1. Che (Sweet Soups - Hot And Cold Varieties)

This represents the largest and most diverse group of Vietnamese desserts, typically served in bowls or glasses with a liquid base (coconut milk, ginger syrup, or pandan water) and various toppings including beans, tubers, jellies, tapioca pearls, and glutinous rice balls. These desserts can be enjoyed hot or cold, offering a refreshing treat that perfectly balances sweetness with texture.

1.1 Che chuoi (Banana sweet soup)

“Che chuoi” (banana sweet soup) features ripe bananas simmered in rich coconut milk, creating a comforting dessert that embodies the essence of Vietnamese home cooking. This beloved treat combines the natural sweetness of bananas with the creamy richness of coconut milk, often enhanced with chewy tapioca pearls and crunchy roasted peanuts. The dessert showcases perfectly balanced flavors - the tropical sweetness of bananas complemented by the subtle saltiness of coconut milk and the textural contrast of various toppings.

A bowl of golden che chuoi topped with roasted peanuts and coconut flakes, steam rising from the warm coconut milk base (Source: Canva)

1.2 Che bap (Sweet corn soup)

“Che bap”, also known as "che ngo", transforms humble corn kernels into a luxurious dessert experience. Fresh young corn kernels are combined with glutinous rice, coconut milk, and palm sugar to create a hearty yet refined sweet soup. The natural sweetness of corn pairs beautifully with the richness of coconut milk, while glutinous rice adds satisfying chewiness.

Golden corn kernels floating in creamy coconut milk with chewy glutinous rice pearls (Source: Canva)

1.3 Che khuc bach (White cloud dessert)

“Che khuc bach” (white cloud dessert) is a type of sweet soup with jelly cubes that look like agar but are made from milk with a fatty taste and the characteristic smoothness of fatty milk. It served alongside fresh tropical fruits such as lychee and longan, topped with sliced almonds. This sophisticated treat offers a delicate balance of textures, the smooth, creamy jelly contrasting with the juicy burst of fresh fruits and the subtle crunch of almonds.

Coconut jelly cubes arranged with fresh longan, garnished with sliced almonds 

1.4 Che dau (Bean sweet soup)

“Che dau” encompasses various bean-based desserts including "che dau xanh" (mung bean), "che dau do" (red bean), and "che dau den" (black bean). These protein-rich desserts feature beans cooked until tender and creamy, sweetened with palm sugar and enriched with coconut milk. Each variety offers distinct flavors and textures, from the delicate nuttiness of mung beans to the robust earthiness of red beans.

Red bean sweet soup brings many health benefits, especially supporting digestion and good for the heart (Source: Pexels)

Soft green mung beans floating in creamy white coconut milk (Source: Canva)

Black bean supports good digestion and enhance body resistance (Source: Canva)

1.5 Che troi nuoc (Sweet rice ball soup)

“Che troi nuoc” (sweet rice ball soup) features delicate glutinous rice balls filled with mung bean paste, floating in fragrant ginger syrup. This dessert represents the perfect harmony of textures, the chewy exterior giving way to smooth, sweet filling, all bathed in warming ginger-infused syrup that provides a gentle spice to balance the sweetness.

Translucent white rice balls floating gracefully in golden ginger syrup (Source: Canva)

1.6 Che buoi (Pomelo sweet soup)

“Che buoi” (pomelo sweet soup), a specialty from the Mekong Delta, showcases the unique texture of pomelo pulp combined with mung beans and coconut milk. The pomelo's natural tartness and distinctive chewy-crispy texture create an intriguing contrast with the creamy coconut milk base, making this dessert a true representation of southern Vietnamese ingenuity.

The unique texture of pomelo pulp with chewy-crispy quality contrasting with smooth coconut milk and tender mung beans 

2. Banh Ngot (Sweet Cakes - Steamed, Baked And Fried)

This category includes cakes made primarily from various flours (rice, glutinous rice, tapioca), which can be steamed, baked, or fried. These desserts typically feature soft, chewy, or crispy textures and can be enjoyed directly or dipped in coconut milk or special sauces.

2.1 Banh bo (Honeycomb Cake)

“Banh bo” (honeycomb cake) is instantly recognizable by its distinctive honeycomb-like appearance, created by the fermentation process that produces countless small bubbles throughout the cake. Made from rice flour, sugar, and coconut milk, this steamed cake offers a uniquely spongy texture that's both light and satisfying. There are many types of banh bo, among which the most popular are pandan banh bo with a green color, palm sugar banh bo in deep yellow or brown, and milk banh bo is white.

A cross-section of banh bo showing its characteristic honeycomb structure (Source: Canva)

2.2 Banh da lon (Pig skin cake)

“Banh da lon” (Pig skin cake) is gelatinously soft in texture, with its beautiful alternating layers of different colors and flavors, each thin layer representing various ingredients such as pandan, mung bean, and taro. The cake's chewy, slightly sticky texture and artistic presentation make it a favorite for special occasions. Each layer contributes distinct flavors while maintaining the overall harmony of the dessert.

A perfectly sliced banh da lon revealing multiple colorful layers - green pandan, white coconut, and yellow mung bean 

2.3 Banh chuoi nuong (Baked banana cake)

“Banh chuoi nuong” (Baked banana cake) transforms ripe bananas into a dense, aromatic baked dessert. The bananas are combined with coconut milk, breadcrumbs or glutinous rice, then baked until golden and fragrant. This dessert showcases the concentrated sweetness of cooked bananas enhanced by the richness of coconut milk and the satisfying density of the cake base.

Banh chuoi nuong is a sweet, fragrant Vietnamese dessert made with ripe bananas, coconut milk, and baked to a golden finish (Source: Canva)

2.4 Banh dau xanh (Mung bean cake)

Banh dau xanh (Mung bean cake) offers a refined, melt-in-your-mouth experience with its fine, powdery texture created from finely ground mung beans. This delicate cake dissolves beautifully on the tongue, releasing subtle nutty flavors and gentle sweetness. Often molded into artistic shapes, it represents the pinnacle of Vietnamese confectionery craftsmanship.

Banh dau xanh is a delicate Vietnamese mung bean cake with a smooth, crumbly texture and mildly sweet, nutty flavor (Source: Canva)

2.5 Banh flan (Vietnamese caramel)

Banh flan (Vietnamese caramel) demonstrates the beautiful fusion of French culinary influence with Vietnamese tastes. This silky smooth custard dessert features a rich caramel sauce that cascades over the creamy egg-and-milk base. Vietnamese versions often incorporate coconut milk for added richness and tropical flavor, creating a unique twist on the classic French dessert.

Perfect banh flan with golden caramel sauce flowing down the sides of the silky custard (Source: Pexels)

2.6 Banh tieu (Vietnamese donuts)

“Banh tieu” also known as Vietnamese Donuts, are hollow, airy pastries with a crispy golden exterior and soft mung bean interior. These delightful treats are often enjoyed warm and can be filled with various sweet fillings or enjoyed plain. The contrast between the crunchy outer shell and the light, airy interior makes them irresistibly satisfying.

Golden-brown banh tieu with their characteristic hollow, balloon-like shape 

2.7 Banh pia (Pia cake)

Banh pia (Pia cake) is a rich, flaky Vietnamese pastry filled with a sweet and creamy durian paste, often combined with mung bean and salted egg yolk. The golden, buttery crust gives way to a smooth, flavorful filling that perfectly balances sweet and savory notes, making it a unique and beloved treat among durian lovers.

Banh pia is a flaky Vietnamese pastry filled with rich durian, mung bean, and sometimes salted egg yolk, offering a sweet flavor (Source: Canva)

3. Ice Cream & Mixed Desserts

This category includes innovative desserts that combine ice cream with traditional Vietnamese ingredients or creative new combinations that represent the evolution of Vietnamese dessert culture.

3.1 Sua chua nep cam (Purple sticky rice yogurt)

“Sua chua nep cam” (Purple sticky rice yogurt) creates a stunning visual and flavor experience by combining smooth, tangy yogurt with naturally purple glutinous rice. The fermented rice adds a subtle wine-like flavor and beautiful color, while the yogurt provides refreshing tartness. This dessert represents the modern evolution of Vietnamese dessert-making, combining traditional ingredients with contemporary techniques.

Purple sticky rice at the bottom topped with pristine white yogurt, creating a striking color contrast (Source: Canva)

3.2 Kem xoi (Sticky rice ice cream)

“Kem xoi” (Sticky rice ice cream) offers an unexpected but delightful combination of cold coconut ice cream served alongside warm, fragrant sticky rice, dried coconut flakes, and roasted peanuts. The temperature contrast between the cold ice cream and warm rice creates a unique sensory experience, while the various textures and flavors complement each other beautifully.

A bowl combining scoops of white coconut ice cream with sticky rice, topped with crushed coconut (Source: Canva)

3.3 Kem bo (Avocado ice cream)

“Kem bo” (Avocado ice cream) showcases the natural creaminess of fresh avocados transformed into rich, luxurious ice cream. Popular in Da Lat, this dessert highlights the fruit's natural buttery texture and subtle flavor, often enhanced with coconut milk for extra richness. The result is an unexpectedly satisfying frozen treat that's both indulgent and refreshing.

Creamy green avocado ice cream, garnished with fresh avocado slices and a drizzle of coconut milk 

3.4 Chuoi nep nuong (Grilled banana with sticky rice)

“Chuoi nep nuong” (Grilled banana with sticky rice) combines grilled bananas wrapped in glutinous rice, creating a warm, aromatic dessert that's often served with rich coconut milk sauce. The grilling process caramelizes the bananas while the sticky rice provides satisfying chewiness, making this a perfect comfort dessert.

Grilled banana wrapped in white sticky rice, charred slightly from the grill, served with coconut milk sauce 

3.5 Hoa qua dam (Mixed fruit dessert)

“Mixed fruit dessert” presents a colorful medley of fresh tropical fruits such as watermelon, grapes, mango, strawberry, dragon fruit, jackfruit, apple, pear combined with coconut milk, and crushed ice. This refreshing dessert is perfect for hot weather and showcases the abundance of tropical fruits available in Vietnam.

A rainbow bowl of hoa qua dam featuring colorful fruit pieces - pink dragon fruit, red watermelon, yellow mango, white longan, with crushed ice (Source: Canva)

4. FAQ

4.1 What is the dessert in Vietnam called?

Vietnamese desserts are collectively called "trang mieng" or "mon ngot." The most popular category is "che," which refers to various sweet soups and puddings that can be served hot or cold.

4.2 What is a popular dessert in Vietnam?

“Che” is the most popular dessert in Vietnam, with "che thap cam" (mixed sweet soup) being particularly beloved. Other popular options include "banh flan" (Vietnamese caramel) and "banh bo" (honeycomb cake).

4.3 What is the 3 color dessert in Vietnam?

Che ba mau (three-color dessert) is a beloved Vietnamese treat closely tied to many people’s childhood memories. Featuring three signature layers: red (red beans), yellow (mung beans), and green (pandan jelly), this vibrant dessert is not only visually appealing but also offers a perfect harmony of flavors: the rich sweetness of coconut milk blended with the refreshing taste of natural ingredients.

4.4 What are healthy desserts in Vietnam?

Healthy Vietnamese desserts include "che dau xanh" (mung bean soup), "hoa qua dam" (mixed fresh fruit), "sua chua nep cam" (purple sticky rice yogurt), and various fruit-based "che" varieties. These desserts are naturally lower in refined sugar and rich in nutrients from beans, fruits, and coconut.

4.5 Are Vietnamese desserts affordable?

Vietnamese desserts are very affordable, with most traditional desserts costing between VND 15,000 - VND 30,000 (approximately USD 0.60 - USD 1.25). Street vendors and local shops offer the best prices, while upscale restaurants may charge slightly more for premium presentations.

Dessert in Vietnam represents a fascinating blend of traditional techniques, tropical ingredients, and cultural influences that create a unique sweets culture. From comforting "che" varieties to artistic layered cakes and innovative ice cream combinations, Vietnamese desserts offer something for every palate. To discover more cuisine, plan your trip, and convenient flight schedules to Vietnam with Vietnam Airlines.