Che (Sweet Soup)

Che is a beloved traditional dessert in Hanoi, cherished across generations. It is made from a variety of ingredients such as mung beans, red beans, taro, cassava, tapioca pearls, grass jelly, and coconut milk. With countless cooking methods, che can be served hot or cold, thick or light, depending on personal preference and the season. More than just a dish, che carries nostalgic memories and represents a vibrant part of Hanoi’s culinary culture. Despite the changes of time, it remains simple, humble, and full of charm.

During the summer, Hanoians often enjoy chilled versions like lotus seed che, pomelo peel che, mung bean puree, or che khuc bạch (lychee and almond jelly). In winter, hot varieties take center stage — such as glutinous rice balls in ginger syrup, warm cassava soup, baked banana che, or hot black bean soup — offering warmth and comfort during the chilly season. The variety of flavors and textures means there’s always something to suit every palate. This diversity and adaptability are what make che a timeless dish in Vietnamese cuisine.

Recommended:

Chè Mười Sáu - 16 Ngo Thi Nham Street (a small, nostalgic spot famous for its lotus and black bean che)

Chè Bốn Mùa - 4 Hang Can Street (a cozy, long-standing eatery that's especially popular in winter with its steaming bowls of cassava or glutinous rice ball che)