Chương 08 · Chapter 8
Chè & SweetsChè
Sweet soups in a glass, flans the French left behind, and sticky rice for luck.
ChèChè & Sweets·15 min·Beginner
Đà Lạt Avocado CreamKem bơ
Đà Lạt's night-market original — chilled avocado blended dense as mousse under a scoop of coconut ice cream and toasted coconut. The highlands' proudest sweet.
ChèChè & Sweets·55 min·Beginner
Lotus Seed ChèChè hạt sen
Lotus seeds simmered tender in rock-sugar syrup — a spare, temple-lineage Vietnamese sweet, served warm or iced, with an optional longan refinement from Huế.
ChèChè & Sweets·60 min·Beginner
Sesame Rice Balls in Ginger SyrupSủi dìn
Warm glutinous rice balls with molten black sesame hearts in a ginger-hot syrup — the Hoa community's winter sweet from Hải Phòng's old Chinese quarter.
ChèChè & Sweets·90 min·Intermediate
Five-Color Sticky RiceXôi ngũ sắc
Tày celebration sticky rice steamed in five natural colors — magenta leaf, turmeric, pandan, butterfly pea — with honest substitutes for every dye.
ChèChè & Sweets·60 min·Advanced
Palm-Sugar Honeycomb CakeBánh bò thốt nốt
An Giang's amber steamed cake — rice flour and Khmer palm sugar risen with yeast into a bouncy, honeycombed crumb, sliced thin and eaten by hand.
ChèChè & Sweets·75 min·Intermediate
Three-Color ChèChè ba màu
The layered glass the diaspora made famous abroad as "rainbow dessert" — mung bean, red bean, and pandan jelly under coconut milk and crushed ice, built layer by honest layer.
ChèChè & Sweets·50 min·Beginner
Cồn Hến Corn ChèChè bắp
Chè bắp from Cồn Hến — young corn shaved off the cob into a light glutinous porridge, the cobs simmered for stock, finished with salted coconut cream.
ChèChè & Sweets·50 min·Intermediate
Chè Lam (Ginger-Peanut Sticky Bars)Chè lam
A northern Tết confection of toasted sticky-rice flour, malt syrup, ginger, and peanuts — chewy amber bars dusted in the same roasted flour that binds them.
ChèChè & Sweets·30 min·Beginner
Young Green Rice ChèChè cốm
Autumn's chè — young green rice from Làng Vòng simmered into a jade pudding with pandan and coconut milk, proof that Hanoi takes its seasons personally.
ChèChè & Sweets·115 min·Beginner
Bánh Tổ (Tết Molasses Cake)Bánh tổ
Quảng Nam's Tết molasses cake — glutinous rice and dark cane sugar steamed in a banana-leaf basket, then sliced and pan-fried into chewy golden coins.
ChèChè & Sweets·40 min·Beginner
Dừa Dầm (Coconut Sundae)Dừa dầm
Hải Phòng's coconut sundae — young coconut ribbons, coconut jelly, and iced coconut cream layered in one glass; the original the copies all name-check.
ChèChè & Sweets·40 min·Beginner
Banana-Coconut ChèChè chuối
Overripe bananas simmered in coconut milk and tapioca pearls until the fruit turns jammy — the Mekong Delta's warm, everyday chè, served hot or cold.
ChèChè & Sweets·135 min·Advanced
Bánh Ít Lá GaiBánh ít lá gai
Bình Định's small black pyramid cakes — glutinous rice dyed and flavored with ramie leaf, wrapped around sweet mung bean, folded into banana leaf by hand.
ChèChè & Sweets·60 min·Intermediate
Bánh FlanBánh flan
The crème caramel Vietnam kept and made its own — steamed silky, drowned in dark caramel, and finished with a bracing shot of coffee. Saigon's café dessert since the colonial kitchen.