The renowned culinary guide recommends six desserts with suggested addresses in Vietnam. These dishes reflect the diverse local culture, blending the sweet richness of the South, the subtle elegance of the North, and influences from Chinese and French cuisine.

The world of sweet soups

Vietnamese sweet soups. Photo: Michelin Guide

Vietnamese sweet soups (che) are diverse, with many variations based on regional ingredients. Beyond common beans, grains, or fruits, diners can find seasonal items like hot cassava sweet soup from the North or the specialty roasted pork sweet soup from Hue.

Among these, pomelo sweet soup is considered a "gem" due to its creative use of the fruit's white pith. The pith is carefully processed with salt water to remove bitterness, then cut into pieces and coated with tapioca starch and sugar to maintain a crispy, chewy texture. The finished product, cooked with mung beans and coconut milk, creates a refreshing dessert.

Address: Che Hoa Tuc, Ben Nghe ward, TP HCM.

Banana ice cream

Banana ice cream (kem chuoi) is a rustic dessert, linked to the memories of many Vietnamese. Key ingredients include fresh bananas, coconut milk, shredded coconut, and roasted peanuts.

The preparation involves cooking coconut milk with tapioca starch and sugar, then letting it cool. Bananas are peeled, cut in half or flattened, arranged in a mold, then covered with the sauce, and sprinkled with peanuts and coconut shreds for added richness and crunch. The dish is complete after freezing into a solid ice cream, offering a tropical cooling flavor.

Address: Quan Man Moi, Thao Dien ward, TP HCM.

Baked rice cake

Baked rice cake with variations. Photo: Little Bear

Baked rice cake (banh bo nuong) originated in Trung Quoc, was adapted by Vietnamese to suit local tastes, and became a popular dessert in the South. Key ingredients include rice flour, sugar, yeast, and coconut milk, creating a rich flavor and a characteristic spongy, honeycomb-like texture.

Chef Duy Nguyen of Little Bear believes this cake has international potential when paired with ice cream or coffee while retaining its identity. He has experimented with baking the cake brushed with brown butter, or serving it with cold coffee and egg yolk. "The dish is simple but very compatible", the chef shared.

Address: Quan Little Bear, Thao Dien ward, TP HCM.

Coffee flan

Flan (banh flan) is inspired by French creme caramel, introduced to Vietnam and localized by steaming instead of baking. Key ingredients include eggs, milk, and caramelized sugar.

To achieve a smooth texture, makers often balance the proportion of egg yolks and remove some egg whites. A special feature of the Vietnamese version is a layer of black coffee drizzled on top when served. The light bitterness balances the sweetness and richness of the egg and milk.

Address: Quan Vietnam House, Ben Nghe ward, TP HCM.

Almond tofu sweet soup

This modern refreshing dish is a variation of almond tofu, believed to have originated from the Chinese community in TP HCM. Unlike traditional tofu made from soybeans, the jelly in almond tofu sweet soup (che khuc bach) has a soft, slightly chewy texture and richness from fresh milk. When set, the jelly is cut into cube shapes like a chessboard, each piece carrying a hint of cheese flavor. "The best pieces have a smooth surface and slight elasticity", said chef Lo Vo Bao Lam of Madame Lan, Da Nang.

The sweet soup broth is cooked from rock sugar and lychee or longan syrup, with added fresh or canned fruits, typically lychee or longan, and sliced almonds to create a contrast in flavor and texture. Almond tofu sweet soup is served cold, suitable for cooling down on hot days.

Suggested address: Quan Madame Lan, Hai Chau ward, Da Nang.

Grilled banana with sticky rice

Grilled banana with sticky rice. Photo: Mr True

Comprising familiar ingredients like ripe bananas, sticky rice, coconut milk, and roasted peanuts, grilled banana with sticky rice (chuoi nep nuong) requires a meticulous preparation method.

Sticky rice is cooked, wrapped around peeled bananas, then grilled over hot charcoal until the outer layer is golden and fragrant. The banana is then cut into pieces, drizzled with warm coconut milk, and sprinkled with crushed peanuts, creating a harmonious blend of the banana's natural sweetness, the coconut milk's richness, and the sticky rice's chewiness.

Suggested address: Quan Luk Lak, Cua Nam ward, Ha Noi.

Tam Anh (according to Michelin Guide)