Chè Thái: A Comprehensive Overview

Fact: In Hanoi, on Nguyen Phong Sac Street, there’s a local store that sells over 1000 servings of chè Thái at peak time.

Chè Thái: Basic Information

Pronunciation

/chay tie/

Alternative Name(s)

Dish Type

Desserts

Course

Dessert

Mealtime

Anytime

Popular Variations

Chè Thái: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Chè Thái: Ingredients and Preparation

Main Ingredients

Fruits (jackfruit, durian), gelatin, and coconut milk

Main Cooking Method

Boiling

Preparation Process

Combine fruits and jellies in milk and coconut milk, chill before serving.

Chè Thái: A Deep Dive

Cultural Significance

A popular dessert in Vietnam

Taste

Sweet

Texture

Thick, crunchy, gelatinous

Aroma

Mild, sweet

Color

Colorful (red, yellow, green, etc.)

Serving Style

In glasses or bowls

Serving Temperature

Cold

Accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegan, vegetarian

Calories

414 calories, according to data of MyFitnessPal for a serving cup of Che Thai.

Popularity

Vietnam, Thailand

Popular Similar Dishes

Tub Tim Krob
Sâm Bổ Lượng
Falooda
Chè Trôi Nước

Popular Dining Area

Street food stalls, dessert cafes in Vietnam

Chè thái is a street food sweet dessert in Vietnam that combines fruits with various jellies and a thick mix of coconut milk. Inspired by the sweet Thai dessert of tub tim krob, chè Thái in Vietnam is often served cold.

Typically, chè Thái features a color mix of toppings, with jackfruits and durian being common fruit options. The jellies vary significantly, with each eatery offering a unique combination of flavors, fillings, and textures.

Commonly, chè Thái is sold at street food stalls or eateries that specialize in making this sweet dessert treat. Interestingly, some Vietnamese even see chè Thái as a refreshing choice to have on hot days.

To fully appreciate chè Thái, it’s important to understand the elements that define this specialty and explore places in Vietnam where this treat can be found. Then, uncover both its appealing and less favorable aspects. Next, find out some of the inquiries that many often wonder about chè Thái and find out some dishes that are just like it.

Key Points

Chè Thái is a Vietnamese sweet dessert combining fruits, jellies, and coconut milk.
The jellies in chè thái vary widely, offering a range of flavors, fillings, and textures.
Chè Thái is commonly available at street food stalls and eateries that specialize in sweet desserts.

Chè Thái Images

What Ingredients Are Used for Making Chè Thái?

Since each place does chè Thái differently, there are endless flavor combinations of this sweet treat. For that, let me give you a perfect recap of the elements that make up chè Thái:

Coconut milk

Forms the creamy base of the dessert.

Tapioca pearls

Small, chewy balls made from tapioca starch, adding texture to the dish.

Assorted fruits

Common choices include jackfruit, durian, lychee, longan, and mango. These fruits add natural sweetness and varied flavors.

Jellies and agar-agar

Various types of jellies, often colorful, are added for texture. Agar-agar, a vegetarian gelatin substitute made from seaweed, is also used to make these jellies.

Additional Toppings

These can include red beans, mung bean paste, or sweet corn for extra texture and flavor.

After figuring out all the compositions of chè Thái, it’s crucial for you to know some locations that provide this tasty sweet treat in Vietnam.

Where to Eat Chè Thái In Vietnam?

In Vietnam, chè Thái is available everywhere in the country, which explains why you should note down some addresses to get this treat:

In Vietnam

Chè Liên
Address: 189 Hoang Dieu, Nam Dương, Hai Chau, Da Nang
Opening time: 7:30 AM – 10:30 PM
Chè Thái Cô Phượng
Address: 302, Nguyen Tri Phuong, Ward 4, District 10, HCMC
Opening time: 8 AM – 9 PM
Chè Thái Đội Cấn
Address: 75 Doi Can Ward, Doi Can, Ba Dinh, Ha Noi, Vietnam
Opening time: 10 AM – 3 PM
Chè Thái 29E
Address: 243/29E Ton Dan, Ward 15, District 4, HCMC
Opening time: 11 AM – 9 PM

In case you don’t know whether chè Thái suits your taste buds, make sure to check out all the positive and negative features of consuming this Vietnamese sweet treat.

Pros and Cons of Eating Chè Thái

Here are the important features of chè Thái that you should consider carefully before eating chè Thái:

Pros

Flavorful and Refreshing: Chè Thái offers a delightful mix of sweet, creamy, and fruity flavors, making it a refreshing treat, especially in warm weather.
Variety of Textures: The combination of soft fruits, chewy tapioca pearls, and jelly provides an enjoyable and varied texture experience.
Customizable: Chè Thái can be easily adapted to suit different dietary needs or preferences by adjusting the types of fruits and sweeteners used.

Cons

High in Sugar: Chè Thái often contains high amounts of sugar, especially if sweetened condensed milk or additional sweeteners are used.
Allergens: Nuts and fruits used in chè Thái can be allergens for some individuals.

Make sure not to miss a few common concerns about chè Thái that will greatly enhance your understanding of the dish.

Chè Thái FAQs

It can last for 2-3 days in the refrigerator, though it’s best enjoyed fresh.

While it contains healthy fruits, the high sugar content can be a concern. Enjoying it in moderation is key.

Freezing is not recommended as it can alter the texture of the fruits and jellies.

Chè Thái is generally gluten-free, but it’s important to check the ingredients of the jellies and other additives to be sure.

Yes, chè Thái can be made vegan by ensuring that all the ingredients, particularly the jellies, are free from animal products.

Similar Dishes of Chè Thái

Sâm Bổ Lượng

Sâm bổ lượng is a Vietnamese herbal and fruit dessert soup, known for its sweet taste and healthful properties.

Chè Trôi Nước

Chè trôi nước is a Vietnamese dessert featuring glutinous rice balls in a sweet ginger-flavored sweet soup.

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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.