Vietnamese desserts offer a rich tapestry of flavors that blend sweet, savory, and sometimes even salty elements into delightful treats. From puddings made with tropical fruits to sticky rice cakes wrapped in banana leaves, these desserts showcase Vietnam’s culinary creativity and cultural heritage.
When you explore Vietnamese desserts, you’ll discover unique ingredients like pandan, coconut milk, cassava, and various beans that create distinctive textures and tastes unlike Western sweets. Many Vietnamese desserts are lighter and less sugary than their Western counterparts, often incorporating fresh fruits and natural sweeteners.
Whether served hot or cold, these treats provide a refreshing end to a meal or a perfect snack during Vietnam’s warm afternoons.
1. Chè Ba Màu (Three-Color Dessert)
Chè Ba Màu is a vibrant Vietnamese dessert whose name literally means “three colors.” This refreshing treat features distinct layers that create a beautiful visual appeal.
The dessert typically contains red beans at the bottom, followed by mung bean paste, and topped with green pandan jelly. Sweet coconut sauce and crushed ice cover all the layers.
You’ll find this colorful dessert especially satisfying during hot weather. The combination of sweet beans, jelly, and coconut creates a perfect balance of textures and flavors.
To enjoy Chè Ba Màu, mix all the ingredients together before eating to blend the different flavors.
2. Bánh Flan (Vietnamese Caramel Custard)
Bánh Flan is Vietnam’s delicious take on crème caramel. This silky smooth dessert consists of a tender custard topped with nutty caramel syrup.
The French introduced this dessert to Vietnam during their colonial period. Now, people across the country enjoy it as one of the most popular sweet treats.
You can make this dessert with just five simple ingredients. The result is a creamy, sweet custard that melts in your mouth.
Bánh Flan offers a perfect balance of sweetness and rich texture. It’s commonly served chilled, making it refreshing after a meal or as a sweet snack.
3. Chè Chuối (Banana Pudding)
Chè Chuối is a warm, comforting Vietnamese dessert made with bananas, tapioca pearls, and creamy coconut milk. This simple pudding highlights the natural sweetness of ripe bananas.
Plump banana pieces swim in a rich coconut soup. Tapioca pearls add a pleasant chewy texture that complements the soft fruit.
For extra flavor and crunch, sprinkle ground peanuts and sesame seeds on top. Chè Chuối is best enjoyed warm, making it perfect for cool evenings.
This banana pudding is a popular choice in Vietnamese homes and at many dessert shops throughout Vietnam.
4. Bánh Bông Lan (Vietnamese Sponge Cake)
Bánh Bông Lan is a light, fluffy Vietnamese sponge cake that will delight your taste buds. Unlike American vanilla cakes, it has an airy, soufflé-like texture that resembles a blooming orchid.
This simple dessert uses basic ingredients: eggs, flour, sugar, and vanilla. Some recipes add sweetened condensed milk and a touch of oil for extra flavor and moisture.
Bánh Bông Lan stands out for its incredible fluffiness. It’s less sweet than Western cakes, making it perfect with Vietnamese coffee or tea in the afternoon.
You can find this popular treat in many Vietnamese bakeries or make it at home for an authentic taste of Vietnam.
5. Chè Thái Dừa (Coconut Ice Cream Sundae)
Chè Thái Dừa is Vietnam’s delightful take on an ice cream sundae. This sweet treat features ice cream served in a fresh coconut shell, which acts as both container and flavor enhancer.
Toppings make this dessert special. You can customize your sundae with peanuts, colorful jellies, and tropical fruits.
The dessert draws inspiration from the Thai dessert “Tub Tim Krop” but incorporates Vietnamese flavors. The coconut milk base provides a rich, creamy texture that balances perfectly with the sweet toppings.
You’ll find this refreshing dessert particularly satisfying on hot Vietnamese afternoons.
6. Bánh Da Lợn (Layered Pandan and Mung Bean Cake)
Bánh Da Lợn is a colorful Vietnamese steamed layer cake with distinctive green and yellow layers. You can easily spot this semi-sweet dessert in Vietnamese bakeries by its beautiful appearance.
The cake combines tapioca starch, rice flour, and glutinous rice flour for a springy, chewy texture. Pandan leaves give the green layers their color, while mung bean paste fills the yellow layers.
Coconut milk and sugar add sweetness to this treat. When you bite into Bánh Da Lợn, you’ll experience a perfect balance of flavors and a pleasantly chewy consistency.
This dessert pairs wonderfully with tea and uses natural, healthy ingredients.
7. Chè Trôi Nước (Glutinous Rice Balls in Ginger Syrup)
Chè Trôi Nước is a delightful Vietnamese dessert featuring glutinous rice balls filled with mung bean paste. These chewy balls are served in a warm, fragrant ginger syrup that adds a spicy-sweet flavor to the dish.
Coconut cream and toasted sesame seeds top the dessert, creating a perfect blend of textures and tastes. The combination of chewy rice exterior, sweet bean filling, and aromatic ginger makes this a unique treat.
You can enjoy this dessert warm, which is perfect for cooler days.
8. Bánh Xu Xê (Sticky Rice Cake with Coconut)
Bánh Xu Xê is a chewy Vietnamese dessert that will delight your taste buds. This sticky rice cake features a sweet mung bean paste filling wrapped in a soft, bouncy outer layer.
Tapioca flour gives the dessert its distinct texture, and coconut flakes coat the outside. When you bite into it, you’ll experience a perfect balance of chewiness and sweetness.
Making Bánh Xu Xê at home requires simple ingredients including mung beans, sugar, and vegetable oil for the filling. The outer layer is made from tapioca flour, creating its signature bouncy texture.
This treat is perfect for special occasions or as a sweet ending to your Vietnamese meal.
9. Bánh Bao Hấp Nhân Dừa (Steamed Coconut Buns)
Bánh Bao Hấp Nhân Dừa is a sweet variation of the traditional Vietnamese steamed bun. Unlike its savory counterpart filled with pork and eggs, this dessert version features a sweet coconut filling.
These fluffy, pillowy buns have a soft texture that perfectly complements the sweet coconut center. The coconut filling often contains shredded coconut, sugar, and sometimes coconut cream for extra richness.
You can enjoy these steamed coconut buns as a sweet breakfast or an afternoon treat with tea.
10. Chuối Chiên (Fried Bananas)
Chuối Chiên is a popular Vietnamese dessert made of fried bananas. Mini-bananas are dipped in rice flour batter before being fried to perfection.
As they cook, the batter puffs up to create a crispy golden shell around the soft, caramelized banana inside. Many versions include black sesame seeds that create a speckled appearance on the crust.
You’ll find these banana fritters as common street food throughout Vietnam. They offer a delightful contrast between the crispy exterior and gooey interior.
11. Bánh Bèo (Mini Steamed Rice Cakes)
Bánh Bèo are delightful Vietnamese steamed rice cakes traditionally served in small ceramic dishes. A simple rice flour batter is steamed until tender to create soft, bouncy treats.
Toppings make Bánh Bèo special. You’ll find them garnished with savory elements like softened mung beans, dried shrimp, fried pork fat, and scallion oil.
A drizzle of fish sauce adds the perfect finishing touch. Though often served as an appetizer, Bánh Bèo can also satisfy your sweet cravings with its unique rice cake foundation.
12. Bánh Da Lợn Khoai Môn (Taro Layered Cake)
Bánh Da Lợn Khoai Môn is a delightful variation of the traditional Vietnamese steamed layer cake. The name “bánh da lợn” translates to “pig skin cake,” referring to its layered appearance.
This dessert features alternating layers of pandan-flavored and taro (khoai môn) mixtures. The base ingredients include tapioca starch, rice flour, sugar, and water, creating a chewy, gelatinous texture.
The taro version stands out with purple-tinted layers contrasting with the green pandan layers. Steaming the cake gives it a soft, moist consistency that melts in your mouth.
13. Chè Bắp (Corn Pudding Dessert)
Chè Bắp is a delightful Vietnamese dessert that showcases sweet corn in a pudding-like form. Corn kernels combine with glutinous rice and coconut milk to create a satisfying texture.
The dessert gets its distinctive flavor from the natural sweetness of corn, enhanced with pandan for aroma. Some versions use tapioca pearls for added chewiness, while modern adaptations might include chia seeds for a nutritional boost.
A rich coconut cream topping completes this popular dessert. Chè Bắp is especially popular during summer when fresh corn is at its sweetest.
14. Kem Thái Cốt Dừa (Thai-style Coconut Ice Cream)
Kem Thái Cốt Dừa is a refreshing coconut ice cream treat popular in Vietnam. This dessert combines the creamy sweetness of coconut ice cream with sticky rice, creating one of Southeast Asia’s most beloved dessert pairings.
Street vendors in Hanoi often serve this treat to help locals cool off during hot summer days. The ice cream is made with just a few ingredients to maintain its pure coconut flavor.
Some versions are served in hollowed coconut shells, adding to the authentic experience. Others might come with a fluffy bun or additional toppings.
15. Bánh Mì Kem (Vietnamese Ice Cream Sandwich)
Bánh Mì Kem offers a sweet twist on Vietnam’s famous sandwich. Unlike the crispy, flaky bread used for savory bánh mì, the bread for this dessert version is intentionally soft.
The ice cream filling typically includes traditional Vietnamese flavors like taro, strawberry, and even durian. Colorful scoops nestle between the soft bread and often come drizzled with sweet toppings.
Street vendors and dessert shops throughout Vietnam offer this refreshing treat. It’s especially popular during hot weather when the cold ice cream contrasts delightfully with the pillowy bread.
16. Chè Đậu Xanh (Mung Bean Sweet Soup)
Chè Đậu Xanh is a traditional Vietnamese dessert soup made with mung beans. Soaked beans cook until soft and creamy in water with sugar.
Coconut milk often enriches this sweet treat. Some versions include tapioca shreds for texture.
You can enjoy this dessert either warm or cold, depending on your preference. It takes less than 30 minutes to prepare and offers a refreshing, light experience.
17. Bánh Phu Thê (Husband and Wife Cake)
Bánh Phu Thê, which translates to “husband and wife cake,” holds special meaning in Vietnamese culture. This traditional sweet is commonly given at weddings to symbolize love and harmony between newlyweds.
The cake features a chewy, slightly sticky outer layer with a sweet mung bean filling inside. The name itself explains its significance—”phu” means husband and “thê” means wife.
You’ll enjoy the contrast between the soft exterior and the rich mung bean paste filling. Vietnamese cooks typically use simple ingredients including mung beans, sugar, and rice flour to make this dessert.
18. Bánh Cam (Sesame Fried Glutinous Rice Balls)
Bánh Cam are delicious deep-fried glutinous rice balls coated with sesame seeds. These golden treats have a satisfying contrast between their crispy exterior and chewy interior.
Inside, you’ll find a sweet filling of mung bean paste that adds richness to every bite. Cooks make the balls from tender glutinous rice flour, shape them into rounds, and roll them in sesame seeds before frying.
When you bite into Bánh Cam, you experience the crunch of the sesame seed coating, the chewiness of the rice dough, and the smooth sweetness of the mung bean filling. Vietnamese bakeries and street food stalls throughout Vietnam offer these popular snacks.
19. Bánh Cuốn (Steamed Rice Rolls with Sweet Filling)
Bánh Cuốn offers a delightful twist as a Vietnamese dessert option. While traditionally served as a savory dish, sweet versions have become popular treats.
These steamed rice rolls are made from a thin rice flour batter, creating a delicate, slightly chewy texture. For the sweet version, cooks typically fill them with sweetened mung bean paste or coconut.
The preparation involves spreading the rice batter on a cloth stretched over steaming water. Once cooked, the translucent sheets are filled, rolled, and served with a light sweet syrup.
You can find these delicious treats at many Vietnamese bakeries and restaurants. They are often garnished with toasted sesame seeds for extra flavor.
20. Chè Thập Cẩm (Mixed Sweet Soup)
Chè Thập Cẩm is one of Vietnam’s most popular desserts. This mixed sweet soup combines various ingredients like beans, jellies, and fruits in a single bowl.
Coconut milk creates a creamy base for the different textures and adds rich flavor. You’ll find soft beans, chewy jellies, and fresh fruits all swimming together.
This refreshing treat is often served cold with ice, making it perfect for hot days. Street vendors and restaurants across Vietnam offer this dessert.
21. Bánh Trôi Nước (Sweet Rice Ball Soup)
This delightful Vietnamese dessert features chewy glutinous rice balls served in a fragrant ginger syrup. The rice balls are typically filled with sweet mung bean paste or unrefined cane sugar, giving them a pleasant surprise when you bite into them.
The warm ginger syrup adds a comforting spice that balances the sweetness perfectly. Many versions also include coconut sauce and toasted sesame seeds for extra flavor and texture.
Bánh Trôi Nước, also called Chè Trôi Nước, has origins influenced by Chinese cuisine and has become a beloved Vietnamese treat. The texture is similar to Japanese mochi—soft and pleasantly chewy.
Cultural Significance of Vietnamese Desserts
Vietnamese desserts represent more than just sweet treats—they embody cultural identity, family traditions, and historical influences that have shaped Vietnam’s culinary landscape. Each dessert carries symbolic meaning and connects generations through shared food experiences.
Traditions and Celebrations
During Tết (Lunar New Year), families serve bánh chưng (sticky rice cakes) alongside sweet soups like chè trôi nước (floating rice balls in ginger syrup). These desserts symbolize prosperity and family unity for the coming year.
Wedding ceremonies feature mứt (candied fruits) and chè (sweet soups) arranged in elaborate displays that represent sweetness in the couple’s future life together.
Ancestor worship ceremonies include offerings of sweet dishes like bánh cốm (green rice cakes) and chè đậu xanh (mung bean pudding). Vietnamese believe these offerings please ancestors who will then bring good fortune to the family.
Round shapes represent completeness, while sticky textures symbolize family cohesion. Sweet flavors are believed to bring sweet experiences in life.
Regional Influences
Northern Vietnamese desserts tend to be less sweet and more subtle in flavor. Popular treats include bánh trôi (glutinous rice balls) and chè kho (dried sweet soup), reflecting the region’s more temperate climate and reserved cultural approach.
Central Vietnam features desserts with more complex preparations and vibrant presentations. Huế’s bánh bèo (steamed rice cakes) and chè huế (Huế-style sweet soup) showcase the imperial influence on the region’s cuisine.
Southern desserts embrace tropical fruits abundantly. Chè ba màu (three-color dessert) and bánh xèo ngọt (sweet pancakes) incorporate coconut milk, pandan, and tropical fruits that thrive in the warmer climate.
French colonial influence appears in southern Vietnam’s bánh flan (caramel custard) and bánh pía (durian pastries), which blend European techniques with local ingredients.
Key Ingredients and Preparation Techniques
Vietnamese desserts rely on a unique combination of ingredients and cooking methods that create their distinct flavors and textures. Traditional techniques like steaming and simmering are commonly used alongside key ingredients that form the foundation of these sweet treats.
Unique Flavor Profiles
Vietnamese desserts often feature glutinous rice as a base ingredient, creating chewy, satisfying textures. This sticky rice appears in many popular treats like bánh trôi nước (glutinous rice balls) and various chè (pudding) varieties.
Mung beans provide a rich, earthy sweetness and appear in numerous desserts. Cooks often use them as fillings or mix them into puddings to add texture and nutrition.
Tapioca pearls and jellies add interesting textures to Vietnamese sweets, especially in puddings and cold desserts.
Fresh fruits like bananas, durian, and lotus seeds contribute distinctive flavors. In chè chuối (banana pudding), ripe bananas create a naturally sweet base without excessive sugar.
Coconut milk brings richness and creaminess to many desserts. It balances other flavors and adds depth.
Common Sweeteners and Toppings
Palm sugar and cane sugar are traditional sweeteners in Vietnamese desserts. They provide a more complex sweetness than refined white sugar.
Condensed milk serves as both a sweetener and topping in many desserts. You can find it in the popular bánh flan (Vietnamese custard).
Pandan leaves give a distinctive aroma and natural green color to many sweets. This flavor often appears in cakes and puddings.
Fresh herbs like mint and coriander sometimes appear as garnishes. They add unexpected freshness to sweet dishes.
Toasted sesame seeds, crushed peanuts, and dried coconut flakes are common toppings. These ingredients add texture and flavor contrast.
