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Three-color sweet soup – a colorful and distinctive Vietnamese dessert – ranked 21st in the list of 100 best desserts in Southeast Asia and 82nd in the top 100 desserts in Asia, as selected by Taste Atlas magazine.
In its description, Taste Atlas states: "Three-color sweet soup can include sticky rice, tapioca pearls, lotus seeds, beans, chestnuts, and agar jelly." Regardless of the ingredients, it is almost always served with coconut milk, garnished with banana and crushed peanuts or other toppings. Three-color sweet soup can be eaten hot or cold, but it is generally considered a refreshing dessert, perfect for cooling down on hot summer days. Besides the name three-color sweet soup, this dessert is also known as "rainbow sweet soup."
Vietnamese cuisine has affirmed its position on the world culinary map, with many of its signature desserts making it onto the list of the 100 best dishes in Southeast Asia.
Regardless of the various ingredients used in this dessert, it almost always includes coconut milk and is garnished with bananas, crushed peanuts, etc. The dish is served hot or cold, although it is especially popular as a refreshing treat on hot summer days.
This dessert typically has three distinct layers: yellow (mung bean), red (bean), and green (jelly with pandan leaf extract). In addition, Vietnam has many other types of sweet soups such as corn sweet soup, turtle sweet soup, and black bean sweet soup, but three-color sweet soup remains the most popular.
Flan is the Vietnamese version of caramel custard. Soft and covered in a layer of sugared caramel, French-style caramel custard is a classic and timeless dessert. Vietnamese flan is directly influenced by French cuisine from the colonial era.
The way Vietnamese dishes are creatively adapted has also been praised by the international community.
Despite its simple ingredients and preparation, flan is a visually stunning and sophisticated dessert. It typically uses a milk and egg mixture flavored with vanilla or rich coffee, topped with caramel. Once cooked, the flan is inverted, leaving a thick layer of caramel sauce on top, spilling over the sides and covering the entire dessert in a delicious amber hue.
Che troi nuoc is a Vietnamese dessert combining a sweet ginger-flavored broth with a chewy rice ball filling. The broth is usually sweetened with palm sugar and sometimes flavored with pandan leaves, while the filling traditionally consists of a mixture of coconut milk and mung bean paste. Che troi nuoc is always served warm, often garnished with coconut milk and roasted sesame seeds.
Traditional dishes attract many diners.
Other Vietnamese desserts on the list include: jelly, mung bean cake, steamed rice cake, banana cake, pomelo sweet soup and orange cake, glutinous rice balls, banana sweet soup, lotus seed sweet soup and mung bean sweet soup.
