sweet soup has its own flavor, its own characteristics, and to cook a bowl of mung bean sweet soup in the old Hue style is not easy. Because there are special tips, and it takes a little effort to have its own unique flavor of the past.

In the 1970s, when I was a child living in the city, every morning my mother would give me a few coins so that I could wait until nine or ten o'clock, when Tuyet's sweet soup stall would pass by, then I would stop by and have a bowl.

The sweet aroma of the caramel, the rich aroma of the mung bean always made the child's nose and mouth tingle, remembering it even now after several decades. After eating, they hopped around and sang the nursery rhyme: "Thinking about life makes me bored/the cat lying on the board/got run over by a car/was hospitalized for two months/mung bean and mung bean dessert...".

Sweet bean soup has become a popular dish that anyone can cook. But cooking a bowl of sweet bean soup in the old Hue style is not easy. It has its own tricks, and requires a bit of effort to have the unique flavor of the old days.

According to culinary expert Hoang Kim Cuc: “First, make the beans. After buying the beans, pick out all the damaged and wormy beans and soak them in warm water for a while, preferably overnight. While soaking the beans, prepare the water to boil the beans. Take a basin of cold water, add a cup of ash and let it settle. Then filter the clear ash water into a pot, pour in the beans to boil, peel the beans as soon as they are cooked, pour them into a sieve and scrub the beans and shells clean, then drain.

Next, tear pandan leaves and line the steamer, pour beans on top and steam until fragrant. When the beans are soft and cooked, take them out. The sugar used to cook the sweet soup should be simmered to let the sweetness permeate. Bring a pot of water to a boil, add tapioca starch and stir to a desired consistency. Cook the sugar water and pour it into the pot, add beans and cook for a while until the sugar is absorbed into the beans, then remove from heat. Wait until it cools, scoop it into bowls and serve to the whole family.”

Later, Hue people found it too complicated, so they made some changes, such as not using lye water or not boiling sugar anymore, but adding sugar directly into the pot... After peeling the beans, put them in a steamer, then take them out and set them aside. Bring a pot of water to a boil, add pandan leaves and sugar, boil for a few minutes to create a fragrant smell, then remove all the pandan leaves. Mix tapioca starch with a small bowl of water and add it to the pot of boiling water, pouring and stirring to dissolve the tapioca starch so it doesn't clump, season to taste, add more or less sugar as desired.

Then, add the steamed mung beans, stir well, boil for a few more minutes and turn off the stove. Prepare the coconut milk to eat with mung bean dessert: “Mix the fresh milk with the prepared coconut milk box, boil on the stove, let cool. Scoop the mung bean dessert into small cups, add coconut milk on top, the amount of coconut milk depends on each person’s preference.”

Green bean sweet soup can be eaten hot or cold. When eating cold, simply put it in the refrigerator and enjoy, do not eat with ice like other bean sweet soups.

A delicious bowl of mung bean sweet soup is a dessert that is just the right thickness, the beans are well-cooked, the sweetness is absorbed, mixed with the rich coconut milk, creating a unique flavor. Hue-style mung bean sweet soup must have tapioca starch to thicken it, many places do not cook it with tapioca starch, it is not flavorful, not charming...

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