Chè Ba Màu

Chè ba màu is a Vietnamese sweet soup made with adzuki beans, mung beans, pandan jelly, and coconut milk.

Truc Tran (Kris)

By Truc Tran (Kris)

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
Home » Dishes A-Z » Chè Ba Màu

Fact: Chè ba màu usually sports the colors of green, red, and yellow.

Basic Information

Chè Ba Màu: Basic Information

Pronunciation

/ch-eh bah mah-oo/

Alternative Name(s)

No

Dish Type

Desserts, snacks, soups

Course

Dessert

Mealtime

Anytime

Popular Variations

No
Origin and Region

Chè Ba Màu: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Vietnam Map
Ingredients and Preparation

Chè Ba Màu: Ingredients and Preparation

Main Ingredients

Adzuki beans, mung beans, gelatin, white beans, and coconut milk

Main Cooking Method

Boiling and simmering

Preparation Process

Cooking adzuki beans, cooking and pureeing split mung beans, preparing pandan jelly, assembling chè ba màu.
A Deep Dive

Chè Ba Màu: A Deep Dive

Cultural Significance

Traditional Vietnamese dessert suitable for all meals

Taste

Sweet

Texture

Soft, creamy, pudding-like

Aroma

Sweet

Color

White, green, yellow, red

Serving Style

In a glass

Serving Temperature

Cold

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free, vegetarian

Calories

183 calories, according to data of MyFitnessPal for one serving (6.9 ounces or 196 grams) of chè ba màu

Popularity

Vietnam

Popular Similar Dishes

  1. Bubur Cha Cha
  2. Thapthim Krop
  3. Cendol
  4. Halo-halo
  5. Tong Sui

Popular Dining Area

Local households, street vendors, restaurants

Chè ba màu, literally “three-color sweet soup,” is a traditional Vietnamese sweet soup popular throughout the country.

Che Ba Mau Infographic

It usually consists of red adzuki beans (or red kidney beans), yellow mung bean paste, green pandan jelly (made from gelatin and pandan juice), and a white coconut milk base.

Chè ba màu is usually served cold as a sweet dessert. While its name is rather similar to chè bà ba, both are different dishes, with the latter as a sweet soup made mainly with coconut milk and tubers.

Many people like to add black-eyed peas or fruits, such as bananas or jackfruits, to chè ba màu.

The main ingredients of chè ba màu are usually arranged in separate layers in a glass. People enjoy this sweet street food by mixing the layers with a spoon before digging in.

Keep on reading to learn more interesting information about chè ba màu, such as its positive and negative attributes. I will also address commonly asked questions about this dessert and suggest similar dishes.

Key Points

  • Chè ba màu is a Vietnamese sweet soup with three main colors, hence the name.
  • The main ingredients of chè ba màu are adzuki beans, mung beans, pandan jelly, and coconut milk.
  • Chè ba màu can have optional ingredients, especially fruits.

Pros and Cons of Eating Chè Ba Màu

You can experience the following advantages and disadvantages when consuming chè ba màu.

Pros

  • Attractive Presentation: Chè ba màu combines multiple vibrant hues against the white background of coconut milk, creating a beautiful appearance.
  • Refreshing Flavor: You can enjoy many levels of sweetness and richness from different ingredients in chè ba màu thanks to its high-quality ingredients.
  • Diverse Texture: Chè ba màu offers the softness of cooked peas and beans, the bounciness of jelly, and the smoothness of coconut milk.
  • Dietary Versatility: Chè ba màu is generally suitable for vegetarians and people following a gluten-free diet.

Cons

  • Sugar Content: Like other sweet dishes, chè ba màu can be high in sugar, so people seeking to limit their sugar intake should consume this sweet soup in moderation.
  • Preparation Time: Making chè ba màu at home can be time-consuming, as it involves preparing multiple ingredients separately.
  • Limited Nutritional Value: While chè ba màu provides some fiber and protein thanks to incorporating beans, its overall nutritional value is limited.

After going through the pros and cons of chè ba màu, why don’t you take a look at the FAQs section to learn more helpful facts about this dessert?

Chè Ba Màu FAQs

No, traditional chè ba màu isn’t vegan since it features gelatin-based jelly. However, you can easily replace this ingredient with jelly made from plant-based ingredients, such as agar.

Chè ba màu is a Vietnamese sweet soup made with coconut milk, beans, and jelly. By contrast, halo-halo is a Filipino dessert with many different ingredients, such as sweetened beans, fruits, caramel custard, ube (purple yam), and condensed milk.

Yes, you can reduce the sugar content in chè ba màu to make it healthier.

No, there isn’t a fixed order for adding the ingredients to chè ba màu. You can freely layer the beans, jelly, and coconut milk in your favorite way.

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Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)
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Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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