Chè chuối: banana and coconut sweet soup

Chè chuối is a Vietnamese sweet soup of ripe bananas simmered in coconut milk with small tapioca pearls, finished with crushed roasted peanuts and toasted sesame seeds. It's creamy, gently sweet and slightly salty, and it comes together in about 30 minutes in one pot.

It's especially loved in Southern Vietnam, where bananas and coconuts are everywhere. Below is a reliable home recipe and tips for finding the right bananas outside Vietnam.

What does chè chuối mean?

Chè is the big family of Vietnamese sweet soups and puddings, and chuối means banana. Say it roughly as "cheh CHOO-ee," with a falling tone on chè and a rising, curling tone on chuối. In the South you'll often see it as chè chuối chưng, where chưng means to simmer or stew.

Choosing bananas

In Vietnam, the go-to variety is chuối sứ (also called chuối xiêm), a short, chunky banana that holds its shape when cooked and turns slightly pink. Outside Vietnam, you can use:

• Small "manzano" or "ninos" bananas, often sold in Latin and Asian grocery stores
• Regular bananas that are ripe but still firm, with a few brown spots
• Frozen saba bananas from Asian grocery stores, thawed

Avoid very soft, overripe bananas, which turn to mush.

Chè chuối recipe

Makes about 4 servings. Total time: about 30 minutes.

Ingredients

• 4 to 5 small ripe bananas (or 3 regular firm-ripe bananas), about 1 pound (450 g)
• 3 tablespoons small tapioca pearls (about 1 oz / 30 g)
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 cup (240 ml) water
• 3 to 4 tablespoons sugar, to taste, plus 1/4 teaspoon salt
• 1 pandan leaf, knotted (optional)
• For topping: 2 tablespoons crushed roasted peanuts and 1 teaspoon toasted sesame seeds

Steps

• 1. Prepare the bananas. Peel them and cut into 1 to 1.5 inch (3 to 4 cm) chunks, or slice lengthwise if they're small. Toss with a pinch of the salt and about 1 tablespoon of the sugar, and let sit for 10 minutes. This seasons the bananas and helps them keep their shape.
• 2. Soak the tapioca. Rinse the tapioca pearls and soak them in cold water for about 10 minutes while the bananas sit.
• 3. Heat the coconut milk. In a medium pot, combine the coconut milk, water, remaining sugar, remaining salt and pandan leaf. Bring to a gentle simmer over medium heat.
• 4. Cook the tapioca. Drain the tapioca and stir it into the pot. Simmer, stirring often so it doesn't clump or stick, for about 8 to 10 minutes, until most pearls are turning translucent.
• 5. Add the bananas. Add the banana pieces and simmer gently for 5 to 7 minutes, until they're soft but still holding their shape. Stir carefully to avoid breaking them.
• 6. Taste and adjust. Add more sugar or a pinch more salt as needed. The soup should taste sweet with a gentle salty edge. Remove the pandan leaf.
• 7. Serve. Ladle into bowls and top with crushed peanuts and sesame seeds.

How to serve chè chuối

Chè chuối is usually eaten warm, but it's also good at room temperature. It thickens as it cools, so add a splash of water or coconut milk when reheating. Some people serve it with extra coconut cream drizzled on top, or with a few ice cubes in very hot weather.

Variations

• Purple sweet potato or taro: add small cubes along with the tapioca for color and body.
• Without tapioca: thicken with a little cornstarch or tapioca starch slurry instead.
• Grilled banana style: chuối nướng is a related Southern treat where bananas are wrapped in sticky rice and grilled, then served with coconut sauce. It's a different dish, but uses similar flavors.

Allergens and dietary notes

This recipe contains peanuts and sesame in the topping and coconut in the base. Leave off the toppings for guests with those allergies. The recipe is naturally dairy-free and gluten-free if your tapioca pearls are pure tapioca, but check labels to be sure.

Where chè chuối fits

Chè chuối is one of the friendliest chè for beginners because the ingredients are easy to find and the method is forgiving. If you'd like to explore more, start with what chè is or try chè ba màu, the three-color dessert.

Pick bananas that are ripe but firm, and you'll get soft, rosy chunks in creamy coconut every time.