15 Best Vietnamese Desserts You Need to Try

Vietnamese desserts are an adventure in texture: a cup of chilled beans and coconut milk, warm rice balls in ginger syrup, chewy layered cakes and delicate tofu pudding can all be called a sweet treat. If you only know phở and bánh mì, desserts are another enjoyable way to explore the country’s food culture.

This guide introduces 15 Vietnamese desserts and sweets you may encounter while traveling, what they contain, whether they are usually warm or cold, and what to ask before ordering. It is a curated list, not a measured popularity ranking. Recipes, sweetness, toppings and availability vary by vendor and region. Some choices, especially mango sticky rice, have clear influences from neighboring cuisines rather than being uniquely Vietnamese.

Vietnamese Desserts at a Glance

Dessert	What to expect	Typical serving
1. Chè ba màu	Layered beans, jelly, coconut-based topping	Cold with ice
2. Bánh flan	Smooth egg-and-milk caramel custard	Chilled, sometimes with coffee or ice
3. Chè trôi nước	Chewy filled rice balls in ginger syrup	Usually warm
4. Bánh chuối	Baked or steamed banana cake; recipes differ	Warm or room temperature
5. Chè bắp	Sweet corn with coconut topping	Warm or chilled
6. Bánh da lợn	Pandan and mung-bean layered steamed cake	Room temperature
7. Tào phớ / tàu hũ nước đường	Silken tofu with sweet syrup	Warm or cold
8. Chè đậu xanh	Softened mung beans with sugar, sometimes coconut	Warm or cold
9. Xôi xoài	Mango, sticky rice and coconut sauce; Thai-associated dessert	Usually room temperature or chilled
10. Sữa chua nếp cẩm	Yogurt with dark sticky rice	Cold
11. Kem dừa	Coconut ice cream and optional toppings	Frozen
12. Chè khúc bạch	Milk-based jelly, fruit and almonds in syrup	Cold
13. Bánh bò	Steamed or baked spongy rice-flour cake	Room temperature
14. Chè sương sa hạt lựu	Jellies and colorful tapioca pieces in coconut milk	Cold with ice
15. Chè Thái	Fruit, jelly and creamy topping; may contain durian	Cold with ice

For a quick choice, start with bánh flan if you like familiar custard, chè trôi nước for a warm sweet, bánh da lợn for a chewy cake, or chè Thái if you enjoy tropical fruit. The official Vietnam Tourism dessert collection provides background on several of the traditional sweets below.

On This Page

• 1. Chè ba màu
• 2. Bánh flan
• 3. Chè trôi nước
• 4. Bánh chuối
• 5. Chè bắp
• 6. Bánh da lợn
• 7. Tào phớ
• 8. Chè đậu xanh
• 9. Xôi xoài
• 10. Sữa chua nếp cẩm
• 11. Kem dừa
• 12. Chè khúc bạch
• 13. Bánh bò
• 14. Chè sương sa hạt lựu
• 15. Chè Thái
• What is chè?
• Ordering phrases and dietary notes
• FAQ

1. Chè Ba Màu — Three-Color Dessert

Chè ba màu is a layered dessert drink, commonly featuring beans, jelly, coconut milk or a coconut-based topping and ice. Its name means “three-color chè,” but ingredients and colors vary: one vendor may use mung beans, red beans and green pandan jelly; another may use a different mix. The texture is creamy, soft and pleasantly chewy.

How to eat it: stir the layers together if you want a mix of flavors in each spoonful. It is usually served cold, so consider the source of the ice if you have concerns about drinking-water safety. The featured photo at the top of the article shows a typical version and is not duplicated in the body.

2. Bánh Flan — Caramel Custard

Bánh flan is Vietnam’s version of caramel custard, shaped by French culinary influence. Egg and milk give it a silky texture, while the caramel adds a gentle bitter edge. Some shops serve it with ice or pour coffee over it, but not every version includes those additions.

Good for: someone who wants a familiar creamy dessert rather than beans or jelly. Dietary check: the standard recipe contains egg and dairy, so it is not vegan and may not suit people with those allergies.

3. Chè Trôi Nước — Rice Balls in Ginger Syrup

Chè trôi nước features chewy glutinous-rice dough surrounding a sweetened mung-bean filling. The balls sit in warm ginger syrup and may be topped with sesame and coconut cream. The contrast between the slightly savory filling, ginger and sweet syrup makes it especially memorable.

Vietnam Tourism includes this dessert among traditional sweets and notes its associations with special occasions. Try it warm if you prefer a dessert without crushed ice. Despite the English description “glutinous rice,” the name refers to the sticky character of the rice and not to wheat gluten; still check the other ingredients if you have a dietary restriction.

4. Bánh Chuối — Banana Cake

Bánh chuối is a broad name for Vietnamese banana cakes. A baked version, bánh chuối nướng, may combine ripe bananas with bread or starch, sugar and coconut milk, giving it a moist, dense texture. Steamed versions differ, and bánh chuối chiên is a fried banana fritter rather than the same cake.

Traveler tip: ask which style the shop sells before ordering. The official Vietnam Tourism dessert guide features banana sweets, including fried banana fritters. Because some recipes use dairy, eggs or wheat, the ingredients are not identical across versions.

5. Chè Bắp — Sweet Corn Dessert

Chè bắp combines sweet corn and a lightly thickened syrup or pudding-like base, often finished with coconut cream. It can be served warm or cool. Sweetness depends on the corn and the cook’s amount of added sugar, so “not very sweet” is not a reliable promise.

This dessert has notable associations with Central Vietnam, including the Hoi An area. Vietnam Tourism’s dessert guide specifically highlights chè bắp. Try it when: you enjoy the natural aroma of corn and coconut without many different toppings.

6. Bánh Da Lợn — Chewy Layered Steamed Cake

The name bánh da lợn roughly evokes “pig-skin cake,” referring to the springy layered texture—not to pig skin as a standard ingredient. Traditional versions often layer pandan-flavored green starch with yellow mung-bean and coconut mixtures. The cake is steamed and cut into soft, elastic slices.

Good for: people who prefer chewy cakes over custard. Standard versions do not rely on pork, but this does not certify every bakery product as vegan or allergy-safe. If you avoid animal ingredients, confirm the complete recipe.

7. Tào Phớ — Soft Tofu Dessert

In northern Vietnam you may see tào phớ; in the south, a related sweet tofu preparation is often called tàu hũ nước đường. Silken tofu is served with sweet syrup, sometimes infused with ginger or jasmine. It is delicate and spoonable rather than chewy like rice cake.

Some cafés offer chilled versions with coconut, pearls or jelly, while more traditional stalls serve it warm. Because the tofu is made from soy, it is unsuitable for people with soy allergy. Other toppings may introduce dairy or nuts.

8. Chè Đậu Xanh — Sweet Mung Beans

Mung beans appear in a wide range of Vietnamese sweets. Chè đậu xanh generally involves cooked mung beans sweetened with sugar; depending on the recipe it may be smooth, grainy, thick or almost soup-like. Coconut milk is an optional addition.

Try it: warm for a soft, comforting dessert or chilled when available. If you enjoy mung beans, consider comparing this with the filled rice balls in chè trôi nước or the mung-bean layers of bánh da lợn.

9. Xôi Xoài — Mango With Sticky Rice

Xôi xoài pairs mango with glutinous rice and a sweet coconut sauce. You may encounter it at Vietnamese dessert shops, but its best-known culinary identity is Thai mango sticky rice, and it should not be presented as a uniquely traditional Vietnamese dessert. This list includes it as an example of regional sweets available in some Vietnamese venues.

If you see it, check whether the vendor adds coconut cream, sesame or other toppings. Mango quality and sweetness vary with variety and ripeness; the finished dish may be quite sweet.

10. Sữa Chua Nếp Cẩm — Yogurt With Dark Sticky Rice

This chilled dessert pairs tangy yogurt (sữa chua) with dark-purple sticky rice (nếp cẩm), giving a contrast of creamy and chewy textures. Some preparations use lightly fermented sweet rice or other sweetening; the exact method differs by shop.

Vietnam Tourism highlights this dessert in its traditional sweets guide. Dietary note: standard yogurt contains milk, and some rice preparations may have undergone fermentation; ask about both if relevant to your diet.

11. Kem Dừa — Coconut Ice Cream

Kem dừa is coconut-flavored ice cream, sometimes presented in a coconut shell with toasted coconut, peanuts, sweet sticky rice or other toppings. It is cold and rich, and the serving style varies from a simple scoop to a more elaborate dessert.

Do not assume coconut ice cream is dairy-free: conventional ice cream may contain cow’s milk or cream. Ask about peanuts and shared serving utensils if you have an allergy. Good for: a cool dessert on a hot afternoon.

12. Chè Khúc Bạch — Creamy Jelly With Fruit

Chè khúc bạch is a modern-style chilled dessert with tender white or pastel cubes of milk-based jelly, fruit such as lychee or longan, syrup and often sliced almonds. It is sometimes likened to panna cotta, although recipes differ.

Vietnam Tourism includes it in its dessert collection. Important dietary note: some recipes set the jelly with animal-derived gelatin; others may use alternative gelling agents. If you are vegetarian, vegan or avoiding dairy/nuts, ask the shop about gelatin, milk and almond toppings rather than relying on the dessert’s appearance.

13. Bánh Bò — Steamed or Baked Spongy Cake

Bánh bò covers several spongy Vietnamese cakes, including steamed types and the baked version often known as bánh bò nướng. Rice flour or other starches, coconut milk, sugar and leavening help create a springy texture; some baked versions have a distinctive honeycomb interior and a pandan fragrance.

The ingredients and method vary, so “honeycomb cake” is not a guarantee that all bánh bò look the same. Try it: as a small bakery or market snack. Ask whether eggs, wheat, dairy or other ingredients are used if these matter to you.

14. Chè Sương Sa Hạt Lựu — Jelly and Colorful Tapioca

This chilled dessert mixes slippery jelly pieces, coconut-based liquid, ice and brightly colored little cubes or pearls. The name hạt lựu evokes pomegranate seeds, but the colorful bits are commonly made from starch rather than actual pomegranate fruit.

Each spoonful combines different textures, often including crunchy-chewy starch pieces and soft jelly. The dessert is included in Vietnam Tourism’s guide to Vietnamese sweets. Ask about the ice source if you’re unsure about hygiene.

15. Chè Thái — Fruit and Jelly in Creamy Milk

Chè Thái is a cold mixed-fruit dessert often combining jackfruit, lychee or longan, jelly and coconut or other sweet milk-based liquid. Some versions contain durian, giving a stronger aroma; others do not. The name reflects regional culinary influence rather than one fixed recipe.

Traveler tip: if you dislike durian, ask “Có sầu riêng không?” (“Does it contain durian?”). Choose a version with visible ingredients and appropriate chilling. For an official overview of this and other chè types, see Vietnam Tourism’s sweet-treat guide.

What Does Chè Mean in Vietnam?

Chè is not one recipe. In the context of sweets, it refers to a broad family of desserts: sweet soups, puddings, beans, glutinous rice, jellies, fruit and coconut mixtures. Some are eaten warm and others are cold with ice. The term also has different meanings in other contexts, so you are best guided by the full dish name on a dessert menu.

A dedicated quán chè may offer many varieties. Look at the ingredient choices and choose the serving temperature that suits you. The official Vietnam Tourism overview describes chè as a flexible sweet dish made with water or coconut cream and served hot or cold.

Where to Find and How to Order Vietnamese Desserts

Traditional markets, quán chè, bakeries and cafés are good places to look, but hours vary by vendor. Search for the specific dessert name rather than assuming every dessert shop sells all fifteen options. In tourist areas, some cafés serve modern reinterpretations alongside traditional sweets.

Useful Vietnamese dessert phrases

Vietnamese	English
Cho tôi một phần chè ba màu.	One serving of chè ba màu, please.
Món này ăn nóng hay lạnh?	Is this eaten hot or cold?
Có thể cho ít đường hơn không?	Could you make it with less sugar?
Không cho đá nhé.	No ice, please.
Món này có sữa không?	Does this contain milk?
Món này có trứng không?	Does this contain egg?
Món này có đậu phộng không?	Does this contain peanuts?
Có sầu riêng không?	Does it contain durian?
Món này có gelatin từ động vật không?	Does this contain animal-derived gelatin?
Món này giá bao nhiêu?	How much does this cost?

Not every dessert can be made less sweet after preparation: chè syrup, custard and baked cakes may be mixed or cooked in advance. If that matters to you, ask before ordering. For more vocabulary, see our Vietnamese food-ordering guide and our street-snack guide.

Ingredients, Allergens and Ice Safety

Ingredient to check	Where it can appear	Why it matters
Milk and eggs	Bánh flan, yogurt, ice cream and some cakes	Dairy or egg allergy; vegan diets
Soy	Tofu pudding / tào phớ	Soy allergy
Peanuts, sesame, almonds	Ice cream toppings, chè khúc bạch, rice-ball garnish	Nut or sesame allergy
Animal gelatin	Certain versions of chè khúc bạch or other set jellies	Vegetarian/vegan requirements; ingredient transparency
Wheat or other flour	Some banana cakes, bakery goods and sauces	Gluten or wheat restriction
Ice, untreated water, unrefrigerated dairy	Iced chè, fruit desserts, custards	Foodborne illness risk

The CDC’s Vietnam travel guidance advises caution with ice, uncooked produce and unpasteurized dairy. Its food and water precautions explain that ice should be made from safe water, and perishable milk- or egg-based products need appropriate handling and refrigeration. An attractive display or busy shop is not by itself a safety guarantee.

If you have a serious allergy, ask staff about the complete ingredient list and possible cross-contact, and follow your personal emergency plan. The ingredient notes above are common examples rather than certifications of any individual shop.

Frequently Asked Questions

Which Vietnamese dessert should I try first?

For a familiar taste, try bánh flan. If you want a traditional hot sweet, choose chè trôi nước. For contrasting textures, try chè ba màu or bánh da lợn. Your best first dessert depends on whether you prefer creamy, chewy or fruity sweets.

Is Vietnamese dessert generally less sweet than Western dessert?

There is no reliable single comparison across every recipe and country. Some chè drinks and sweet syrups are very sugary, while others taste relatively mild. Ask about the syrup and toppings rather than assuming a dessert will be low in sugar.

Are Vietnamese desserts vegan?

Some can be, but many contain milk, eggs, yogurt or animal gelatin. Even coconut-based sweets may include dairy toppings. Confirm each preparation at the shop. See also our vegetarian food guide.

Can I find mango sticky rice in Vietnam?

You may encounter xôi xoài at dessert shops, but mango sticky rice is especially associated with Thai cuisine. Availability and recipe style vary. It is included here as a regional option seen on some Vietnamese dessert menus, not as a uniquely Vietnamese invention.

Is chè served hot or cold?

Both. Chè trôi nước is commonly served warm; chè ba màu and chè Thái are usually cold. Other recipes may be available in either form, depending on the stall.

Final Thoughts

From warm ginger-syrup rice balls to chilled coconut-and-fruit desserts, Vietnamese sweets are worth exploring for their different textures and ingredients. Use the overview table to pick a starting point, confirm the actual recipe at the counter, and enjoy the variations between regions and shops. You do not need to try every item at once: a few thoughtfully chosen desserts reveal plenty about the country’s sweet-food traditions.

Sources and Editorial Method

• Vietnam Tourism — 15 Dreamy Desserts to Try in Vietnam: descriptions of chè trôi nước, chè bắp, sữa chua nếp cẩm, chè sương sa hạt lựu and chè khúc bạch.
• Vietnam Tourism — Top Tasty Vietnamese Treats to Satisfy Your Sweet Tooth: broad definition of chè and variants such as chè ba màu and chè Thái.
• CDC Yellow Book — Vietnam: travel-specific food, ice and dairy safety considerations.
• CDC Yellow Book — Food and Water Precautions for Travelers: safe water, ice and perishable-food handling.

Editorial note (October 2026): This list is a descriptive travel guide, not a national ranking or verified price survey. Standard recipes and local variations are distinguished where possible. Product ingredients and serving methods vary by vendor; allergen and food-safety notes are general guidance, not guarantees. Images illustrate foods and shops; they do not prove the existence of a specific vendor or offering.