1. Vietnamese Sweet Soup Overview

1.1 What Is Vietnamese Sweet Soup (Chè)?

Vietnamese sweet soup is a beloved and adaptable dessert, served in many styles—from creamy puddings to cool, drinkable treats. Vietnamese sweet soup typically features core ingredients like beans, coconut milk, condensed milk, and sugar—complemented by flavor-enhancing or topping elements such as pandan leaves, ginger, tropical fruits, lotus seeds... Traditionally prepared with local ingredients, each region in Vietnam has its own signature recipes, reflecting both cultural influences and regional produce.

1.2 Cultural Role and Versatility Across Seasons of Vietnamese Sweet Soup

The versatility of Vietnamese sweet soup extends beyond taste—it offers comfort during cold winter nights, refreshment in sweltering heat, and symbolic significance during festivals and celebrations. Its preparation is both an art and a science, involving meticulous selection of ingredients and precise cooking techniques, creating a symphony of flavors that delight the palate.

1.3 Modern Twists on a Traditional Classic

In recent years, modern adaptations have infused Vietnamese sweet soup with innovative elements like colorful agar jellies, puddings, chia seeds, or even edible flowers, making it appealing to contemporary audiences worldwide. Despite these innovations, traditional recipes remain revered, serving as culinary time capsules that connect generations.

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2. Top 10 Must-Try Vietnamese Sweet Soup Dishes

2.1 Vietnamese mixed sweet soup (che thap cam)

Che thap cam, meaning "mixed sweet soup," stands out as one of the most common Vietnamese desserts. Its name reflects its eclectic nature—everything "mixed" together to create a balanced sweet experience. Typically, you will find ingredients like semolina, red beans, taro, sweet potatoes, and sometimes jellies or tapioca pearls, all drizzled with fragrant coconut milk.

Culturally, che thap cam is a popular street food item across Vietnam, frequently enjoyed as a snack or light meal. Its visual appeal—with contrasting colors and textures—makes it especially inviting. Variations exist depending on the region, with some adding green mung bean paste or toasted sesame seeds for extra depth.

2.2 Vietnamese mung bean sweet soup (che dau xanh)

A symbol of simplicity and refreshment, che dau xanh (mung bean sweet soup) is a staple in Vietnamese households and street food stalls alike. Made from mung beans, sugar, and coconut milk—sometimes enhanced with pandan leaves—this creamy, lightly sweet dessert is typically served chilled, offering a soothing treat in Vietnam’s tropical climate. Its smooth texture and gentle flavors make it ideal after spicy meals or as a refreshing snack.

More than just a dessert, che dau xanh reflects Vietnamese values of modesty and harmony. Often found alongside other che varieties in cafés and street vendors, it is appreciated for both its cultural symbolism and healthful qualities—rich in protein and fiber. Some regional versions add chewy tapioca pearls or glutinous rice balls, adding texture to this timeless favorite.

2.3 Pomelo sweet soup (che buoi)

Che buoi (pomelo sweet soup) reflects Vietnam’s deep appreciation for citrus fruits, especially pomelo. This refreshing dessert combines juicy pomelo pulp, mung beans, tapioca starch, and coconut milk to create a vibrant blend of sweet, tangy, and creamy flavors. Served chilled, it is a summertime favorite that delivers tropical freshness and soothing relief from the heat.

Che buoi is a popular street food with regional variations—some adding mint leaves or using different pomelo varieties. Tapioca pearls add chewiness, while the pomelo symbolizes prosperity and good fortune, making this dish a staple during festive occasions. It perfectly showcases Vietnam’s talent for turning simple fruits into elegant, flavorful desserts.

2.4 Rice ball sweet soup (che troi nuoc) — a traditional Vietnamese sweet soup in winter

Che troi nuoc is a heartwarming winter specialty, featuring soft, chewy rice balls filled with green bean paste immersed in a ginger-infused sweet broth. This dish holds cultural significance as a traditional winter remedy, believed to keep people warm and energized.

The rice balls are crafted from glutinous rice flour, shaped carefully around the filling, and boiled until tender. The broth, flavored with ginger and sometimes pandan leaves, is delicate yet aromatic, balancing sweetness with a hint of spice. When served, the combination of chewy rice balls and fragrant broth creates a satisfying texture contrast.

2.5 Lotus seed sweet soup with dried longan (che long nhan hat sen)

Che long nhan hat sen is a historically significant Vietnamese dessert once reserved for royalty. Its name includes “long” (dragon), symbolizing power, and the dish resembles a dragon’s eye. Hung Yen Province is famed for its fragrant longan, believed to have enchanted a royal official who introduced the dessert to the king.

Made with lotus seeds stuffed into fresh longan pulp, this delicate dish requires care and patience. The seeds are soaked, simmered with pandan leaves and sugar, then gently combined with longan and a light tapioca mixture for a subtly sweet, elegant treat.

2.6 Vietnamese three color dessert (che ba mau)

Che ba mau, or Vietnamese three-color dessert, is one of Vietnam’s most iconic and visually striking sweet soups. Inspired by the Cantonese tong sui, this dish stands out with its vibrant layers of green, yellow, and red—typically made from pandan agar jelly, mung beans, and red azuki beans. Sometimes, additional ingredients like lotus seeds, sticky rice, tapioca pearls, water chestnuts, or taro are included, offering a dynamic blend of flavors and textures. The dessert is brought together by a creamy pour of coconut milk and topped with crushed ice, banana slices, or peanuts, making it a popular cooling treat in Vietnam’s hot climate.

Each layer in che ba mau is prepared separately with care. Mung beans are often simmered until soft, azuki beans add richness and color, and pandan-infused jelly provides a chewy contrast. These components are then carefully assembled to create a glass or bowl of colorful harmony. The contrasting textures—creamy, chewy, crunchy—make each spoonful a unique experience, while the vivid presentation captures both the eye and the palate.

Beyond its refreshing taste and festive look, che ba mau carries cultural resonance, especially during holidays like Tết (Vietnamese Lunar New Year). Its layered colors are often seen as a symbol of balance and unity. (Source: collected)

2.7 Palmyra palm sweet soup (che thot not)

Che thot not, or palmyra palm sweet soup, originates from An Giang Province in Vietnam’s Mekong Delta. This regional specialty showcases the unique flavor of ripe palmyra palm fruit—its soft, translucent flesh and syrupy sweetness—paired with mung beans, coconut milk, and palm sugar. The dish is a tropical delight, loved for its natural richness, smooth texture, and subtle chewiness.

The preparation begins with peeling and cubing ripe palmyra palm fruit, whose syrup adds a deep, caramel-like sweetness that balances the earthy mung beans and creamy coconut milk. Mung beans are cooked until tender and mashed into a silky paste, while coconut milk is simmered with palm sugar. A touch of tapioca starch helps thicken the mixture, and nata de coco or ice can be added for extra texture and refreshment. Using ripe fruit is key—unripe ones can be tough and lack flavor.

2.8 Che Ba Ba — a famous Vietnamese sweet soup dessert in the Mekong Delta

Che ba ba is a delightful Southern Vietnamese dessert with deep cultural roots. The name "ba ba" refers to the traditional outfit worn by Southern women—ao ba ba. Just as the ao ba ba is cherished for its timeless beauty, this Vietnamese sweet soup is beloved for its rich, layered flavors. Made from over ten ingredients, che ba ba is both colorful and flavorful, typically featuring yellow sweet potatoes, mung beans, purple taro, brown peanuts, green seaweed, and creamy white coconut milk. Each bite offers a medley of textures—creamy, chewy, crunchy, and pleasantly sweet. It can be enjoyed warm or chilled with ice, especially refreshing in the southern heat.

To prepare this Vietnamese sweet soup, mung beans are first boiled with the second extract of coconut milk. Sweet potatoes, cassava, and taro are added and cooked until soft. Peanuts, tapioca pearls, tapioca strips, and fragrant pandan leaves follow, simmered until tender. Seaweed, sugar, and a pinch of salt are mixed in, and finally, the rich first extract of coconut milk is added to enhance the creaminess. The result is a harmonious blend of ingredients that come together in a bowl full of flavor, texture, and tradition.

2.9 Vietnamese sweet corn soup (che bap)

Sweet corn, a staple crop in Vietnam, finds its way into many traditional Vietnamese sweet soup—including che bap. This sweet soup features plump, tender corn kernels simmered in a fragrant coconut milk broth, offering a naturally sweet and satisfying dessert.

Preparation involves boiling fresh or frozen corn until soft, then integrating it with coconut milk and a touch of sugar. Some variations add pandan leaves, shredded jackfruit, or sticky rice for added richness. The resulting che boasts a velvety texture, with bursts of corn sweetness balanced by the creaminess of coconut milk.

2.10 Roasted pork sweet soup (che bot loc heo quay)

Distinctive to Hue, che bot loc heo quay marries savory and sweet elements into a unique Vietnamese sweet soup. It combines chewy tapioca cakes (bot loc) with roasted pork slices in a ginger-infused sweet broth, creating an intriguing contrast of flavors and textures.

The tapioca cake, made from tapioca starch and pork fat, is boiled until translucent and chewy. The roasted pork adds umami depth, while the ginger broth provides warmth and aromatic complexity. Topped with scallions and sometimes fried shallots, this dish balances richness with vibrancy.

Serving this che signifies Hue’s culinary sophistication, blending royal cuisine with everyday street food. It’s often enjoyed during festivals, family reunions, or as a special treat, representing the city’s rich historical legacy.

The dish demonstrates Vietnam’s culinary versatility—how traditional Vietnamese sweet soup can incorporate savory elements, elevating it beyond mere dessert into an experience that celebrates local ingredients and regional pride.

3. Conclusion

Vietnamese sweet soup, or chè, offers a delicious journey through the country’s rich culinary traditions. Served hot or cold, these colorful desserts blend texture, flavor, and culture—inviting travelers to taste the warmth, charm, and innovation of Vietnam in every spoonful. Don’t miss the chance to try Vietnamese swwet soup at local street stalls or traditional dessert shops—it is a sweet taste of Vietnam you will not forget!

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