As a Vietnamese, I still remember the excitement of waiting for my mom to bring home a tiny plastic bag of Chè from the local market.
Sweet, comforting, and cheap, “Chè” was more than just a dessert—that little treat carries a world of nostalgia for me.
Vietnam boasts a diverse range of Chè, with hundreds of varieties from North to South. Whether served hot or cold, Chè is perfect for any season and any reason—refreshing in the scorching summer and soothing in the rainy winter.
You’ll find it everywhere, from bustling street vendors to elegant restaurants and cozy family kitchens. If you love Vietnamese cuisine or plan to visit Vietnam, Chè is an unmissable treat that captures the essence of our culture.
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What Exactly Is Chè?
Chè is the Vietnamese counterpart to Chinese Tong Sui (糖水, Sugar Water), a dessert soup from Cantonese cuisine. Actually, Vietnamese and Southern Chinese cuisines share many similarities.
In Vietnam, Chè often comes in two styles: Chè Nóng (served warm) and Chè Đá (served chilled with ice).
Chè Nóng is similar to Milchreis (German rice pudding)—creamy, mildly sweet, and best enjoyed warm on a cool day or a rainy afternoon. On the other hand, Chè Đá is more liquid and refreshing, perfect for cooling down during hot summer days.
When similar dessert soups from other countries arrived in Vietnam, they were also embraced as Chè, such as the “Pomelo Mango Sago” (Chè Xoài Bột Báng) and “Bubur Cha Cha” (Chè Bô Bô Cha Cha).
Chè is typically a sweet dessert soup, but there are exceptions, such as “Chè Lam” (a type of cake) and “Chè Con Ong” (sweetened sticky rice).
The Allure of Chè Across Vietnam
Chè is a beloved and affordable dessert that can be found all over Vietnam, from bustling street corners and bicycle vendors to upscale restaurants.
Huế, the imperial capital during the Nguyễn Dynasty, offers a cuisine that beautifully blends royal and rustic influences.
While in Huế, be sure to savor local delicacies like Bún Bò Huế (Spicy Beef Noodle Soup), Cà Phê Muối (Salt Coffee), and an array of Huế Dumplings such as Bánh Nậm, Bánh Ít Trần, and Bánh Bèo.
The city is also famous for its Royal Chè (Chè Cung Đình), with the unique Chè Bột Lọc Heo Quay—a dessert soup that intriguingly combines crispy pork belly with tapioca. It may sound unusual, but it’s undeniably delicious.
In Hanoi, the capital of Vietnam, you’ll find a refined culinary scene. After enjoying savory dishes like Beef Phở, Chicken Phở, or Bún Chả on a Hanoi food tour through the city, treat yourself to a bowl of Chè.
Hanoi’s Chè is known for its subtle, not-too-sweet flavors—one of the reasons I love it so much. My top pick is Chè Đậu Đen (Black Bean Dessert Soup).
Meanwhile, in Saigon (Ho Chi Minh City), you can explore both Vietnamese-style Chè, typically rich with coconut sauce, and Chinese-style Chè (Chè Người Hoa), which usually forgoes the coconut.
There are still large communities of Chinese Vietnamese in Sài Gòn Chợ Lớn (Saigon Chinatown), where you can find many Chinese-Vietnamese dishes, such as Bò Bía (Spring Rolls with Chinese Sausages), Bánh Bao (Steamed Bao Buns) or Cơm Gà Hải Nam (Hainan Chicken Rice with Vietnamese style).
Popular Ingredients for Chè
With countless varieties of Chè, the ingredients used to make this sweet soup are just as diverse:
Sometimes, you can also customize your Chè by choosing your favorite ingredients and combining them with Nước Cốt Dừa (sweetened coconut milk) and crushed ice to create a personalized glass of this delightful dessert.
1. Chè Đậu Xanh (Mungbean Dessert Soup)
Mung beans (Đậu Xanh) are a beloved ingredient in Vietnamese cuisine.
It is featured in both savory dishes like Bánh Chưng (Square Sticky Rice Cake) and Xôi Vò (Mung Bean Coated Sticky Rice), as well as desserts such as Bánh Đậu Xanh Nướng (Vietnamese Mung Bean Cake).
Chè Đậu Xanh is often made with whole or split mung beans and can be enjoyed either warm or cold. Variations include Chè Đậu Xanh Đánh, featuring the mung bean paste, and Chè Bưởi, a refreshing blend of mung beans and pomelo rind in a sweet, aromatic soup.
2. Chè Chuối (Banana & Sago Dessert Soup)
In Vietnam, Lady Finger Banana shines in many traditional desserts, from the golden Bánh Chuối Nướng (Baked Banana Cake) to the tender Bánh Chuối Hấp (Steamed Banana Cake) and the refreshing Kem Chuối (Banana Ice Cream).
Chè Chuối is a warm and comforting treat, with its creamy, sweet, and slightly sticky texture that feels like a cozy hug in a bowl. For extra indulgence, try Chè Chuối Nướng—the elevated version where grilled banana is wrapped in sticky rice.
3. Chè Ba Màu (Three Color Dessert Soup)
Chè Ba Màu, also known as “Chè Sương Sa Hạt Lựu,” is a colorful dessert featuring three distinct layers: red (water chestnut pearls, similar to Thai Tub Tim Grob), green (Cendol or Pandan Jelly), and yellow (mung bean paste).
These vibrant layers are combined with creamy coconut sauce and served over ice for a refreshing treat.
4. Chè Đậu Trắng (Black-eyed Pea Dessert Soup)
In Vietnamese, Black-eyed Peas are known as “Đậu Trắng,” which translates to “White Beans.” This comforting dessert is a warm pudding made with black-eyed peas, sticky rice, and rich coconut milk.
5. Chè Thái (Vietnamese Fruit Cocktail)
Vietnamese cuisine features a few dishes labeled as Thai, like Lẩu Thái (Thai Hot Pot), Bún Thái (Thai Noodle Soup), and Chè Thái—though you won’t actually find these in Thailand. They are uniquely Vietnamese takes on Thai flavors.
Chè Thái is actually a twist on the Thai dessert, Ruam Mit.
Chè Thái (or “Chè Trái Cây”) is a vibrant fruit cocktail made with an assortment of Vietnamese fruits, jellies, and a luscious coconut sauce. In Vietnam, durian (sầu riêng) is often added to Chè Thái, but outside of Vietnam, it’s sometimes left out, maybe because durian is kinda pricey.
In Vietnam, you’ll often find Chè Thái served alongside other fruity treats like Sinh Tố Bơ (avocado smoothie) and Hoa Quả Dầm (fruit salad).
6. Chè Bà Ba (Sweet Soup with Sweet Potato, Taro, and Cassava)
Chè Bà Ba is a delightful sweet soup made with a variety of tubers like sweet potato, taro, and cassava.
It’s a favorite in the Mekong Delta (Miền Tây) for its perfect blend of creamy, sticky, crunchy, sweet, and chewy textures. Enjoy it hot or cold, and for an extra refreshing twist, try it with ice.
7. Chè Trôi Nước (Sweet Rice Ball Soup)
Chè Trôi Nước is variation of Chinese Tangyuan (“Bánh Trôi Tàu” in Vietnam). This comforting dessert features sweet rice balls filled with mung beans, served in a fragrant ginger syrup with a touch of coconut milk.
In northern Vietnam, you might find a similar treat called Bánh Trôi Nước (or Bánh Chay), though it is typically served without the syrup.
8. Chè Bắp (Sweet Corn Pudding)
Chè Bắp is my nostalgic favorite. This comforting dessert features creamy, sticky corn pudding that’s warm and subtly sweet.
While corn is not a daily staple in Vietnam, it is frequently used in various snacks and desserts, such as Xôi Bắp (corn sticky rice), Bắp Xào (stir-fried corn), and Bắp Nướng Mỡ Hành (grilled corn on the cob with scallion oil).
9. Chè Khoai Môn (Taro Pudding)
Chè Khoai Môn is a delightful sweet taro pudding. In Vietnam, you can find two versions: the Vietnamese style, which has sticky rice and coconut milk, and the Chinese style, which features sago and skips the coconut milk.
10. Chè Khúc Bạch (Panna Cotta Dessert Soup)
Chè Khúc Bạch is a dessert soup that combines silky panna cotta with sweet lychee and almond. This dessert originate from Chinese Almond Tofu Pudding.
The rich, melt-in-your-mouth pudding paired with the delicate sweetness of lychee makes for a delightful treat.
11. Sâm Bổ Lượng (Ching Bo Leung)
Sâm Bổ Lượng (or Chè Sâm Bổ Lượng) is the Vietnamese version of Cantonese Ching Bo Leung (清補涼), meaning “refreshing, nourishing, and cool.”
This sweet, chilled dessert soup is packed with nourishing ingredients like pearl barley, lotus roots, water chestnuts, and dried longan. It’s a popular treat that you can easily find in Saigon’s Chinatown.
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