Sweet Corn Pudding

Chè Bắp

Inspired by:
Banh Beo Nam Loc Ba Do
No 8 Nguyen Binh Khiem Street, Phu Cat, Hue

Yields 8 Servings

Sweet Soup

4 ears sweet summer corn
4 c water
2 c vegetable stock, high quality
½ c glutinous rice
4 t sugar, granulated

Coconut Sauce

14 oz coconut milk
¼ t salt
2 t sugar, granulated
1 t corn starch dissolved in 2 t water
(slurry)
½ t vanilla

To Complete

2 t sesame seeds, toasted

For Soup

Remove the kernels from the corn, reserving both the kernels and the cobs. Set
aside. Place cobs in pot with water, stock. Bring to a boil, cover, reduce to simmer for 1 hour.Reserving the liquid, discard the corn cobs. Bring back to boil. Add the rice, cover, reduce to simmer until rice has absorbed most of the water (15-20 minutes). Add coconut milk, corn kernels, sugar, vanilla, and salt to the pot. Stir to combine. Return to a boil. Reduce to simmer until corn is tender, about 15 minutes. Adjust sugar, salt, if desired. Set aside.

For Sauce

In small saucepan, combine coconut sauce ingredients. Bring to boil while stirring constantly. Stir slurry into the pan while still at boil. Reduce to simmer continuing to stir until mixture slightly thickens. Remove from heat.

To Complete

Ladle soup into individual bowls. Top with sauce. Serve warm or cold. Top with
toasted sesame seeds.

Believed to having been introduced to Vietnam by a French Catholic priest in 1857, today Vietnam is the second largest exporter of coffee. Vietnamese coffee is traditionally brewed
in a phin – a small metal chamber that fits atop a coffee cup. The coffee is a thicker, richer, more acidic, and more caffeinated version of espresso. It’s slow drip-brewed atop sweetened condensed milk to help cut the bitterness. You will not have a bad cup of coffee in Vietnam.

Never offer to teach fish to swim.

-Vietnamese proverb