Chè Việt Nam: What It Is, How It Tastes, and Where to Try It in Paris

Chè Việt Nam is not a single dish but a whole family of Vietnamese sweet preparations - some served cold with coconut milk and fruit, others warm in ginger broth. This guide covers what Vietnamese chè is, how it tastes, and where to try it in Paris, based on dishes at Ha Noi 1988.

What Is Chè Việt Nam?

Chè is a broad term in Vietnamese covering sweet dishes eaten as dessert or a snack. In English, it is sometimes described as "sweet soup," but that only captures part of the picture: some versions are warm and brothy, others are layered cold with coconut milk, jelly, and fruit. The word has no direct English equivalent.

At Ha Noi 1988, Bánh Trôi and Bánh Trôi Tàu - soft glutinous rice balls in homemade hot ginger broth - represent a warm style closely tied to the chè tradition.

What Does Vietnamese Chè Taste Like?

Flavor and texture vary widely from one chè to another. Chè thạch tổng hợp pairs creamy coconut milk with cool, bouncy jelly - refreshing and lightly sweet. Chè xoài brings tropical mango together with coconut for a fruity, smooth finish. Bánh Trôi at Ha Noi 1988 is a warmer experience: soft, chewy glutinous rice balls with red bean filling, floating in fragrant hot ginger broth. Bánh Trôi Tàu at Sao Vàng adds variety with sesame, red bean, and peanut fillings. Across all these dishes, sweetness stays restrained and textures range from bouncy to smooth.

What Is Vietnamese Chè Made Of?

Across both menus, common chè ingredients are coconut milk, glutinous rice (forming the soft balls in Bánh Trôi), red bean, peanut, sesame, mango, jelly, and fresh ginger - natural sweetness rather than refined sugar. Coconut milk connects cold preparations like Chè xoài to related desserts such as Bánh Nếp Chuối, a steamed banana sticky rice cake in banana leaf with coconut milk and peanuts (6.80€ at Ha Noi 1988).

Different Types of Chè Việt Nam

These are the types of chè and Vietnamese sweet desserts available at Ha Noi 1988 and Cộng Cà Phê Paris.

Chè thạch tổng hợp (Vietnamese Coconut Dessert with Assorted Jelly) - cold, layered chè combining coconut milk with varied jelly textures. Served iced at Cộng Cà Phê Paris (8€).

Chè xoài (Vietnamese Coconut and Mango Dessert) - cold chè with fresh mango and coconut. Served iced at Cộng Cà Phê Paris (8€).

Bánh Trôi - soft glutinous rice balls filled with red bean in homemade hot ginger broth. At Ha Noi 1988 Île de la Cité (7.80€).

Bánh Trôi Tàu - a variation with sesame, red bean, and peanut fillings in warm ginger broth. At Ha Noi 1988 Sao Vàng (6.80€).

How Is Vietnamese Chè Served?

Vietnamese chè can be served cold or warm. At Cộng Cà Phê, both chè arrive iced in large glasses - refreshing as an afternoon treat. Bánh Trôi and Bánh Trôi Tàu at Ha Noi 1988 come warm in a bowl with ginger broth. That versatility defines chè: a cold, fruity glass on a warm day, or a hot ginger-spiced bowl when you want comfort.

Chè as a Vietnamese Dessert

In Vietnamese dining, chè typically closes a meal or serves as a standalone snack. At Ha Noi 1988, Bánh Trôi sits alongside desserts like Bánh Bao Kim Sa (steamed bun with salted egg cream, 6.80€) and Sữa Chua Nếp Cẩm (homemade yogurt with black sticky rice, 5.50€ at Ha Noi 1988 Cà Phê) - all emphasizing handmade preparation. At Cộng Cà Phê, chè pairs naturally with Vietnamese coffee, its sweetness balancing the bold flavor of phin-filtered coffee.

Where to Try Chè Việt Nam in Paris

Three locations in central Paris offer distinct chè experiences.

Ha Noi 1988 Île de la Cité (72 Quai des Orfèvres, 75001 Paris) offers Bánh Trôi (7.80€) - homemade glutinous rice balls with red bean in ginger broth. Reviewer Phuong Dang described ordering Bánh Trôi alongside phở and nem cua as "all reminiscent of home."

Ha Noi 1988 Sao Vàng (16 Rue le Regrattier, 75004 Paris) serves Bánh Trôi Tàu (6.80€) with sesame, red bean, and peanut fillings in warm ginger broth.

For a full meal followed by chè, start with phở or bún at Ha Noi 1988 and finish with Bánh Trôi. Reserve a table here.

FAQ

What is Chè Việt Nam? A broad category of Vietnamese sweet dishes, from cold coconut desserts with jelly and fruit to warm glutinous rice balls in ginger broth.

What is Vietnamese chè made of? Common ingredients include coconut milk, glutinous rice, red bean, peanut, sesame, mango, jelly, and ginger.

Is chè a dessert or a drink? It can be either. Cold versions are served in a glass; warm versions arrive in a bowl. Most types fall somewhere between the two.

What are the different types of Vietnamese chè? Types available in Paris include Chè thạch tổng hợp (jelly with coconut), Chè xoài (mango and coconut), Bánh Trôi (rice balls in ginger broth), and Bánh Trôi Tàu (with sesame, red bean, and peanut fillings).