 |
This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Bowl of chè xoài, a variety of chè made from mango
| |
| Type | Souporpudding |
|---|---|
| Course | Dessert |
| Place of origin | Vietnam |
| Region or state | Regions of Vietnam |
| Serving temperature | Cold, hot or warm |
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew,[1][2]orpudding. Chè includes a wide variety of distinct soups or puddings.[2][1] Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca,[3] jelly (clear or grass),[3] fruit[3] (longan, mango, durian, lycheeorjackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme.
Chè may be served either hot or cold, and eaten with a bowl and spoon or drunk in a glass.[2][1] Each variety of chè is designated by a descriptive word or phrase that follows the word chè, such as chè đậu đỏ (literally "red bean chè").
Chè may be made at home, but are also commonly sold in plastic cups at Vietnamese grocery stores.
In northern Vietnam, chè is also the word for the tea plant. Tea is also known as nước chè in the North or more commonly trà in both regions.
There is a nearly endless variety of named dishes with the prefix chè, and thus it is impossible to produce a complete list. What follows is a list of the most typical traditional varieties of chè.
