What is chè

In Vietnam, the word chè does not refer to a single specific dessert, but to an entire category of sweet dishes.

Chè can be:

• liquid, like a sweet soup;
• thick, like a pudding;
• multi-layered;
• hot;
• chilled;
• with ice;
• with coconut milk;
• with fruits;
• with beans and grains.

In northern Vietnam, the word chè can also mean tea, but the context is usually clear in the dessert's name. Regular tea is more commonly called trà, especially in the south of the country.

On dessert café menus, the main ingredient usually follows the word chè. For example, chè đậu đỏ is a red bean dessert, and chè bưởi is a pomelo pith dessert.

What does chè taste like

Most types of chè have a mild, sweet flavor. However, the sweetness is combined with other notes:

• the creaminess of coconut milk;
• the nutty flavor of beans;
• fruit acidity;
• the aroma of pandan;
• a slight saltiness from the coconut sauce;
• the herbal taste of jelly;
• the dense texture of rice or taro.

Southern varieties are typically sweeter and more frequently contain coconut milk and ice. Northern desserts may be more restrained in sweetness, while central ones are especially complex in composition and presentation.

What is chè made from

The range of ingredients is very wide. The most common are:

• mung beans đậu xanh;
• red beans đậu đỏ;
• black beans đậu đen;
• white beans đậu trắng;
• glutinous rice nếp;
• taro khoai môn;
• sweet potato khoai lang;
• corn bắp or ngô;
• lotus seeds hạt sen;
• coconut milk nước cốt dừa;
• tapioca pearls;
• jelly;
• fruits;
• pandan lá dứa;
• sugar syrup;
• crushed ice.

Some types of chè are made with just two or three components, while others are complex multi-layered mixtures.

Coconut milk

Coconut milk nước cốt dừa is one of the main components of southern and central varieties of chè.

It can be:

• cooked together with the base;
• poured on top;
• mixed with salt and sugar;
• served separately;
• used as a thick sauce.

A small amount of salt in the coconut milk helps highlight the sweetness of the dessert.

It is important not to confuse coconut milk with coconut water nước dừa. Coconut water is clear and light, whereas coconut milk is thick and white.

Pandan

Pandan leaves are called lá dứa.

They are added to syrup, rice, jelly, and coconut milk. Pandan imparts a sweet, herbal aroma often compared to vanilla, freshly cut grass, and nuts.

The green color of some types of chè may also be due to pandan essence.

Tapioca and jelly

Many cold desserts feature balls and strips of various textures.

These can be:

• tapioca pearls bột báng;
• transparent starch balls;
• jelly thạch;
• grass jelly sương sáo;
• agar jelly;
• coconut jelly;
• colored starch strips.

Such additions create a characteristic multi-layered texture.

How chè is served

Hot varieties are served in small bowls. Cold ones are served in glasses or tall sundae cups.

Chilled desserts are often topped with:

• crushed ice đá bào;
• coconut milk;
• sugar syrup;
• roasted peanuts;
• sesame seeds;
• coconut flakes;
• jelly;
• fresh fruit.

In some establishments, the ingredients are already mixed. In others, they are layered, and the dessert must be thoroughly stirred before eating.

Varieties of chè

There are many varieties of chè. Below are the most famous and frequently encountered ones in Vietnam.

Chè ba màu

Chè ba màu is the "three-color dessert."

The name consists of the words:

• ba — three;
• màu — color.

Typically, a glass contains:

• a green mass made of mung bean or pandan;
• red beans;
• white beans or a coconut layer;
• jelly;
• coconut milk;
• crushed ice.

The exact composition depends on the establishment. This is one of the brightest and most popular cold desserts in southern Vietnam.

Chè thập cẩm

Chè thập cẩm is a mixed assorted dessert.

The words thập cẩm mean "mixture" or "assortment."

A single portion may include:

• several types of beans;
• corn;
• taro;
• jelly;
• tapioca;
• fruits;
• coconut milk;
• ice.

There is no single recipe. Each establishment puts together its own version.

Chè đậu xanh

Chè đậu xanh is made from mung beans.

The words đậu xanh mean "green beans," although peeled mung beans are yellow in color.

The dessert can be:

• thick;
• liquid;
• hot;
• cold;
• with coconut milk;
• with pandan;
• with tapioca.

Mung beans provide a mild nutty flavor and a creamy texture.

Chè đậu đỏ

Chè đậu đỏ is a red bean dessert.

The beans are boiled with sugar for a long time until soft. They are served with syrup, coconut milk, and sometimes ice.

Red beans retain their shape and create a denser texture than mung beans.

Chè đậu đen

Chè đậu đen is made from black beans.

The beans are boiled with sugar until soft but not mashed into a purée. The dessert is served hot or cold.

In summer, the iced version with coconut milk is especially popular.

Chè đậu trắng

Chè đậu trắng is a white bean dessert.

It is often combined with glutinous rice and thick coconut sauce.

The texture turns out dense and filling.

Chè nếp đậu trắng

Chè nếp đậu trắng is made from glutinous rice and white beans.

The word nếp means glutinous rice.

The dessert resembles a sweet rice porridge with beans. It is drizzled with coconut milk on top.

Chè bưởi

Chè bưởi is a dessert featuring pomelo pith.

The word bưởi means "pomelo."

Instead of the green outer peel, the white spongy part is used. It is carefully treated to remove bitterness, cut into cubes, and coated with starch.

The finished pieces become transparent, elastic, and slightly crunchy. They are combined with mung beans, syrup, and coconut milk.

Despite the name, the taste of fresh pomelo pulp is barely perceptible in the dessert.

Chè khúc bạch

Chè khúc bạch is a chilled dessert with soft milk or cream cubes.

The cubes resemble delicate jelly or panna cotta. They are served in a light sweet syrup with:

• lychee;
• longan;
• almonds;
• fruits;
• chia seeds;
• jelly.

This version is less traditional than bean desserts, but very popular in modern urban cafés.

Chè Thái

Chè Thái is a Thai-style fruit dessert.

The ingredients may include:

• jackfruit;
• lychee;
• longan;
• coconut;
• jelly;
• water chestnuts;
• durian;
• sweet milk;
• ice.

The composition varies greatly. The taste is usually fruity, milky, and very sweet.

Chè Thái sầu riêng

Chè Thái sầu riêng is a version of chè Thái with durian.

Sầu riêng means "durian."

Durian is added as pulp, cream, or sauce. The dessert turns out thick and has a strong characteristic aroma.

Chè sầu riêng

Chè sầu riêng is a general name for desserts with durian.

The composition may include coconut milk, jelly, fruits, avocado, and tapioca.

This is one of the richest and most aromatic options.

Chè mãng cầu

Chè mãng cầu is made with soursop or custard apple pulp.

In different regions, the name mãng cầu may refer to various closely related fruits.

The dessert is usually served cold with ice, milk, or coconut sauce.

Chè dưỡng nhan hạt sen

Chè dưỡng nhan hạt sen is a sweet dessert infusion with lotus seeds.

It may include:

• lotus seeds;
• dried longan;
• red dates;
• snow fungus;
• goji berries;
• chia seeds;
• plant resins.

The name is often associated with "beauty nourishment" and a light wellness dessert.

Chè hạt sen

Chè hạt sen is made from lotus seeds.

The words hạt sen mean "lotus seeds."

The seeds are boiled in a light sugar syrup. Longan, aloe, or coconut milk are sometimes added.

The dessert has a mild nutty flavor and can be served hot or cold.

Chè sen long nhãn

Chè sen long nhãn features lotus seeds stuffed inside longan fruits.

The words long nhãn mean "longan."

The seed is removed from the fruit, and a boiled lotus seed is placed inside. Everything is then served in a cool sweet syrup.

This is a light and delicate dessert, particularly associated with Huế cuisine.

Chè bắp

Chè bắp is a sweet corn dessert.

In the north, corn is called ngô, so you may encounter the name chè ngô.

Corn kernels are boiled with sugar and starch. Coconut milk is added on top.

The dessert turns out sweet, aromatic, and slightly crunchy.

Chè khoai môn

Chè khoai môn is made with taro.

Taro has a soft, starchy texture and a mild nutty flavor.

It is frequently combined with glutinous rice, coconut milk, and pandan.

Chè khoai dẻo

Chè khoai dẻo is a dessert with chewy balls or cubes made from sweet potato and taro.

The word dẻo means "elastic," "soft-chewy."

The colored pieces are made from purple sweet potato, yellow sweet potato, taro, and starch. They are served with jelly, coconut milk, and syrup.

Chè trôi nước

Chè trôi nước consists of sweet glutinous rice flour balls with a filling.

The name literally relates to balls "floating in water."

Inside is usually a sweet mung bean paste. The balls are served in a hot ginger syrup with coconut milk and sesame seeds.

In texture, they resemble soft sticky dumplings.

Chè trôi nước nhân đậu xanh

Chè trôi nước nhân đậu xanh is the full name of the version with a mung bean filling.

The word nhân means "filling."

Chè bánh lọt

Chè bánh lọt is a cold dessert with green starch strips.

The bánh lọt strips are often flavored with pandan. They are served with coconut milk, sugar syrup, and ice.

Some versions add beans and jelly.

Chè sương sa hạt lựu

Chè sương sa hạt lựu is a dessert with jelly and colored starch cubes.

Sương sa is a type of jelly, and hạt lựu literally means "pomegranate seeds."

In reality, the colored cubes are usually made from water chestnut or another crunchy product coated with colored starch.

The dessert is served with coconut milk and ice.

Chè sương sáo

Chè sương sáo is a dessert with black herbal jelly.

The jelly has a slight bitterness and an herbal taste. It is combined with sugar syrup, coconut milk, tapioca, and ice.

This option is especially refreshing in hot weather.

Chè nha đam

Chè nha đam is an aloe vera dessert.

The aloe pulp is cleared of bitterness and cut into transparent cubes. It can be combined with mung beans, lotus seeds, and sugar syrup.

The dessert has a fresh and slightly crunchy texture.

Chè mè đen

Chè mè đen is a thick black sesame dessert.

The words mè đen mean "black sesame."

The seeds are ground and boiled with sugar and starch. The result is a thick dark mass with a rich nutty flavor.

In the north, you can find the name chè vừng đen.

Chè kho

Chè kho is a very thick mung bean dessert.

The word kho here denotes a dense, almost dry consistency.

Mung beans are mashed with sugar until smooth, formed into a layer or portioned pieces, and sprinkled with sesame seeds.

This is not a liquid dessert, but a dense sweet often prepared for holidays.

Chè lam

Chè lam, despite its name, is not a sweet soup.

It is a dense sweet made from glutinous rice flour, molasses or sugar, ginger, and peanuts.

The mass is cut into small bars and served with tea. Chè lam is especially common in northern Vietnam.

Chè chay

Chè chay is a general designation for a vegetarian or Lenten dessert, although most types of chè do not contain meat anyway.

However, desserts may contain:

• milk;
• cream;
• gelatin;
• eggs;
• animal-derived colorings or flavorings.

Strict vegans should double-check the ingredients of modern creamy and gelatinous options.

Hot and cold varieties of chè

Chè nóng

Chè nóng is a hot dessert.

The word nóng means "hot."

Hot desserts are often:

• chè trôi nước;
• chè đậu xanh;
• chè đậu đen;
• chè mè đen;
• chè khoai môn;
• sweet rice porridges.

Such desserts are especially popular in the evening and in cool weather.

Chè lạnh

Chè lạnh is a cold dessert.

The word lạnh means "cold."

It is pre-chilled in the refrigerator or served with iced syrup.

Chè đá

Chè đá is chè with ice.

The word đá means "ice."

Crushed ice is added directly to the glass. Before eating, the dessert should be stirred so that the syrup and coconut milk are evenly distributed.

How to eat chè correctly

Most types are eaten with a spoon.

If the dessert is served in layers, it is worth tasting the individual components first, then mixing them.

For cold chè, the order can be as follows:

1. add coconut milk if it was brought separately;
2. gently stir the top layers;
3. distribute the crushed ice;
4. bring up beans, jelly, and syrup from the bottom;
5. eat in small spoonfuls, combining different components.

Do not wait too long after adding ice. It melts quickly and dilutes the flavor.

Hot options are best allowed to cool down slightly first. The dense mass can retain high heat longer than it seems.

Should chè be stirred

This depends on the variety.

Uniform bean or sesame desserts do not need to be stirred.

Multi-layered options like chè ba màu or chè thập cẩm are best mixed. Otherwise, at first you will only taste coconut milk and ice, while the sweetest components will remain at the bottom.

Is chè a drink or a dessert

Some cold varieties are quite liquid and served in glasses, thus resembling a drink. However, they are usually eaten with a spoon.

It is more correct to consider chè a dessert, even if some of the syrup can be drunk through a straw.

How to order chè

The following names may appear on the menu:

• chè — chè;
• chè ba màu — three-color dessert;
• chè thập cẩm — assortment;
• chè đậu xanh — with mung bean;
• chè đậu đỏ — with red bean;
• chè đậu đen — with black bean;
• chè bưởi — with pomelo pith;
• chè khúc bạch — with creamy jelly;
• chè Thái — Thai-style fruit dessert;
• chè sầu riêng — with durian;
• chè hạt sen — with lotus seeds;
• chè bắp — with corn;
• chè khoai môn — with taro;
• chè trôi nước — rice balls in ginger syrup;
• chè mè đen — with black sesame;
• chè nóng — hot chè;
• chè đá — chè with ice;
• ít ngọt — less sweet;
• không đá — without ice;
• ít đá — less ice;
• thêm nước cốt dừa — add coconut milk;
• không nước cốt dừa — without coconut milk;
• không đậu phộng — without peanuts.

The phrase một ly chè means "one glass of chè."

For a dessert in a bowl, you can say một chén chè or một bát chè — one bowl of chè.

When is the best time to eat chè

Chè is eaten throughout the day.

Cold options are especially popular in the afternoon and evening when the heat begins to subside. They are often bought as a light dessert or sweet snack.

Hot varieties are more commonly eaten in the evening, in rainy weather, or during the cool season.

Specialized chè stalls may stay open late into the night. In such places, it is convenient to order several small portions and try different flavors.

Where is the best place to try chè

Chè is widespread all over Vietnam, but regional characteristics vary noticeably.

In Hanoi, you should look for:

• chè kho;
• chè lam;
• chè đậu đen;
• chè trôi nước;
• desserts with lotus seeds.

In Huế, the following are particularly interesting:

• chè sen long nhãn;
• chè bắp;
• chè đậu ván;
• complex multi-ingredient desserts;
• small portions of different types.

In Ho Chi Minh City and the south, popular choices are:

• chè ba màu;
• chè thập cẩm;
• chè bưởi;
• chè Thái;
• chè sầu riêng;
• cold desserts with coconut milk.

A good establishment can be recognized by several signs:

• ingredients are stored covered;
• coconut milk looks fresh;
• fruits do not have darkened edges;
• ice is added right before serving;
• beans retain their shape;
• jelly is not dried out;
• the dessert is actively ordered by locals.

What a tourist should keep in mind

Chè may contain:

• coconut milk;
• regular milk;
• cream;
• condensed milk;
• peanuts;
• sesame seeds;
• beans;
• gelatin;
• eggs;
• durian;
• food coloring;
• a large amount of sugar.

If you have a nut allergy, you must explicitly inquire about peanuts and sesame. They can be used not only on top, but also inside the dessert.

Not all types of chè are vegan. Modern versions with creamy jelly may contain dairy products and gelatin.

A cold dessert can be very sweet. For a less sweet version, the phrase ít ngọt is useful.

People sensitive to beans are better off starting with fruit or jelly options.

Why you should try chè

Chè demonstrates how diverse Vietnam's dessert culture can be.

Dozens of dishes are united under one name: from hot rice balls in ginger syrup to cold glasses with beans, fruits, jelly, and coconut milk.

The main pleasure lies in the combination of textures. A single portion can simultaneously feature soft beans, elastic tapioca, crunchy water chestnuts, tender jelly, and thick coconut sauce.

For a first introduction, it is best to choose chè ba màu or chè thập cẩm. They allow you to try several characteristic components at once. Afterward, you can move on to more distinct desserts: chè bưởi, chè trôi nước, or chè hạt sen.