Ingredients (4 portions)
For change, put a scoop of vanilla ice cream with Che chuoi. Vanilla ice cream, warm coconut milk and a hard crust caramel banana is a true taste sensation.

  • 700 ml water
  • 50 g small tapioca pearls (more or less for a thicker or watery substance)
  • 60 ml coconut milk
  • 3½ tbsp sugar pinch of salt
  • ½ tsp vanilla extract
  • roasted peanuts (unsalted), finely chopped

Caramelized bananas

  • 4 ripe bananas and sturdy, preferably small bananas, halved lenthwise
  • butter
  • 2 tbsp brown sugar

Baked bananas

  • 4 ripe bananas, preferably small banana, halved lengthwise (mini bananas are also very tasty)
  • batter: 50 g flour, ½ tsp baking powder, pinch of salt, some sugar (optional, small bananas are sweet enough), 100 ml of water

Preparation

  1. Bring the water to a boil and add the tapioca pearls. Cook for 15 minutes, stirring frequently. Tapioca pearls will become more transparent and the water thick and sticky.
  2. Add the coconut milk, sugar and salt and stir well. Let simmer 2 minutes. Remove the pan from the heat and sprinkle some vanilla extract. Season to taste with extra sugar or salt. Leave the soup and bake the bananas.
    For caramelized bananas
  3. Heat the butter in a skillet and place the bananas on the sliced side in the pan. Sprinkle the brown sugar over the bananas. Fry the bananas brown on both sides.
    For baked bananas
  4. Stir the ingredients of the batter until smooth. Put the bananas into the batter and fry in plenty of oil until the banana is crisp and golden brown.
  5. Pour some tapioca soup in a bowl and sprinkle with roasted peanuts. Serve the bananas separately with the soup.
Che chuoi with fried bananas (photo: Kim Le Cao © Pho Vietnam)