‘CHE DAU XANH’ – VIETNAMESE SWEET MUNG BEAN SOUP
Sweet mung bean soup is made from the main ingredient, mung bean. For more taste and creamy, people like to add coconut milk which contributes to flavor the aromatic of this dish.
‘Chè đậu xanh’ become one of the common foods for hot summer days. It can be served both warm or chilled, but people usually prefer to enjoy it chilled.
When cooking this dessert, people can add other ingredients as vera aloe (lô hội), sago pearl, ginger, lotus seed or peanut to make different kinds and experience different tastes and textures.
‘CHE DAU TRANG’ – VIETNAMESE BLACK EYED PEAS RICE PUDDING
Che dau trang is a typical Vietnamese pudding with a creamy and slightly sweet taste and the coconut milk topping. This pudding is made out of sweet sticky rice, black eyed peas and added coconut milk to create an appealing combination for a great summertime.
In Vietnamese culture, it is tradition to serve ‘che dau trang’ on one month birthday of a baby, since this sweet soup is considered as the dish bringing good lucks for the beginning of something.
‘CHE BA MAU’ – VIETNAMESE THREE COLOR BEAN DESSERT
The color of this dessert is made up of red kidney beans, yellow mung beans and green jelly strips. Moreover, it’s added crushed ice and coconut milk, which combines with the vibrant color may bring you back to summertime you never forget.
‘CHE THAI’ – VIETNAMESE FRUIT COCKTAIL DESSERT
Che Thai is a Vietnamese people dessert adapt from Thailand, but the feature differentiating Vietnamese version from that of Thailand are that in Vietnam it’s less sweet and often contain durian.
Che Thai in Vietnam is a perfect combination of some different kinds of troppical canned fruits including jackfruit, lychee, longon. Moreover, whipping cream or coconut milk is added to get a creamy and tasty dessert. There are various jellies in this dessert, which makes it become more tasty with many people.
‘CHÈ BÀ BA’ – SWEET POTATO, TARO AND CASSAVA DESSERT
“Chè bà ba” is a typical Southern Vietnamese dessert, which contains a variety of ingredients. The ingredients to prepare this sweet dessert are square pieces of taro, cassava and long sweet potato – a kind of long sweet potato with red skin and yellow flesh well cooked in coconut milk and decorated with translucent tapioca pearls.
Its creamy flavor and lingering sweetness make “chè bà ba” a wonderful snack for many people who have interest in Vietnamese sweet soups. Moreover, to make this dish more flavorful, they usually add roasted sesame or minced peanuts before enjoying it.
‘Chè bà ba’ is typically eaten warm, but can also be eaten cold.
‘CHÈ BẮP’ – VIETNAMESE CORN SWEET PUDDING
Along with many delighting desserts, ‘chè bắp’ is the famous one in Vietnamese cuisine. This is a typical Vietnamese pudding, or dessert soup, made with main ingredients including sweet corn, glutinous rice, and is often topped with thick, syrupy coconut milk and toasted sesame seeds.
A combination between natural sweetness of corn and the creamy coconut milk in a chewy texture of glutinous rice will awake your smell and taste. It can be served warm or cool depending on the season and your order.
CHE CHUOI – VIETNAMESE BANANA SWEET SOUP
Che chuoi – banana with tapioca pearls and coconut milk sweet soup is one of the best traditional sweet soup in Vietnam. This is also an famous pudding dessert to many foreigner as it’s is sweet sweet and starchy. It’s could be served warm or chilled, depending on customers’ choice.
Although the ‘che chuoi’ with tapioca pearls and coconut milk is the most common kind of this dish, there are different kinds of ‘che chuoi’, including:
– Che chuoi nuong – Grilled banana with with tapioca pearls and coconut milk sweet soup.
– Che chuoi khoai – Banana with sweet-potatoes, tapioca pearls and coconut milk sweet soup.
There is a note for everyone who want to cook this Vietnamese dessert: Make sure the bananas are ripe before making this chè otherwise it will have a bitter and sour taste.
‘CHE TROI NUOC’ – STICKY RICE SWEET DUMPLINGS
This is one of the most favourite desserts of Vietnamese people, especially those from the South. It is made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown liquid made of water, sugar, and grated ginger root. This dish is warmly heated before eating and garnished with sesame seeds and coconut milk. Sticky rice sweet dumplings are often served during Lunar New Year on February.
