Che

Che is not a single dish but an entire family of Vietnamese sweet desserts, encompassing dozens of varieties of sweet soups, puddings, and drinks made from combinations of beans, seeds, tubers, fruits, jellies, tapioca, and coconut milk. The variety is staggering: from the warm, comforting che dau xanh (mung bean sweet soup) to the colorful, icy che ba mau (three-color dessert) served in a tall glass on hot days. What unites all che is their role as an affordable, everyday Vietnamese dessert that provides a sweet, refreshing end to a meal or a pick-me-up snack at any time of day. Che stalls and shops are found throughout Vietnam, typically displaying rows of clear containers filled with brightly colored ingredients that customers can mix and match. In the south, che is usually served cold over crushed ice, while in the north, warm preparations are more common, especially during the cooler months. Che represents Vietnamese dessert culture at its most vibrant and creative.

Regio: Nationwide (varies by variety)

Che has ancient roots in Vietnamese cuisine, with many varieties tracing back centuries. The tradition of making sweet soups from beans and tubers is deeply embedded in Vietnamese food culture, likely predating Chinese influence. Over time, the che repertoire expanded enormously, absorbing ingredients from Chinese, Southeast Asian, and later French culinary traditions. The use of tapioca (from cassava, introduced from the Americas via the Portuguese) and various tropical fruits reflect the global trade routes that brought new ingredients to Vietnam over the centuries. Hue, the former imperial capital, is particularly famous for its che tradition — the city's Dong Ba Market and the area around Gia Hoi are legendary for their variety and quality of che. Southern Vietnam's che culture tends toward colder, icier preparations, reflecting the warmer climate, while the north favors warm, comforting versions.

Che holds a special place in Vietnamese daily life and cultural traditions. It is the default dessert option at restaurants, the go-to afternoon snack, and a nostalgic childhood treat for many Vietnamese. Certain che varieties have ceremonial significance: che troi nuoc (floating rice balls) is traditionally eaten during Tet Han Thuc (Cold Food Festival) in the third lunar month, while che kho (dried che made from mung beans) is a Tet staple in northern Vietnam. In Hue, the incredible diversity of che varieties reflects the imperial court's tradition of elaborate, multi-course meals that always concluded with a selection of sweet dishes. Hue's Dong Ba Market and the che stalls along the Perfume River are legendary among Vietnamese food lovers. Internationally, Vietnamese che has gained recognition as part of the global bubble tea and Asian dessert trend, with che ba mau and che thap cam appearing on menus in Vietnamese restaurants worldwide.