Vietnamese Sweet Soups (Chè): A Bowlful of Sweet Stories

What Exactly Is Chè?

If you grew up in Vietnam, Chè is probably a sweet thread woven through your childhood.

Think of it as our take on Cantonese Tong Sui (糖水) — dessert soups from Southern China that somehow feel perfectly at home here.

Chè Across Vietnam’s Three Regions

In Huế, the former imperial capital, you’ll find chè cung đình — royal-style chè — alongside local favorites like bun bo Hue, ca phe muoi, and delicate dumplings (bánh nậm, bánh bèo…).

The star? Chè bột lọc heo quay, chewy tapioca dumplings hiding crispy pork belly. Sounds unusual? Somehow, it works — and you’ll be hooked.

1. Chè Đậu Xanh (Mungbean Dessert Soup)

Chè Đậu Xanh can be made with whole mung beans for a gentle, textured bite or split beans for a smooth, creamy spoonful.

Warm, it’s cozy and comforting on a drizzly day; chilled, it’s a refreshing little sigh on a hot afternoon.

There are a few favorite twists, too. Chè Đậu Xanh Đánh turns mung beans into a silky, pudding-like paste, while Chè Bưởi combines mung beans with tender pomelo rind in a sweet, floral soup.

2. Chè Chuối (Banana & Sago Dessert Soup)

In Chè Chuối, ripe Lady Finger bananas are gently simmered with coconut milk and sago pearls until everything melds into a warm, creamy sweetness.

For an extra indulgence, try Chè Chuối Nướng — grilled bananas wrapped in sticky rice, drenched in coconut sauce, then baked until golden and caramelized at the edges.

3. Chè Ba Màu (Three Color Dessert Soup)

Chè Ba Màu is pure joy in a glass — bright, playful, and almost too pretty to eat. Three cheerful layers catch your eye: ruby-red water chestnut pearls, soft green pandan jelly or cendol, and golden mung bean paste.

Pour over the coconut sauce, let the crushed ice start to melt, and the colors swirl into a sweet, creamy, icy mix that’s as refreshing as it is fun — a little bowl of happiness with every spoonful.

4. Chè Đậu Trắng (Black-eyed Pea Dessert Soup)

In Vietnam, black-eyed peas are called đậu trắng — “white beans” — a humble name for such a comforting ingredient.

In Chè Đậu Trắng, the beans are slow-cooked with sticky rice until they melt into a cozy, pudding-like mix, then finished with a drizzle of rich coconut milk for that extra touch of warmth and sweetness.

5. Chè Thái (Vietnamese Fruit Cocktail)

Vietnam has a funny habit of borrowing names from Thailand — lẩu Thái, bún Thái, and of course chè Thái — even if you won’t find these exact versions there. They’re really our own playful twists on Thai-inspired flavors.

Chè Thái is like a tropical fruit party in a glass. Fresh Vietnamese fruits, colorful jellies, and creamy coconut sauce come together for a sweet, refreshing treat — perfect for beating the heat.

In Vietnam, durian often makes a star appearance, though outside the country it sometimes disappears, maybe because it’s pricey… or maybe because not everyone’s ready for that unforgettable aroma.

6. Chè Bà Ba (Sweet Soup with Sweet Potato, Taro, and Cassava)

Chè Bà Ba feels like a little taste of the Mekong Delta — colorful, comforting, and full of little surprises.

Sweet potato, taro, and cassava mingle in a creamy coconut broth, each spoonful offering a soft melt here, a gentle chew there, and just the right touch of sweetness that keeps you coming back for more.

7. Chè Trôi Nước (Sweet Rice Ball Soup)

Chè Trôi Nước is like a warm hug in a bowl. Soft, chewy rice balls filled with sweet mung bean float in golden ginger syrup, filling the air with a fragrance that comforts even before the first bite.

A drizzle of coconut milk makes it silky and indulgent — perfect for savoring on a cool evening.

It’s our Vietnamese take on Chinese Tangyuan, though up North, you’ll also find the simpler bánh trôi, served without syrup and loved during Tết Hàn Thực (Cold Food Festival).

8. Chè Bắp (Sweet Corn Pudding)

For me, Chè Bắp always brings back slow, lazy afternoons in Vietnam — warm air, the kitchen filled with the gentle scent of simmering corn and coconut.

This sweet corn pudding is simple, cozy, and just sweet enough, with sticky rice giving it that soft, clingy texture that lingers on your spoon.

Corn isn’t an everyday grain in Vietnam, but it pops up in all the snacks we love — Xôi Bắp (corn sticky rice) for breakfast, Sữa Bắp (corn milk) to sip, Bap Xao (street corn) from street carts, and Bắp Nướng Mỡ Hành (grilled corn with scallion oil) on smoky grill nights.

11. Sâm Bổ Lượng (Ching Bo Leung)

If chè were medicine for the soul, Sâm Bổ Lượng would be the gentle tonic you reach for on a scorching day.

Borrowed from Cantonese Ching Bo Leung, the name promises exactly what it delivers — cool, refreshing, and quietly nourishing.

This chilled sweet soup is full of little surprises: soft pearl barley that pops between your teeth, crisp lotus root slices, juicy water chestnuts, and the honeyed aroma of dried longan. Every spoonful feels like it’s restoring balance, inside and out.

In Saigon’s Chợ Lớn, you’ll find it everywhere — from humble street stalls to old family-run shops — each bowl carrying decades of tradition and a comforting touch of home.