Mung beans is one of the essential ingredients in Vietnamese cuisine. Cooked mung beans are used in making Vietnamese desserts, vegan, and savory dishes like Banh Beo Chay, Banh Beo, Banh It Tran, Banh Xeo, Cha Khoai Chien, Banh Khot.
- 1 bag (16 oz) of dried, peeled mung-bean
- 1 tsp of salt
- Soak mung bean in warm water for about 30 minutes. Wash well, rinse and change water. After 30 minutes, change water again. Soak mung beans for another 2 hours, best to soak beans overnight. Note that mung beans probably were dyed with yellow color, so we need to wash them well.
- Wash, drain and rinse, discard any brown beans.
- Best Method: Cook beans with a steamer. Mix salt with raw mung beans. Steam mung beans for 30 minutes. Use this method if we need “good shape” cooked mung beans.
- Pot Method: Cook beans in a pot like cook rice. (See video “how to cook rice” from RealSimple). In a pot, add mung beans, salt and water. The water level is lightly higher than the bean surface. Bring water to a boil over medium high heat, remove foams, stir, uncover. Now, lower heat and simmer to 5 minutes, stir. Make sure, you have enough water and stir the beans to prevent beans stuck at the bottom of the pot. Cover, set to low heat, and cook for 20 minutes. Use this method if we need mashed mung beans.
- Divide cooked beans into half. One part, keep whole beans for some dishes. The other part, we’ll mash them.
- Use food processor to mash the beans. Note that mash by spoon, the paste is not smooth.
- Best way to store. Transfer cooked beans into 3 Ziploc bags, make bags very flat. Freeze mung bean bags.
- To save time, I cook the whole bag of mung beans, and freeze until I need to use them in any recipe.
- To use frozen cooked mung beans, we defrost and warm them up in a microwave before using.
Dishes used mung beans
- Savory dishes: Banh Beo Chay, Banh Beo, Banh It Tran, Banh Xeo, Cha Khoai Chien, Banh Khot,
- Desserts: Che, Xoi, Banh Da Lon
- Special occasion rice cakes: Banh Tet, Banh Chung