28 Sweet & Unforgettable Vietnamese Desserts to Try

Vietnamese desserts weave a tapestry of sweet, vibrant flavors that dance across your palate with unexpected charm.

Each delicacy represents a cultural narrative, blending traditional ingredients and innovative techniques.

Regional influences shape these delightful treats, transforming simple components into extraordinary culinary experiences.

Delicate textures and balanced sweetness characterize these beloved confections, reflecting generations of culinary creativity.

Tropical fruits, coconut, rice, and unique spices form the foundational elements of these tantalizing sweets.

Generations of home cooks and professional chefs have perfected these recipes, passing down intricate methods through family traditions.

Modern interpretations continue to emerge, adding contemporary twists while honoring classic techniques.

Your taste buds are in for an exciting journey through 28 signature Vietnamese desserts that promise pure gastronomic delight:

Signature Vietnamese Desserts for a Sweet Finish

Vietnamese desserts blend tropical fruits, chewy rice, and sweet syrups for a refreshing ending. Light and playful, these treats are the perfect note to close a meal.

Three Color Dessert (Che Ba Mau)

Che ba mau dazzles Vietnamese dessert lovers with its multicolored layers of sweet ingredients blending textures and flavors in a single glass.

Coconut milk forms the creamy base that transforms simple components into a refreshing treat.

Sticky rice, tapioca pearls, sweet beans, lotus seeds, water chestnuts, and agar jelly create the signature rainbow-like appearance.

Each spoonful combines different textures from chewy to soft and smooth.

Summer heat makes this dessert especially popular across Vietnam.

Traditional recipes vary by region, allowing creative ingredient combinations.

Small glass servings showcase vibrant colors from green, red, and white layers.

Street vendors and home cooks share this beloved sweet treat that cools and satisfies simultaneously.

Vietnamese Creme Caramel (Banh Flan)

Banh flan represents a silky Vietnamese dessert inspired by French creme caramel, blending colonial culinary influences into a smooth custard that melts in you mouth.

French colonizers introduced this sweet treat to Vietnam, transforming local dessert traditions with their elegant techniques.

Milk, eggs, and sugar form its simple yet rich base, typically infused with vanilla or coffee flavors.

Caramel sauce creates a glistening amber coating when the custard is inverted onto a serving plate.

Ramekins help shape the delicate dessert during its careful preparation.

Generations have embraced banh flan as a beloved national sweet that connects historical culinary memories.

Sticky Rice Balls In Ginger Syrup (Che Troi Nuoc)

Che troi nuoc spotlights Vietnamese dessert artistry through pillowy glutinous rice balls floating in warm ginger-infused syrup.

Palm sugar sweetens the delicate soup while pandan leaves enhance its aromatic complexity.

Mung bean and coconut milk blend seamlessly inside tender rice dumplings, creating a soft center with rich, creamy texture.

Chinese tangyuan inspired this traditional Vietnamese sweet treat, which balances complex flavors and textures with elegant simplicity.

Roasted sesame seeds sprinkled across the surface add subtle crunch and nutty undertones.

Warm serving temperature ensures maximum sensory enjoyment of each spoonful.

Generations of Vietnamese families have cherished this comforting dessert during celebrations and quiet moments.

Vietnamese Fried Bananas (Chuoi Chien)

Fried bananas reign supreme as a beloved Vietnamese street snack crafted from sweet chuoi xiem bananas transformed into crispy golden treats.

Street vendors carefully flatten ripe banana slices before dipping them in a rich batter blending rice and wheat flours with creamy coconut milk and sugar.

Optional ingredients like cinnamon, shredded coconut, and honey enhance the banana's natural sweetness.

Sesame seeds often garnish the exterior, adding delicate crunch and nutty flavor.

Warm bananas emerge from hot oil with a perfectly caramelized exterior and soft, melting interior.

Coconut sauce frequently accompanies these irresistible snacks, providing complementary tropical notes.

Customers enjoy these treats as quick street food or dessert across Vietnam.

Street markets and small shops specialize in preparing these addictive golden-brown banana fritters that balance crisp texture with sweet, creamy essence.

Steamed Tapioca Layer Cake (Banh Da Lon)

Banh da lon is a multilayered Vietnamese steamed cake featuring soft, chewy textures made from mung beans, tapioca starch, rice flour, and coconut milk.

Distinctive green and yellow layers derive their unique colors and flavors from pandan leaves and mung bean puree.

Street vendors and home cooks carefully steam these delicate cakes to achieve the perfect consistency.

Traditional preparation involves creating alternating translucent layers with precise techniques.

Careful cutting transforms the cake into elegant diamond shapes after cooling.

Served as a sweet snack or dessert, banh da lon represents Vietnamese culinary creativity.

Pop Rice

Pop rice electrifies Vietnamese street snack culture with its ingenious transformation of simple rice grains into crispy, golden treats.

Mekong Delta farmers developed this traditional technique generations ago using black river sand and precise heating methods.

Whole rice grains with husks are carefully poured into hot sand, creating a mesmerizing popping process over open flames.

Skilled artisans stir the mixture continuously to ensure even heating and perfect puffing.

Workers meticulously filter out black sand and remaining husks through fine mesh screens.

Sugar syrup gets mixed with the crisp rice, adding a subtle sweetness to the crunchy snack.

Each batch requires intense concentration and generations of inherited knowledge.

Rice farmers near Vietnam's southern regions consider pop rice a cherished cultural delicacy that connects community traditions.

Coconut Jelly (Rau Cau)

Rau cau are delicate Vietnamese jelly desserts crafted from agar seaweed with a silky smooth texture similar to panna cotta.

Vegetarians appreciate these transparent treats as a gelatin-free alternative.

Coconut milk and condensed milk form the creamy base, allowing vibrant flavors like banana, chocolate, mocha, and vanilla to shine through.

Street vendors and Vietnamese bakeries commonly sell these refreshing jellies.

Southeast Asian countries share similar dessert traditions featuring agar-based sweets.

Multiple layered versions showcase artistic presentations.

Each slice offers a light, cool experience perfect for warm climates.

Elegant and simple, rau cau represent a classic Vietnamese sweet treat.

Che

Che is a traditional Vietnamese sweet dessert featuring complex layered ingredients in water or coconut cream, combining multiple textures and flavors from beans, fruits, jellies, and grains.

Central Vietnamese regions pioneered these versatile dishes that now span nationwide culinary traditions.

Vietnamese families craft numerous che variations, ranging from hot to cold preparations.

Sticky rice and beans form core components of most recipes.

Small plastic cups frequently showcase these popular street snacks in grocery stores.

Colorful ingredients like jellies and tropical fruits enhance visual appeal.

Home cooks especially enjoy preparing che au trang, a classic sweet soup version.

Regional diversity ensures each che recipe offers unique taste experiences through carefully selected ingredients.

Mung Bean Cake (Banh Au Xanh)

Banh au xanh are smooth, fudge-like Vietnamese mung bean cakes originating in Hai Duong province during the 1920s.

Sweet and dense, these traditional desserts blend mung beans, sugar, and either vegetable oil or pork fat into a unique confection.

Local bakers carefully craft each cake with precise ingredient proportions to achieve its signature soft texture.

Vietnam embraces these compact treats as a beloved national sweet with rich cultural roots.

Generations have enjoyed banh au xanh as a simple yet satisfying dessert.

Green or lotus tea traditionally accompanies these small cakes during casual gatherings.

Families often prepare banh au xanh during special celebrations and seasonal festivals.

Vietnamese Fruit Cocktail (Che Thai)

Bubur chacha is a popular Malaysian dessert brimming with tropical flavors and colorful ingredients.

Creamy coconut milk forms the rich base of this sweet treat, blending perfectly with soft chunks of taro, sweet potato, and colorful jellies.

Pandan-flavored jelly adds a fragrant green element to the dessert's vibrant mix.

Canned fruits like lychee, jackfruit, and longan provide bursts of sweetness and texture.

Red water chestnuts contribute a unique crunch to each spoonful.

Traditional preparation involves cooking root vegetables until tender and mixing them with the coconut milk base.

Ice cubes are added just before serving to create a cool, refreshing dessert.

Malaysian families enjoy this comforting sweet as a delightful end to meals or as a special afternoon treat.

Vietnamese Honeycomb Cake (Banh Bo)

Banh bo are Vietnamese steamed coconut sponge cakes known for their unique, springy honeycomb-like interior with distinctive hexagonal holes formed during steaming.

Vietnamese bakers create these delicate treats using rice flour, coconut milk, and yeast, which helps develop their signature airy texture.

Small round or rectangular molds shape the cakes, producing soft, subtly sweet desserts popular in street markets and home kitchens.

Traditional recipes vary across different Vietnamese regions, with some versions incorporating pandan leaves for added green color and fragrance.

Each cake requires precise temperature control and fermentation to achieve its characteristic spongy structure.

Bakers steam the batter until tiny air pockets emerge, creating the cake's memorable visual and textural appeal.

Banh bo serve as both casual snack and festive dessert, reflecting Vietnam's rich culinary traditions.

These lightweight cakes offer a gentle sweetness that pairs well with tea or as a light afternoon treat.

Vietnamese Banana Cake (Banh Chuoi)

Chuối nướng represents Vietnam's beloved banana dessert, transforming ripe bananas into a sweet culinary treasure through simple baking or steaming techniques.

Bread crumbs or shredded coconut often enhance the dessert's texture and flavor profile.

Sugar adds caramelized sweetness to the soft, golden-brown treat.

Home cooks and street vendors create this dessert using readily available ingredients.

Traditional preparation involves layering bananas with creamy ingredients before gentle cooking.

Vietnamese families enjoy chuối nướng as an affordable, comforting dessert.

Pomelo Sweet Soup (Che Buoi)

Che buoi emerges as a refreshing Vietnamese dessert soup blending pomelo's tangy sweetness with creamy coconut and soft mung beans.

Vietnamese households craft this delightful treat by carefully peeling green pomelo skin to expose its white spongy inner flesh.

Cooks precisely cube the pomelo segments after thoroughly salting and rinsing them to enhance flavor complexity.

Mung beans provide a subtle earthy undertone complementing the citrusy fruit base.

Tapioca starch creates a smooth, silky texture binding ingredients together.

Coconut adds rich, creamy notes that balance the pomelo's sharp taste.

Sugar introduces a gentle sweetness softening the soup's overall profile.

Served chilled, this dessert offers a perfect blend of textures and flavors representing southern Vietnamese culinary traditions.

Vietnamese Donuts (Banh Cam)

Banh cam are Vietnamese sesame-coated glutinous rice balls bursting with sweet mung bean filling and glazed with caramel.

Vietnamese street vendors traditionally sell these round donuts alongside banh vong, a similar ring-shaped pastry without filling.

Sesame seeds cover the golden exterior, creating a delightful crunch when you bite through.

Mung bean paste nestles inside the soft, chewy rice dough, providing a rich, sweet contrast to the crispy shell.

Street markets across Vietnam showcase these treats as popular snack options.

Generations have enjoyed these simple yet satisfying treats during festivals and daily life.

Glutinous rice flour gives the donuts their distinctive texture and shape.

Each banh cam represents a perfect balance of crispy exterior and smooth, sweet interior.

Floating Glutinous Rice Dumplings (Banh Troi)

Banh troi are delightful Vietnamese glutinous rice dumplings bursting with sweet dark palm sugar that symbolize cultural culinary traditions.

Small white or colorful balls float when perfectly cooked, signaling their readiness to be enjoyed.

Vietnamese families traditionally prepare these treats during special celebrations and festivals.

Rice flour creates an elastic, sticky dough carefully wrapped around sugar centers.

Sesame seeds or grated coconut typically garnish each dumpling for added texture and flavor.

Chinese culinary influences likely inspired this northern Vietnamese dessert.

Similar rice-based sweets appear throughout Asian cuisines.

Banana Coconut Tapioca Pudding (Che Chuoi)

Che chuoi blends sweet ripe bananas with silky tapioca pearls in a classic Vietnamese dessert that celebrates tropical fruit's natural richness.

Southeast Asian markets supply small, perfectly ripened bananas ideal for this traditional treat.

Coconut cream provides a smooth, luxurious base that enriches each spoonful with creamy sweetness.

Pandan leaves sometimes infuse subtle aromatic notes into the mixture, enhancing its complex flavor profile.

Vietnamese families often prepare this simple dessert as a refreshing end to meals, serving it warm or chilled.

Tapioca pearls create a unique, gelatinous texture that contrasts beautifully with soft banana slices.

Home cooks carefully select bananas, ensuring they are at peak ripeness for maximum sweetness.

Gentle cooking techniques preserve the delicate balance of ingredients, making che chuoi a beloved comfort food across Vietnam.

Vietnamese Taro Pudding (Che Khoai Mon)

Che khoai mon dazzles Vietnamese dessert lovers with its silky smooth taro cubes nestled in sweet sticky rice, creating a comforting street food classic from southern Vietnam.

Rice pudding lovers adore this simple yet elegant treat made by steaming tender taro chunks and mixing them with glutinous rice and fragrant pandan extract.

Pandan leaves infuse the dessert with a subtle green hue and gentle tropical aroma.

Sugar transforms the ingredients into a creamy, soft pudding with delicate textures.

Street vendors across Ho Chi Minh City and Mekong Delta regions sell this traditional sweet in small ceramic bowls.

Generations of Vietnamese families have enjoyed che khoai mon as an affordable, satisfying dessert.

Cool temperatures enhance its smooth, sweet profile.

Families often prepare this dish during festive gatherings and casual weekend meals.

Lotus Seeds And Green Rice Flakes Sweet Soup (Che Hat Sen)

Che hat sen is Vietnam's beloved summer dessert soup bursting with cooling lotus seeds and delicate green rice flakes swimming in a sweet, refreshing broth.

Originating in Hue, this traditional treat provides immediate relief from intense tropical heat.

Vietnamese families enjoy this light, sweet dessert as a quick respite during scorching summer days.

Lotus seeds deliver a subtle buttery flavor that complements the gentle sweetness of the broth.

Green rice flakes add unique texture and subtle nutty undertones to the dessert.

Generations have treasured this simple yet elegant sweet soup for its refreshing qualities.

Summer gatherings often feature this beloved cooling dessert as a welcome treat.

Vietnamese Mung Bean Sweet Soup (Che Au Xanh)

Che au xanh stands out as a classic Vietnamese sweet soup bursting with smooth mung bean essence and creamy coconut richness.

Vietnamese kitchens transform dried green mung beans through careful soaking and slow simmering with sugar until they reach a tender, melt-in-your-mouth consistency.

Coconut milk adds luxurious depth and silky texture to this traditional dessert, creating a balanced blend of sweetness and earthiness.

Generations have enjoyed this simple yet comforting treat as a refreshing end to meals or a light afternoon snack.

Street vendors and home cooks across Vietnam prepare che au xanh with minimal ingredients and time-honored techniques.

Green mung beans provide protein and subtle nutty undertones that complement the sugar's sweetness.

Served warm or chilled, this humble soup connects generations through its gentle, nourishing flavors.

Xoi La Dua

Xoi dua la shines as a traditional Vietnamese sweet treat featuring pandan-infused sticky rice steamed to perfection and often adorned with creamy coconut milk.

Originating from Vietnam's rich culinary landscape, this dessert blends fragrant pandan leaves with glutinous rice to create a distinctive green-hued delicacy.

Coconut cream frequently crowns the rice, adding luxurious richness and depth to the dish's flavor profile.

Street vendors and home cooks across Vietnam prepare xoi dua la as a popular breakfast or afternoon snack.

Sticky rice serves as the fundamental ingredient, providing a chewy and satisfying texture.

Pandan leaves impart a unique green color and subtle aromatic essence to the rice.

Steaming techniques ensure the rice remains soft and maintains its characteristic sticky consistency.

Serving the dessert warm enhances its comforting and indulgent qualities.

Steamed Vietnamese Banana Cake (Banh Chuoi Hap)

Banh chuoi hap represents Vietnamese street cuisine's sweet simplicity, blending ripe bananas with fragrant rice flour and creamy coconut milk into a steamed dessert.

Southern Vietnam originated this delicate treat, transforming basic ingredients into a soft, moist cake with rich tropical flavors.

Bananas get mashed and combined with sugar, rice flour, water, and occasional vanilla extract before steaming.

Tapioca starch helps create its unique, slightly chewy texture.

Coconut milk adds smooth richness to each bite.

Vendors typically wrap the mixture in banana leaves before steaming, which infuses additional aroma.

Home cooks and street sellers across Vietnam prepare this quick dessert as an affordable, satisfying snack.

Restaurants and street markets frequently serve banh chuoi hap warm, showcasing its comforting appeal.

Sticky Rice Ginger Peanut Bars (Che Lam)

Muah chee is a beloved Singaporean street snack featuring soft, chewy glutinous rice dough torn into small pieces and generously coated with ground peanuts.

Roasted glutinous rice transforms into a fine powder before mixing with crushed peanuts, sugar or molasses, and ginger.

Street vendors traditionally prepare this treat by continuously stirring ingredients until achieving a sticky, pliable consistency.

After flattening the dough, they tear it into bite-sized morsels and roll each piece in ground peanuts.

Singaporeans enjoy muah chee as a quick, satisfying dessert that balances sweet and nutty flavors.

Vendors often serve the snack fresh and warm, making it a popular choice among locals and tourists.

Its simple preparation and irresistible texture contribute to muah chee's enduring popularity.

The dish represents a classic example of Singapore's diverse street food culture.

Sapa Chestnut Cake (Banh Hat De)

Banh hat de are crispy Vietnamese pastry shells packed with ground local chestnuts from Sapa's mountainous landscape, deep-fried to golden perfection.

Street vendors and home cooks alike craft these savory-sweet snacks by carefully filling delicate pastry with finely ground chestnuts and a hint of sugar.

Regional markets and street stalls frequently showcase these treats, which offer a quick, satisfying bite for locals and travelers.

Sapa's unique culinary tradition shines through this simple yet flavorful snack.

Traditional preparation involves precise dough techniques and careful frying to achieve the perfect crunch.

Chestnuts provide a rich, nutty base that complements the pastry's crisp exterior.

Travelers and food enthusiasts often seek out these portable, affordable snacks as a genuine taste of local mountain culture.

Sugared Or Salted Fruit (O Mai)

O mai are traditional Vietnamese preserved fruits from Hanoi that combine sweet, sour, and salty flavors in a unique snacking experience.

Street vendors carefully select fruits like apricots, dracontomelon, peaches, and mangoes for preservation.

Workers clean and prick each fruit to enhance sugar absorption.

Salt, water, ginger, and lime juice create a complex marinade that maintains the fruit's vibrant color.

Fruits undergo careful cooking and fermentation processes before drying.

Hang Duong Street serves as the primary marketplace for these popular treats.

Generations have enjoyed these tangy, preserved fruits as a beloved Vietnamese snack.

Each piece represents a careful blend of preservation techniques passed down through family traditions.

Thorn Leaf Cake (Banh Gai)

Banh gai are traditional Vietnamese sticky rice cakes boasting a distinctive dark green-black exterior crafted from thorn leaf flour and rice flour.

Skilled bakers carefully wrap the dense dough around a rich filling of mung beans, shredded coconut, sesame seeds, and lotus seeds.

Pork fat and sugar enhance the cake's complex flavor profile, while optional ingredients like ginger or roasted peanuts add subtle nuances.

Banana leaves encase each cake before steaming, which helps infuse additional aromatic qualities.

Rice farmers and rural Vietnamese communities traditionally prepare these treats during festivals and special gatherings.

Sweet and slightly earthy, banh gai offer a unique textural experience with their soft, sticky consistency.

Generations have passed down this recipe, preserving an important element of Vietnamese culinary heritage.

Husband And Wife Cake (Banh Phu The)

Banh phu the represents a symbolic Vietnamese wedding dessert crafted from translucent green tapioca flour and mung beans that symbolizes romantic connection between partners.

Traditionally, suitors would present this unique cake to their bride-to-be as a meaningful gesture of commitment.

Grated coconut, sugar, and pandan leaves enhance its delicate flavor profile and aesthetic appeal.

Vietnamese families serve this glutinous steamed cake during wedding celebrations as a cultural tradition.

Pandan leaves wrap the delicate mixture before steaming transforms its texture into a soft, chewy delicacy.

Green coloration makes the dessert visually striking and memorable.

Suitors historically used this cake as a romantic communication method.

Marriage proposals often hinged on this special sweet's careful preparation and presentation.

Vietnamese Rice Wine Dessert (Com Ruou)

Com ruou bursts with Vietnamese culinary tradition as a unique fermented rice wine dessert crafted from simple ingredients.

Yeast transforms cooked rice into small fermented balls through an intricate process that develops complex flavors.

Vietnamese families prepare this sweet treat by carefully mixing rice and yeast before rolling them into bite-sized spheres.

Fermentation occurs over several days, allowing natural enzymes to create a distinctive taste profile.

Rice serves as the primary ingredient, with yeast acting as the critical catalyst for transformation.

Each small ball carries subtle sweetness and mild alcoholic notes.

Rural communities have maintained this recipe for generations.

Traditional preparation methods ensure com ruou remains a cherished regional delicacy.

Coconut Pandan Waffles (Banh Kep La Dua)

Banh kep la dua are Vietnamese waffles distinguished by their vivid green color and intense coconut-pandan flavor profile.

Street vendors across Vietnam craft these unique treats using a blend of flour, tapioca starch, coconut milk, and fragrant pandan extract.

Their signature emerald hue comes directly from natural pandan leaf essence, which also infuses the waffles with a subtle herbal aroma.

Crispy on the outside and soft inside, these waffles offer a perfect balance of textures that delight every bite.

Traditionally prepared in specialized waffle irons, they emerge with delicate golden-green edges and a rich, creamy interior.

Coconut milk adds depth and smoothness to the batter, enhancing the overall taste experience.

Home cooks and street food makers often serve them warm as a popular breakfast or afternoon snack.

How Is Chè Different Across Vietnam’s Regions?

Chè, Vietnam’s beloved sweet dessert soup, varies widely across the country, reflecting regional tastes and ingredients:

• Northern Vietnam: Northern chè tends to be lighter and less sweet, often featuring mung beans, lotus seeds, and jellies, served warm or at room temperature.
• Central Vietnam: In central regions, chè can be more complex and richer, with ingredients like coconut milk, taro, and sticky rice, balancing sweet and creamy textures.
• Southern Vietnam: Southern chè is typically the sweetest and most colorful, loaded with tropical fruits, pandan jelly, and crushed ice, served chilled to beat the heat.

These regional variations showcase Vietnam’s diverse culinary landscape and local preferences.

How Is Ice Used in Vietnamese Dessert Culture?

Ice plays a crucial role in Vietnamese desserts, especially in the hotter southern climate:

• Crushed Ice Base: Many Vietnamese desserts, like chè ba màu (three-color dessert) and bánh flan đá (caramel flan with ice), use crushed ice as a refreshing base.
• Balancing Sweetness: The ice cools and dilutes sweetness, making rich, sugary ingredients more palatable and refreshing.
• Texture Contrast: The crunch of ice contrasts beautifully with soft beans, jelly, and creamy coconut milk, enhancing the eating experience.
• Seasonal Treat: Iced desserts are particularly popular in summer, offering a cool respite from the tropical heat.

Ice is more than just an ingredient - it’s integral to the enjoyment and texture of many Vietnamese sweets.