Vietnamese Sweet Banana and Coconut milk Soup: Chè chuối

Chào các bạn!
Chúng tôi là Diệu, Diem, Cuc, Mạnh và Dũng. Tên tiếng Anh là Wan Ting, Audrey, Grace, Samuel và Eugene.

Một tuần trước khi hôm nay, chúng ta có our first project for lớp tiếng Việt một, which is the nấu ăn project. We chose to nấu Chè chuối (cook banana soup) as we feel that we have not heard or tasted it before, với lại we have a sweet tooth and Diem thích desserts quá!

We were the first group to cook (lúc tám giờ đúng sáng). We were very eager and excited as this is the first time we cook Vietnamese dishes vơi các bạn. That day, Diem and Mạnh had prepared all the ingredients, while Cuc and Diem cooked the soup together. The experience was really fun as we chatted while cooking. The bulk of our time spent during the cooking was the stirring of the minute tapioca till they turned translucent. Then Mạnh and Diệu folded lotus flowers and placed our banana soup into glass bowls “wrapped” in the lotus flower, which is the Vietnamese national flower. After stewing for half an hour, our soup is done. Our final product was rất sweet! We also took picture of the soup “blooming” from the fresh lotus but forget to take a group ảnh as we are too excited cooking the soup! Thế thì tốt quá, các em!

I really appreciate that teachers have planned this project for us as we really enjoyed doing this project and this has made us closer together. Our teachers were also very spontaneous and enthusiastic and it made the entire experience more fun than I imagined it to be. Diệu was also very impressed by Cô Bích’s ability to turn fruits and vegetables into beautiful flowers and baskets used for decoration!


Ingredients

• 1 cup canned unsweetened coconut milk
• 1 cup water
• 1/4 cup tapioca pearls
• 1/2 cup sugar
• Pinch coarse sea salt
• 1 1/2 ripe bananas, peeled and diced, or 1 cup fresh sweet yellow corn kernels
• Toasted sesame seeds

Directions
Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

Project Xong!
Cám ơn các bạn! Chào các bạn!