Mom's stewed sweet soup

Every Tet holiday, in the small, smoke-filled kitchen of yesteryear, my mother would diligently work by the glowing fire, stirring the smooth, creamy mung bean porridge. The aroma of mung beans blended with the sweetness of sugar, fragrant and wonderfully warm, held the flavor of cherished, simple memories, of peaceful, warm, and loving family reunions.

Every Tet holiday, in the small, smoke-filled kitchen of yesteryear, my mother would diligently work by the glowing fire, stirring the smooth, creamy mung bean porridge. The aroma of mung beans blended with the sweetness of sugar, fragrant and wonderfully warm, held the flavor of cherished, simple memories, of peaceful, warm, and loving family reunions.

Illustrative image.

 

Mung bean sweet soup is a traditional dish in my family every Tet (Lunar New Year). Every year, starting from the morning of the 30th of Tet, my mother prepares all the ingredients. The soup only consists of a few familiar things like mung beans, sugar, ginger, and sesame seeds, but making a delicious pot of it requires a lot of effort. My mother says that first, you have to choose fresh mung beans, with even, fluffy, and fragrant grains. She meticulously selects each bean, discarding shriveled or dark-colored beans, then soaks them in water and rinses them repeatedly until they are very clean. The beans are steamed until cooked, then pureed, sugar is added, a little ginger is added, and then it's placed on the stove and stirred continuously. The soup thickens and becomes heavier with each stirring motion. I once tried to make it for my mother, and after only a few minutes, my arms ached. My mother looked at me and smiled gently: "Just take your time, you'll get used to it."

But I know that this "familiarity" was earned through years of hard work, through countless seasons of early mornings and late nights. My mother continued to work steadily by the fire until the pot of sweet soup gradually thickened. The soup was perfect when you lifted a spoonful and it didn't drip, and the surface was smooth and glossy. My mother scooped the soup onto a plate, spread it evenly, and sprinkled some roasted sesame seeds on top.

The golden-yellow, chewy, smooth, moderately sweet, nutty, and slightly spicy dessert soup is truly delightful. Just a small bite is enough to evoke the flavors of Tet (Vietnamese New Year) in your heart.

My father loved eating mung bean sweet soup with a cup of hot tea. Each time, he would slowly cut a small piece of the soup, take a sip of tea, and then gently nod. He said that eating it this way allowed him to fully appreciate the fragrant, chewy, sweet and nutty flavor of the soup, blended with the refreshing taste of the tea and the aroma of mung beans. On early mornings, when the house still smelled of incense and was slightly chilly, he would sit by the tea table, quietly enjoying the plate of sweet soup my mother had made. In that moment, everything would quiet down, and the flavors of Tet (Vietnamese New Year) would spread gently, peacefully, and completely in a unique way.

Every year when Tet (Lunar New Year) comes around, no matter how busy I am, I always long to return to my small kitchen, where my mother lights the fire to cook the familiar pot of mung bean sweet soup. Amidst the gentle aroma of mung beans and the spreading warmth, I understand that Tet isn't about grand things, but is always present in those moments spent with family.

Van Anh

Source: https://baohungyen.vn/noi-che-kho-cua-me-3191089.html