How Vietnamese Desserts Are Made: A Step-by-Step Guide

Vietnamese desserts, known for their unique flavors and textures, are a delightful way to experience the country’s rich culinary heritage. Making these desserts can be a rewarding process, as it combines fresh ingredients with traditional techniques. In this step-by-step guide, we will explore how to make some popular Vietnamese desserts, including Che Ba Mau (three-color dessert) and Banh Flan (Vietnamese caramel custard).

Che Ba Mau (Three-Color Dessert)

Ingredients:

  • 100g mung beans
  • 100g red beans
  • 200g coconut milk
  • 200g sugar
  • 100g tapioca pearls
  • Pandan leaves (for flavor)
  • Ice (optional)

Step 1: Prepare the Beans

Start by soaking the mung beans and red beans in water for several hours or overnight. After soaking, rinse them and steam the mung beans until softened. Cook the red beans in boiling water until they are tender.

Step 2: Cook Tapioca Pearls

In a separate pot, bring water to a boil and add the tapioca pearls. Stir gently and let them cook until they become transparent. Drain and rinse them under cold water to prevent sticking.

Step 3: Make Coconut Sauce

In a saucepan, combine the coconut milk, sugar, and a pinch of salt. Heat gently until the sugar dissolves. Remove from heat and add a few pandan leaves for flavor.

Step 4: Assemble the Dessert

In a glass or bowl, layer the cooked mung beans on the bottom, followed by the red beans, and then the tapioca pearls. Pour the coconut sauce over the top and serve with ice if desired. Enjoy the vibrant colors and contrasting textures!

Banh Flan (Vietnamese Caramel Custard)

Ingredients:

  • 400ml coconut milk
  • 200ml milk
  • 4 eggs
  • 100g sugar (for caramel)
  • 50g sugar (for custard)
  • Vanilla extract (optional)

Step 1: Make the Caramel

In a saucepan, heat 100g of sugar over low heat. Allow it to melt and turn a golden brown. Carefully pour the caramel into individual ramekins, tilting them to coat the bottom evenly.

Step 2: Prepare the Custard Mixture

In a bowl, whisk together the eggs, 50g of sugar, coconut milk, and milk. If using, add a splash of vanilla extract. Mix until well combined.

Step 3: Pour Mixture into Ramekins

Strain the custard mixture into the caramel-coated ramekins to ensure a smooth texture. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Step 4: Bake the Custards

Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until the custard is set. Remove from the oven and let them cool before refrigerating.

Step 5: Serve

To serve, run a knife around the edges of each ramekin and invert onto a plate. The caramel will flow over the flan, creating a luscious sauce. Enjoy this creamy dessert chilled!

Both Che Ba Mau and Banh Flan highlight the beauty of Vietnamese dessert-making, showcasing fresh ingredients and time-honored techniques. Whether you're a seasoned cook or a beginner, trying these recipes will take you on a delicious journey through Vietnam's culinary landscape. Happy cooking!