Dessert
Chè Nhãn Nhục: Vietnamese Longan Sweet Soup
Original name: Chè Nhãn Nhục (Longan Sweet Soup)
About this dish
Chè nhãn nhục is a classic Vietnamese sweet soup (chè) that pairs chewy, translucent longan flesh with plump lotus seeds and a fragrant ginger syrup. It sometimes adds tapioca pearls to the bowl, giving you a soothing layering of textures in a single spoonful.
The dish is often served during Tết or family gatherings as a cooling, lightly sweet dessert that balances crunch, chew, and floral aromas.
Ingredients
UK and US measurements are both included for every recipe.
Fresh longan fruit, peeled and pitted
fruit500 g
Imperial measurement: 1 lb 2 oz
Dried lotus seeds, soaked
other150 g
Imperial measurement: 5.3 oz
Small tapioca pearls
grain50 g
Imperial measurement: 1.8 oz
Fresh ginger, thinly sliced
spice20 g
Imperial measurement: 0.7 oz
Rock sugar (or to taste)
seasoning100 g
Imperial measurement: 3.5 oz
Water
liquid1 liter
Imperial measurement: 4 cups
Pandan leaves, knotted (optional)
herb2 leaves
Method
Soak lotus seeds
PT20MIf using dried lotus seeds, soak them in warm water for at least 20 minutes (or overnight) until they soften. Drain and set aside.
Prepare the syrup base
PT5MIn a pot, bring 1 liter (4 cups) of water to a boil. Add the thinly sliced ginger, optional pandan leaves, and rock sugar. Stir until the sugar dissolves completely, then reduce to a gentle simmer.
Simmer lotus seeds
PT12MAdd the drained lotus seeds to the simmering syrup. Cook for 10–12 minutes, or until the seeds are tender but still hold their shape. If using small tapioca pearls, add them now and cook until they float and become translucent, about 5 minutes.
Add longan
PT3MGently drop in the peeled and pitted longan fruit. Simmer for just 2–3 more minutes—overcooking will make them mushy. Turn off the heat.
Taste and adjust
PT1MTaste the broth. If you prefer a sweeter soup, add a little more rock sugar and stir until dissolved. If it is too sweet, add a splash of hot water.
Serve warm or chilled
PT5MLadle into individual bowls and serve warm, or cool to room temperature and refrigerate for at least 1 hour for a chilled version. This soup is lovely either way.
Equipment
- Medium pot
- Bowl for soaking
- Strainer
- Knife and cutting board
- Measuring cups and spoons
Nutrition facts
Tips
- If you can find fresh longan in season, pitting them yourself yields the juiciest result—but canned or frozen longan works in a pinch, just drain and add them at the very end so they stay plump.
- Soaking dried lotus seeds not only saves cooking time but also helps remove any bitterness in the germ, if you see a tiny green sprout inside, remove it before simmering.
- The tapioca pearls are optional but they add a delightful chew that many Vietnamese families love—add them cooked and drained at the end, or cook them directly in the syrup as noted.
- On hot days, I love dropping a couple of ice cubes into each bowl before serving, it turns this dessert into a refreshing, almost drinkable treat, and it is brilliant with a tiny splash of coconut milk.
Serving suggestions
- Serve in small glass bowls with a spoon, either warm or over ice for a chill version.
- Garnish with a thin slice of fresh ginger or a small mint leaf for a pop of color.
- Pair with a pot of hot green tea for a traditional Tết treat or an after-dinner palate cleanser.
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Recipe by
Minh Pham
Specialises in Vietnamese cuisineMinh is a banh mi artist who pickles his own daikon. He once put pâté on a croissant.
Describe yourself in three words: Experimental, playful, loves a fusion.