page_title: Chè
section_title: Beans and pulses
hierarchical_section_title: Chè / Varieties / Beans and pulses
caption_attribution_description: English: Vietnamese corn dessert. Made of corn in tapioca rice pudding.
context_page_description: Chè is any traditional Vietnamese sweet beverage, dessert soup or pudding. Varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly, fruit, and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme.
  The preparations are named with the addition of qualifying adjectives referring to a wide variety of distinct soups or puddings which may be served either hot or cold. Each variety of chè is designated by a descriptive word or phrase that follows the word chè, such as chè đậu đỏ.
  Chè may be made at home, but are also commonly sold in plastic cups at Vietnamese grocery stores.
  In northern Vietnam, chè is also the word for the tea plant. Tea is also known as nước chè in the North or more commonly trà in both regions.
context_section_description: Chè ba màu (literally "three colours chè") - usually including green mung beans, white black-eyed peas, and red azuki beans, although people can cook with any ingredients making any three colours they like (compare with halo halo).
  Chè đậu đen - made from black beans; one of the most popular varieties of chè, particularly for northern Vietnamese
  Chè đậu đỏ - made from azuki beans, usually using whole beans, rarely using ground beans.
  Chè đậu huyết - made from red beans.
  Chè đậu ngự - made from Phaseolus lunatus (or moon beans) - specialty in Huế, an imperial dish
  Chè đậu phụng (also called chè đậu phộng in southern Vietnam, or chè lạc in northern Vietnam) - made from peanuts
  Chè đậu trắng - made from black-eyed peas. Oftentimes, this dessert is just referred to as chè đậu as it is one of the most common bean dessert for southern Vietnamese.
  Chè đậu ván Huế - made from Dolichos lablab (hyacinth beans); a specialty in Huế
  Chè đậu xanh - made from whole mung beans
  Chè đậu xanh phổ tai - made from mung beans and phổ tai (a kind of kelp)
  Chè đậu xanh đánh - made from ground mung beans
  Chè đậu đãi - made from ground skinless mung beans (đãi means to remove the skin)
  Chè đậu xanh nha đam - mung beans and pieces of fresh aloe vera
  Chè hoa cau - a northern dish made from ground skinless mung beans with betel nut flower-shape (a similar dish called chè táo xọn, prepared in southern Vietnam, uses less mung beans)
caption: A bowl of chè bắp
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