Dessert
Chè khoai lang (Vietnamese Sweet Potato Sweet Soup)
About this dish
Chè khoai lang is a humble northern Vietnamese sweet soup that simmers gold-fleshed sweet potatoes in a light ginger-scented syrup until they turn glossy and tender. It is the dessert my grandmother stirred on cool evenings, when the kitchen smelled of caramelised palm sugar and fresh ginger.
Unlike the richer southern chè made with coconut cream, this version keeps things simple: sweet potato, sugar, ginger, and a whisper of salt. The natural starch from the potatoes gently thickens the broth, so each spoonful is silky without being heavy.
It is comfort in a bowl, best served warm.
Ingredients
UK and US measurements are both included for every recipe.
Sweet potatoes (gold or orange flesh)
vegetable600 g
Imperial measurement: 1 lb 5 oz
Palm sugar (or light brown sugar)
seasoning100 g
Imperial measurement: 1/2 cup, lightly packed
Fresh ginger, peeled and thinly sliced
spice20 g
Imperial measurement: 1 thumb-sized piece
Water
liquid1.2 L
Imperial measurement: 5 cups
Fine salt
seasoning1/4 tsp
Tapioca starch (optional, for a slightly thicker broth)
other1 tsp
Toasted white sesame seeds, for garnish
other1 tsp
Method
Prepare the sweet potatoes
10 minutesPeel the sweet potatoes and cut them into 2.5 cm (1 inch) cubes. As you work, drop the cubes into a bowl of cold water to keep them from discolouring. Drain well before cooking.
Build the ginger broth
5 minutesPour the water into a medium pot and add the sliced ginger and salt. Bring to a gentle boil over medium-high heat, then lower the heat and simmer for 5 minutes so the ginger perfumes the water.
Add the sweet potatoes
12–15 minutesAdd the drained sweet potato cubes to the pot. Simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender but still hold their shape. Do not stir too often or they will break apart.
Sweeten the soup
5 minutesStir in the palm sugar and cook for another 5 minutes, until fully dissolved. Taste and adjust with a little more sugar if you prefer it sweeter. If you like a slightly thicker broth, mix the tapioca starch with 1 tablespoon of cold water and stir it in now.
Finish and serve
5 minutesTurn off the heat and let the chè rest for 5 minutes. Ladle into bowls, scatter with toasted sesame seeds if using, and serve warm.
Equipment
- Medium pot
- Knife
- Cutting board
- Measuring cups and spoons
- Bowl for soaking
Nutrition facts
Tips
- Choose sweet potatoes that are firm and heavy for their size, they will hold their shape better and taste sweeter.
- Soaking the cut potatoes in cold water removes excess surface starch, which keeps the broth clearer.
- If you prefer a richer version, replace 250 ml (1 cup) of the water with coconut milk and add it at the end, but keep the heat low so it does not split.
- This chè is best eaten the day it is made, but leftovers keep in the fridge for up to 2 days, reheat gently on the stove or in the microwave.
Serving suggestions
- Serve warm in small bowls as a light dessert after a Vietnamese meal.
- Top with a spoonful of coconut cream for a southern-style twist.
- Pair with a cup of hot green tea to balance the sweetness.
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Recipe by
Linh Tran
Specialises in Vietnamese cuisineLinh Tran makes ca kho (caramelized fish) in a clay pot that has been in her family for 60 years.
Describe yourself in three words: Nostalgic, gentle, caramel smell.