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Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.
Chè bà ba is a Vietnamese dessert with a coconut milk soup base and square pieces of taro, cassava and khoai lang bí, a kind of long sweet potato with red skin and yellow flesh. The dish commonly includes pieces of tapioca , and the dish is typically eaten warm, but can also be eaten cold.
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It features 32 recipes for such dishes as chicken curry, hamburger fried rice, gourd or chayote soup, rice noodles with cabbage and bitter melon soup with meatballs.
It is also popular as a dessert at food & hawker centres in Malaysia and Singapore. It is sometimes known as luk mei soup (六味湯, lit. ' six flavour soup '). The Vietnamese version, sâm bổ lượng, is most readily available in Cholon, the Chinatown of Ho Chi Minh City, and is generally served in a tall glass. Although it is sometimes ...
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' slip through cake ') is sweet rice pasta dessert in southern Vietnamese cuisine. It is made with rice, salt, tapioca flour, coconut milk, sugar and water. [1] Bánh lọt is also used to make two types of chè: chè bánh lọt and chè đậu đỏ bánh lọt (used with red beans).