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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.
Chuối nếp nướng is thought to have originated from southern province of Bến Tre, Vietnam; it quickly became the province's specialty and then spread to the south and all over Vietnam. [ 1 ] [ 2 ] [ 3 ] Over time, the dish has evolved, with each vendor in each regions adding their own unique twists.
Chè trái cây (or chè hoa quả) - mixture of different fruits including pineapple, watermelon, apple, pear, mango, lychee, dried banana, cherry, and dried coconut with milk, yogurt, and syrup Chè bà ba - made from taro, cassava and khoai lang bí , a kind of long sweet potato , with red skin and yellow flesh.
Cơ sở văn hóa Việt Nam (The Foundation of Vietnamese Culture), 504 pages. Publishing by Nhà xuất bản Đại học Tổng hợp TPHCM. Saigon, Vietnam, 1995. Trần Quốc Vượng, Tô Ngọc Thanh, Nguyễn Chí Bền, Lâm Mỹ Dung, Trần Thúy Anh. Cơ sở văn hóa Việt Nam (The Basis of
Bánh chuối (literally "banana cake") is a sweet banana cake or bread pudding from Vietnam. Although its exact ingredients may vary, it is usually made with ripe bananas or plantains , rice flour, coconut milk , sugar , white bread , shredded young coconut, condensed milk , butter , egg , and vanilla extract .
Hủ tiếu Nam Vang ("Hu tieu Phnom Penh") – comes from Phnom Penh-style kuyteav originally prepared at the city's Old Market [16] Hủ tiếu sa tế ("Shacha hu tieu") – based on the Teochew dish; Hủ tiếu Mỹ Tho – served on prawns, octopus, cuttlefish, and snails on thin, white rice noodles