Three-color sweet soup - a typical colorful Vietnamese dessert - ranked 21st in the list of 100 best desserts in Southeast Asia and 82nd in the top 100 Asian desserts voted by Taste Atlas magazine.
In its description, Taste Atlas writes: "Three-color sweet soup can include sticky rice, tapioca pearls, lotus seeds, beans, chestnuts, and jelly." Regardless of how many ingredients are included, it is almost always served with coconut milk, garnished with bananas and crushed peanuts or a few other toppings. Three-color sweet soup can be eaten hot or cold, but it is often considered a cool, refreshing dish 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 when many typical desserts appeared in the list of 100 best dishes in Southeast Asia.
Regardless of the variety of ingredients used in chè, they almost always contain coconut milk and are garnished with bananas, crushed peanuts, etc. The dish is served hot or cold, although it is especially popular as a cool dish on hot summer days.
This dessert usually has three distinct layers: yellow (mung bean), red (bean) and green (jelly with pandan extract). In addition, Vietnam also has many other types of sweet soup such as corn sweet soup, turtle sweet soup, black bean sweet soup but three-color sweet soup still holds the number one position in terms of popularity.
Flan is the Vietnamese version of crème caramel. Soft and covered in a layer of sugary caramel, French crème caramel is a classic and timeless dessert. Vietnamese flan is directly influenced by French cuisine from the colonial period.
The way of transforming pure Vietnamese dishes is also praised by the international community.
Although simple in ingredients and preparation, flan is a beautiful and delicate dessert. It usually uses a mixture of milk and eggs with a strong vanilla or coffee flavor, covered with caramel. When cooked, the flan is turned upside down, leaving a layer of thick caramel sauce on top, flowing down the sides, covering the entire cake with a delicious amber color.
Che troi nuoc is a Vietnamese dessert that combines a sweet ginger-flavored broth with a sticky rice cake. The broth is usually sweetened with palm sugar and sometimes flavored with pandan leaves, while the filling inside the sticky rice cake traditionally consists of a combination of coconut milk and mung bean flour. Che troi nuoc is always served warm, often garnished with coconut milk and toasted sesame seeds.
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Other Vietnamese desserts on the list include: Jelly, green bean cake, sponge cake, banana cake, pomelo and orange sweet soup, floating rice balls, banana sweet soup, lotus seed sweet soup and green bean sweet soup.
