The Vietnamese chè tradition — a broad category of sweet soups, puddings, and drinks — represents the Vietnamese approach to sweet preparations: a wide variety of cooked ingredients (beans, tapioca pearls, glutinous rice balls, jelly, jackfruit, lotus seeds, fresh fruits) in a sweet broth or coconut milk, served warm or cold with ice. Chè are lighter than the Thai coconut-milk dessert tradition (Entry TH-53–TH-55 range) and more varied — a single chè shop may offer 30 or more varieties.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)