15 Delicious Vietnamese Chè Desserts

Vietnamese Chè is more than just a dessert—it’s a celebration of contrasting textures and vibrant flavors. From the smooth richness of coconut milk to the chewy tapioca and crunchy beans, each variation of Chè offers something unique. With 15 different recipes, this article introduces you to the world of Chè desserts

Chè Ba Màu (Three-Color Dessert)

Chè Ba Màu, also known as “Three-Color Dessert,” is a popular Vietnamese treat. This layered dessert offers a mix of textures and flavors that is both visually appealing and refreshing.

The name “three-color” comes from its distinctive layers: mung bean paste, red kidney beans, and green pandan jelly.

Here’s a step-by-step breakdown:

Ingredients:

• Red Kidney Beans: Cooked and sweetened for a chewy texture.
• Green Pandan Jelly: Made from pandan leaves, water, and agar-agar for a delicate flavor.
• Mung Bean Paste: Soft and slightly sweet, providing creaminess.

Assembling the Dessert:

Layering:

• In a tall glass, add 2-3 tbsp of crushed ice.
• Add 2 heaping tbsp of the kidney beans.
• Follow with 2 heaping tbsp of the mung bean paste.
• Add a layer of pandan jelly.
• Repeat with another layer of shaved ice.

Toppings:

• Drizzle with 3 tbsp of sugar syrup.
• Top with 3 tbsp of sweetened coconut cream.

This dessert is best enjoyed immediately. The combination of ingredients creates a balance of sweet, creamy, and refreshing flavors. Each mouthful provides a delightful mix of tastes and textures.

Chè Đậu Đen (Black Bean Sweet Soup)

Chè Đậu Đen, also known as Black Bean Sweet Soup, is a popular Vietnamese dessert. It is enjoyed both hot and cold. The dessert combines black beans, sugar, and coconut milk. These ingredients create a delightful, sweet flavor that appeals to many.

Ingredients

• 1 cup of dry black beans (soaked overnight)
• 1/4 teaspoon salt
• 3 cups of water
• 3 tablespoons of tapioca pearls
• 1/2 cup of sugar
• 1 can of coconut cream (14 oz)

Instructions

1. Soak the black beans overnight.
2. Drain the beans and rinse well.
3. Boil the beans in water with salt until tender.
4. Add sugar to the beans and stir until dissolved.
5. Cook tapioca pearls separately until they become translucent.
6. Combine the tapioca pearls with the beans.
7. Add coconut cream and stir well.

Serving Tips

• Serve hot in the winter months.
• Serve over crushed ice for a refreshing summer treat.
• Garnish with extra coconut cream or roasted peanuts for added texture.

View Recipe

Chè Đậu Xanh (Mung Bean Sweet Soup)

Chè Đậu Xanh, or Mung Bean Sweet Soup, is a traditional Vietnamese dessert. It’s made primarily with mung beans, water, sugar, and coconut milk.

First, you soak the mung beans. After soaking, rinse and drain them.

Next, simmer the beans in water. This takes around 45 minutes. The beans should become tender during this process.

Add sugar to the simmering beans. Stir well to dissolve.

Near the end of the cooking process, add coconut milk. This adds richness and a creamy texture.

Some recipes include small tapioca pearls for extra texture. Add these after the mung beans are nearly cooked.

Stir in 1 teaspoon of salt if you like a touch of saltiness.

Ingredients:

• 1 cup mung beans
• 5 cups water
• 1/2 cup sugar
• 1 (14-ounce) can of coconut milk

Instructions:

1. Soak mung beans for a few hours.
2. Rinse and drain beans.
3. Simmer beans in 5 cups of water for 45 minutes.
4. Add sugar and stir to dissolve.
5. Mix in coconut milk and let the soup cool.

View Recipe

Chè Bắp (Corn Sweet Soup)

Chè Bắp, or Corn Sweet Soup, is a beloved Vietnamese dessert.

You start by boiling corn cobs with pandan leaves in water. This creates a fragrant base. Once boiled, remove and discard the cobs and leaves.

Next, add fresh corn kernels, coconut milk, and sugar. Simmer for 15 minutes.

Incorporate tapioca pearls or sago for texture. These small pearls add a delightful chewiness.

Stirring occasionally, cook until the mixture thickens. Add a pinch of salt to balance sweetness.

Chè Thái (Vietnamese-Style Thai Dessert)

Chè Thái is a popular Vietnamese dessert. It is known for its vibrant colors and varied textures. This fruit cocktail includes a mix of tropical fruits and chewy elements.

Typical ingredients are lychee, jackfruit, and longan. These fruits bring sweetness and a burst of flavor. Dim sum restaurants often serve it chilled.

Key Ingredients:

• Lychee
• Longan
• Jackfruit
• Water chestnuts
• Tapioca pearls
• Coconut milk

Additions like pandan leaves may enhance the flavor. Red food coloring is sometimes used for water chestnuts. This adds a visually striking element.

Steps to Prepare:

1. Peel and slice the fruits.
2. Boil tapioca pearls until soft.
3. Mix coconut milk with condensed milk for sweetness.
4. Combine all ingredients in a bowl.

Serving:

Serve Chè Thái chilled. Add ice cubes for extra refreshment. The dessert is both sweet and refreshing. Ideal for hot days.

View Recipe

Chè Trôi Nước (Glutinous Rice Balls in Sweet Ginger Syrup)

Key Ingredients:

• Glutinous rice
• Mung bean
• Ginger
• Palm sugar

Chè Trôi Nước is a classic Vietnamese dessert. It features glutinous rice balls filled with a sweet mung bean paste. These rice balls swim in a warm, fragrant syrup made with ginger and palm sugar.

To make Chè Trôi Nước, first, prepare the dough. Combine glutinous rice flour with warm water. Knead until smooth. Divide the dough into small pieces and flatten each piece.

Then, create the filling for the rice balls. Cook mung beans until soft. Mash them into a paste. Add sugar for sweetness. Place a small spoonful of the paste into the center of each dough piece. Seal the dough around the filling.

Next, prepare the ginger syrup. Boil water with slices of fresh ginger. Add palm sugar to sweeten. Stir until the sugar dissolves. The syrup should be fragrant and slightly spicy.

Cook the filled rice balls by boiling them in water. When they float, they are done. Transfer the rice balls to the ginger syrup. Let them soak up the flavors.

Serve Chè Trôi Nước warm. The combination of the chewy rice balls and sweet, spicy syrup is delightful. You can garnish with toasted sesame seeds or shredded coconut for extra texture and flavor. Enjoy this special treat during festive occasions or as a comforting dessert.

View Recipe

Chè Chuối (Banana with Tapioca and Coconut Milk)

Key Ingredients:

• Bananas
• Tapioca pearls
• Coconut milk
• Palm sugar

Chè Chuối is a traditional Vietnamese dessert featuring bananas, tapioca pearls, and coconut milk. It is popular for its creamy texture and sweet taste.

To prepare this treat, cook tapioca pearls in water until they turn translucent. Ripe bananas add natural sweetness. You’ll use small, Southeast Asian varieties for best results.

In a saucepan, combine coconut milk with water and pandan leaves. Heat until it simmers. Add the cooked tapioca pearls and bananas. Stir frequently.

You can sweeten the mixture with granulated or palm sugar. Adjust to your preference. Some recipes also include pandan leaves for a fragrant aroma.

A key step is cooking the mixture on low heat. Stir constantly. This ensures the sugar dissolves and blends well.

For a finishing touch, prepare a simple topping. Grind peanuts with a bit of salt. Sprinkle this mixture on the dessert just before serving.

Chè Chuối can be enjoyed hot or chilled. Serve it in bowls, garnished with the peanut-salt topping. Many find it even more delightful when cooled.

This dessert is known for its simplicity and delightful combination of flavors. The creaminess of coconut milk pairs well with the tender bananas and chewy tapioca pearls.

Try making Chè Chuối at home. Use ripe bananas and coconut milk of good quality for the best results. 

View Recipe

Chè Đậu Đỏ (Red Bean Sweet Soup)

Chè Đậu Đỏ, or Red Bean Sweet Soup, is a popular Vietnamese dessert. This dish is not just delicious; it’s also simple to prepare.

You will need red beans, coconut cream, sugar, and water. Optional ingredients like pandan leaves can add extra flavor.

Start by soaking the red beans for several hours. This helps soften them and reduces cooking time.

After soaking, boil the beans until they become tender. Add sugar to sweeten.

Next, mix in coconut cream for richness. Stir well and let it simmer gently.

For added texture, you can include gelatinous pandan jelly or small taro pieces. These ingredients absorb the flavors well.

Ingredients List:

• 1 cup red beans
• 1 cup water
• 1 cup coconut cream
• 1/2 cup sugar
• Optional: pandan leaves, taro pieces

Serving Suggestions: Chè Đậu Đỏ can be enjoyed both hot and cold. Add shaved ice for a refreshing treat in hot weather.

View Recipe

Chè Khoai Môn (Taro Sweet Soup)

Chè Khoai Môn, or Taro Sweet Soup, is a classic Vietnamese dessert. You’ll find it both delicious and soothing.

This pudding features taro cubes, sticky rice, and pandan extract.

To make Chè Khoai Môn, start by steaming taro cubes until soft. Cook sticky rice until tender.

Combine the taro cubes and sticky rice with a few drops of pandan extract and sugar.

For a creamy texture, some recipes include coconut cream. This addition provides a rich, smooth consistency.

You can serve Chè Khoai Môn either hot or chilled.

Here’s a simple list of ingredients:

• Taro cubes
• Sticky rice
• Pandan extract
• Sugar
• Optional: Coconut cream

The combination of soft taro and sticky rice creates a harmony of textures. The pandan extract and sugar add a fragrant sweetness.

Would you like a warm dessert? Serve it hot. Prefer something refreshing? Chill it before serving. Each method brings out different nuances in the flavors.

Try this recipe the next time you crave something sweet yet delicate.

Chè Sương Sa Hạt Lựu (Rainbow Dessert with Water Chestnut Jelly)

Chè Sương Sa Hạt Lựu is a vibrant Vietnamese dessert. It combines water chestnut cubes colored to resemble pomegranate seeds with jelly and coconut milk.

First, prepare the water chestnut. Clean and peel it, then cut it into small cubes. These cubes will be colored using natural dyes like pandan leaf and beetroot.

Ingredients:

• Water chestnuts
• Pandan leaves
• Beetroot
• Jelly (agar-agar)
• Coconut milk
• Sugar

Steps to Make:

1. Soak mung beans for about an hour. Cook until soft.
2. Cut pandan leaves and blend them with water. Strain to get green coloring.
3. Boil beetroot, strain to get red coloring.
4. Dice water chestnuts. Split the batch, dye half with pandan juice, half with beet juice.

Jelly Preparation:

1. Mix agar-agar powder with water. Boil it.
2. Pour into molds. Let it cool and set.
3. Cut the set jelly into small cubes.

Combine the dyed water chestnut cubes, jelly, and cooked mung beans in a bowl. Pour coconut milk over the mix. Add sugar to taste. Serve cold.

Chè Sương Sa Hạt Lựu is both flavorful and visually appealing. The mix of textures and colors creates a delightful treat perfect for hot days.

View Recipe

Chè Bưởi (Pomelo Sweet Soup)

Ingredients:

• Pomelo Skin
• Mung Beans
• Coconut Milk

Chè bưởi is a delightful Vietnamese dessert. Pomelo is the star ingredient. The soup combines pomelo, mung beans, and coconut.

To start, peel off the green pomelo skin. Use the white spongy parts. Cut these into small cubes.

Next, salt the cubes. Soak them in water. Rinse thoroughly. Boil until tender. After boiling, mix them with sugar and tapioca starch.

Mung beans are also important. Cook them until soft. Combine softened mung beans with the pomelo mixture.

The final touch is coconut milk. It adds a creamy texture. Serve the dessert warm or chilled.

Each bite offers a blend of flavors. Enjoy the sweetness of mung beans. Savor the tangy pomelo. Relish the richness of coconut milk.

View Recipe

Chè Xoài (Mango Sweet Soup)

Chè Xoài, also known as Mango Sweet Soup, is a popular Vietnamese dessert. It combines ripe mangoes with coconut milk for a refreshing and creamy treat.

You will find Chè Xoài to be both sweet and tangy. The dessert often includes tapioca pearls, enhancing its texture.

To make Chè Xoài, you need only a few ingredients:

• Ripe mangoes
• Coconut milk
• Sugar
• Tapioca pearls
• Water

First, cook the tapioca pearls until they become translucent.

Next, cut the mangoes into small cubes.

Heat the coconut milk with sugar until it dissolves.

Combine the cooked tapioca pearls with the sweetened coconut milk.

Add the mango cubes into the mixture and stir gently.

Serve Chè Xoài either warm or chilled. Garnish with a few mint leaves or a sprinkle of toasted sesame seeds for extra flavor.

The key to perfect Chè Xoài lies in using ripe mangoes. They should be sweet and juicy. Quality coconut milk is also crucial. It provides a rich, creamy base for the dessert.

Chè Xoài is often enjoyed during summer. Its cool and refreshing taste makes it a favorite for many people. You can find this dessert at most Vietnamese markets and restaurants.

Prepare Chè Xoài at home to experience a classic Vietnamese delight. Its simple ingredients and easy preparation make it accessible for everyone.

Chè Khoai Lang (Sweet Potato Sweet Soup)

Chè Khoai Lang is a cherished Vietnamese dessert made with sweet potatoes and coconut milk. This dessert is perfect for a comforting treat.

There are a few simple ingredients in Chè Khoai Lang. Sweet potatoes, coconut milk, sugar, and water are the main components. Optional toppings include sesame seeds or peanuts for added texture.

First, you need to peel and cut the sweet potatoes into small cubes. Boil them until tender. This ensures the sweet potatoes are soft and ready to absorb the sweet coconut milk.

Once the sweet potatoes are cooked, add them to a pot with coconut milk and sugar. Let the mixture simmer until it thickens. The sweet potatoes soak up the richness of the coconut milk and sugar, creating a creamy consistency.

You can serve Chè Khoai Lang warm or chilled. For a warm serving, enjoy it straight from the pot. For a chilled version, let it cool to room temperature, then refrigerate.

Ingredients

• 2 large sweet potatoes
• 1 can (14 oz) coconut milk
• 1 cup sugar
• 2 cups water

Optional Toppings

• Roasted sesame seeds
• Chopped peanuts

Instructions

1. Peel and cube the sweet potatoes.
2. Boil the potatoes until tender, about 15 minutes.
3. Drain and set aside.
4. In a large pot, combine coconut milk, sugar, and water.
5. Add cooked sweet potatoes.
6. Simmer for 10-15 minutes, stirring occasionally.
7. Serve warm or chilled.

Enjoy your delicious Chè Khoai Lang!

Chè Thưng (Mixed Bean and Coconut Sweet Soup)

Chè Thưng is a comforting Vietnamese dessert. It features a mixture of beans and coconut milk. This dish is perfect for cold weather.

The main ingredients are coconut milk, various beans, and pulses. Commonly used beans include mung beans, kidney beans, and black-eyed peas. Lotus seeds or tapioca pearls are also often added.

Start by cooking the beans until tender. Use separate pots if necessary. Then, prepare a coconut milk base. Simply simmer coconut milk with a bit of salt and sugar.

Combine the cooked beans with the coconut milk base. Allow the flavors to meld together. This step may take an additional 10-15 minutes of simmering.

Optional ingredients like pandan leaves can enhance the aroma. Jellies or fruit pieces can add texture and flavor. Feel free to adjust to your preference.

Notes:

• Serve hot in cold weather.
• Optionally, it can be enjoyed cold as well.

Ingredients:

• Coconut Milk: 200ml
• Mung Beans: 100g
• Kidney Beans: 50g
• Black-eyed Peas: 50g
• Lotus Seeds: 30g

Steps:

1. Cook the beans separately until tender.
2. Simmer coconut milk with salt and sugar.
3. Combine beans and coconut milk.
4. Simmer for 10-15 more minutes.
5. Serve hot or cold.

View Recipe

Chè Dừa Non (Young Coconut Sweet Soup)

Chè Dừa Non is a delightful Vietnamese dessert. It combines young coconut meat with coconut milk to create a creamy, refreshing treat.

Ingredients:

• Young coconut meat
• Coconut milk
• Sugar
• Tapioca pearls
• Pandan leaves (optional)

You start by boiling the coconut milk with pandan leaves for added aroma.

Next, you add sugar and young coconut meat. This sweet soup can be served hot or cold.

Tapioca pearls are often added for texture. They provide a chewy contrast to the creamy coconut base.

Remember to cook them until they become translucent.

The final product is a smooth, rich dessert. Chè Dừa Non is perfect for hot days. The coconut flavor is both sweet and savory, making it a favorite in Vietnamese cuisine.

Quick Steps:

1. Boil coconut milk with pandan leaves.
2. Add sugar.
3. Mix in young coconut meat.
4. Cook and add tapioca pearls.