20 Delicious Vietnamese Dessert Recipes Authentic

Dive into the sweet, vibrant world of Vietnamese desserts with our roundup of 20 authentic recipes that promise to transport your taste buds straight to the bustling streets of Hanoi or the serene beaches of Da Nang. Perfect for home cooks looking to explore global flavors, these delightful treats blend traditional techniques with accessible ingredients. Ready to whip up something extraordinary? Let's get started on this delicious journey together!

Banh Flan (Vietnamese Crème Caramel)

Banh Flan, Vietnam’s take on the classic crème caramel, is a silky, dreamy dessert that’s surprisingly simple to make at home. With just a few ingredients, you can whip up this elegant treat that’s perfect for ending any meal on a sweet note.

Ingredients

• 1 cup sugar
• 1/4 cup water
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. In a small saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 10 minutes. Carefully pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and 1 tsp vanilla extract until smooth. Pour this mixture over the caramel in the baking dish.
3. Place the baking dish in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the baking dish. Bake for 45 minutes, or until the flan is set but still jiggly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of Banh Flan lies in its contrasting textures—the firm, creamy custard against the liquid caramel that forms a sauce when inverted. It’s a showstopper that requires minimal effort for maximum wow factor.

Tip: For an extra smooth flan, strain the egg mixture through a fine-mesh sieve before pouring it over the caramel.

Che Ba Mau (Three Color Dessert)

Dive into the vibrant world of Vietnamese desserts with this refreshing Che Ba Mau, a delightful trio of colors and textures that’s as fun to make as it is to eat.

Ingredients

• 1/2 cup mung beans, soaked overnight
• 1/2 cup red kidney beans, soaked overnight
• 1/2 cup green jelly strips (agar-agar)
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 4 cups water
• Crushed ice, for serving

Instructions

1. Drain the soaked mung beans and red kidney beans. In separate pots, boil each with 2 cups of water until soft, about 30 minutes. Drain and set aside.
2. In a small saucepan, combine the green jelly strips with 1 cup of water. Bring to a boil, then simmer for 5 minutes until fully dissolved. Pour into a shallow dish and let it set at room temperature for 30 minutes, then cut into small cubes.
3. In another saucepan, warm the coconut milk with sugar and salt over low heat, stirring until the sugar dissolves, about 5 minutes. Remove from heat.
4. To assemble, divide the mung beans, red kidney beans, and jelly cubes among serving bowls. Pour the sweetened coconut milk over the top and add crushed ice.

The magic of Che Ba Mau lies in its contrasting textures—creamy beans, chewy jelly, and silky coconut milk—all coming together in a symphony of flavors.

Tip: For an extra touch of authenticity, sprinkle some toasted sesame seeds on top before serving.

Che Chuoi (Banana Tapioca Pudding)

Dive into the comforting embrace of Che Chuoi, a Vietnamese banana tapioca pudding that’s as nourishing as it is delightful, perfect for a cozy night in.

Ingredients

• 4 ripe bananas, sliced into 1/2-inch pieces
• 1/2 cup small tapioca pearls
• 4 cups water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 (14-ounce) can coconut milk
• 1 teaspoon vanilla extract

Instructions

1. In a medium pot, bring 4 cups of water to a boil over high heat. Add 1/2 cup tapioca pearls, stirring gently to prevent sticking. Reduce heat to medium and simmer for 15 minutes, stirring occasionally, until the pearls are translucent.
2. Add the sliced bananas, 1/2 cup sugar, and 1/4 teaspoon salt to the pot. Cook for another 5 minutes, allowing the bananas to soften slightly.
3. Stir in the can of coconut milk and 1 teaspoon vanilla extract. Heat through for 2-3 minutes, then remove from heat.
4. Let the pudding sit for 10 minutes to thicken before serving warm or chilled.

What sets Che Chuoi apart is its magical texture—creamy coconut milk meets the slight chew of tapioca pearls, all softened by the sweetness of bananas.

Tip: For an extra layer of flavor, toast some sesame seeds and sprinkle them on top before serving.

Che Dau Xanh (Mung Bean Pudding)

Che Dau Xanh, or Mung Bean Pudding, is a comforting Vietnamese dessert that’s surprisingly simple to make at home, offering a sweet, creamy texture with a hint of coconut.

Ingredients

• 1 cup split mung beans (yellow)
• 4 cups water
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 can (13.5 oz) coconut milk
• 1 teaspoon vanilla extract

Instructions

1. Rinse the mung beans under cold water until the water runs clear, then soak them in 4 cups of water for at least 2 hours or overnight for best results.
2. Drain the beans and transfer them to a pot with fresh water. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the beans are tender and easily mashed.
3. Add 1/2 cup sugar and 1/2 teaspoon salt to the pot, stirring until fully dissolved. Continue to simmer for another 10 minutes to allow the flavors to meld.
4. Stir in the coconut milk and 1 teaspoon vanilla extract, heating through for about 5 minutes without boiling to preserve the coconut milk’s creamy texture.
5. Remove from heat and let the pudding cool slightly before serving. It can be enjoyed warm or chilled, depending on your preference.

What sets this pudding apart is its velvety texture, achieved by the natural creaminess of mung beans and coconut milk, making it a delightful treat any time of the day.

Tip: For an extra layer of flavor, top with a drizzle of coconut cream and a sprinkle of toasted sesame seeds before serving.

Che Khoai Mon (Taro Pudding)

Dive into the creamy, comforting world of Che Khoai Mon, a Vietnamese taro pudding that’s as delightful to look at as it is to eat.

Ingredients

• 1 cup peeled and diced taro
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp tapioca pearls
• 1 cup water

Instructions

1. In a medium pot, bring 1 cup water to a boil. Add the diced taro and cook for 10 minutes, or until soft.
2. Drain the taro and return it to the pot. Mash it until smooth, then stir in 1/2 cup coconut milk, 1/4 cup sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Cook over low heat for 5 minutes, stirring constantly.
3. In a separate small pot, cook 1 tbsp tapioca pearls according to package instructions, then drain and rinse under cold water.
4. Gently fold the cooked tapioca pearls into the taro mixture. Serve warm or chilled.

The magic of Che Khoai Mon lies in its velvety texture and the subtle sweetness of taro, perfectly balanced with the richness of coconut milk.

Tip: For an extra layer of flavor, toast some sesame seeds and sprinkle them on top before serving.

Che Thai (Vietnamese Fruit Cocktail)

Che Thai, a vibrant Vietnamese fruit cocktail, is a refreshing dessert that combines tropical fruits with creamy coconut milk for a delightful treat.

Ingredients

• 1 cup diced ripe mango
• 1 cup diced dragon fruit
• 1 cup lychees, peeled and halved
• 1 cup coconut milk
• 1/2 cup condensed milk
• 1/4 cup small tapioca pearls, cooked according to package instructions
• 1 tbsp sugar
• 1 tsp vanilla extract
• Ice cubes, for serving

Instructions

1. In a large bowl, combine the diced mango, dragon fruit, and lychees.
2. Add the coconut milk, condensed milk, cooked tapioca pearls, sugar, and vanilla extract to the bowl. Gently stir to mix all the ingredients well.
3. Refrigerate the mixture for at least 30 minutes to allow the flavors to meld together.
4. Serve the Che Thai chilled over ice cubes in individual bowls or glasses.

The beauty of Che Thai lies in its contrast of textures—creamy coconut milk against the juicy burst of fresh fruits—making it a perfect end to any meal.

Tip: For an extra touch of elegance, garnish with a sprinkle of toasted sesame seeds or a few mint leaves before serving.

Che Troi Nuoc (Sticky Rice Balls in Ginger Syrup)

Warm up with a bowl of Che Troi Nuoc, a comforting Vietnamese dessert that combines chewy sticky rice balls with a fragrant ginger syrup.

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup warm water
• 1/4 cup mung bean paste
• 4 cups water
• 1/2 cup sugar
• 1/4 cup thinly sliced fresh ginger
• 1 tbsp sesame seeds, toasted

Instructions

1. In a bowl, mix 1 cup glutinous rice flour with 1/2 cup warm water to form a dough. Knead until smooth, then divide into 12 pieces.
2. Flatten each piece, place 1 tsp mung bean paste in the center, and seal to form a ball. Repeat with remaining dough and filling.
3. In a pot, bring 4 cups water to a boil. Add the rice balls and cook until they float to the surface, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same pot, combine 1/2 cup sugar, 1/4 cup sliced ginger, and 2 cups water. Bring to a boil, then simmer for 10 minutes to infuse the syrup.
5. Return the rice balls to the pot and simmer for another 5 minutes. Serve warm, sprinkled with 1 tbsp toasted sesame seeds.

The magic of Che Troi Nuoc lies in the contrast between the soft, chewy rice balls and the spicy-sweet ginger syrup—a delightful play of textures and flavors.

Tip: For an extra aromatic touch, add a pandan leaf to the syrup while it simmers.

Banh Da Lon (Steamed Layer Cake)

Dive into the delightful layers of Banh Da Lon, a Vietnamese steamed layer cake that’s as fun to make as it is to eat, offering a sweet, chewy texture that’s uniquely satisfying.

Ingredients

• 1 cup rice flour
• 1/2 cup tapioca starch
• 1/2 cup sugar
• 1 1/2 cups coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon pandan extract (green)
• 1/2 teaspoon vanilla extract
• 1/4 cup mung bean paste (yellow)

Instructions

1. In a large bowl, whisk together 1 cup rice flour, 1/2 cup tapioca starch, 1/2 cup sugar, and 1/2 teaspoon salt. Gradually add 1 1/2 cups coconut milk, stirring until smooth.
2. Divide the batter into two equal parts. Mix 1/2 teaspoon pandan extract into one part for the green layer and 1/2 teaspoon vanilla extract into the other for the white layer.
3. Prepare a steamer by bringing water to a boil. Lightly grease a 8-inch round pan.
4. Pour 1/2 cup of the green batter into the pan, spreading evenly. Steam for 5 minutes until set.
5. Spread 1/4 cup mung bean paste over the green layer, then pour 1/2 cup of the white batter on top. Steam for another 5 minutes.
6. Repeat the layering process, alternating colors, until all batter is used, steaming each layer for 5 minutes before adding the next.
7. After the final layer is steamed, let the cake cool completely before slicing into squares or diamonds.

The magic of Banh Da Lon lies in its vibrant layers and the playful contrast between the sweet, sticky cake and the earthy mung bean paste.

Tip: For cleaner cuts, dip your knife in warm water before slicing the cake.

Banh Pia (Vietnamese Mooncake)

Dive into the rich, buttery layers of Banh Pia, a Vietnamese mooncake that’s as delightful to make as it is to eat. Perfect for sharing, this treat combines sweet mung bean paste with a flaky crust for a truly unique dessert experience.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup water
• 1 cup mung bean paste
• 1 egg yolk, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 cup powdered sugar. Add 1/2 cup chilled, cubed unsalted butter, rubbing it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup water, kneading until a smooth dough forms. Wrap in plastic and chill for 30 minutes.
3. Divide the dough into 12 equal pieces. Flatten each piece, place a tablespoon of mung bean paste in the center, and seal tightly.
4. Preheat oven to 350°F. Place the mooncakes on a baking sheet, brush with beaten egg yolk, and bake for 25 minutes until golden.

The magic of Banh Pia lies in its contrast—the crisp, buttery crust giving way to the sweet, smooth filling inside. It’s a texture play that’s sure to impress.

Tip: For an extra glossy finish, brush the mooncakes with a second layer of egg wash halfway through baking.

Banh Bo Nuong (Honeycomb Cake)

Banh Bo Nuong, or Vietnamese Honeycomb Cake, is a delightful treat with a unique texture that’s both spongy and slightly chewy, thanks to the magic of tapioca flour and coconut milk.

Ingredients

• 1 cup tapioca flour
• 1/2 cup rice flour
• 1 cup sugar
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1 tsp vanilla extract
• 1/2 tsp pandan extract (optional for color and flavor)
• 1/2 tsp baking powder
• 2 large eggs

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 cup tapioca flour, 1/2 cup rice flour, and 1 cup sugar.
3. Add 1 can coconut milk, 1/2 cup water, 1 tsp vanilla extract, 1/2 tsp pandan extract (if using), and 1/2 tsp baking powder to the dry ingredients. Mix until smooth.
4. Beat 2 large eggs in a separate bowl, then fold into the batter until fully incorporated.
5. Pour the batter into the prepared pan and bake for 45 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake’s signature honeycomb texture is best enjoyed at room temperature, revealing its intricate patterns when sliced. Perfect for those who adore desserts with a bit of bite and a lot of character.

Tip: For an extra aromatic touch, lightly toast the cake slices before serving to enhance the coconut and pandan flavors.

Banh Chuoi Nuong (Vietnamese Banana Cake)

Banh Chuoi Nuong, or Vietnamese Banana Cake, is a delightful treat that combines the sweetness of ripe bananas with the rich, custardy texture of a baked cake. It’s a simple yet satisfying dessert that brings a taste of Vietnam to your kitchen.

Ingredients

• 4 ripe bananas, mashed
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 cup rice flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp sesame seeds (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a large bowl, mix the mashed bananas, coconut milk, sugar, melted butter, and vanilla extract until well combined.
3. Sift in the rice flour, baking powder, and salt, stirring until the batter is smooth.
4. Pour the batter into the prepared pan and sprinkle sesame seeds on top if using.
5. Bake for 45 minutes, or until the cake is set and the top is golden brown.
6. Let the cake cool for at least 10 minutes before slicing and serving.

What makes Banh Chuoi Nuong stand out is its unique texture—somewhere between a moist cake and a creamy pudding, with the natural sweetness of bananas shining through.

Tip: For an extra layer of flavor, serve the cake warm with a drizzle of coconut cream or a scoop of vanilla ice cream.

Banh Cam (Sesame Balls)

These crispy, chewy Banh Cam (Sesame Balls) are a delightful treat, combining a sweet mung bean filling with a crunchy sesame seed coating.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup warm water
• 1/2 cup mung bean paste
• 1/2 cup white sesame seeds
• 2 cups vegetable oil for frying

Instructions

1. In a large bowl, mix 1 cup glutinous rice flour with 1/4 cup sugar. Gradually add 1/2 cup warm water, kneading until a smooth dough forms.
2. Divide the dough into 12 equal pieces. Flatten each piece, place a teaspoon of mung bean paste in the center, and seal the dough around the filling, rolling into a smooth ball.
3. Roll each ball in white sesame seeds until fully coated.
4. Heat 2 cups vegetable oil in a deep pan to 350°F. Fry the sesame balls in batches, turning occasionally, for about 5 minutes or until golden brown and puffed.
5. Remove with a slotted spoon and drain on paper towels.

The magic of Banh Cam lies in the contrast between the crispy sesame shell and the soft, sweet filling inside—perfect for those who love a bit of texture in their desserts.

Tip: For an even crispier exterior, let the coated balls sit for 10 minutes before frying to help the sesame seeds adhere better.

Banh Ran (Vietnamese Doughnuts)

These Banh Ran (Vietnamese Doughnuts) are a delightful treat, offering a crispy exterior with a sweet, chewy center that’s perfect for any time of the day.

Ingredients

• 2 cups glutinous rice flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 cup warm water
• 1 tbsp active dry yeast
• 1/2 cup mashed mung beans
• 1/4 cup sesame seeds
• Vegetable oil, for frying

Instructions

1. In a large bowl, dissolve the sugar and salt in warm water. Sprinkle the yeast over the top and let sit for 5 minutes until frothy.
2. Add the glutinous rice flour to the yeast mixture, stirring until a dough forms. Cover with a damp cloth and let rise in a warm place for 1 hour.
3. Divide the dough into small balls. Flatten each ball and place a teaspoon of mashed mung beans in the center. Seal the dough around the filling and roll into a smooth ball.
4. Roll each dough ball in sesame seeds until fully coated.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches, turning occasionally, until golden brown and puffed, about 3-4 minutes per batch.
6. Remove with a slotted spoon and drain on paper towels.

The magic of Banh Ran lies in the contrast between the crunchy sesame seed coating and the soft, sweet interior—a texture play that’s irresistibly satisfying.

Tip: For an extra flavor boost, serve these doughnuts with a drizzle of honey or a sprinkle of powdered sugar.

Banh It Tran (Sticky Rice Cake with Shrimp and Pork)

Dive into the vibrant flavors of Vietnam with Banh It Tran, a delightful sticky rice cake stuffed with savory shrimp and pork, wrapped in banana leaves for an aromatic touch.

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup warm water
• 1/4 lb ground pork
• 1/4 lb shrimp, peeled, deveined, and finely chopped
• 2 tbsp shallots, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• Banana leaves, cut into 6-inch squares, for wrapping

Instructions

1. In a bowl, mix glutinous rice flour with warm water to form a smooth dough. Cover and let rest for 30 minutes.
2. Meanwhile, heat a pan over medium heat. Add shallots, ground pork, and shrimp. Cook for 5 minutes until the pork is no longer pink. Stir in fish sauce, sugar, and black pepper. Remove from heat and let cool.
3. Divide the dough into 6 equal portions. Flatten each into a disc, place a spoonful of the pork and shrimp mixture in the center, and seal tightly to form a ball.
4. Wrap each ball in a banana leaf square, folding the edges to secure. Steam over boiling water for 20 minutes until the cakes are firm and glossy.

The magic of Banh It Tran lies in its contrasting textures—chewy rice dough giving way to a juicy, flavorful filling, all infused with the subtle fragrance of banana leaves.

Tip: For an extra layer of flavor, lightly char the banana leaf-wrapped cakes on a grill for a minute before serving.

Banh Gio (Pyramid Dumplings)

Banh Gio, or Pyramid Dumplings, are a delightful Vietnamese treat with a savory filling wrapped in a soft, translucent rice dough. Perfect for a unique appetizer or a light meal, these dumplings are sure to impress with their distinctive shape and flavors.

Ingredients

• 2 cups rice flour
• 1/2 cup tapioca starch
• 3 cups water
• 1/2 lb ground pork
• 1/2 cup wood ear mushrooms, soaked and finely chopped
• 1/4 cup shallots, minced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tsp black pepper
• Banana leaves, cut into 8-inch squares

Instructions

1. In a large bowl, mix rice flour and tapioca starch. Gradually add water, stirring until smooth to make the dough.
2. For the filling, cook ground pork in a pan over medium heat until no longer pink. Add mushrooms, shallots, fish sauce, sugar, and black pepper. Cook for 5 minutes, then set aside.
3. Bring the dough to a simmer in a pot over low heat, stirring constantly until thickened, about 10 minutes.
4. Place a banana leaf square on a flat surface. Spoon 2 tbsp of dough into the center, top with 1 tbsp of filling, then fold the leaf into a pyramid shape, securing with toothpicks.
5. Steam the dumplings for 30 minutes over boiling water until the dough is translucent.

The magic of Banh Gio lies in its delicate balance of textures—the chewy dough against the savory, umami-rich filling. It’s a hands-on recipe that rewards patience with every bite.

Tip: Soak banana leaves in warm water for 10 minutes before using to make them more pliable and easier to fold.

Banh Nep (Sticky Rice Cake)

Banh Nep, or Sticky Rice Cake, is a delightful Vietnamese treat that combines the chewiness of glutinous rice with the sweetness of mung bean, all wrapped in banana leaves for a fragrant touch.

Ingredients

• 2 cups glutinous rice, soaked overnight
• 1 cup split mung beans, soaked for 2 hours
• 1/2 cup sugar
• 1/4 teaspoon salt
• Banana leaves, cut into 8-inch squares and briefly steamed to soften
• Cotton string, for tying

Instructions

1. Drain the soaked glutinous rice and mung beans separately.
2. Steam the mung beans over high heat for 20 minutes until soft. Mash with 1/4 cup sugar and 1/8 teaspoon salt while still warm.
3. Mix the remaining 1/4 cup sugar and 1/8 teaspoon salt into the drained glutinous rice.
4. Place a banana leaf square on a flat surface. Add a layer of glutinous rice, then a spoonful of mung bean paste, and top with another layer of rice.
5. Fold the banana leaf to enclose the filling, then tie securely with cotton string.
6. Steam the packets over high heat for 45 minutes until the rice is tender.
7. Let cool slightly before unwrapping and serving.

The magic of Banh Nep lies in its contrasting textures—soft, sticky rice against the smooth, sweet mung bean filling, all infused with the subtle aroma of banana leaves.

Tip: For an extra flavor boost, lightly toast the banana leaves before using to enhance their fragrance.

Banh Khoai Mi (Cassava Cake)

Banh Khoai Mi, or Cassava Cake, is a delightful treat that brings a taste of the tropics to your kitchen with its sweet, chewy texture and coconutty goodness.

Ingredients

• 2 cups grated cassava
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, mix together the grated cassava, coconut milk, sugar, melted butter, eggs, vanilla extract, and salt until well combined.
3. Pour the mixture into the prepared baking pan and smooth the top with a spatula.
4. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes before slicing and serving.

What sets this cassava cake apart is its irresistibly chewy texture paired with the rich, creamy flavor of coconut milk—perfect for those who love desserts that aren’t overly sweet.

Tip: For an extra layer of flavor, sprinkle the top with shredded coconut before baking.

Banh Dau Xanh (Mung Bean Cake)

Banh Dau Xanh, or Mung Bean Cake, is a delightful Vietnamese treat that’s subtly sweet and wonderfully aromatic, perfect for those who love desserts that aren’t overly sugary.

Ingredients

• 1 cup split mung beans (skinless)
• 1/2 cup sugar
• 1/4 cup coconut milk
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 2 tbsp vegetable oil

Instructions

1. Rinse the mung beans under cold water until the water runs clear, then soak them in water for at least 4 hours or overnight.
2. Drain the beans and steam them for 20 minutes until they’re soft and easily mashed.
3. Transfer the steamed beans to a bowl and mash them into a smooth paste while they’re still warm.
4. In a pan over medium heat, combine the mashed mung beans, 1/2 cup sugar, 1/4 cup coconut milk, 1 tbsp vanilla extract, and 1/2 tsp salt. Stir continuously for about 10 minutes until the mixture thickens and starts to pull away from the sides of the pan.
5. Remove from heat and let it cool slightly. Then, divide the mixture into small portions and shape them into cakes or any desired shape.
6. Brush each cake with a little vegetable oil for a shiny finish and to prevent sticking.

The unique aroma of vanilla and coconut milk elevates this simple mung bean cake into something truly special, making it a hit at any gathering.

Tip: For an extra layer of flavor, you can wrap the cakes in banana leaves before serving, which adds a subtle fragrance.

Banh Chuoi Chien (Fried Banana Fritters)

Banh Chuoi Chien, or Fried Banana Fritters, are a delightful treat that brings a crispy, sweet crunch to your table with minimal effort.

Ingredients

• 4 ripe bananas, sliced into 1/2-inch thick pieces
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup water
• 1/2 tsp vanilla extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup granulated sugar, and 1/2 tsp salt.
2. Gradually add 1/2 cup water and 1/2 tsp vanilla extract to the dry ingredients, stirring until a smooth batter forms.
3. Heat vegetable oil in a deep fryer or large skillet over medium heat to 350°F.
4. Dip each banana slice into the batter, ensuring it’s fully coated, then carefully place it into the hot oil.
5. Fry the bananas in batches for about 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the fritters with a slotted spoon and drain on paper towels.

The magic of Banh Chuoi Chien lies in the contrast between the crispy exterior and the soft, sweet banana inside, making it an irresistible snack any time of day.

Tip: For an extra touch of sweetness, drizzle the fritters with honey or sprinkle with powdered sugar before serving.

Banh Tieu (Vietnamese Hollow Doughnuts)

Banh Tieu, or Vietnamese Hollow Doughnuts, are a delightful treat with a crispy exterior and a soft, airy interior, perfect for a sweet snack any time of the day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup warm water
• 1/4 cup coconut milk
• 1 tbsp active dry yeast
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup sugar, 1/2 tsp salt, and 1 tsp baking powder.
2. In a separate bowl, dissolve 1 tbsp active dry yeast in 1/2 cup warm water, then stir in 1/4 cup coconut milk.
3. Combine the wet ingredients with the dry ingredients, kneading until a smooth dough forms. Cover and let rise for 1 hour, or until doubled in size.
4. Divide the dough into 8 equal pieces, rolling each into a ball. Cover and let rest for 15 minutes.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Flatten each dough ball into a disc and fry until puffed and golden, about 2 minutes per side.
6. Drain on paper towels and serve warm.

What sets Banh Tieu apart is its unique hollow center, achieved by the dough puffing up during frying, creating a perfect pocket for your favorite fillings or simply enjoying as is.

Tip: For an extra touch of sweetness, dust the warm doughnuts with powdered sugar or dip them in condensed milk.

Conclusion

We hope this roundup of 20 authentic Vietnamese desserts inspires your next sweet adventure in the kitchen! Each recipe offers a unique taste of Vietnam’s rich culinary tradition, perfect for home cooks looking to explore new flavors. Don’t forget to try them out, share your favorites in the comments, and pin your must-make treats on Pinterest. Happy cooking!