You are what you eat. In a city whose people are famed for hospitality and diversity like Saigon, what food can possibly represent the Saigonese? Simple enough, that’s definitely Chè (Vietnamese Sweet Soup) for its delightful sweetness and multitude of varieties! Even though there are hundreds, if not, thousands of different Chè’s in Saigon, navigating them should be as easy as ABC with our guide. Buckle up, we’re going to Saigon!

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BEANS

Beans are among the most versatile ingredients when it comes to Chè crafting. The artisan can cook up dishes with not only different types but also different textures of beans. Whether in whole beans or ground into paste, these amazing little seeds are present in almost any iconic glass of Chè.  

Chè Đậu Xanh (Mung Bean Sweet Soup)

For hot summer days in Saigon, Chè Đậu Xanh is a must. Like many other types of Chè, the dish consists of simple ingredients like simmered mung beans, glutinous soup, and coconut milk. With the beans’ soft, creamy texture, the jelly-like soup’s refreshing sweetness, and the coconut milk’s rich flavors, Chè Đậu Xanh never fails to put a smile on tourists who are looking for shelter from the scorching sun. Finding a quality Chè Đậu Xanh vendor or store isn’t difficult for the dish’ popularity among Saigonese, but from our experience, the true gem lies on the corner of Lý Thường Kiệt and Hòa Hảo street in district 10. Just ask the locals for Chè Đậu Xanh – Lý Thường Kiệt, they’ll lead the way!

Tào Phớ (Douhua, Soybean Pudding)

A childhood treat for many, Tào Phớ - or Tàu Hủ as we Southerners call it – is the king of desserts. The dish originated in China and was delivered to many countries, including Vietnam, within their own variation. Ubiquitously, Douhua’s basic ingredients involve silky tofu doused in sugar syrup. But any hardcore Saigonese would recommend serving it hot with ginger-flavored sugar syrup and additional tapioca pearls. The ginger’s spices add heat to balance the crude sweetness of sugar syrup and the chewy pearls complement the tofu’s melting texture. If all of that description hasn’t wet your appetite already, try Douhua for yourself at Nguyên’s Douhua and Sweet Soup, it’s right around 68 Phúc Nguyên, District 3!

Chè ba màu (Cendol Sweet Soup)

If creamy mung beans and silky tofu aren’t exactly your cup of tea, how about some chewy cendol? Named after its main ingredient, Cendol Sweet Soup is commonly found in South East Asian countries. Coming to Vietnam, the dish took on a variant where adzuki beans (red), white black-eyed peas (white), and cendol (green) can be found. The ingredients not only give the dish its iconic name Chè Ba Màu, but are also combined perfectly to suit the preference of any picky eater. Not chewy enough? Cendol. Too sweet? Black-eyed peas. Not creamy enough? Ground mung bean paste and adzuki beans. All that diversity combined with coconut milk and shaved ice makes Chè Ba Màu a must-try. So the next time you’re coming to Saigon and a Vietnamese friend offer to buy you sweet soup, Chè Ba Màu is the safest option to go! For a fantastic Chè Ba Màu experience, try Cendol and Milkshake at 137 Văn Thân, District 6!  

GRAINS

Grains like glutinous rice or corn are also some of the most common ingredients found in Chè. Rice can be ground into rice powder and corn into cornstarch, both of which serve to make topping wraps for many types of Chè.

Chè Trôi Nước (Floating Dessert)

Chè Trôi Nước bears much similarity to Douhua in that its main component – Bánh Trôi Nước (glutinous rice filled with mung bean paste) – is also doused in ginger-flavored sugar syrup. A well-known dish, Chè Trôi Nước stands out among other Chè’s not only in terms of poetry (as it has been used to represent Feudal women) but also in terms of taste. A bite into the delicious Bánh Trôi Nước entails a hint of sesame’s saltiness well-combined with the rich and sweet texture of ground mung beans. Served hot like Douhua, Chè Trôi Nước is a go-to whenever you need to melt away winter’s blues! A true Chè connoisseur like we are makes sure you derive the most from this classic dish, so Thanh Tâm’s at 528 Phan Văn Trị, District 5 is the place to go!

Chè Bắp (Corn Sweet Soup)

Chè Bắp strikes a resemblance to Chè Đậu Xanh in that it is crafted from glutinous rice, thick, syrupy coconut milk, and toasted sesame seeds, with the additional sweet corn. Though the dish can be served warm or cold, we guarantee the best version anyone can get from a Saigonese store is no lower than 50 degrees. The natural sweetness of corn combined with the creamy coconut milk sunken in chewy glutinous rice soup altogether served hot makes a desirable combination for any day in the year. Compared to Chè Đậu Xanh, Chè Bắp’s sweeter but crunchier and less creamy feel creates an alternative for those turned down by the sinfully rich texture of the former. If you ever find yourself hungry and in need of a serious bowl of Chè Bắp, just crash into Bàn Cờ Market in District 10 for some authentic Chè Bắp!

FRUITS AND VEGETABLES

Had enough of gluten? Try some fruits instead!

Chè Sâm Bổ Lượng (Ching Bo Leung)

Different from previously mentioned dishes which are simplistic and don’t call for many ingredients, Ching Bo Leung is an assortment of all kinds of exotic seeds, fruits, and plants there are. Complex like its creators – the Chinese – the dish involves various components like Job’s tears, dried longans, red jujubes, lotus seeds, and thinly sliced seaweed served with sugar syrup and crushed ice. Served cold with a generally crunchy and chewy texture, Ching Bo Leung is here in Saigon to chase away all the summer heat and freshen anyone’s day, any time of the year. If you ever visit Saigon in mid-July, definitely try out Ching Bo Leung at Three Sister’s, 119 Nguyễn Cư Trinh, District 1!

Chè Thốt Nốt (Doub Palm Sweet Soup)

Unlike Chè Ba Màu or Ching Bo Leung which can easily be found on the street, Chè Thốt Nốt is less easily reach for new tourists and is instead, more popular among the veterans. Though preparing the Doub Palm’s fruits can take up some hell of a time, the resulting fruit never fails to satisfy even the pickiest taste buds. Combine the Thốt Nốt fruit with sugar syrup and coconut milk, the taste will get more heavenly as the soft and chewy texture of the Thốt Nốt elevates the soup’s light and creamy flavours. Finding a Thốt Nốt vending cart can be a bit of a tall order, but we’re here to help. 3S Sweet Soup at 163 Điện Biên Phủ, Bình Thạnh District is among the most superb Thốt Nốt places in Saigon. (Hint: they also excel at Chè Khúc Bạch, check that out too!)

Chè chuối (Banana Sweet Soup)

Chè Chuối is among the dishes nostalgic to Saigonese kids and adults alike. When it comes to cooking Banana Sweet Soup, no one can top a Vietnamese grandma. The dish is amazingly simple in that it is essentially just banana and coconut milk. Unlike most fruity sweet soup, Chè Chuối is served hot as the bananas are steamed before hot coconut milk is poured on top. The resulting texture is incredibly soft, rich and creamy as the banana slices melt in your mouth and blend with the addictive taste of coconut milk. With grandmas who can cook such a dish, it’s no wonder why Vietnamese kids are so chubby! But in case you don’t have a Vietnamese grandma yet still crave for some authentic Chè Chuối, then hop into Tik Tok at 65 Hoàng Diệu 2, Thủ Đức district right now!

The post Chè – 8 Must Try Vietnamese Sweet Desserts & Where to find them in Saigon appeared first on Maze Vietnam.