Chè

Chè is a beloved traditional Vietnamese dessert that can appear as sweet beverages, soups, or puddings. It is crafted from a diverse array of ingredients such as beans, tubers, glutinous rice, and fruits. Common components include mung beans, black-eyed peas, kidney beans, tapioca, jelly, coconut cream, salt, aloe vera, seaweed, lotus seeds, sesame seeds, sugar palm seeds, taro, cassava, and pandan leaf extract. Chè can be enjoyed either hot or cold and is often sweetened to the perfect level with sugar.

There are countless varieties of chè, each named after its key ingredients. Interestingly, in northern Vietnam, the term “chè” is also used to refer to tea. Chè can be easily made at home or purchased ready-made in plastic cups from Vietnamese grocery stores. If you are familiar with Chinese sweet soups known as "tong sui" you will find them quite similar to Vietnamese chè.

Chè varieties are categorized based on their main ingredients, such as beans and pulses, rice, grains, tubers, cereals, jellies, dumplings, fruits, plants, mixed ingredients, savory chè (chè mặn), and even foreign-inspired chè. Some popular traditional chè varieties include Chè ba màu (three-color dessert), Chè đậu đen (black bean dessert), Chè trôi nước (glutinous rice dumplings in ginger syrup), Chè bánh xếp, Chè thạch (jelly dessert), and Chè xoài (mango dessert). There are also international versions like Bubur Cha cha from Malaysia, Chè Thái from Thailand, and Tàu hũ (tofu pudding). Each type of chè offers a unique and delightful taste experience, making it a cherished element of Vietnamese cuisine.