An Essential Guide to Chè Hạt Sen Long Nhãn

Fact: Historically, chè hạt sen long nhãn was a popular dessert prepared by women in distinguished families.

Chè Hạt Sen Long Nhãn: Basic Information

Pronunciation

chay haht sen long nyan

Alternative Name(s)

Chè hạt sen nhãn nhục, chè nhãn lồng hạt sen

Dish Type

Desserts

Course

Dessert

Mealtime

Lunch, Dinner

Popular Variations

Chè Hạt Sen Long Nhãn: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Chè Hạt Sen Long Nhãn: Ingredients and Preparation

Main Ingredients

Lotus seeds and longan

Main Cooking Method

Sweet

Preparation Process

Preparing and boiling lotus seeds, simmering them in sugared water, stuffing with longan, and serving chilled in sweet syrup.

Chè Hạt Sen Long Nhãn: A Deep Dive

Cultural Significance

A sweet soup of elegance, particularly in Hung Yen region

Taste

Sweet with the natural taste of lotus seeds and longan

Texture

Soft and tender lotus seeds inside the juicy and slightly crisp pulp of longan

Aroma

Delicate

Color

White lotus seeds and yellowish longan in transparent to pale yellow soup

Serving Style

In a bowl or a glass

Serving Temperature

Cold (ideally)

Accompaniment

Commonly enjoyed as a standalone dessert.

Occasions

On any occasions

Seasons

Summer, fall

Special Diets

Vegan, vegetarian, gluten-free

Calories

Unspecified

Popularity

Vietnam

Popular Similar Dishes

Chè Đậu Xanh
Chè Bắp
Chè Chuối
Chè Bưởi

Popular Dining Area

Vietnamese households or dessert cafes

Chè hạt sen long nhãn is a traditional Vietnamese dessert or sweet soup made from lotus seed and longan, both can be either fresh or dried.

FYI, the dried longan in Vietnamese is “nhãn nhục,” that’s why the version made with it can be called chè hạt sen nhãn nhục.

Chè hạt sen long nhãn features soft lotus seeds stuffed in slightly crisp longan and boiled in subtly sweet syrup made from rock sugar.

It is ideally served cooled or with ice, making it an ideal dessert in the summer.

In the following sections, I’ll reveal the story of chè hạt sen long nhãn in the past and instructions to make it.

Additionally, you’ll uncover the benefits and limitations of this Vietnamese sweet soup, responses to frequent questions, and similar delights.

Key Points

Chè hạt sen long nhãn is a well-loved Vietnamese dessert comprising lotus seeds and longan.
It can be prepared using both fresh or dried lotus seeds and longan, also called “nhãn nhục” in dried form.
This sweet soup is typically served chilled or with ice.
It was a sophisticated treat in wealthy families in regions like Hung Yen Province.
Lotus seeds are known for their health benefits and insomnia-relieving qualities, while longan is good for the nervous system.

What Is the Tale Of Chè Hạt Sen Long Nhãn?

In ancient times, chè hạt sen long nhãn was a popular treat cooked by women who married into wealthy families to impress their new families. It was especially famous in Hung Yen Province (Northern Vietnam) since this place is famous for its high-quality longan.

Chè hạt sen long nhãn was a royal delicacy once offered to kings for its deliciousness and as a cooling remedy with several health benefits. Indeed, lotus seeds are known for their calming effects and help in treating insomnia, while longan is beneficial for the nervous system.

This dessert is often made using fresh ingredients during the longan season in mid-summer or late autumn (around July to September). The preparation requires culinary skill and diligence so that the ingredients’ flavors blend harmoniously.

How To Make Chè Hạt Sen Long Nhãn?

These are steps for cooking chè hạt sen long nhãn with fresh ingredients

Step 1: Preparing and Cooking Lotus Seeds

Peel off the silk skin of fresh lotus seeds and remove the bitter cores. Boil them for around 10 minutes.

Step 2: Boiling the Dessert Soup

Add enough water to the pot and dissolve rock sugar in it. Add cooked lotus seeds and simmer them for around 3 minutes so they can absorb the sugar. Then remove them from the pot and let them cool.

Step 3: Preparing Longan

Wash the longan, peel, and remove the seeds using a small knife or a pin, making sure not to tear the pulp. Place a lotus seed into each longan pulp.

Step 4: Cooking All Ingredients in The Pot

Bring them to a boil, then turn off the heat. Serve the dessert with sweet liquid and ice.

After you know how to make this sweet soup, don’t overlook its good and bad sides.

Pros and Cons of Eating Chè Hạt Sen Long Nhãn

Let’s review the upsides and downsides of Vietnamese lotus seed and longan sweet soup.

Pros

Health Benefits: Lotus seeds in chè hạt sen long nhãn contain antioxidants, protein, magnesium, and potassium, while longan is rich in vitamin C.
Soothing and Relaxing: The ingredients are believed to have calming properties, making it a great option for a relaxing dessert or snack.

Cons

Availability of Fresh Ingredients: For those outside of Southeast Asia, finding fresh longan fruit and lotus seeds might be challenging.

Remember to also check the usual concerns that eaters normally have about this sweet soup.

Chè Hạt Sen Long Nhãn FAQs

Yes, it is vegetarian-friendly as it contains plant-based ingredients.

It’s best consumed fresh but can be refrigerated for 1-2 days.

Yes, it is suitable for all ages, but due to its sugar content, it should be consumed in moderation, especially by children.

Similar Dishes of Chè Hạt Sen Long Nhãn

Chè Đậu Xanh

Chè đậu xanh is a sweet Vietnamese dessert soup made with mung beans and sugar, often served with coconut milk.

Chè Bắp

Chè bắp is a Vietnamese sweet soup or pudding that originated in Central Vietnam and is made with corn and coconut milk.

Chè Chuối

Chè chuối is a Vietnamese sweet soup popular in Southern Vietnam, with bananas and coconut milk.

Chè Bưởi

Chè bưởi is a Vietnamese sweet soup created in the Mekong Delta, made with pomelo pith and split mung beans.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.