Vietnamese

A classic Vietnamese dessert featuring chewy glutinous rice balls filled with sweet mung bean paste, simmered in a fragrant ginger-infused syrup. Often served during Tet (Lunar New Year) and other special occasions.

Glutinous rice flour · Mung beans (split, no skin) · Sugar · Fresh ginger

A creative twist on Chè Khúc Bạch, infusing the jelly with pandan flavor and adding the distinct aroma and taste of durian to the coconut milk broth for a more complex and exotic dessert experience.

Almond milk · Pandan extract · Gelatin powder · Sugar

A simplified version of Chè Khúc Bạch, using pre-made jelly or a quicker setting method, and focusing on readily available fruits for a faster, yet still refreshing, dessert.

Pre-made almond jelly or agar-agar powder · Coconut milk · Sweetened condensed milk · Water

A classic Vietnamese dessert featuring silky smooth, chewy almond-flavored jelly cubes (khúc bạch) served in a fragrant, lightly sweetened coconut milk broth with fresh fruits and sometimes roasted peanuts.

Almond milk · Gelatin powder · Sugar · Coconut milk

A decadent regional variation of Chè Thái that incorporates the distinct aroma and creamy texture of durian, adding a unique tropical twist to the classic dessert.

Coconut milk · Water · Sugar · Agar-agar powder

A simplified version of Chè Thái, using pre-made jellies and canned fruits to speed up preparation while retaining the signature sweet and creamy flavor profile.

Coconut milk · Sweetened condensed milk · Water · Pre-made fruit jellies (assorted flavors/colors)

A classic Vietnamese dessert soup featuring a vibrant mix of colorful jellies, fruits, and beans in a sweet, creamy coconut milk broth. It's known for its refreshing taste and visually appealing presentation.

Coconut milk · Water · Sugar · Agar-agar powder

A creative twist on the traditional Chè Bưởi, incorporating the rich, distinctive flavor of durian into the coconut milk broth for a more decadent and complex dessert experience.

Pomelo rind · Tapioca starch · Mung beans (split, hulled) · Coconut milk (full fat)

A simplified version of Chè Bưởi that reduces preparation time by using pre-prepared ingredients or slightly altering the steps for speed, while still capturing the essential flavors of pomelo and coconut.

Pomelo rind (pre-treated or from a jar) · Tapioca starch · Cooked split mung beans · Coconut milk (full fat)

A classic Vietnamese dessert soup featuring tender, chewy pieces of pomelo rind simmered in a sweet, fragrant coconut milk broth with mung beans. This traditional version emphasizes the delicate texture of the pomelo and the rich coconut flavor.

Pomelo rind · Tapioca starch · Mung beans (split, hulled) · Coconut milk (full fat)

A richer, more decadent variation of Chè Đậu Xanh, emphasizing a thicker, creamier texture from both coconut milk and a touch of condensed milk.

Mung beans, split and hulled · Water · Sugar · Sweetened condensed milk

A simplified and faster version of the traditional Chè Đậu Xanh, using pre-cooked or canned mung beans for convenience.

Canned or pre-cooked mung beans, drained · Water · Sugar · Coconut milk

A classic Vietnamese dessert soup featuring creamy mung beans simmered with pandan leaves and sweetened with sugar, often served with coconut milk.

Mung beans, split and hulled · Water · Sugar (rock sugar or granulated) · Pandan leaves

A richer, more decadent version of Chè Đậu Đen, emphasizing the creamy texture and flavor of coconut milk, often served with chewy tapioca pearls for added texture.

Dried black beans · Water · Sugar · Salt

A faster version of the classic Chè Đậu Đen, using pre-cooked or canned black beans to significantly reduce cooking time while retaining the essential sweet and creamy flavors.

Canned black beans, rinsed and drained · Water · Sugar · Salt

A classic Vietnamese dessert soup made with tender black beans, sweetened with sugar, and often enriched with coconut milk. It's a comforting and subtly sweet treat.

Dried black beans · Water · Sugar · Salt

A classic Vietnamese layered dessert featuring three distinct colors and textures: red beans, mung bean paste, and jelly, all suspended in creamy coconut milk and ice.

Red beans (cooked) · Mung bean paste · Pandan jelly (cubed) · Coconut milk

A flavorful variation of steamed squid, incorporating the spicy, aromatic kick of fresh green peppercorns, often found in Southern Vietnamese cuisine.

Squid · Fresh green peppercorns · Fresh ginger · Scallions

A simplified version of the classic, focusing on speed and fewer ingredients while retaining the core flavors of ginger and steamed squid.

Squid · Fresh ginger · Scallions · Soy sauce

A classic Vietnamese dish featuring tender squid steamed with aromatic ginger, scallions, and a hint of chili, served with a savory dipping sauce.

Squid · Fresh ginger · Scallions · Garlic