A Guide to Rau Câu

Fact: Rau câu holds a special place in the hearts of many Vietnamese as a beloved childhood treat.

#70 in Vietnam

Rau Câu: Basic Information

Pronunciation

Rah-oo kah-oo

Alternative Name(s)

Thạch, thạch rau câu, đông sương

Dish Type

Desserts, Snacks

Course

Dessert

Mealtime

Anytime

Rau Câu: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Popular Rau Câu Variations

Rau Câu Dừa

Rau Câu Trái Cây

Rau Câu Sơn Thuỷ

Rau Câu Bánh Flan

Bánh Trung Thu Rau Câu

Rau Câu: Ingredients and Preparation

Main Ingredients

Gelatin

Main Cooking Method

Boiling

Preparation Process

Dissolve rau câu powder, water, and sugar, heat, add flavorings, pour into molds, cool, refrigerate, unmold, and serve

Rau Câu: A Deep Dive

Cultural Significance

A popular Vietnamese dessert, especially in summer

Taste

Sweet

Texture

Firm, jelly-like texture or slightly chewy

Aroma

Generally mild

Color

Ranging from one to multiple colors

Serving Style

Typically served in individual portions (in slices, cubes, or molds)

Serving Temperature

Cold or chilled

Accompaniment

Often enjoyed on its own or paired with other sweets

Occasions

On any occasions

Seasons

Year-round, summer

Special Diets

Gluten-free, vegan, vegetarian

Calories

Generally low, depending on ingredients

Popularity

Vietnam and among Vietnamese communities worldwide

Popular Similar Dishes

Grass Jelly
Panna Cotta
Raindrop Cake

Popular Dining Area

Households, street vendors, restaurants, or dessert stores in Vietnam

Rau câu, also known as thạch, thạch rau câu, or đông sương (in the Central part of Vietnam), is a Vietnamese dessert mainly made from gelatin or other vegan substitute for gelatin (e.g., agar).

In English, rau câu is also known as jelly/agar jelly, jelly dessert, or gelatin dessert.

As these substances are mild in flavor and colorless, rau câu also contains other components like milk, fruits, flavorings, coloring, or additives.

It requires a mold to make this sweet as well. Therefore, it can come in various styles, forms, and flavors.

In Vietnam, locals normally use commercial jelly powder to make rau câu. It is served cold as a sweet dessert, so it’s especially popular in the summer in this country.

The above is just basic information about rau câu. In the following parts, you’ll explore deeper about it with different topics like types of rau câu powder used in Vietnamese cuisine, the process of making it, and popular styles.

Additionally, rau câu has both health benefits and drawbacks that you need to consider.

In case you have other concerns about it, check the commonly asked questions part, and finally, don’t skip some dishes that share similarities with this Vietnamese treat for more choices.

Key Points

Rau câu is a favorite childhood dessert in Vietnam.
Its main ingredients are gelatin or vegan substitutes like agar.
It often contains fruits, flavorings, or coloring.
There are four main types of rau câu powder: crispy agar, elastic agar, pre-mixed agar, and gelatin powder.
Rau câu is available in different styles.

Rau Câu Images

What Are the Popular Types of Rau Câu Powder in Vietnam?

In Vietnam, there are four common types of powder to make rau câu. Each is derived from different substances and has distinctive characteristics.

Types	Made From	Characteristics
Crispy Agar Powder	Derived from red algae Gracilaria or Gelidium in Japan.	The most common type of powder for making rau câu in Vietnam. Firm texture with strong binding properties. Ideal to make jellies, puddings, and custards.
Elastic Agar Powder	Made from Kappaphycus alvarezii (a species of red algae)	Also known as carrageenan powder, jelly agar powder, or coconut agar powder. Soft and elastic texture, not excessively sticky. Often used for making coconut jelly.
Pre-Mixed Agar Powder	Mainly extracted from the Konjac plant (a natural food source with no artificial colors)	Firm and chewy texture. Suitable for making jelly served in milk tea.
Gelatin Powder	Derived from collagen found in animal bones and skin.	Effective binder for food, ideal for making rau câu. Also available in sheet form.

These are the main components of rau câu. Next, let’s see the making process of this well-loved sweet treat.

How To Make Rau Câu?

Whether you are a beginner or a professional cook, this guide will walk you through the process of making rau câu with six simple steps.

Step 1: Mix Ingredients

In a saucepan, combine rau câu powder, water, and sugar. Stir until dissolved.

Step 2: Heat and Boil

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Simmer until all ingredients are completely dissolved.

Step 3: Add Flavor or Coloring

Mix desired flavorings (e.g., milk, coffee, fruit extracts, etc.) or optional coloring.

Step 4: Pour into Molds

Carefully pour the hot mixture into prepared molds.

Step 5: Cool and Set

Allow molds to cool at room temperature, then refrigerate to set for a few hours so the dessert can be set.

Step 6: Unmold and Serve

Gently unmold the set rau câu by running a knife around the edges and flipping it onto a plate. Serve cold.

After knowing how to prepare rau câu, you can refer to some Vietnamese-style jelly if you want to make it at home and experience the authentic flavor of these desserts.