Traditional Vietnamese Desserts

Written by pamela miller
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Traditional Vietnamese Desserts
Tropical fruits are enjoyed at the end of many Vietnamese meals and may be added to various desserts. (Photos.com/Photos.com/Getty Images)

With Vietnam's tropical temperatures, it is home to a wide array of delicious tropical fruits including papaya, mangoes, bananas, oranges, coconuts and pineapples. It is not uncommon for the people of Vietnam to conclude a meal with a helping of fresh fruit. Aside from fruit, there are many traditional Vietnamese desserts that are enjoyed.

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Chè Chuoi

Chè chuoi is a mild and sweet dessert that consists of bananas cooked in coconut topped with a sugary syrup. This dessert is common in southern Vietnam. Ripe bananas are cooked and steamed in coconut milk. Tapioca pearls and sweet potato or yucca root vermicelli are added to the mixture along with a couple tablespoons of sesame seeds.

Banh Cam

Banh cam is a traditional Vietnamese dessert in the shape of bite-sized, hand-rolled balls. Banh cam is made from flour, sugar, salt and a pinch of baking soda. Once the dough is made, the balls are rolled in sesame seeds to coat them and deep-fried. Banh cam is served at a cool temperature to result in a crunchier consistency.

Che Ba Mau

Che ba mau, also called a "rainbow drink," makes for a tasty way to cool down in the hot and humid Vietnamese weather. This colourful drink consists of mung beans, tapioca pearls, coconut milk, longan and red azuki beans which add to to the drink's colour. The coconut milk and tapioca are combined, and shaved ice is placed in between layers of tapioca and beans. The drink can be served in an ice cream soda glass and eaten with a spoon.

Chè Trôi Nuoc

This dessert consists of a rice ball topped off with ginger syrup and coconut sauce. Rice flour and mung bean form the consistency of the rice ball. It is wrapped and allowed to sit in a refrigerator then cooked in boiling water. Ginger is boiled with the rice balls and sugar to form a ginger syrup. Coconut milk and tapioca form the coconut sauce. This dessert is served warm and garnished with sesame seeds.

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