Vietnamese Sweet Steamed Mung Bean Side with Scallion Oil
Peeled mung beans are soaked, steamed until powdery-soft, and lightly sweetened, then crowned with glossy scallion oil and crunchy fried shallots. It's a Vietnamese-style sweet-savory side that works beside grilled meats, sticky rice, or on its own.
- Prep
- 20 min
- Cook
- 30 min
- Wait
- 2 hr 5 min
- Total
- 2 hr 55 min
- Makes
- About 2 cups (4 side servings)
Steps
Before you start
- Buy peeled, split yellow mung beans (đậu xanh cà vỏ). Whole green mung beans have skins and will not give the same soft, powdery texture.
- Start at least 2 hours ahead: the beans need a full soak before steaming.
- Check that your steamer or wok can hold a shallow 7-inch (18 cm) heatproof dish with at least 1 inch (2.5 cm) of space around it for steam.
- Slice the scallions while the beans soak, then dry them with a towel. Wet scallions will make the hot oil spit.
Soak the beans
- Rinse the mung beans in a fine-mesh strainer, rubbing them gently, until the water runs mostly clear.
- Put them in a medium bowl with 2 cups (480 ml) of the water and let them soak at room temperature for 2 hours.
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Ready when: Beans look plump and swollen, and one is easy to split with a fingernail
Tip: In a hurry? Soak in very hot tap water for 45 minutes instead.
Drain and arrange
- Drain the soaked beans well in the strainer, shaking off excess water.
- Spread them in an even layer, about ¾ inch (2 cm) deep, in the 7-inch (18 cm) heatproof dish.
- Drizzle the remaining ¼ cup (60 ml) water evenly over the beans.
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Ready when: Beans form a level layer lightly moistened with water
Tip: Do not stir after adding the water, or the beans may pack together unevenly.
Heat the steamer
- Pour about 2 inches (5 cm) of water into your steamer pot or wok and set the rack in place so the water stays below it.
- Bring to a steady boil over high heat, about 5 minutes.
- Wrap the lid in a clean kitchen towel to catch drips.
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Ready when: Thick steam pours steadily from under the lid
Tip: A towel-wrapped lid keeps condensation from dripping onto the beans and making them soggy.
Steam until soft
- Carefully lower the dish onto the rack, cover, and reduce the heat to medium so the water keeps a strong simmer.
- Steam for 25 minutes.
- Check the water level at 15 minutes and top up with boiling water if low.
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Ready when: A bean crushes to a soft, dry, powdery paste between your fingers with no hard center
Tip: If a few beans still feel chalky or firm, steam 5 more minutes.
Make the scallion oil
- Put the dry sliced scallions and ¼ tsp (1 g) of the salt in a small heatproof bowl.
- Heat the oil in a small saucepan over medium heat for about 2 minutes, until it shimmers and a scallion ring dropped in sizzles right away.
- Pour the hot oil over the scallions and stir.
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Ready when: Scallions sizzle, turn bright green, and smell fragrant
Tip: Do not let the oil smoke. Smoking oil will scorch the scallions and make them bitter.
Mash and season
- Remove the dish from the steamer using oven mitts.
- While the beans are still hot, add the sugar and the remaining ½ tsp (3 g) salt.
- Mash with a fork or potato masher, turning and pressing, until you have a coarse, mostly smooth, crumbly paste with a few small pieces left.
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Ready when: Sugar has dissolved and the mash holds together when pressed but is not gluey
Tip: Mash while hot. Cooled beans turn stiff and do not blend as well with the sugar.
Rest briefly
- Smooth the mash into an even mound or layer in the dish and let it rest for 5 minutes.
- It will firm up slightly and the flavors settle.
- Taste and add a pinch more salt or sugar if you like.
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Ready when: Surface is set and the mash is warm, not steaming hot
Top and serve
- Spoon the scallion oil, including the scallions, over the warm mung beans.
- Scatter the fried shallots on top just before serving so they stay crisp.
- Serve warm with sticky rice, grilled meat, or as a snack.
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Ready when: Beans are glossy with green-flecked oil and topped with golden shallots
Tip: Add the shallots at the table if serving later, to keep them crunchy.
Good to know
Tips
- Peeled split mung beans are the key; skin-on beans stay grainy and need much longer to soften.
- Keep the scallions completely dry before adding hot oil to avoid splattering and a dull color.
- Mash while the beans are hot for the smoothest texture and easy sugar dissolving.
- Adjust sweetness to taste. This version is gently sweet, so add another 1–2 teaspoons of sugar if you want a more dessert-like side.
Make ahead
Soak the beans up to 12 hours ahead and keep them covered in the fridge. Steam and mash up to 1 day ahead; make the scallion oil and add the shallots just before serving.
Storage & reheating
Room temperature: up to 2 hours. Fridge: store the mash in an airtight container for up to 3 days, with the scallion oil and shallots kept separate. Freezer: the plain mash freezes for up to 2 months. Reheat covered in the microwave in 30-second bursts with a teaspoon of water, or re-steam for 5–8 minutes, then top with fresh oil and shallots.
Substitutions
- granulated sugar → light brown sugar or palm sugar. Gives a deeper caramel flavor; use the same weight (25 g).
- crispy fried shallots → crispy fried onions. Slightly sweeter and less delicate; use the same amount.
- neutral oil such as canola or vegetable oil → melted coconut oil. Adds a subtle coconut flavor that fits the sweetness; use the same volume.
- scallions → Chinese chives. Use the same amount, sliced thinly, for a stronger garlicky note.