Vietnamese dishes listed among top 100 best rated desserts in SEA

Of the delicacies, Chè ba màu (Three Color Dessert) ranked 21st on the list.

According to TasteAtlas, that is dedicated to discovering fresh ingredients, traditional dishes, and authentic restaurants from all over world, the dish is made of sticky rice, tapioca pearls, lotus seeds, sweet beans, water chestnuts, or agar jelly, that are almost always drenched in coconut milk and additionally garnished with bananas, crushed peanuts, or other toppings.

This dish can be served either hot or cold, although it is especially popular among people who eat it as a chilly treat on hot summer days.

Meanwhile, Bánh flan (Vietnamese Crème Caramel) was placed at 24th on the list. According to the food website, Bánh flan is both soft and tender, covered in a layer of sugary caramel.

It usually employs a rich vanilla or coffee-flavoured mixture of milk and eggs, which is then poured over caramel-covered ramekins. Once cooked, the flan is then turned upside down, leaving a layer of dark, thick caramel sauce on top, which generously descends on all sides, covering the entire cake in an appetizing amber colour.

Chè trôi nước (Sticky Rice Balls in Ginger Syrup) was placed in 30th position. It is a Vietnamese dessert which combines sweet ginger-flavored soup and rice balls.

TasteAtlas shared that the soup is usually sweetened with palm sugar and is sometimes additionally flavoured with pandan leaves, while the filling inside the glutinous rice balls traditionally includes a combination of coconut milk and mung bean paste.

Chè trôi nước is always served warm, typically garnished with coconut milk and roasted sesame seeds.

Bánh da lợn (Steamed Tapioca Layer Cake) was also rated among the best desserts in SEA.

According to TasteAtlas, the traditional Vietnamese treat consists of chewy layers which are typically made with puréed mung beans, tapioca starch, rice flour, and coconut milk or water. Traditionally, each cake has a pale-yellow layer made with mung beans and a green layer which is flavoured and coloured with pandan leaves, while optional ingredients include durian or taro.

Chuối chiên (Vietnamese Fried Bananas) is a popular Vietnamese street snack usually made with small, fragrant, and ripe chuối xiêm bananas.

“Before they are fried, lengthwise banana slices are flattened and then coated in a batter that typically combines rice and wheat flour, coconut milk or coconut cream, sugar, and various optional additions such as cinnamon, shredded coconut, flavorings, or honey,” the website revealed.

“Fried bananas are best served warm, and they are occasionally sprinkled with sesame seeds and accompanied by coconut sauce,” it concluded.

Other Vietnamese dishes named on the list of top 100 include Rau câu (Coconut Jelly), Bánh đậu xanh (Mung Bean Cake), Bánh bò (Honeycomb Cake), Bánh chuối (Banana Cake), Chè bưởi (Pomelo Sweet Soup), Bánh cam (Donuts), Bánh trôi (Floating Glutinous Rice Dumplings), Chè chuối (Banana Coconut Tapioca Pudding), Chè hạt sen (Lotus Seeds and Green Rice Flakes Sweet Soup), and Chè đậu xanh (Mung Bean Sweet Soup).