Desserts that are a lifesaver for summer days.

Mung bean sweet soup

Among the various types of sweet soups, mung bean sweet soup certainly gives me the feeling that mung beans and coconut milk – the two ingredients that make up this treat – were made for each other. The fragrant, subtly sweet taste of mung beans blends perfectly with the rich, creamy flavor of coconut milk, just the right balance of aroma and sweetness. Especially on hot summer afternoons, enjoying a bowl of mung bean sweet soup with added shaved ice is surprisingly refreshing.

Banana dessert

This dessert has a simple name because its main ingredient is bananas, cooked according to a traditional recipe. Plump, light yellow, perfectly ripe bananas are peeled, sliced, then marinated with a little sugar and salt, and then cooked with thick, creamy coconut milk and the sweet, refreshing taste of pandan leaves. A bowl of this dessert combines the fragrant aroma of ripe bananas, the richness of coconut milk, the nutty flavor of roasted peanuts and shredded coconut, and is ideal whether served hot or cold. The unique combination of bananas and coconut is handled with such skill and finesse that anyone who tastes it once will surely never forget it.

Black bean sweet soup

Black beans are a familiar snack in Vietnam, but to be fair, no other ingredient can surpass them in their ability to cool the body during the sweltering summer heat. That's why, even though chefs are constantly creating new types of sweet soups, the traditional black bean sweet soup remains popular. Amidst a "forest" of mixed sweet soups, Thai sweet soups, sweet potato sweet soups, mung bean sweet soup, black bean sweet soup, with its simple dark brown color, dotted with soft-cooked beans, and topped with coconut milk, shredded coconut, roasted peanuts… is enough to make your stomach rumble.

Pomelo tea

On hot summer days, savoring a bowl of pomelo peel dessert with its crunchy pomelo peel, fragrant mung beans, rich coconut milk, and a touch of ice is the ultimate culinary experience. Don't think that dessert made from pomelo peel will be bitter. On the contrary, skillfully prepared pomelo peel cooked with just the right amount of mung beans is enough to satisfy even the most discerning diners.

Che Thung

The rich, creamy taste of coconut milk and the fragrant, nutty flavor of mung beans are the hallmarks of chè thưng, a quintessential Southern Vietnamese dessert made with mung beans, wood ear mushrooms, peanuts, tapioca starch, vanilla powder, sugar, grated coconut, and more. For a richer flavor, you can add a pinch of salt and a little sugar to give the chè thưng its distinctive taste.

Lotus seed and longan sweet soup

Longan and lotus seed sweet soup, a specialty of the ancient capital region, has become so popular that its name has spread far and wide. The appeal of this sweet soup lies in its perfectly balanced sweetness, the crunchy and sweet longan flesh on the outside, and the nutty and fragrant lotus seed filling inside. The bowl of sweet soup looks simple, not as visually appealing or elaborate as other sweet soups, but its flavor is truly captivating.

Ginseng and herbal tea

Ginseng tonic dessert is an extremely popular and inexpensive dessert. For just ten thousand dong, you can enjoy a delicious glass of ginseng tonic at stalls, markets, etc. The special thing about ginseng tonic is that it can be eaten cold in hot weather and hot in cold weather. The ingredients for this dessert are medicinal herbs such as longan, jujube, lotus seeds, barley, snow fungus, kelp, etc., which are very good for your health.

Water chestnut and coconut dessert

Water chestnut and coconut dessert is no longer an unfamiliar name to Hanoi residents; you can easily find this dessert on any street in Hanoi, especially during the summer months.

Water chestnut and coconut dessert is served in a coconut shell, but the most interesting thing is that when you eat it, you get to enjoy three layers of flavor. First is the water chestnut dessert itself. This part includes many toppings such as palm sugar, jackfruit, water chestnut tapioca pearls, longan, etc.

Water chestnuts are cut into small, pomegranate-sized pieces, coated with a translucent red or light green tapioca pearl. These water chestnut pearls have a very soft outer shell, but the inside is delightfully crunchy, complemented by the rich, fragrant coconut milk that creates a sweet sensation. The water chestnut dessert is only slightly sweet, making it refreshing and not cloying. After finishing the dessert, you'll find a layer of coconut jelly with a white and a clear layer. Besides eating each layer separately, you can try eating both layers at once, scooping up the jelly to eat with the coconut milk and dessert. The third layer is the tender coconut flesh, easily grated and delicious, making it a favorite for almost everyone.

Thai tea

On sweltering summer days like these, there's nothing better than enjoying a visually appealing bowl of Thai dessert, with its chewy jelly, fragrant durian, and rich coconut milk... The name itself tells you its origin. This dessert was introduced to Vietnam about 20 years ago and has become a favorite choice for many during hot summer days. It's probably the most popular imported dessert in Vietnam.

Huong Thao