SweetsNationwide
Chè
Checheh·$0.75–2
A whole universe of sweet bean, jelly, and fruit "soups" served in a glass.
A catch-all for hundreds of Vietnamese sweet puddings and drinks: layers of mung or red bean, jellies, tapioca, fruit, and coconut milk, usually served cold over crushed ice. Lighter and less sugary than Western desserts — beans and pandan do a lot of the work. Every region has its own signatures.
How to eat it well
- Point at the colourful jars and ask for "thập cẩm" (mixed) to get a bit of everything.
- Hue’s chè — especially chè bột lọc heo quay (sweet dumplings with caramelised pork) — is a famous, weirdly savoury-sweet outlier worth trying.
- A perfect 30-cent cool-down after a hot, spicy meal.
Where it’s best
Markets and dedicated chè stalls nationwide; Hue and Saigon both have strong, distinct traditions.
Vegetarian & dietary
Mostly plant-based (beans, fruit, coconut) and easy for vegetarians — just check no pork in the Hue varieties.
Make it at home
EasyChè đậu xanh (mung bean) is the simplest one to start with and naturally vegan.
- 1Soak split mung beans for 1–2 hours, then simmer in water until soft and breaking down.
- 2Sweeten to taste with sugar; for a thicker chè, stir in a little tapioca-starch slurry and cook briefly.
- 3Separately warm coconut milk with a pinch of salt and a little sugar (add a pandan leaf if you have one).
- 4Serve the beans warm or over crushed ice, spoon the coconut sauce on top, and finish with toasted sesame or crushed peanuts.