Chè-Vietnamese Drink

one of food stall in Hue, Vietnam

That night, when i was in Hue, Vietnam. the very first day in Vietnam, i was asked by my lovely friend, Le Khanh, to have city tour. In the evening, after visisting pagoda in teh top hill, we tried Chè (dibaca 'je'). 

Che is Vietnamese thick, sweet dessert soup or sweetened porridge. it tasted very nice and very suitable if we drink in Hue for sure, because it warmed our body and hue is so cold on that time due to spring season.

there are many kind of  che. actually, how did it taste?? Well, Che tasted very sweet and with some ginger on it it made me feel warm after drink it, also the fruit chops would make it very rich of protein.  Che with red bean, Green Bean, Corn, Some Fruits, Pudding, Fla, etc, are commonly you can found in Vietnam.

The Pans full witn thick sweetened Porridge

This Drink is Must taste Drink when You are in Vietnam. there are plenty vendors in the street in all aroudn Vietnam. and also, Vietnamese people like this drink very much, and in the evening is the best time to try this

No Need Bottom Up to Drink :) (with my freinds, Phu and Nhu)

One of vendor in Ho Chi Minh City, very famous around there and crowded due to its yummy

Also, i ahve to point out for thsi one, It's so affordable top Buy and you wont get irritated buying this one :)

and taken from the site http://www.vietnam-beauty.com/food-a-drink/vietnamese-drink/23-vietnamese-drink-/190-che-vietnamese-sweetened-porridge.html

i copied the recipe, i will try this at home :)

Ingredients:

- 0.4 kg taro.

- 0.25 kg sticky rice.

- 0.5 kg caster sugar.

- 0.3 kg grated coconut flesh.

- 1/2 liter water.

- 1/2 teaspoon salt.

- vanilla.

Equipment:

- Bowl, plate and spoon.

- Pot and stove.

- Filter.

- Grater.

Preparation Steps:

Taro Sweetened Porridge

1. Wash and drain sticky rice.

2. Wash and cook taro until well done.  Peel and dice taro.

3. Grate coconut flesh into a bowl to extract coconut milk with water (0.5liter).  Add 0.5 liters of water to extract coconut flesh for the second time.

4. Boil the second coconut juice and add the sticky rice. Continue to cook until well done.  Allow water to evaporate.

5. Add diced taro and sugar to the mixture.  Simmer for about 20 minutes then stir the  mixture constantly to avoid  sticking to the bottom of the pan.  Stop cooking and add vanilla.  Stir regularly for about 10 minutes.  Remove from heat when the water has evaporated. Taro sweetened porridge should be thick and consistent.

6. Serve hot or cold  with the first coconut  juice.

Recommendations: When  sweetened porridge is cooked, make sure the grains do not lose their shape.