TasteAtlas ranks 4 Vietnamese sticky rice dishes among world's best

This ranking is based on nearly 790,000 ratings from verified users, with about 515,000 recognized as legitimate.

Coming in at 4th place, che ba mau (a three color dessert) combines sticky rice, tapioca pearls, sweet beans, and sometimes agar jelly, all drenched in coconut milk and topped with bananas or crushed peanuts. Often served cold, its sweet and creamy flavors make it a popular summer treat.

Two cups of che ba mau feature three layers of red beans, mung beans, and pandan jelly. Photo courtesy of Authentic food quest

Che khoai mon secured the 13th spot on the list. This is a taro pudding made with steamed taro cubes, sticky rice, pandan extract, and sugar. It can be served hot or chilled and topped with coconut sauce.

Ranked 23rd, che lam is a snack made from roasted glutinous rice flour, peanuts, ginger, and molasses or sugar. The snack has a chewy and sticky texture.

Coated in rice powder and sliced into bars, it is often enjoyed with warm tea, offering a sweet and spicy flavor that makes it a favorite in rural areas.

Che lam is cut into small bars, coated with a layer of roasted glutinous rice flour. Photo by VnExpress/Ngoc Thanh

In the 25th place, dui ga bo xoi (chicken wrapped in sticky rice) features chicken drumsticks wrapped in sticky rice and deep-fried to a golden brown. Its mix of savory flavor and crunchy texture makes it a popular dish for festive occasions.

Leading the list is Klepon from Indonesia, glutinous rice balls filled with palm sugar and coated with grated coconut. Following closely are Ichigo Daifuku from Japan, featuring mochi filled with strawberries, and Lo Mai Fan, Chinese sticky rice.