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Chè đậu đỏ bánh lọt - red beans and bánh lọt. Chè thập cẩm (chè lẫn) meaning ten-ingredient sweet soup or mixed sweet soup is a mixture of various kinds of ingredients such as black-eyed peas , azuki beans , lotus seeds , mung beans , coconut , syrup, ice cream , milk and trân châu .
Xôi đậu đen – made with black urad beans; Xôi đậu xanh – made with mung beans [47] Xôi dừa – made with coconut; Xôi gấc – made with the aril and seeds of the gấc fruit [48] Xôi lá cẩm (also called xôi tím) – made with the magenta plant. Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans
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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Bánh đậu xanh (chữ Nôm: 餅豆靑, mung bean pastry) is a type of bánh in Vietnamese and Chinese cuisine. [1] It is a specialty of Hải Dương province . Lüdou gao (绿豆糕, mung bean pastry) and lüdou huang (綠豆黄) are two types of mung bean pastries, with the former being dry and the latter being wet and fermented.
Bánh phu thê (lit. ' husband and wife cake ') or bánh xu xê, is a Vietnamese dessert made from rice with mung bean stuffing wrapped in a box made of pandan leaves. [1] [2] The dessert was traditionally given by a suitor but is now part of many wedding banquets. [3]
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.
Hủ tiếu originated from the Teochew from Guangdong province in China who then emigrated to Vietnam. [10] For the first version of Hủ tiếu, kuay teow, the rice noodles had a softer texture and flat appearance like Phở. [2]