Michelin recommendations of 6 Vietnamese desserts worth seeking out

While pho and banh mi have earned international fame, desserts remain one of Vietnam's best-kept culinary secrets, according to Michelin.

Below are six it recommends, with suggested addresses from places featured in the Michelin Guide in Vietnam.

Che (Sweet soup)

An array of che desserts, most enjoyed chilled. Photo courtesy of Michelin Guide

Che comes in many forms, shaped by ingredients and traditions. Beyond beans, grains and fruits, some varieties are seasonal, such as northern-style hot cassava che and Hue’s version made with roast pork.

Che buoi (pomelo sweet soup) stands out as a gem. Made from the white pith of pomelo peels, it is soaked, cut and coated with tapioca starch and sugar. The mixture is then simmered with mung beans and coconut milk to make a fragrant dessert.

Recommendation: Hoa Tuc, 74/7 Hai Ba Trung Street, Ben Nghe Ward, Ho Chi Minh City

Banana ice cream

Banana ice cream is a dessert tied to childhood memories for many Vietnamese. Its ingredients are banana, coconut milk, shredded coconut, and roasted peanut.

The coconut milk is cooked with tapioca starch and sugar and cooled. The bananas are layered into molds, topped with coconut sauce and the peanuts and shredded coconut, and frozen into banana ice cream.

Recommendation: Man Moi, 32 D11 Street, Thao Dien Ward, Ho Chi Minh City

Banh bo (Honeycomb cake)

Honeycomb cake paired with ice cream for a new variation. Photo courtesy of Little Bear

Originally from China, honeycomb cake has been adapted to Vietnamese palates and is now a familiar dessert in the south. Made from rice flour, sugar, yeast, and coconut milk, the cake is known for its honeycomb crumb and spongy texture.

Chef Duy Nguyen of Little Bear believes the dessert has international appeal. In his kitchen, he has experimented with browned butter finishes and pairings such as coffee ice cream and egg yolk.

Recommendation: Little Bear, 36 Nguyen Ba Huan Street, Thao Dien Ward, Ho Chi Minh City

Flan

Vietnamese flan draws inspiration from French crème caramel, but is indigenized by steaming rather than baking. Its ingredients are egg, milk and caramelized sugar.

To achieve a silky texture, cooks adjust the ratio of egg yolks and whites. The Vietnamese version is finished with a drizzle of black coffee, whose bitterness balances the custard's sweetness.

Recommendation: Vietnam House, 93-97 Dong Khoi Street, Ben Nghe Ward, Ho Chi Minh City

Che khuc bach (Cheese jelly sweet soup with almond)

This dessert is a variation of almond tofu and is believed to have originated from the Chinese community in Saigon. Unlike soybean tofu, the jelly in che khuc bach is made with milk, giving it a chewy texture and richness. Once set, it is cut into cubes, each carrying a cheese-like aroma.

"The best cubes should have a smooth surface and a gentle bounce", Chef Lo Vo Bao Lam of Madame Lan in Da Nang said.

The syrup is made from rock sugar infused with lychee or longan and combined with fruit and sliced almonds. Served chilled, che khuc bach is popular as a cooling dessert on hot days.

Recommendation: Madame Lan, 4 Bach Dang Street, Thach Thang Ward, Da Nang

Chuoi nep nuong (Charcoal-grilled wax banana)

The bananas are grilled until the sticky rice turns golden. Photo courtesy of Mr True

Chuoi nep nuong is made from bananas, sticky rice, coconut milk, and roasted peanuts. The sticky rice is cooked, wrapped around bananas and grilled over hot coals. The bananas are then sliced, drizzled with coconut milk and topped with crushed peanuts.

Recommendation:

- Luk Lak, 4A Le Thanh Tong Street, Phan Chu Trinh Ward, Hanoi

- Luk Lak, 28 Bach Dang Street, Thach Thang Ward, Da Nang