Vietnamese Dessert Recipes – Most Popular Desserts

What makes Vietnamese desserts so special? With their sweet flavors, colorful ingredients, and decadent textures, Vietnamese desserts offer a unique twist on classic treats. This comprehensive guide will provide an in-depth look at making delightful Vietnamese desserts at home.

You can expect to find traditional recipes like chè, sticky rice cakes, custards, drinks, and more. We’ll cover classics along with modern spins on Vietnamese desserts. I’ll provide extensive tips for finding ingredients, substitutions, and techniques to make unforgettable desserts. Let’s take a deep dive into the sweet side of Vietnamese cuisine!

All About Vietnamese Desserts

What Defines a Vietnamese Dessert?

Vietnamese desserts blend sweet and savory flavors like salt, soy sauce, sesame, and coconut milk. Sticky rice, beans, tropical fruit, and gelatin feature prominently. Dessert textures range from chilled to hot and creamy. Common ingredients include:

• Sticky rice – Short grain sticky or glutinous rice is soaked, steamed, and mashed into desserts.
• Coconut milk – Rich, creamy coconut milk adds flavor and fat to puddings, drinks, and sweets.
• Tropical fruit – Jackfruit, lychee, durian, and pineapple add tropical flair.
• Sweet bean paste – Made from azuki or mung beans. Often used in fillings.
• Gelatin – Creates wiggly, bouncy textures and molded shapes.
• Condensed milk – Sweetened condensed milk enriches flavor.
• Pandan extract – Bright green, aromatic pandan flavoring.
• Tapioca pearls – Chewy tapioca balls added to drinks and puddings.

Vietnamese desserts strike a balance between savory and sweet. Salt, soy sauce, sesame, and even meat can contrast with sugar and fruit. Desserts tend to be less sugary-sweet than Western versions.

Cultural Significance of Desserts in Vietnam

Desserts play an important cultural role in Vietnam. Sweets are served at holidays, birthdays, and special occasions. Dessert symbolizes good fortune and celebration. Classic recipes like chè and bánh pass down through generations. Dessert connects people through fond food memories.

Here are some of the traditions and customs related to Vietnamese desserts:

• Birthdays – Bánh kem (creamy cake) is served for birthdays.
• Weddings – Bánh phu thê (husband and wife cake) honors the couple.
• New Year – Bánh tét (cylindrical sticky rice cake) is a must for Tết.
• Special events – Fresh fruit and sweet soups feature at celebrations.
• Ancestor worship – Sweet rice and bean desserts offered on altars.
• Business openings – Grand sticky rice cakes denote new ventures.

Dessert also plays a role in Vietnamese idioms and proverbs:

• “Ăn chè đầu ngọt, cuối mặn” means dessert is sweet in the beginning and salty at the end, referring to things not always going as planned.
• “Nước chảy đá mòn” talks of persistence – water flowing can wear down stone, like continuously eating dessert!

How Are Vietnamese Desserts Classified?

There are many ways to classify the array of Vietnamese desserts:

• Chè – Sweet soups or puddings made with beans, fruit, jelly.
• Bánh – Glutinous rice cakes stuffed with mung bean or coconut.
• Chưng – Steamed sticky rice or tapioca cakes.
• Nước – Sweetened drinks with fruits, jellies, or beans.
• Trái cây – Fresh tropical fruits.
• Mứt – Sweet preserves made from fruits or vegetables.
• Kẹo – Candies, brittle, sticky rice treats.
• Kem – Ice cream, custard, flan.

Desserts can also be classified by their texture:

• Lỏng (liquid) – Drinks, brothy soups, custards, puddings.
• Đặc (thick) – Steamed cakes, rice porridge, creamy desserts.
• Dẻo (chewy) – Glutinous rice dishes, tapioca pearls, candied fruit.
• Giòn (crispy) – Fried pastries, baked cookies, fruit chips.
• Mềm (soft) – Jellies, mousses, whipped cream, silken tofu.

They can also be grouped into hot desserts and cold desserts:

Hot Desserts

• Chè trái cây – Fruit soup
• Chè đậu – Sweet bean soup
• Chè bánh đậu xanh – Mung bean pancake soup
• Bánh chưng – Sticky rice cake
• Bánh tẻ – Sticky rice flatbread

Cold Desserts

• Kem – Ice cream
• Chè trôi nước – Floating rice ball pudding
• Sương sáo – Sago pearls with coconut milk
• Chè khúc bạch – Jellied lychee pudding
• Bánh trái cây – Fruit gelatin cubes

History of Desserts in Vietnam

The history of sweets in Vietnam has been shaped by trade, cultural shifts, and political change:

Ancient Era

• Rice cultivation begins around 4,000 BCE, laying groundwork for rice-based desserts.
• Ancient people flavor rice with wild honey and fruit.

Chinese Domination (111 BCE – 938 CE)

• Teaches techniques for refining sugar from sugarcane.
• Introduces milk-based sweets like custard.
• Popularizes wheat flour for baked goods.

Ly and Tran Dynasties (1009-1400s)

• Growth of rice production.
• Elaborate sticky rice dishes emerge.
• Confectionery develops.

Le Dynasty (1400s-1700s)

• Tea culture expands sweets – chè accompanies tea.
• Portuguese merchants bring new fruits and sweets.

French Colonial Era (1858-1954)

• French influence brings pastries like crème caramel.
• Condensed milk becomes widely used.
• Ice cream and milk candies grow popular.

Modern Era

• Greater access to imported ingredients like chocolate.
• Baking technology improves cake quality.
• Globalized food culture spreads new trends.

Today you can find a blend of traditional and modern desserts drawing from many culinary influences. While cooking methods have evolved, core Vietnamese flavors still distinguish its sweets.

Regional Differences

Vietnamese desserts take on local character across different regions:

Northern Vietnam

• Greener, cooler climate suits warm dessert soups.
• Favored sweets: chè đậu đỏ (red bean pudding), chè chuối (banana tapioca), bánh gai (coconut candy).

Central Vietnam

• Tropical climate enables abundant tropical fruit desserts.
• Signature sweets: bánh bột lọc (tapioca dumplings), bánh bèo (steamed rice cakes), bánh ít (banana leaf dumplings).

Southern Vietnam

• Rich soil supports coconut, mango, and jackfruit.
• Iconic desserts: bánh da lợn (pig skin cake), bánh canh (tapioca pudding), chè trôi nước (floating rice balls).

Overseas Vietnamese Communities

• Preserve old recipes like bánh da lồn and bánh ít trần.
• Adapt with local ingredients like taro and pineapple.
• Create modern hybrid sweets like crème caramel flan.

Essential Vietnamese Dessert Ingredients

Stock your pantry with these ingredients to whip up authentic Vietnamese desserts:

Glutinous Rice

• Called nếp in Vietnamese.
• High starch makes it sticky when cooked.
• Soak 4+ hours, then steam until tender.
• Can mash, fry, or use in fillings.
• Substitute: Sticky rice flour.

Coconut Milk

• Lends rich, creamy flavor.
• Shake cans well before opening.
• Simmer gently to prevent curdling.
• Substitute: Coconut cream or dairy milk + coconut oil.

Mung Beans

• Common beans for sweet soups and fillings.
• Sold dried, cooked, or made into paste.
• Substitute: Red bean paste.

Pandan

• Bright green, grassy floral flavor.
• Sold frozen or dried for extract.
• Substitute: Extra vanilla extract.

Tropical Fruit

• Mangoes, jackfruit, lychees, durian.
• Choose ripe, fragrant fruit.
• Removes texture, freeze extra pulp.
• Substitute: Apples, berries, or other fruit.

Condensed Milk

• Adds sugary richness balanced by creaminess.
• Substitute: Coconut milk + sugar or honey.

Tapioca Pearls/Sago

• Chewy starch balls made from cassava.
• Soak in water before use.
• Sold in dry form or pre-cooked in cans.
• Substitute: Boba pearls, rice balls.

Sweet Bean Paste

• Made from azuki or mung beans.
• Sold canned or in bulk.
• Substitute: Mashed beans, almond butter.

Gelatin

• Vital for jiggly textures and molded shapes.
• Buy powdered or individual packets.
• Substitute: Agar powder, but texture will differ.

Equipment for Preparing Vietnamese Desserts

Having the right equipment helps make Vietnamese dessert magic:

• Steamer – A multi-tier bamboo or metal steamer basket is essential for steaming sticky rice cakes and other dishes. Stackable steamers save space.
• Mortar and pestle – Granite or heavy ceramic mortar and pestle crushes ingredients and makes quick work of mashing beans or sticky rice.
• Rice cooker – Automatically cooks rice and keeps it warm. Allows hands-free sticky rice cooking. Select a cooker with a steaming tray.
• Wok – The rounded shape distributes heat for effective steaming. Choose one with a lid and rack insert.
• Heavy pot – For cooking bean soups and hot desserts like chè.
• Food processor – Quickly purees ingredients for soups and sauces. Helpful but not essential.
• Molds – Metal or plastic molds give shape to gelatin, flans, and steamed cakes. Look for ornate designs.
• ** Rolling pin** – Needed to roll out dough for treats like bánh ít trần. Opt for a cylindrical wooden style.
• Mixing bowls – Stainless steel bowls in a range of sizes make mixing easy.
• Measuring cups – For accurately portioning ingredients. Use both dry and liquid measure cups.
• Mixing spoons – Have a variety of spoons for stirring sauces, scooping batters, and serving.
• Knives – A chef’s knife and paring knife assist with slicing fruit and other tasks.
• Cutting board – A sturdy board protects your counters when prepping ingredients.
• Silicone mats – Help line steamer baskets or mold sticky rice cakes neatly. Withstand heat.
• Cooling racks – Allow steamed and baked goods to cool evenly.

Tips for Making Vietnamese Desserts

Here are some helpful tips and tricks for making authentic, delicious Vietnamese desserts:

Cook Sticky Rice Properly

• Soak glutinous rice for at least 4 hours before steaming. This allows it to become fully hydrated.
• Line steamer baskets with cheesecloth or silicone mats to prevent sticking.
• Resist peeking! Lifting lids repeatedly prolongs cook time.
• Fluff rice with chopsticks immediately after steaming to prevent gumminess.

Flavor Soups and Puddings

• Simmer chè slowly over low heat to develop deep flavor.
• Season tapioca or rice flour batters before cooking for maximum flavor infusion.
• Finish with a sprinkle of salt or pinch of MSG powder to balance sweetness.

Boost Texture

• Chill gelatin or tapioca-based desserts properly to set them, then portion neatly.
• Add ingredients like mung beans or coconut at the last minute to preserve contrasting textures.
• Use both hands to form sticky rice doughs and wraps for the perfect shape.

Balance Sweet and Savory

• Counter rich coconut milk with a dash of salt in chè dishes.
• Sprinkle sesame seeds or peanuts on sweets for a subtle salty crunch.
• Add soy sauce to caramel sauces. It enhances savory notes.

Use Seasonal Fruit

• Spotlight what’s ripe and fresh at the market to highlight fruit flavors.
• Play with texture contrasts like creamy mango pudding with fresh mangoes on top.
• Adjust sugar levels down when using sweet, ripe fruit.

Mind the Details

• Garnish desserts before serving for visual appeal. Think chopped peanuts, sesame seeds, edible flowers.
• Allow filled glutinous rice cakes to rest before steaming so dough seals properly.
• Refrigerate or freeze doughs and batters ahead to simplify prep work.

Substitute Ingredients Creatively

• Swap frozen banana for hard-to-find fresh jackfruit.
• Replace pandan with green food coloring and extra vanilla.
• Use cocoa powder when sweet bean paste is unavailable.

Adjust for Your Tastes

• Like it less sweet? Reduce sugar or skip condensed milk.
• Want more richness? Splurge on full-fat coconut milk.
• Prefer it with more chew? Soak tapioca pearls longer before using.
• Avoiding dairy? Opt for soy or almond milk substitutes.

Classic Vietnamese Dessert Recipes

Here are recipes to make quintessential Vietnamese desserts that capture the heart of this cuisine:

Chè Chuối – Banana Coconut Pudding

Serves 4

Ingredients

• 4 ripe bananas, sliced
• 1 cup coconut milk
• 1⁄4 cup white sugar
• 1⁄4 tsp salt
• 1⁄4 cup crushed unsalted peanuts for garnish

Instructions

1. Mash sliced bananas well in a bowl using a fork.
2. Add coconut milk, sugar, and salt. Stir until fully combined.
3. Refrigerate pudding for 1 hour until well-chilled.
4. To serve, spoon into bowls and garnish with crushed peanuts.

Tips

• Choose bananas that are very ripe for sweetness.
• Reduce sugar if using sweeter coconut milk.
• Top with toasted coconut flakes for added texture.

Chè Đậu Đỏ – Red Bean Pudding

Serves 4

Ingredients

• 1 14-oz can adzuki bean paste
• 3 cups coconut milk
• 1⁄4 cup brown sugar
• 1⁄4 tsp salt

Instructions

1. In a pot, combine adzuki bean paste, 2 cups coconut milk, brown sugar, and salt.
2. Heat on medium, stirring frequently, until hot and well-combined.
3. Reduce heat to low and gently simmer for 15 minutes, stirring often.
4. Remove from heat and portion into serving bowls.
5. Drizzle with remaining coconut milk before serving.

Tips

• Cook adzuki beans from scratch for maximum flavor.
• Sweeten to taste depending on ripeness of beans.
• Garnish with toasted sesame seeds.

Bánh Tét – Cylindrical Sticky Rice Cake

Makes 8 cakes

Filling Ingredients

• 1 cup mung beans
• 1⁄2 cup coconut cream
• 1⁄4 cup sugar
• 1⁄4 tsp salt

Cake Ingredients

• 2 cups glutinous rice
• 1 cup coconut milk mixed with 2 cups water
• 8 banana leaf sheets

Instructions

1. Soak mung beans 6 hours. Steam until soft. Mash with filling ingredients.
2. Soak rice 4 hours. Drain. Mix in coconut milk mixture.
3. Spread 2-3 tbsp filling on banana leaf. Top with 2-3 tbsp rice. Roll up, fold sides in to seal.
4. Repeat with remaining rice and filling.
5. Steam cakes for 50 minutes until rice is translucent.

Tips

• Substitute bamboo leaves for banana.
• Play with fillings like shredded coconut or taro.
• Dip a knife in water to help cut sticky cakes neatly.

Modern Vietnamese Fusion Desserts

Beyond the classics, talented Vietnamese bakers are inventing new desserts that fuse international ingredients and techniques. Here are guides to some popular modern treats:

Bánh Flan – Crème Caramel

Serves 8

Ingredients

Custard

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar, divided
• 5 large egg yolks
• 1 tsp vanilla extract

Caramel

• 1⁄2 cup granulated sugar
• 2 tbsp water

Instructions

1. Preheat oven to 325°F. Heat milk, cream, and 1⁄2 cup sugar until simmering.
2. Whisk egg yolks with remaining 1⁄2 cup sugar until pale and doubled in volume.
3. Gradually whisk hot milk mixture into yolks. Add vanilla. Strain if needed.
4. Make caramel: Heat sugar and water until amber colored. Swirl caramel into bottom of ramekin.
5. Divide custard between ramekins. Place ramekins in a cake pan. Fill pan halfway with hot water.
6. Bake 50-60 minutes until just set but still jiggly in center. Chill overnight before serving.

Tips

• Vietnam uses condensed milk, but fresh dairy provides richer flavor.
• Let cooled caramel harden in ramekins before adding custard.
• Serve with fresh mango or raspberries.

Bánh Bò Nướng – Baked Honeycomb Cake

Makes 1 loaf

Ingredients

• 3 eggs, separated
• 1 cup honey
• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup cornstarch
• 1 tsp baking powder
• 1⁄4 tsp salt
• 1⁄2 cup milk

Instructions

1. Preheat oven to 350°F. Grease a loaf pan.
2. Beat egg whites until stiff peaks form. Set aside.
3. Whisk egg yolks with honey until lightened in color.
4. Sift together dry ingredients. Fold into egg yolk mixture alternately with milk.
5. Fold in 1/3 of egg whites to lighten batter. Then gently fold in remaining egg whites.
6. Pour batter into prepared pan. Bake 35-40 minutes until golden brown.
7. Cool on a rack before removing from pan. Slice and serve.

Tips

• Create honeycomb texture by folding in stiffly beaten egg whites.
• Coat the pan with nonstick spray to help cake release.
• Dust finished cake with powdered sugar.

Chè Thập Cẩm – Mixed Sweet Soup

Serves 4

Ingredients

• 1⁄2 cup tapioca pearls
• 1⁄4 cup mung beans
• 1 cup coconut milk
• 2 cups water
• 2 tbsp sugar
• 1⁄4 tsp salt
• Assorted toppings like mango, lychee, jackfruit, jelly

Instructions

1. Soak tapioca pearls and mung beans separately for 1 hour. Drain.
2. Simmer tapioca pearls, mung beans, coconut milk, water, sugar and salt until tapioca is clear and beans are tender, about 15 minutes.
3. Portion soup into serving bowls. Top with desired fruits, beans, jellies. Serve warm or chilled.

Tips

• Play with fun new toppings like kiwi, boba pearls, or cubes of herbal jelly.
• Drizzle with condensed milk or sprinkle with crushed peanuts.
• Use chilled broth for a refreshing dessert.

FAQs

Get answers to common questions about making Vietnamese desserts:

Where can I find Vietnamese dessert ingredients?

Many ingredients can be found at major grocery stores or online. Specialty Asian markets will have the largest selection of items like rice flour, pandan, young coconut.

What are good substitutes when I can’t find an ingredient?

• Rice flour instead of glutinous rice
• Canned jackfruit for fresh
• Honey to replace condensed milk
• Almond butter for sweet bean paste
• Agar powder instead of gelatin

What is the best way to store Vietnamese desserts?

• Chè soup: 3-5 days refrigerated
• Glutinous rice cakes: 1 week room temperature
• Flans and ice cream: 1-2 months frozen
• Baked goods: Airtight container at room temp up to 5 days

Which desserts can be made gluten free?

Many traditional desserts like chè, kho, bánh da lợn, chuối nếp nướng, khoai môn kho gừng are naturally gluten free. Avoid wheat flour-based baked goods or check for gluten-free recipe adaptations.

What desserts can I make without dairy?

Coconut milk replaces dairy well in chè, kho, puddings, drinks, and ice cream. For baked goods, swap dairy milk for non-dairy, omit butter, or replace with oil.

Conclusion

I hope this comprehensive guide gets you excited to start cooking scrumptious Vietnamese desserts! Let these sweet and comforting treats transport you to Vietnam through your kitchen. Try out some recipes and let me know your delicious results! There’s an endless world of possibilities when it comes to Vietnamese sweets. From classics to modern mash-ups, these desserts offer a tasty way to explore a beautiful cuisine and culture. Grab some coconut milk and get cooking!