Súp đậu đỏ – Slow cooked red bean soup

Món súp này nấu nhanh theo kiểu Ý (và Tây Ban Nha). Vì trong tuần chỉ ăn một mình nên nấu món súp này ít nhất cũng ăn được hai bữa. Nếu là nấu cho gia đình thì cũng được một món súp ăn gần no bụng bên cạnh một món chính nữa. Mình giới thiệu món này vì thời gian nấu nhanh, dễ. Ăn thì lại đảm bảo đủ chất: protein (vì trong đậu có nhiều protein), và chất xơ (cà rốt, cần tây,…). Món súp này sử dụng gia vị chính là lá nguyệt quế và thyme (cỏ xạ hương) làm cho món ăn có mùi thơm đặc trưng của súp nấu theo kiểu Ý.

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Vietnamese bean dessert – Chè thập cẩm

Chè thập cẩm

I made this bean dessert when inviting some friends/ ex-colleagues of mine to the house. One of them quit his job to travel a few months, but in Thailand, not Vietnam (Thailand is more open to visa issue than Vietnam). I know in Thailand, these kinds of dessert are also available, in Vietnam we call it ‘chè Thái’, we also have ‘pulut hitam’, a sweet dessert from Malaysia and Singapore, which we call it ‘chè Singapore’, or ‘bobo chacha’, which is a wrong name for a different type of Singapore ‘che’. But anyway, for anything that is sweet, served as dessert or snack, is called ‘chè’ in Vietnam, and there are dozen types of Che. (I use this link from an Italian who lived in Saigon so you know it’s also worth a try for an open westerner). The reason I made this version of che is because it comes from the central of Vietnam, which I don’t think my colleague can find in Thailand. Personally, I also like it a lot.  There is a place which sells these sweet desserts in the center of Danang, very near my high school. So we often had it after leaving school (in the afternoon or some times, even before lunch). Even though this is call dessert, Vietnamese people do not normally have this after dinner. We eat this at 4-5 in the afternoon, like a sweet snack. After dinner, we normally have fresh fruits. (Probably that’s why we are not fat :D).  Continue reading