Preparation

Breakfast doesn't have to mean crunchy. In Vietnam, che—sweet soups and puddings—are common morning fare, offering a gentler way to wake up the digestive system. This particular version, with its bouncy tapioca pearls and creamy mung beans, sits somewhere between a drink and a pudding, defying easy categorization.

The mung beans provide protein and a subtle earthiness, while the tapioca pearls add a playful, chewy texture that's almost meditative to eat. The pandan lends a vanilla-like fragrance that makes the whole bowl smell like comfort.

Preparation

1. Rinse the mung beans and place them in a pot with 2 cups of water and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the beans are very soft and starting to fall apart. Drain any excess water and set aside.
2. Meanwhile, bring 3 cups of water to a boil in a separate pot. Add the pandan extract or fresh leaves.
3. Add the tapioca pearls to the boiling water, stirring immediately to prevent sticking. Cook for 15-20 minutes, stirring occasionally, until the pearls are translucent with just a tiny white dot in the center.
4. Drain the tapioca and rinse under cold water. Remove pandan leaves if using fresh ones.
5. In a medium pot, combine the coconut milk, sugar, and a pinch of salt. Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
6. To serve, place a few spoonfuls of cooked mung beans in the bottom of each bowl. Add a generous scoop of tapioca pearls, then ladle the warm coconut milk over the top.
7. Garnish with toasted sesame seeds and sliced banana.

This breakfast is traditionally served warm, but it's equally delicious chilled on a hot morning. The key is having distinct layers—the dense mung beans at the bottom, the bouncy pearls in the middle, and the sweet coconut milk tying it all together. Adjust the sugar to your preference; some like it quite sweet, while others prefer a more subtle approach.