A:  A: Hello and welcome to VOV 24/7’s Food Delight. We’re A and B. And we’re so excited to share with you some cooking tips on today’s program.

B: Hello, you guys. Hello, A. *sigh*  
A: Oh, come on, B. What happened? Why do you keep sighing all the time?
B: I’m freaking exhausted and feel so much like a zombie today that even two cups of coffee can’t help. Is it because of the workload that I'm so tired? What can I do to get my energy back, A?
A: Uh, I think you just need to make some minor changes. For example, get more sleep, trim your social calendar, eat fresh food, and - most important - cut back on caffeine. Drinking too much coffee is not good for your health, B. Try drinking a full glass of fresh juice before you even consider coffee.
B: But I don’t really like fruit juice. Don't you have any other suggestions?
A: How about “Black bean sweet soup”? We tend to think of brightly colored fruits and vegetables as the best source of vitamins. We overlook these tiny black beans, but actually, consuming black beans is a great way to add low-fat, high-fiber protein to your diet, which will help you feel full while keeping your energy up.

Consuming black beans is a great way to add low-fat, high-fiber protein to your diet, which will help you feel full while keeping your energy up (Source: 8monngonmoingay.com)

B: That sounds great. I remember eating black bean sweet soup often as a child. The natural sweetness of the beans blends so well with the creamy coconut shreds. It's a combination that makes for a very lovely summer treat.
A: Yep. There is nothing more enjoyable on a summer day than a full-to-the-brim glass of black bean sweet soup. And you know what? I have some good news for you. I know Mrs. Le Thi Hoa, a dessert shop owner in Ly Thuong Kiet street, and she's going to give us some tips on making this simple dish.
B: Let’s get started! “The black beans should be selected carefully. Young beans which are medium-sized and have a matte black skin are your best choice. Beans that have been stored for more than a year will never properly soften no matter how long you cook them. The beans should be soaked really well to get rid of any dirt and sand. I usually soak the beans the night before and then cook them the next morning.”
A: So, the quality of the black beans will determine the flavor of the soup, right?
B: Yep. Best ingredients in, best taste out. What about the cooking method? Maybe Hoa has some more to tell us. Let’s listen. “The soaked black beans are simmered over low heat until they become tender, which takes about an hour. If the boiling water starts getting low, you should add more water and continue simmering until the beans are soft. Remember not to add salt or sugar to the soup until the beans are almost entirely cooked, as this may harden the skin of the beans and prevent them from cooking properly. When the soup is done, I recommend using yellow sugar to taste, as dishes made with yellow sugar have a richer flavor than dishes made with regular sugar.”

Perhaps there is nothing more enjoyable on a summer day than a full-to-the-brim glass of black bean sweet soup (Source: afamily)

B: When cooking with yellow sugar, the only way to get exactly the right amount is by tasting the dish repeatedly as you add the sugar. That's the step I love the most.
A: Calm down, B. Don't "taste" so much there's none left for anybody else.
B: Of course, dear.  I’m thinking about cooking black bean sweet soup every day. I'll put it in the fridge after it cools down, and once I get off work, it will be cold enough to serve without adding any crushed ice. I'll just add some shredded coconut and some agar jelly on top before enjoying the soup. So satisfying!
A: You can serve the dish hot or cold. Either way it has such an amazing flavor that I'll bet it can get you to change your coffee drinking habit.
B: Yep. Delicious and healthful, black bean sweet soup is now at the top of my dessert list for the summer. And now, dear listeners, good bye. Join us next week here on VOV24/7’s Food Delight.