Chè, often referred to as Vietnamese sweet soup, is a delightful dessert enjoyed across Vietnam and beyond. What sets chè apart is its versatility; it can be served hot or cold, and its ingredients range from beans and grains to fruits and nuts. With its roots deeply embedded in Vietnamese culture, Vietnamese sweet soup holds a special place in the hearts of locals and visitors alike.
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Chè Bà Ba / Chè Thưng
Chè thưng, also known as chè bà ba, is widely sold in Saigon and throughout the provinces of the Mekong Delta. This dish, originally a simple and beloved food, is made from ingredients readily available in home gardens such as bananas, sweet potatoes, coconut milk, creating a unique and unmistakable flavor that sets it apart from other types of chè.
For those hearing about chè thưng or chè bà ba for the first time, there is often a common question: why does this dessert have such a strange name? Some believe that chè bà ba originated from a woman named Ba who sold chè at Binh Tay market. However, people from the Southern region explain that the name “bà ba” comes from the simple and rustic taste of this delicious dessert, reminiscent of the image of a girl from the Mekong Delta wearing a traditional loose-fitting outfit called “bà ba” and a conical hat.
Typically, this delicious Southern dish is made from coconut milk, lotus seeds, green beans, peanuts, sweet potatoes, cassava, and jelly figs. When eaten, the creamy sweetness of the coconut milk blends with the nutty flavor of lotus seeds, the starchy texture of sweet potatoes, and the earthiness of beans, creating a unique taste for chè bà ba.
Chè bột lọc heo quay
People often say that the best way to experience Huế while traveling is to indulge in its culinary delights. From the famous bún bò Huế, rice with clams, bánh bèo, bánh nậm, bánh lọc, to turmeric noodles, bánh canh, and a myriad of Huế desserts, the cuisine here is diverse and truly delicious. But amidst all the culinary wonders, the enchanting city of Huế presents a unique challenge to food enthusiasts: chè bột lọc heo quay.
Chè bột lọc heo quay consists of rice flour dumplings filled with savory roast pork. The thin, translucent rice flour shell reveals the tantalizing filling inside, which includes roast pork seasoned with jelly figs and various spices, creating a delightful blend of flavors. Served alongside is a broth infused with the fragrant aroma of banana leaves and hints of ginger, adding depth to the dish.
While not everyone may easily appreciate the juxtaposition of savory meat and sweet broth, some find themselves captivated by the harmonious combination of flavors. The enticing aroma of seasoned roast pork mingling with jelly figs, complemented by the gentle fragrance of ginger and banana leaves, creates a truly unforgettable culinary experience in the heart of Huế.
Chè kho
Chè kho is a specialty dish of Hanoi, and during every Lunar New Year celebration, it’s a must-have on the ancestral altar of Hanoians. On the first day of the Lunar New Year, sitting together, chatting, enjoying a cup of lotus tea, and eating a piece of chè kho is truly delightful. Chè kho embodies the essence of Vietnamese rural cuisine, with its delicious aroma and sweetness pleasing everyone who indulges.
What’s unique about this dessert is that it doesn’t contain any liquid; mashed green beans mixed with sugar are pressed into molds and topped with toasted sesame seeds. This dessert can last for several days without spoiling, making it a practical choice.
Chè Thái
Chè Thái has long been an integral part of Saigon’s street food scene, especially during the summer months. Saigonese favor a cup of Chè Thái for its fragrant aroma of durian. Counting roughly, there can be up to a dozen different toppings in this unique cup of chè, including durian, fresh jackfruit, palm seeds, longan, coconut milk, sweetened condensed milk, and various colorful jellies, etc.
Chè Bưởi
Chè bưởi is a cherished autumn treat in Hanoi, though its roots stretch far to the distant landscapes of the Mekong Delta. Its key ingredients include pomelo rind, green beans, tapioca starch, pandan leaves, sugar, and coconut milk. Crafting this delicacy demands patience and finesse, ensuring it captures the essence of the Delta’s flavors.
After relishing the juicy pomelo flesh, the remaining rind finds new life in the soup. The pivotal aspect distinguishing various renditions lies in the treatment of the pomelo rind. Soaked in saltwater to temper its bitterness, it’s then sliced into delicate strips, coated in tapioca starch and sugar to preserve its crunch.
The hallmark of a sublime chè bưởi lies in its balance—sweetness neither overpowering nor cloying, with a velvety texture that lingers on the palate. Achieving this harmony requires meticulous stirring of the tapioca starch with pandan leaves, ensuring a smooth consistency devoid of lumps or scorching.
Chè Khúc Bạch
In a simplified interpretation of the name “chè khúc bạch”, “khúc” means cut into pieces, and “bạch” refers to the original white color of the dessert. This dessert is largely believed to have originated from Chinese restaurants, and it has become a highly favored dessert.
The ingredients for making chè khúc bạch are quite simple, consisting of gelatin, fresh whole milk, whipping cream, granulated sugar, pandan leaves, almonds, and toppings such as lychee or longan. However, for optimal quality, imported gelatin, fresh whole milk, and whipping cream should be used.
In the world of Vietnamese cuisine, Vietnamese sweet soup reigns supreme as a beloved dessert that showcases the country’s rich culinary heritage. So why not embark on your own culinary adventure and explore the enchanting world of Vietnamese sweet soup? With its diverse flavors and irresistible charm, Vietnamese sweet soup is sure to leave you craving for more.
