Chè Thái: Vietnamese Cocktail Dessert Recipe, Ingredients

Chè Thái is a refreshing Vietnamese Cocktail Dessert Drink made of tropical canned fruits, jellies, and coconut milk. It's the perfect dessert to serve when you're hosting for a lot of people, it's easy, quick, and delicious taste! This dessert is similar to Chè Ba Màu (Vietnamese Three Color Dessert), which is an another Vietnamese Dessert that we grew up with.

1. What is Vietnamese Chè Thái?

Chè is generally a Vietnamese word that refers to any dessert in liquid/jelly form. It can be a drink, a pudding, or even a sweet soup. Chè Thái is basically an Asian version of fruit cocktail with coconut milk. It was inspired by a Thai dessert known as tub tim krob, hence the work "Thai" added to Chè.

Che desserts are very popular in Vietnam and some countries in the World, usually served in a plastic or glass cup. They are the perfect refreshing summer drinks. Because of how easy it is to make, you just need to chop fruits and pour coconut milk, it's the perfect dessert to serve for a large gathering. It's fool-proof since there's not baking or cooking involved!

2. Ingredients and Recipe to Make

The best part about Chè Thái ‘s Recipe is that it’s versatile. Ingredients chose from a variety of fruits and jellies to make it as colorful and texturally-appealing as you want. The tropical fruits can be fresh or canned. I listed the different fruits and jellies in color categories below. Simply choose one from each color category. Once you have your fruit and jellies, select your desired milk options and sweeteners.

- How to male Yellow: Jackfruit, Mango, Yellow ai-yu jelly, Durian - Some Vietnamese will say that Chè Thái is not complete without durian. However, this fruit may not be for everyone. If durian isn’t your cup of tea, don’t include it.

- How to make White: Rambutan, Lychee, Longan, Young coconut meat, Coconut jelly, Toddy palm's seed - This is similar in taste and texture to young coconut.

- How to make Red: Red “rubies” - Made out of red-dyed water chestnut cut into small cubes and coated in tapioca starch. This requires cooking – Check recipe below.

How to make Green: Green ai-yu jelly, Green grass jelly, Pandan jelly — Requires cooking. Check recipe below.

- How to make Black: Grass jelly, My Go-to Milk Mixture, Half & Half (milk), French vanilla coffee creamer (sweetener) - For a more traditional and non-dairy milk option, use coconut milk and sugar instead. Some people prefer to use the syrup from one of the canned fruit as a sweetener. I personally do not recommend it as it contains citric acid which throws off the taste too much.

2.1. How to Make Red Rubies: These red rubies resemble pomegranate seeds, but they have a chewy exterior and a crisp interior. Making the red “rubies” is a simple process. You will need fresh or canned water chestnuts, red food dye, and tapioca starch. If you don't have water chestnuts on hand, you can use a firm pear, green apple, or jicama.

First, dice up the water chestnut into tiny cubes, then color them in red food coloring. You can use pomegranate or beet juice for a more natural coloring instead.

Next, mix in tapioca starch and make sure that every water chestnut piece is evenly covered. Sift them through a colander or strainer to get rid of the excess starch.

Boil the water chestnut in water until they float to the top. Immediately transfer them into a bowl of iced water until they are ready to be used.

2.2. How to Make Pandan Jelly: To make the green pandan jelly, you will need agar agar powder, water, sugar, and pandan extract. Start with bringing water to a boil in a saucepan, then mix in the agar agar powder and sugar until dissolved. Remove it from the heat. Mix in the pandan extract.

For the white or clear version, omit the pandan extract. For a coconut version, you can use your favorite coconut juice instead of water. The jelly will be firm in one hour at room temperature or even faster in the fridge. Once set, slice into thin strips or small cubes.

3. Serving & Storage of Chè Thái

Chè Thái is the perfect dessert to make for a party. Refrigerate for 2 hours, or add ice before serving. You can mix everything together and serve it in a giant punch bowl so people can serve themselves quickly. Alternatively, ladle them into individual tall glasses to show off the different layers and have your guests add ice and milk.

You can keep Chè Thái in the fridge for up to 3 days in a sealed container, whether it’s mixed together or not. Please keep in mind that any added color will leak into the coconut milk if everything is mixed together.

4. Some Best Places to Try Chè Thái

- Chè Thái Ý Phương – Best Places to Eat Chè Thái in Saigon:

• Address: 380 Nguyen Tri Phuong, District 10, Ho Chi Minh City
• Opening hours: 10 a.m. to 12 a.m.

- Chè Thái Đội Cấn – Best Places to Eat Chè Thái in Hanoi:

• Address: 57P Đội Cấn, Ba Đình, Hanoi City, Vietnam
• Opening hours: 10 a.m. to 3 p.m.

- Chè Thái Bà Liên - Lien Desserts: Best Chè Thái in Hue & Da Nang:

• Address & Opening Hours:
  • 189 Hoàng Diệu, Nam Dương, Hải Châu, Đà Nẵng - Opening hours: 7.30 a.m. to 10 p.m.
  • 175 Hải Phòng, Tam Thuận, Thanh Khê, Đà Nẵng – Opening Hours: 8.00 a.m to 11.00 p.m

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