Rice balls sweet soup (or ‘che troi nuoc’ in Vietnamese) is one of popular traditional Vietnamese food consisting of balls made from green bean paste wrapped in a shell made of glutinous rice flour.

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The balls are served in a thick, sweet clear or brown liquid made of water, sugar, and grated ginger root.

The reason why the dish is called rice balls sweet soup probably comes from balls was boiled in boiling water, when finish cooking the balls will float bobbing on the water.

Besides traditional cooking way, some chefs add some small ball which is cooked by glutinous rice flour, it’s an integral part of this dish.

Not only glutinous flour and green beans contain chemical ingredients are starch, the dish also contains ginger – a spicy raw materials, warm aroma and is considered as a useful adjunct as Vietnamese people often use it to treat some diseases such as fever, stuffy nose, cough, cold, at the same time stimulates the taste buds help the dish is more delicious.

Nhan Dan