How to Make Traditional Vietnamese Mung Bean Sweet Soup

Mung bean sweet soup is a classic Vietnamese dessert that never loses its charm. Its tender, creamy mung beans, naturally light sweetness, and refreshing coolness make it suitable for warm summer days as well as moments when you simply crave a gentle, soothing dessert. In this guide, Annam Gourmet will show you how to prepare vietnamese mung bean sweet soup with authentic flavor, along with creative variations and tips for selecting high-quality ingredients to achieve the most balanced taste.

1. How to Select Quality Mung Beans for Sweet Soup

To achieve a sweet soup with creamy beans that stay whole during cooking, choosing the right mung beans is the most important first step. You can rely on the following criteria:

• Choose whole mung beans with a bright green color, uniform size, and clean surface. High-quality beans are firm, free from pests, and retain the natural aroma of properly stored dried legumes.

• If you prefer whole, unpeeled mung beans, select firm, dense beans that aren’t hollow. Beans should have a natural green hue, not overly yellowed, and should be free from dark spots at the hilum.

• Good mung beans reveal a light yellow core when split, with no discoloration. When cooked, they become creamy, expand evenly, and maintain their shape—crucial for ensuring the soup stays clear and not cloudy or mushy.

• Avoid beans with rancid or musty odors, as these are signs of old stock or improper storage.

By choosing high-quality mung beans, you’ve already completed the most important step toward achieving a sweet soup that is naturally creamy and clear in flavor. With the right ingredients and proper technique, you can easily prepare a pot of whole-mung-bean sweet soup that is aromatic, balanced, and visually appealing.

Selecting quality mung beans enhances the overall flavor of mung bean sweet soup

2. How to Cook Traditional Whole Mung Bean Sweet Soup at Home

To achieve tender, creamy mung beans and a clear, naturally sweet broth, the preparation of ingredients and proper execution of each cooking step are essential. By mastering the water-to-sugar ratio and the technique for softening the beans evenly, you can easily create a balanced, flavorful pot of mung bean sweet soup that preserves its traditional character.

2.1. Ingredients

To prepare mung bean sweet soup, you will need the following ingredients:

• Whole mung beans (150 g): PMT Mung bean whole 250g provide uniform, firm seeds with minimal impurities, allowing the beans to soften evenly while retaining their shape—essential for a creamy texture and clear broth.

• Rock sugar (100 g): TSU Diamond Rock Sugar offers a clean, light sweetness with slow dissolution and fewer impurities, resulting in a clearer broth and a more delicate flavor ideal for traditional Vietnamese sweet soups.

• Arrowroot starch (1 tablespoon): Bob's Red Mill Gluten Free Arrowroot Flour Starch delivers a pure, fine texture that dissolves easily and creates a naturally translucent thickening effect without clouding or weighing down the soup.

• Water (800 ml)

Choosing the right ingredients is the key to creating a fragrant and appealing mung bean sweet soup

2.2. Basic Steps for Cooking Whole Mung Bean Sweet Soup

2.2.1. Preparing the Mung Beans

Rinse the mung beans 3–4 times under clean water to remove fine dust and any shriveled beans. Thorough rinsing helps the beans retain their natural green color during cooking and keeps the broth clear.
After rinsing, place the beans in a pot and pour in boiling water until fully submerged; starting with boiling water allows the beans to cook evenly and reduces the chance of the skins splitting. There is no need to soak the beans for long, as mung beans absorb water quickly and may break apart during cooking if oversoaked.

Proper preparation helps the beans retain their color and keeps the sweet soup clear

2.2.2. Cooking the Sweet Soup

After preparing the beans, place the pot on the stove and simmer over medium-low heat for about 10 minutes. When the initial amount of water begins to reduce, add approximately 200 ml of water to continue softening the beans. Simmer for another 10 minutes, then add an additional 200 ml of water; adding water gradually allows the beans to expand evenly, causing the skins to crack lightly without breaking—resulting in a creamy yet intact texture.

Meanwhile, prepare the syrup by combining 100 g of rock sugar with about 300 ml of filtered water in a small pot and heating until fully dissolved. Once the syrup becomes clear and lightly sweet, pour it into the simmering mung beans and gently stir in one direction to avoid breaking the beans.

To achieve a naturally silky consistency, dissolve 1 tablespoon of arrowroot starch in 100 ml of water and add it to the pot. Simmer for another 2–3 minutes until the mixture thickens slightly, then turn off the heat.

Adding water gradually helps the mung beans soften evenly without breaking apart.

2.2.3. Finished Dish

Once the sweet soup is fully cooked, simply ladle it into a bowl and add a few ice cubes if you prefer a refreshing chilled version. At this stage, the mung beans are tender and creamy yet still hold their shape without breaking, offering the characteristic mild nuttiness of well-cooked beans. The broth is clear, lightly sweetened with rock sugar, and has a gentle, silky thickness that makes the dessert exceptionally easy to enjoy. This sweet soup is especially suitable for hot days, providing both cooling relief and a pleasantly light finish.

Creamy mung beans, light sweetness, and a delicately thickened broth

3. Diverse Variations of Mung Bean Sweet Soup

Beyond the traditional version, mung bean sweet soup can be adapted with various ingredients to create new flavors and different textures. Below are three popular and easy-to-make variations, ranging from refreshing to lightly rich, adding diversity to this familiar dessert.

3.1. Mung Bean Sweet Soup with Seaweed Jelly 

This variation combines creamy mung beans with lightly crunchy seaweed jelly, creating a dessert that is both refreshing and pleasantly textured. It is especially suitable for hot weather thanks to its cooling effect and mild, clean flavor.

Ingredients

• 250 g whole mung beans: Uniform, firm beans with minimal impurities that soften evenly and retain their shape when cooked.

• 25 g seaweed jelly (phổ tai): Dried seaweed strands expand into a naturally crisp texture when soaked; high-quality, clean-cut strands add freshness without a strong ocean scent.

• 100 ml coconut milk: Aroy-D coconut milk provides light creaminess and a gentle coconut aroma, giving the soup a smooth, balanced richness.

• 3 tbsp sugar: Bien Hoa Pure Premium Refined Sugar has high purity and a clean sweetness, helping maintain a clear broth and balanced flavor.

• 1/2 tsp salt: A small amount enhances the natural nuttiness of the mung beans and rounds out the sweetness.

How to Cook Mung Bean Sweet Soup with Seaweed Jelly

• Step 1: Prepare the ingredients
Soak the mung beans overnight to help them soften and expand evenly, then rinse and remove any hardened or defective beans to avoid grainy texture. At the same time, soak the seaweed jelly for about 30 minutes until fully rehydrated, then rinse and drain to remove excess natural salinity

• Step 2: Cook the sweet soup
Add the mung beans to a pot with 1 liter of water and cook over medium heat for about 45 minutes until fully tender. Once the beans have expanded evenly, add the rehydrated seaweed jelly and bring the mixture back to a boil so the flavors meld. Reduce the heat, add 3 tablespoons of sugar and 1/2 teaspoon of salt, and continue cooking for 10 minutes to let the sweetness absorb into the beans. Finally, adjust seasoning to taste, stir in the coconut milk, and turn off the heat to complete the dish.

Mung bean sweet soup with seaweed jelly is refreshing and ideal for cooling the body

3.2. Mung Bean Sweet Soup with Lotus Root

Mung bean sweet soup with lotus root combines the creamy softness of mung beans with the light natural crunch of lotus root, creating a dessert that feels refreshing and exceptionally easy to enjoy. Thanks to its fiber-rich and nutrient-dense ingredients, this version is not only flavorful but also cooling and beneficial for digestion—making it suitable for the whole family, especially those who prefer light, gentle sweetness.

Ingredients

• 500 g fresh lotus seeds: Fresh lotus seeds offer a mild sweetness and soft, creamy texture and cook quickly; evenly sized seeds help create a visually appealing final dish.

• 250 g whole mung beans: Uniform, firm beans with minimal impurities ensure a consistent creamy texture and intact shape when cooked.

• 2 lotus roots: Fresh lotus root slices provides a delicate crispness, with clean, white slices that enhance both the flavor and appearance of the sweet soup.

• Rock sugar: Anh Đăng Premium Rock Sugar 500 g delivers a light, pure sweetness with slow dissolution, helping maintain a clear and gentle-tasting broth compared to regular granulated sugar.

How to Cook Mung Bean Sweet Soup with Lotus Root

• Step 1: Prepare the ingredients
Rinse the mung beans and soak them for about 30 minutes to help them soften more quickly during cooking. For the lotus root, peel and slice thinly, then soak the slices in water mixed with a little lemon juice for 10 minutes to remove excess starch and prevent discoloration. Rinse again and drain well. Rinse the lotus seeds and blanch them for 5 minutes to eliminate any slight bitterness and shorten cooking time later.

• Step 2: Cook the sweet soup
Add the lotus seeds to a pot with about 250 ml of water and simmer for 5 minutes. Then add the mung beans and 1 liter of water, cook for another 5 minutes, and add the sliced lotus root. Once the ingredients begin to meld, reduce the heat and continue simmering for about 20 minutes until the mung beans, lotus seeds, and lotus root are all tender. Finally, add the rock sugar, stir until fully dissolved, adjust the sweetness to taste, and turn off the heat.

Mung bean sweet soup with lotus root supports healthy digestion

3.3. Coconut Milk Mung Bean Sweet Soup

Coconut milk mung bean sweet soup is a familiar Vietnamese dessert known for its light creaminess, gentle sweetness, and the aromatic note of pandan leaves. When combined with coconut milk and shredded coconut, the soup becomes smooth, rich, and pleasantly fragrant without feeling heavy—perfect for those who enjoy traditional flavors.

Ingredients

• 200 g peeled mung beans: PMT Skinless Mung bean is quickly cooked, creating a naturally silky consistency ideal for smooth-style sweet soups.

• 200 ml coconut milk: Ayam Brand Premium Coconut Milk provides light richness and a natural coconut aroma, giving the soup a fuller and creamier profile.

• Shredded or dried coconut: Adds fragrance and a subtle richness; optional but enhances the topping.

• 30 g arrowroot starch: Helps achieve a clear, lightly thickened consistency without making the soup heavy or cloudy.

• 2.5 g corn flour: Bob's Red Mill Organic Corn Flour provides a gentle thickening effect, making the coconut topping smooth and stable.

• 2 pandan leaves: Infuse the soup with a natural, soothing aroma when simmered with the coconut milk.

• Sugar and salt (to taste): Sugar adds sweetness, while a pinch of salt enhances overall balance and highlights the coconut richness.

How to Cook Coconut Milk Mung Bean Sweet Soup

• Step 1: Cook the mung beans
Rinse the peeled mung beans and soak for 1 hour, then drain. Add the beans to a pot with 500 ml of water and bring to a boil. Once the beans begin to soften, add 80 g of sugar and stir gently. Continue simmering for 5 minutes, add 1/3 teaspoon of salt for a balanced sweetness, and cook for another 5 minutes until the beans are fully tender.

• Step 2: Prepare the coconut mixture
Shake the coconut milk well and measure out 200 ml. Add it to a pot with 18 g sugar, 1/4 teaspoon salt, and 2 pandan leaves. Simmer over low heat until the sugar dissolves and the mixture reaches a gentle simmer, then turn off the heat and cover for 10 minutes to infuse the aroma. Dissolve 2.5 g corn flour in a small amount of water, add it to the coconut mixture, stir, and simmer again until lightly thickened.

• Step 3: Finish the sweet soup
Dissolve 30 g of arrowroot starch in water. Bring the mung bean pot back to a gentle boil and slowly pour in the starch mixture while stirring continuously to prevent clumping. When the soup becomes clear and lightly thickened, adjust sweetness to taste and turn off the heat. Serve by ladling the mung bean soup into bowls, topping with the coconut mixture, and adding shredded coconut if desired.

Coconut Milk Mung Bean Sweet Soup – Delicious and Nutritious

>> Read more: Smooth & Refreshing Homemade Kombucha Recipe

5. How to Store Mung Bean Sweet Soup to Preserve Its Nutritional Quality

To keep mung bean sweet soup tender, lightly sweet, and stable after cooking, proper storage is essential. Follow these guidelines:

• Refrigerate properly: Transfer the soup to a glass container or airtight box and store it in the refrigerator for 1–2 days to prevent fermentation.

• Store coconut milk separately: If your recipe includes coconut milk, keep the coconut topping and the mung bean soup in separate containers, then combine only when serving to avoid oil separation.

• Reheat correctly: Warm the soup over low heat to help the beans stay intact; avoid prolonged boiling, which can thicken the soup excessively and reduce its smooth texture.

Proper storage keeps mung bean sweet soup fresh and flavorful

6. Useful Tips for Cooking Mung Bean Sweet Soup

To achieve a pot of mung bean sweet soup that is creamy, clear, and with intact beans, keep the following tips in mind:

• Choose the right mung beans: Opt for beans that are plump, evenly colored, and free from dark spots or pests. If using unpeeled beans, uniform size helps them cook evenly and stay intact.

• Control the water amount: Add water gradually rather than pouring in too much at once. This ensures even cooking, prevents the center from remaining firm, and keeps the broth clear.

• Watch the temperature: Once the beans begin to boil, lower the heat to prevent them from breaking. For recipes with coconut milk, use low heat and stir continuously to avoid oil separation.

• Skim the foam: During the early stage of cooking, foam may form on the surface. Skimming lightly will help maintain a clean flavor and a clearer broth.

• Avoid adding sugar too early: Adding sugar before the beans soften will cause them to firm up and cook more slowly. Add sugar only when the beans are fully expanded or nearly tender.

• Add salt at the right time: A small amount of salt enhances the sweetness and nuttiness of the beans, but should be added toward the end to avoid slowing down the softening process.

With just a few simple tips, you can prepare smooth, clear, and well-balanced mung bean sweet soup—whether you choose the traditional version or variations with lotus root, seaweed jelly, or coconut milk.

Warm mung bean sweet soup with tender beans and a light, easy-to-enjoy sweetness

At Annam Gourmet, every ingredient in traditional Vietnamese sweet desserts—from mung beans and lotus seeds to coconut milk—is carefully selected to preserve its natural flavor and nutritional value. By choosing ingredients from Annam Gourmet, you bring into your kitchen refined, wholesome Vietnamese sweets that are both healthier and more fulfilling for your family

Contact Information – Annam Gourmet

• Website: https://shop.annam-gourmet.com/ 

• Hotline: 1900 636431

• Email: [email protected]

Reference

Shahrajabian, M. H., Sun, W., & Cheng, Q. (2019). A short review of health benefits and nutritional values of mung bean in sustainable agriculture. Instytut Uprawy Nawożenia I Gleboznawstwa - Państwowy Instytut Badawczy, 37, 31–36.

Marvellina. (2023, December 23). Sweet Mung Bean Soup with Sago Pearls (Bubur Kacang Hijau). What to Cook Today.