A Vietnamese fruit cocktail, Chè Thái is made with assorted tropical fruits, jellies, crushed ice, and milk. It's a refreshing and colorful dessert with a variety of textures. If you are craving for something sweet but don’t want to spend much time in the kitchen, Chè Thái is for you.
Read MoreA popular refreshing Vietnamese dessert made with assorted sweetened beans, wiggly jellies, creamy coconut milk and crushed ice. Typically, the three colors are made up yellow mung beans, red kidney beans, and green pandan jelly. Since I’m not a fan of red kidney beans, this recipe includes faux pomegranate seeds made from water chestnut, making this dessert technically Chè Sương Sa Hạt Lựu.
Read MoreChe Sam Bo Luong is a refreshing Vietnamese iced dessert drink made with an assortment of dried Chinese/Vietnamese herbal ingredients, including red jujubes/dates (Tao Do), thinly sliced seaweed/kelp (Rong Bien), longans (Nhan Nhuc), lotus seeds (Hat Sen) and pearl barley (Bo Bo).
Read MoreCendol is a Southeast Asian dessert/drink of worm-like pandan jellies, mixed with palm-sugar syrup and topped with sweetened coconut milk. In Vietnam, cendol is a popular street food known as Che Banh Lot.
Read MoreMy favorite Vietnamese dessert (chè) is the simplest of them all: Chè Hoa Cau. It is named after the flowers of an Areca Nut Palm Tree because of the resemblance of the cooked mung beans to the flower petals. The main ingredients are mung bean and coconut milk. It's simple, sweet and delicious.
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