Vietnam has an endless list of desserts. We recommend you the most popular desserts you should not miss when visiting Vietnam.
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Chè (Dessert Soup)
Chè is Vietnamese for dessert soup or pudding, which comes in a variety of flavours and ingredients. While this unique dessert is now available at just about any local restaurant in Vietnam, it’s traditionally served during special occasions such as birthdays, Tet Festival, and family gatherings. The base of chè is usually coconut milk, while toppings include sago pearls, mung beans, kidney beans, tapioca, sweet potatoes and glutinous rice, as well as fresh fruits such as bananas, jackfruit, durian and mangos.
Chuối Chiên (Fried Bananas)
Chuối Chiên is basically whole bananas that are dipped in batter and fried until crispy. Sold by numerous roadside vendors in Vietnam, especially Hoi An, these piping hot snacks are great for rainy days as they’re crunchy on the outside but warm, sweet and caramelised on the inside. If you’re ordering chuối chiên at a restaurant, chances are that it’s served with a scoop of coconut ice-cream.
Bánh Flan (Caramel Pudding)
Bánh flan (or bánh caramel in northern Vietnam) comprises custard pudding with a layer of soft caramel on top. Introduced by the French, this sinfully sweet dessert is made by combining eggs, sugar and milk or coconut milk. Bánh flan is served chilled with a side of fresh fruit, but some places add a shot of espresso on top of the caramel layer – a must-try if you’re looking for a jolt of caffeine.
Bánh Da Lợn (Steamed Layer Cake)
Bánh Bo (Honeycomb Cake)
Bánh Tam (Silkworm Cake)
Bánh Khoai Mì Nướng (Steamed Cassava Cake)
Rau Cau Trai Dua (Coconut Jelly)
Banh Pia (Puff Pastry)
Banh Cam (Sesame Balls)
Xoi Dua (Sticky Rice With Sliced Coconut)
Kẹo Lạc (Peanut Brittle)
Kẹo Lạc is a speciality of Duong Lam, a traditional village about 55 kilometres west of Hanoi. Locals believe the recipe was handed down from the concubine of Lord Trịnh Tráng, who had helped rebuild Mia Pagoda and taught the villagers how to make sweets using sugar cane. Today, this candy bar-like treat is made by combining roasted peanuts, sugar and malt, using traditional methods that have existed since the 17th century.
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