An Essential Guide to Chè Bắp

Fact: Chè bắp is one of the most famous specialties of Hoi An.

Chè Bắp: Basic Information

Pronunciation

/ch-eh bahp/

Alternative Name(s)

Dish Type

Desserts, snacks, soups

Course

Dessert

Mealtime

Anytime

Popular Variations

Chè Bắp: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Hoi An City, Quang Nam Province

Chè Bắp: Ingredients and Preparation

Main Ingredients

Corn, coconut milk, tapioca starch, and rock sugar

Main Cooking Method

Boiling and simmering

Preparation Process

Cooking corn kernels with tapioca starch and rock sugar, mixing with coconut milk

Chè Bắp: A Deep Dive

Cultural Significance

Traditional Vietnamese sweet dessert and specialty of Hoi An

Taste

Sweet

Texture

Creamy, pudding-like

Aroma

Sweet with grassy undertones

Color

Golden

Serving Style

In a bowl or a glass and eaten with a spoon

Serving Temperature

Hot or cold

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free, vegetarian, vegan

Calories

352 calories, according to data of MyFitnessPal for one bowl of chè bắp.

Popularity

Vietnam

Popular Similar Dishes

Bubur Cha Cha
Thapthim Krop
Cendol
Halo-halo
Tong Sui

Popular Dining Area

Local households, street vendors, restaurants

Chè bắp is a traditional Vietnamese sweet soup with roots in the central region. While it originated in Hoi An City, Quang Nam Province, this sweet soup is now a common item for the sweet course throughout Vietnam.

Nevertheless, Hoi An is still the best place to try chè bắp in the country.

Chè bắp consists of corn kernels, coconut milk, tapioca starch, and rock sugar. There can be additional ingredients in this sweet street food, such as hulled mung beans, pandan leaves, fresh milk, or shredded coconut meat.

The combination of these ingredients turns chè bắp into a simple yet delectable dessert with many beneficial traits, which I will introduce to you. I will also cover the shortcomings, common concerns, and similar dishes of chè bắp.

Key Points

Chè bắp is a Vietnamese sweet soup with roots in Hoi An City, Quang Nam Province.
The main ingredients of chè bắp are corn, coconut milk, tapioca starch, and sugar.
Chè bắp can incorporate additional ingredients, such as pandan leaves, milk, and mung beans.

Pros and Cons of Eating Chè Bắp

Chè bắp comes with the following upsides and downsides.

Pros

Delightful Flavor Profile: Chè bắp deftly blends the mellow sweetness of corn with the richness of coconut milk, creating a deep taste representative of Asian desserts.
Simple Preparation: Making chè bắp is easy and can be done at home.
Nutritional Aspects: Corn is a good source of fiber, vitamins, and minerals. Therefore, chè bắp can be a relatively healthy dessert option.
Dietary Versatility: Traditional chè bắp is vegan-friendly and gluten-free, though some vendors may add optional ingredients.

Cons

Calorie Density: Depending on the recipe, chè bắp can contain a considerable amount of sugar and fat, leading to a high calorie content.
Allergies: Though rare, coconut and corn allergies exist and can prevent certain people from enjoying chè bắp.

Now that you know everything about the pros and cons of chè bắp, check out other aspects of this dish in the FAQs.

Chè Bắp FAQs

Hoi An-style chè bắp stands out thanks to being made from locally cultivated corn, which is famous for its sweetness and depth of flavor. In addition, people in Hoi An often prepare chè bắp shortly after the corn is harvested, guaranteeing the optimal taste and freshness.

Yes, purple corn can be an excellent ingredient for making chè bắp.

You can refrigerate chè bắp in the fridge for 1 – 2 days. The fridge is the best place to store chè bắp since this sweet dish is unsuitable for freezing.

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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)

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.