Banana and coconut soup

Banana and coconut soup

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Although main meals mostly conclude with a simple plate of cut fruit, the Vietnamese have a very sweet tooth and snack on sugary treats throughout the day. During winter, these treats tend to be hot sweet soups in the north of the country, while in summer or in the tropical south, che is served over ice in tall glasses.

Ingredients

Quantity Ingredient
6 bananas
400ml coconut milk
3 tablespoons sugar
2 tablespoons toasted sesame seeds
2 tablespoons roasted unsalted peanuts

Method

  1. Peel the bananas and cut them in half lengthways. Cook under a hot grill until golden.
  2. Meanwhile, combine the coconut milk and sugar in a saucepan and gently cook over low heat until the sugar has dissolved.
  3. Add the grilled banana and simmer until the banana has softened. Spoon the soup into six bowls and serve sprinkled with the sesame seeds and peanuts.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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