Chè Sâm Bổ Lượng is a refreshing Vietnamese dessert made with sago pearls, lotus seeds, and ginseng. This sweet treat is incredibly popular in Vietnam for its delicious flavor and nutritious properties. This chilled bowl of fruits, nuts, and sago pearls covered in a sweetened ginger syrup is the perfect way to cool off on a hot day. The complex medley of textures and flavors also makes it far more interesting than many other Vietnamese sweets. Learn how to cook Bo Luong Ginseng at Cheen Huaye now – enjoy a delicious meal with your family.
Understanding Chè Sâm Bổ Lượng
Chè Sâm Bổ Lượng has its roots in traditional Vietnamese herbal medicine. The ginseng and lotus seeds were believed to provide nutritional benefits and restore qi, or life force. Over time, it evolved into a popular dessert enjoyed by all segments of society.
This dessert is often served at special occasions in Vietnam. The name “Chè Sâm Bổ Lượng” means ginseng nourishing dessert, emphasizing its rejuvenating properties. It’s considered a luxurious treat made from prized ingredients.
Chè Sâm Bổ Lượng is also refreshingly cool and hydrating. The chilled sago pearls, lotus seeds, and syrup provide a perfect contrast to Vietnam’s hot tropical climate. It’s no wonder this dessert is so beloved on sweltering summer days.
The ginseng incorporated into the recipe enhances the nutritional value of the dish. Ginseng has been used for centuries in Asia to boost immunity, regulate blood sugar levels, and reduce inflammation. Its earthy, bittersweet flavor also perfectly complements the sweet syrup.
Step-by-Step Chè Sâm Bổ Lượng Recipe
Follow these steps to make perfect Chè Sâm Bổ Lượng at home:
Ingredients:
- 1⁄4 cup dry sago pearls
- 1⁄4 cup dried lotus seeds
- 1⁄4 cup ginseng extract or 5 thin ginseng slices
- 1 cup coconut milk
- 1 cup water
- 1⁄2 cup sugar
- Pinch of salt
Directions:
- Soak sago pearls and lotus seeds separately. Place sago pearls and lotus seeds each in a bowl. Cover with water and let soak for 1 hour to rehydrate.
- Drain and rinse. Drain both and give them a quick rinse.
- Boil pearls and seeds. In a pot, bring water to a boil. Add sago pearls and boil for 15 minutes, until translucent. Do the same for the lotus seeds.
- Simmer milk and syrup. In another pot, combine coconut milk, water, sugar and salt. Bring to a gentle simmer, stirring frequently.
- Add ginseng. Stir in the ginseng extract or slices and continue simmering for 5 more minutes.
- Mix everything. Add the cooked sago pearls and lotus seeds to the coconut milk mixture.
- Chill. Allow the dessert to cool completely in the refrigerator before serving.
The key is cooking the sago pearls and lotus seeds until just tender but still chewy. And be sure not to over-sweeten the coconut milk syrup – it should complement the other ingredients.
Variations and Tips For Chè Sâm Bổ Lượng
There are many ways to put your own spin on Chè Sâm Bổ Lượng:
- Add fresh mango or lychee for extra flavor and texture
- Use honey instead of sugar for a lighter syrup
- Mix in crushed ice before serving for an extra chilled treat
- Garnish with mint leaves or toasted coconut flakes
- Experiment with different extracts like ginger or pandan leaf
- Make it vegan by using dairy-free milk and skipping the ginseng
Serving and Enjoying Chè Sâm Bổ Lượng
- Use high-quality ingredients – avoid pearl and seed mixes with added starch or preservatives
- Adjust sweetness to taste – the syrup should complement the other flavors
- Don’t overcook the pearls or seeds – they should have some chew
- Make sure to chill completely before serving
- Store any leftovers in the fridge for up to 3 days.
Chè Sâm Bổ Lượng can be served family-style in a communal bowl with spoons for sharing. For a more modern presentation, portion into individual glasses or bowls.
Conclusion: Chè Sâm Bổ Lượng
Chè Sâm Bổ Lượng is a quintessential Vietnamese dessert that offers sweetness along with nourishment. It’s simple to prepare but results in an intricately layered treat that delights all the senses. The medley of colors, textures, and flavors – at once creamy, chewy, earthy, and refreshing – is hard to resist. Savoring this dessert is the perfect way to gain an appreciation for both traditional Vietnamese culture and herbal medicine. So gather your ingredients and try whipping up a batch – your taste buds will thank you! Chè Sâm Bổ Lượng is sure to become your new favorite chilled summertime indulgence.
How to Make Chè Sâm Bổ Lượng
Notes
- You can substitute palm sugar with brown sugar, but palm sugar adds a unique caramel flavor that complements the chè well.
- Rock sugar is optional, but it adds a nice crystal texture to the chè.
- Feel free to adjust the amount of dried fruits based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Ingredients
- • ¾ cup dried lotus seeds
- • ¾ cup dried pearl barley
- • 1 cup dried seaweed (rinsed and cut into bite-sized pieces)
- • 1 ½ cups dried longan (shelled)
- • 1 ½ cups dried jujubes (optional, pitted)
- • ¾ cup dried goji berries
- • ⅔ cup palm sugar (or brown sugar to taste)
- • ¼ cup rock sugar (optional)
- • 8 cups water
- • Pinch of salt
- • Canned jackfruit (chopped)
- • Cooked tapioca pearls
- • Toasted and chopped peanuts
Instructions
- Prepare the Dried Ingredients: In separate bowls, soak the lotus seeds and pearl barley in water for at least 4 hours, or overnight for best results. Rinse the soaked lotus seeds and pearl barley thoroughly.
- Cook the Lotus Seeds and Pearl Barley: In a pot, combine 8 cups of water with the soaked and rinsed lotus seeds and pearl barley. Bring to a boil over high heat. Reduce heat to medium-low, cover the pot, and simmer for 30-40 minutes, or until the lotus seeds and pearl barley are tender.
- Add Seaweed and Sweeteners: While the lotus seeds and pearl barley simmer, rinse the dried seaweed again. Add the rinsed seaweed, palm sugar, and rock sugar (if using) to the pot. Stir to dissolve the sugars.
- Simmer with Remaining Ingredients: Increase heat to medium and bring the mixture to a simmer. Add the dried longan, jujubes (if using), and goji berries. Simmer for an additional 10-15 minutes, or until the dried fruits are plump and rehydrated.
- Adjust Sweetness and Finish: Taste the chè and adjust the sweetness to your preference by adding more palm sugar or rock sugar. Add a pinch of salt to enhance the overall flavor.
- Serve and Enjoy: Remove the pot from heat and let cool slightly. Serve warm or chilled in individual bowls. Garnish with chopped canned jackfruit (optional), cooked tapioca pearls, and toasted chopped peanuts (optional).
Nutrition Facts
How to Make Chè Sâm Bổ Lượng
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 2 | 3.1% | |
| Saturated Fat 1 | 5% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 40mg | 1.7% | |
| Total Carbohydrate 70 | 23.3% | |
| Dietary Fiber 7 | 28% | |
| Sugars 50 | ||
| Protein 3 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!