Dessert
Chè sương sáo (grass jelly sweet soup)
About this dish
Chè sương sáo is a quietly restorative Vietnamese dessert: cool, faintly bitter grass jelly suspended in a lightly sweetened liquid, often lifted with ginger and a spoonful of coconut milk. It belongs to the family of chè that Vietnam makes in endless variations, and this version keeps the balance that matters most — enough sweetness to be a treat, enough herbal edge to stay refreshing.
In the south it is often served over crushed ice; in the north, the same jelly may be eaten warm with ginger syrup on cooler days. It is one of the simplest chè to make at home, and it rewards a little patience: let the jelly set fully, and taste the syrup before you chill it.
Ingredients
UK and US measurements are both included for every recipe.
Grass jelly
other500 g
Imperial measurement: 1 lb 2 oz
Water
liquid500 ml
Imperial measurement: 2 cups
Rock sugar
seasoning80 g
Imperial measurement: 1/3 cup
Fresh ginger
spice20 g
Imperial measurement: 1 thumb-size piece
Coconut milk
liquid120 ml
Imperial measurement: 1/2 cup
Crushed ice
other2 cups
Pandan leaves
herb2 leaves
Method
Cut the grass jelly
5 minutesIf using store-bought grass jelly, rinse it briefly under cold water and drain. Cut the jelly into bite-size cubes, about 1.5 cm (1/2 inch), or into thin ribbons if you prefer a more delicate texture. Keep the jelly cold until serving.
Make the ginger syrup
15 minutesIn a small saucepan, combine the water, rock sugar, sliced ginger, and pandan leaves if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Simmer for 5 minutes, then turn off the heat and let the syrup steep for at least 10 minutes so the ginger can infuse. Taste and adjust with a little more sugar if you like it sweeter.
Chill the syrup
30 minutesDiscard the ginger slices and pandan leaves. Transfer the syrup to a bowl or jug and refrigerate until cold, about 30 minutes. If you are short on time, place the bowl in a larger bowl of ice water and stir until chilled.
Assemble the bowls
3 minutesDivide the grass jelly cubes among 4 serving glasses or bowls. Pour the chilled ginger syrup over the jelly, filling each glass about three-quarters full. If serving over ice, add crushed ice now.
Finish and serve
2 minutesDrizzle coconut milk over each serving in a thin stream, or pass it at the table so everyone can add their own. Serve immediately while the jelly is cold and the syrup is fragrant with ginger.
Equipment
- Small saucepan
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowl or jug
- Serving glasses or bowls
- Spoon for drizzling
Nutrition facts
Tips
- Grass jelly is mildly bitter on its own, so taste the syrup after steeping and adjust the sugar before chilling — the flavour will seem less sweet once cold.
- If you make grass jelly from powder, follow the package directions but use a little less water for a firmer set that holds its shape in the syrup.
- For a southern-style serving, pile crushed ice into the glass first, then add the jelly and syrup so the ice stays crunchy.
- Coconut milk is optional but traditional in many southern versions, shake the can well before drizzling so the cream and water are evenly mixed.
Serving suggestions
- Serve chè sương sáo in clear glasses so the dark jelly and amber syrup show through, with coconut milk drizzled over the top. It is a cooling finish to a meal, or a light afternoon treat on a hot day. In the south, it often appears over crushed ice, in the north, it can be served at room temperature or gently warmed.
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Recipe by
Linh Nguyen
Specialises in Vietnamese cuisineLinh makes pho that takes 12 hours. She says the secret is charring the ginger and onion until they weep.
Describe yourself in three words: Quiet, devoted, smells of star anise.