In short, che is Vietnam’s signature sweet\u2014a cup combining beans, jelly, fruit, and tapioca with coconut milk or sweet syrup. At just 10,000\u201315,000 VND (about US$0.40\u20130.60), it’s cheap, and in the July\u2013August heat a cold, iced che is the perfect reward. This guide covers the classic types of che, prices, where to eat it, and how to choose by season.<\/p>\n\n\n\n
Note: Prices vary by shop and ingredients.<\/em><\/p>\n\n\n\n Che is a Vietnamese sweet\u2014a little like a sweet bean soup or pudding\u2014combining beans, agar, jelly, fruit, and tapioca with coconut milk or sweet syrup. It comes both cold (with crushed ice) and warm (with ginger syrup), and you can mix and match the toppings. Colorful and beloved as an everyday treat, it’s part of daily street life. For the wider food context, see the history and traditions of Vietnamese cuisine<\/a>.<\/p>\n\n\n\n The classics include che ba mau (three-color), che chuoi (banana), and che Thai (fruit). Endless variations come from mixing the toppings.<\/p>\n\n\n\n Che is typically 10,000\u201315,000 VND (about US$0.40\u20130.60) per cup, cheapest at street stalls.<\/p>\n\n\n\n Cafes and eateries can charge 1.5\u20132x more. For the best value, head to market food courts and street stalls. It’s often sold in takeaway bags too.<\/p>\n\n\n\n You can find che at street stalls, market food courts, dedicated che shops, and dessert cafes. Popular spots like “Be Che” in the food court of Ben Thanh Market in Ho Chi Minh City make a perfect sightseeing break. For more standout sweets and dishes, see the top 10 must-try Vietnamese foods<\/a>.<\/p>\n\n\n\n In the July\u2013August heat, a cold, iced che\u2014such as che ba mau or che Thai\u2014is the way to go.<\/p>\n\n\n\n Cold coconut milk gently cools you down. On cooler days or in the evening, the warm che troi nuoc with ginger syrup hits the spot. Choosing by mood and weather is half the fun of che.<\/p>\n\n\n\nKlook.com<\/a><\/ins>\nWhat is che?<\/strong><\/h2>\n\n\n\n
What types of che are there?<\/strong><\/h2>\n\n\n\n
Type<\/strong><\/th> Main ingredients<\/strong><\/th> Notes<\/strong><\/th><\/tr><\/thead> Che Ba Mau (three-color)<\/strong><\/td> Red kidney beans, mung beans, green jelly + ice & coconut milk<\/td> The classic; vivid and colorful<\/td><\/tr> Che Chuoi<\/strong><\/td> Banana, tapioca pearls, coconut milk<\/td> Gently sweet; a grilled-banana version too<\/td><\/tr> Che Thai<\/strong><\/td> Jackfruit, durian and other fruit + coconut<\/td> Fruit-cocktail style; less sweet<\/td><\/tr> Che Troi Nuoc<\/strong><\/td> Glutinous rice balls, ginger syrup<\/td> Served warm; comforting<\/td><\/tr> Che Khuc Bach<\/strong><\/td> Lychee, jelly<\/td> Cool and refined<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n How much does che cost?<\/strong><\/h2>\n\n\n\n
Where can you eat che?<\/strong><\/h2>\n\n\n\n
Which che is best in hot weather?<\/strong><\/h2>\n\n\n\n