Dessert

Chè bà ba: Vietnamese Banana, Tapioca, and Taro Sweet Soup

Original name: Chè bà ba (Banana, Tapioca, Taro Sweet Soup)

Prep

15 mins

Cook

30 mins

Servings

VietnameseEasyDessertVegetarianVeganDairy Free

About this dish

Chè bà ba is a southern Vietnamese sweet soup that gets its name from the way its strands of banana and taro resemble a woman's flowing hair. This gently simmered dessert brings together ripe bananas, buttery taro, and chewy tapioca pearls in a fragrant coconut milk broth scented with pandan.

It is a staple of Mekong Delta home cooking, often sold from roadside stalls and enjoyed warm or over ice. The balance of natural fruit sweetness and creamy coconut makes it a comforting finish to any meal.

Ingredients

UK and US measurements are both included for every recipe.

4 ripe saba or lady finger bananas

fruit

400 g

Imperial: 14 oz

200 g taro root, peeled and cubed

vegetable

200 g

Imperial: 7 oz

1/2 cup small tapioca pearls

grain

80 g

Imperial: 1/2 cup

1 can (400 ml) coconut milk

liquid

400 ml

Imperial: 13.5 fl oz

4 cups water

liquid

1 L

Imperial: 4 cups

1/2 cup granulated sugar

seasoning

100 g

Imperial: 1/2 cup

2 pandan leaves, tied in a knot

herb

2 leaves

1/4 teaspoon salt

seasoning

1.5 g

Imperial: 1/4 tsp

Method

Prepare the bananas

5 minutes

Peel the bananas and slice them lengthwise into thin strips about 1/4 inch thick, then cut crosswise into 2-inch pieces. Soak them in a bowl of lightly salted water for 5 minutes to prevent browning, then drain.

Cook the taro

10 minutes

In a medium pot, bring 4 cups of water to a boil. Add the taro cubes and cook for 8 minutes until they are just tender but still hold their shape. Remove the taro with a slotted spoon and set aside.

Simmer the tapioca pearls

10 minutes

Add the tapioca pearls to the boiling water and stir gently. Cook for 10 minutes until they turn translucent and float. If the water gets too thick, add a little more hot water.

Add bananas and pandan

5 minutes

Lower the heat to a gentle simmer. Add the banana slices and the knotted pandan leaves to the pot. Cook for 5 minutes, stirring carefully so the bananas don't break apart.

Sweeten and finish with coconut milk

5 minutes

Stir in the sugar and salt until dissolved. Pour in the coconut milk and return the cooked taro to the pot. Simmer for another 5 minutes, then turn off the heat. Remove the pandan leaves before serving.

Equipment

Medium pot
Knife
Cutting board
Measuring cups and spoons
Slotted spoon
Wooden spoon

Nutrition facts

360 kcal

Calories

3 g

Protein

58 g

Carbohydrates

10 g

Fat

4 g

Fiber

120 mg

Sodium

Tips

Use ripe but firm bananas so they hold their shape during simmering, overripe bananas will turn mushy. Saba or lady finger bananas are traditional and have a pleasant tang.
If you can't find pandan leaves, a few drops of pandan extract or a teaspoon of vanilla extract can stand in, though the flavor will be slightly different.
Chè bà ba can be served warm, at room temperature, or chilled over ice. It thickens as it sits, so thin it with a splash of water or coconut milk when reheating.
For a richer, creamier texture, reserve a few tablespoons of coconut milk and drizzle it on top just before serving instead of stirring it all into the pot.

Serving suggestions

Serve warm in small bowls as a comforting dessert or afternoon snack.
Spoon over crushed ice for a refreshing summer treat.
Garnish with toasted sesame seeds or a few extra pandan leaves for presentation.

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Recipe by

Anh Vo

Specialises in Vietnamese cuisine

Anh makes banh xeo that cracks perfectly every time. She is a pancake witch.

Describe yourself in three words: Magical, crispy, turmeric glow.