Vietnamese desserts offer a delightful mix of flavors and textures. These sweet treats blend local ingredients with unique cooking methods. You’ll find a variety of puddings, cakes, and soups that satisfy any sweet tooth.
Many Vietnamese desserts use coconut milk, rice, and tropical fruits. These ingredients create rich and refreshing flavors. Some popular options include sweet corn pudding, three-color dessert, and honeycomb cake. Each dessert has its own special taste and appearance.
Chè ba màu is a popular Vietnamese dessert. Its name means “three color dessert” in English. This sweet treat features layers of red beans, mung beans, and pandan jelly.
To make chè ba màu, you’ll need to prepare each component separately. Soak and cook the beans until tender. Mix sugar with the cooked beans for sweetness.
For the pandan jelly layer, use pandan extract and agar agar powder. The final touch is a creamy coconut sauce poured on top.
When serving, layer the ingredients in a clear glass. This shows off the vibrant colors that give the dessert its name. Chè ba màu is best enjoyed cold, making it perfect for hot days.
Bánh chuối hấp is a beloved Vietnamese steamed banana cake. This sweet treat combines ripe bananas with a mixture of tapioca starch, rice flour, and sugar.
To make it, you mash some bananas and mix them into the batter. Then you pour the mixture into a greased pan and top it with banana slices.
The cake is then steamed until it’s soft and chewy. The result is a warm, comforting dessert with a satisfying texture.
You can enjoy bánh chuối hấp on its own or pair it with coconut milk for extra flavor. It’s a simple yet delicious way to use up ripe bananas and experience a taste of Vietnamese cuisine.
Bánh da lợn is a colorful Vietnamese steamed layer cake. It has green and yellow layers that give it a unique appearance. The green comes from pandan leaves, while mung beans create the yellow color.
This dessert is mildly sweet with a chewy, sticky texture. It’s often compared to mochi because of its soft, springy feel. The name means “pig skin cake” in Vietnamese, referring to its gelatinous quality.
You’ll find bánh da lợn in many Vietnamese bakeries and grocery stores. It pairs well with tea as a light snack. The cake is made by steaming each layer separately, then combining them.
When you eat bánh da lợn, you’ll notice its interesting mix of flavors and textures. It’s a treat that showcases the creativity of Vietnamese desserts.
Chè trôi nước is a sweet Vietnamese dessert you’ll love. It features glutinous rice balls filled with mung bean paste.
These rice balls are cooked in a ginger syrup, giving them a unique flavor. You’ll often find them served with coconut cream and toasted sesame seeds.
To make chè trôi nước, you mix glutinous rice flour with water to form a dough. Then you shape it into balls and stuff them with mung bean filling.
The balls are boiled in ginger syrup until they float. You can serve them warm or at room temperature. This dessert is popular during festivals and special occasions in Vietnam.
Bánh pía is a tasty Vietnamese mooncake with a flaky pastry crust. It’s popular during the Mid-Autumn Festival in September and October.
The filling is made from mung bean paste and durian fruit. Durian is known for its strong smell, which gives bánh pía a unique flavor.
You can find bánh pía in many bakeries and street markets. It’s often given as a gift or enjoyed with tea. The pastry is small and round, perfect for sharing with friends and family.
Try bánh pía for a sweet treat that combines traditional Vietnamese ingredients with Chinese-inspired pastry techniques.
Bánh cam is a popular Vietnamese dessert that will delight your taste buds. These fried sesame balls are crispy on the outside and chewy on the inside.
The outer layer is made from glutinous rice flour and coated with sesame seeds. Inside, you’ll find a sweet mung bean paste filling.
To make bánh cam, you’ll form the dough into balls and stuff them with mung bean paste. Then roll them in sesame seeds before deep-frying until golden brown.
These treats are best enjoyed warm. The crunchy exterior gives way to a soft, chewy texture and sweet filling. Bánh cam makes a perfect snack or dessert any time of day.
Chè bắp is a tasty Vietnamese corn pudding dessert. It combines sweet corn kernels with sticky rice for a satisfying texture.
To make chè bắp, you boil corn cobs in water to create a flavorful base. Then you add glutinous rice and let it cook until soft.
Next, you stir in fresh corn kernels and simmer until tender. Some recipes include pandan leaves for extra aroma.
The pudding thickens as it cooks. You can adjust the sweetness to your liking. Chè bắp is often served warm in a bowl or glass.
This comforting dessert is popular year-round but especially enjoyable in the summer. You can find it at Vietnamese restaurants or try making it at home.
Bánh chưng is a traditional Vietnamese sticky rice cake enjoyed during Lunar New Year celebrations. This square-shaped treat is made with glutinous rice, mung beans, and pork.
To prepare bánh chưng, you soak the rice and mung beans overnight. Then, you wrap the ingredients in dong or banana leaves, creating a neat square package.
The cake is typically boiled for several hours until fully cooked. Some modern recipes use pressure cookers to speed up the process.
Bánh chưng has a rich, savory flavor and dense texture. You can enjoy it sliced and pan-fried for a crispy exterior. This festive dish symbolizes the earth and represents Vietnamese culture and heritage.
Bánh ít trần is a savory Vietnamese dumpling you’ll love. These sticky rice dumplings are filled with a tasty mixture of mung beans, pork, and shrimp.
The dough is made from glutinous rice flour, giving the dumplings their signature chewy texture. They’re usually shaped into small balls or flattened discs.
You’ll find bánh ít trần served as a snack or appetizer. They’re often enjoyed with a dipping sauce made from fish sauce, lime juice, and chili.
Try making these at home for a fun cooking project. You can adjust the filling to suit your taste, adding more or less meat and seasoning as you prefer.
Chè đậu đen is a beloved Vietnamese black bean dessert. You can enjoy it hot or cold, making it perfect for any season.
This sweet treat is made with simple ingredients. Black beans form the base, cooked until soft and tender. Sugar adds sweetness, while vanilla and almond extracts provide extra flavor.
Some versions include tapioca pearls for a chewy texture. Coconut milk is often added, giving the dessert a rich, creamy taste.
You can find chè đậu đen served in cups or bowls. It’s a common sight at Vietnamese dessert shops and family gatherings.
Bánh khọt are mini savory pancakes from Vietnam. These bite-sized treats are crispy on the outside and soft on the inside.
You’ll find them made with rice flour, coconut milk, and turmeric. The batter gives them a golden color and delicate flavor.
Bánh khọt are often topped with shrimp and served with herbs and vegetables. You can wrap them in lettuce and dip them in fish sauce for a tasty snack.
These little pancakes are popular street food in southern Vietnam. You can try making them at home in a special pan with small round molds.
Bánh xèo is a popular Vietnamese dish that’s more savory than sweet. It’s a crispy, golden crepe filled with pork, shrimp, and bean sprouts.
The name means “sizzling cake” due to the sound it makes when cooking. You’ll often find it served as a street food snack.
To eat bánh xèo, wrap it in lettuce leaves with fresh herbs. Dip it in nuoc cham sauce for extra flavor. The crispy texture and savory filling make it a satisfying treat.
While not a traditional dessert, bánh xèo can be a tasty end to a meal. Its unique flavors and textures offer a different kind of sweet experience.
Chè hạt sen is a delightful Vietnamese sweet soup dessert. It features tender lotus seeds as the star ingredient. The lotus seeds have a soft, powdery texture that melts in your mouth.
This dessert often includes dried longan fruit for added sweetness and flavor. You’ll find it served either hot or cold, depending on preference.
Chè hạt sen has a light, refreshing taste. It’s perfect for cooling down on a hot day. The dessert is popular throughout Vietnam and considered quite elegant.
You can enjoy chè hạt sen on its own or as part of a larger dessert spread. It’s a tasty way to experience traditional Vietnamese sweets.
Bánh gai is a unique Vietnamese dessert cake. You’ll find it wrapped in banana leaves, giving it an eye-catching appearance.
The cake’s dark color comes from thorn leaf (gai) powder mixed with rice flour. This creates a distinctive dough that sets it apart from other treats.
Inside, you’ll discover a sweet filling. It often contains mung beans, coconut, sesame seeds, and lotus seeds. Some versions also include pork fat for extra richness.
Bánh gai originated in the Red River Delta region. It’s a special treat that showcases Vietnam’s diverse dessert traditions.
Bánh đậu xanh is a beloved Vietnamese dessert from Hải Dương province. This mung bean cake has a fudge-like texture that melts in your mouth.
To make it, mung beans are cooked and blended with sugar, vegetable oil or pork fat, and flavorings. The mixture is then shaped into small cakes or bars.
You’ll love the smooth, creamy consistency and mild sweetness of bánh đậu xanh. It’s often enjoyed with tea or as a snack.
This treat first appeared in the 1920s and has been popular ever since. You can find bánh đậu xanh at Vietnamese bakeries or try making it at home for a taste of tradition.
Bánh flan is a beloved Vietnamese dessert inspired by French crème caramel. This silky custard is topped with a layer of golden caramel sauce.
To make bánh flan, you’ll need eggs, milk, sugar, and vanilla. First, create a caramel by melting sugar until it turns amber. Pour this into molds or ramekins.
Next, mix the custard ingredients and strain the mixture. Pour it over the caramel in the molds. You can steam the flan or bake it in a water bath.
Once cooled and chilled, flip the flan onto a plate. The caramel will drizzle down the sides, creating a delicious sweet sauce.
Bánh tiêu is a popular Vietnamese sweet treat. It’s a hollow donut with a crispy sesame seed coating. The dough is made from flour, sugar, and salt.
When fried, bánh tiêu puffs up like a balloon. This creates its signature hollow center. The outside turns golden brown and crunchy.
You can enjoy bánh tiêu on its own as a snack. Some people like to fill it with sweet sticky rice for extra flavor. You’ll often find these donuts sold as street food in Vietnam.
Try making bánh tiêu at home for a tasty dessert. Roll the dough in sesame seeds before frying for the best texture. Serve warm for a delightful treat.
Chè dừa non is a sweet Vietnamese dessert made with young coconut. This refreshing treat combines the tender flesh of unripe coconuts with a light coconut milk syrup.
To make chè dừa non, you’ll need to carefully extract the soft, jelly-like meat from young coconuts. The coconut pieces are then mixed with a simple syrup made from coconut water, sugar, and a touch of pandan leaf for flavor.
You can enjoy this dessert either warm or chilled. It’s often served in a glass or bowl, topped with crushed ice and a drizzle of coconut cream. The cool, sweet, and slightly chewy texture makes it perfect for hot summer days.
Bánh tai yến is a Vietnamese dessert that resembles a bird’s nest. This sweet treat is made from a mix of rice flour and sticky rice flour.
You’ll find the batter includes coconut milk, sugar, and a touch of salt for flavor. The mixture is then fried to create a crispy, lacy texture.
To make bánh tai yến, you pour the batter in a circular motion into hot oil. This creates its unique nest-like appearance. The result is a golden, crunchy snack with a slightly chewy center.
Enjoy bánh tai yến on its own or pair it with a cup of Vietnamese coffee for a delightful treat.
Chè khoai môn is a popular Vietnamese dessert made with taro and coconut milk. This sweet treat has a creamy texture similar to pudding.
To make chè khoai môn, you’ll need to steam or boil taro root until soft. Then mix it with cooked sticky rice and a rich coconut sauce.
You can enjoy this dessert warm or chilled. It works well as a breakfast, snack, or after-dinner treat.
The soft taro pieces blend nicely with the creamy coconut base. This creates a comforting dish with a subtle sweetness and pleasant purple color.
History of Vietnamese Desserts
Vietnamese desserts have a rich history shaped by cultural exchanges and local ingredients. Their evolution reflects Vietnam’s diverse culinary traditions and foreign influences over time.
Cultural Influences
Chinese cuisine greatly impacted Vietnamese sweets. You’ll find similarities in ingredients like glutinous rice and mung beans. French colonization brought new dessert techniques. Flans and pastries became popular additions. Neighboring Southeast Asian countries also shaped Vietnam’s dessert landscape. Thai and Lao influences can be seen in coconut-based treats.
Trade routes introduced new flavors. Sugar became more common, changing how desserts tasted. As Vietnam opened up, Western desserts gained popularity too. Today, you can find a mix of traditional and modern sweets across the country.
Traditional Ingredients
Vietnamese desserts rely heavily on local ingredients. Rice is a staple, used in many forms. You’ll often see glutinous rice in sweets like che. Tropical fruits play a big role too. Bananas, mangoes, and lychees are common in desserts.
Coconut is another key ingredient. Its milk and flesh add richness to many treats. Pandan leaves give a unique flavor and green color to some sweets. Mung beans are used in both savory and sweet dishes. They’re a common filling for many desserts.
Sugar wasn’t always widely available. People used palm sugar or honey to sweeten food. Today, you’ll find a mix of natural and processed sweeteners in Vietnamese desserts.
Types of Vietnamese Desserts
Vietnamese desserts come in many forms and flavors. They range from light and refreshing to rich and indulgent. Two popular categories are cakes and pastries, and sweet soups known as che.
Cakes and Pastries
Vietnamese cakes and pastries blend local ingredients with French influences. Bánh bò nướng (honeycomb cake) has a springy texture and subtle sweetness. Its honeycomb-like appearance comes from the baking process. Bánh bông lan is a soft, fluffy sponge cake often flavored with pandan or coconut.
Bánh tai heo are crispy, pig ear-shaped cookies. They’re made with rice flour and have a light, airy texture. For a more indulgent treat, try bánh pía. These flaky pastries are filled with durian, mung bean paste, or salted egg yolk.
Sweet Soups and Che
Che is a broad term for Vietnamese sweet soups and puddings. They can be served hot or cold. Che ba mau (three-color dessert) layers red beans, yellow mung beans, and green pandan jelly. It’s topped with coconut milk and crushed ice.
Che troi nuoc features glutinous rice balls in a warm ginger syrup. The balls are often filled with mung bean paste. For a refreshing option, try che buoi. This chilled soup combines grapefruit segments with coconut milk and sago pearls.
Che sâm bổ lượng is packed with ingredients like lotus seeds, longan, and seaweed. It’s believed to have cooling properties.
Modern Takes on Vietnamese Desserts
Vietnamese desserts are changing to meet new tastes and trends. Chefs are creating exciting fusions and healthier options while keeping traditional flavors.
Fusion Desserts
Cafes in big cities like Hanoi and Ho Chi Minh City now offer creative twists on classic sweets. You’ll find pho-flavored ice cream that blends the savory soup’s spices with a cold, creamy treat. Banh mi-inspired desserts use the sandwich’s flavors in cakes or pastries.
Some places serve che with unusual mix-ins like boba pearls or fruit jellies. You might also try a croissant filled with pandan cream for a French-Vietnamese mashup.
Chefs are using local ingredients in new ways too. Durian tiramisu and dragonfruit mousse bring tropical tastes to familiar desserts.
Health-Conscious Alternatives
Vietnamese desserts are getting lighter updates to fit modern diets. You can now find sugar-free versions of popular sweets like che and banh chuoi. These use natural sweeteners like stevia or monk fruit instead.
Vegan options are popping up too. Coconut milk replaces dairy in many recipes. Agar agar, a plant-based gelatin, is used to make jelly desserts.
Some chefs are adding extra nutrition to treats. You might see che made with quinoa or chia seeds. Others use whole grain flour in cakes and cookies for added fiber.
These new takes let you enjoy Vietnamese flavors in a way that fits your lifestyle.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
