Lotus Tea and Lotus Seed Sweet Soup (Chè Sen)
A silky Vietnamese sweet soup of tender lotus seeds simmered in lotus tea-infused syrup — a dessert that doubles down on lotus from flower to seed.
Chè sen is a beloved Vietnamese sweet soup traditionally made with dried lotus seeds simmered slowly until tender and creamy. This version steeps the cooking syrup with lotus tea itself, layering the floral perfume of the scented leaf over the earthy sweetness of the seeds for a dessert that celebrates the lotus plant twice over.
Dried lotus seeds need a gentle hand — soaked, then simmered low and slow until they turn soft and almost custardy without falling apart. Patience here pays off; rushed seeds stay chalky, while properly cooked ones practically melt on the tongue.
The lotus tea syrup is the real signature of this version. Brewing the tea strong and reducing it gently with rock sugar concentrates its fragrance into the syrup, so every spoonful of broth carries that same heady aroma the tea is famous for.
Serve chè sen warm in cooler weather or chilled over ice in summer, the way it's commonly enjoyed on Hanoi's streets. A few dried longan or goji berries are a traditional addition if you want extra texture and a touch of tartness against the sweetness.
Ingredients
- 1 cup dried lotus seeds (or 1.5 cups fresh, deveined)
- 4 cups water
- 3 cups brewed lotus tea (strong)
- 1/2 cup rock sugar (or to taste)
- 1-inch piece fresh ginger, sliced
- 1/4 cup dried longan (nhãn nhục), optional
- 1 tbsp goji berries, optional
- Pinch of salt
- Ice, for serving chilled (optional)
How to make it
- 1If using dried lotus seeds, soak in water for 2 hours, then remove any green bitter germ from the center of each seed.
- 2Simmer the lotus seeds in 4 cups of water over low heat for 30–40 minutes, until tender but still holding their shape. Drain.
- 3In a separate pot, combine the brewed lotus tea, rock sugar, ginger, and a pinch of salt. Simmer gently for 10 minutes until the sugar dissolves and the syrup is fragrant.
- 4Add the cooked lotus seeds and dried longan to the syrup. Simmer 5 more minutes to let the seeds absorb the tea's aroma.
- 5Remove the ginger slices. Stir in goji berries if using.
- 6Serve warm in small bowls, or cool completely and serve over ice for a chilled version.
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