Dessert aux trois couleurs (Chè Ba Màu)
Un dessert vietnamien en couches avec pâte de haricot mungo, haricots rouges sucrés et gelée de pandan, servi sur glace pilée avec du lait de coco.
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Cook the mung bean paste
Drain the soaked mung beans and put them in a saucepan with just enough water to cover. Bring to a boil, then lower the heat, cover, and simmer about 20 minutes until the beans are falling-apart soft and most of the water is absorbed. Mash well with a fork or potato masher until smooth, then return to low heat and stir in the sugar and salt for 3–5 minutes until the paste thickens enough to hold its shape on a spoon; it will firm up more as it cools.
- 150 g mung beans
- 60 g sugar
- 1/4 tsp salt
✅ C'est prêt quand : the paste is thick, smooth, and holds together when pressed with the back of a spoon
Cook the red beans
Drain the red kidney beans you soaked overnight and put them in a pot with fresh water to cover generously. Bring to a boil, then simmer uncovered 45–60 minutes until completely tender but still whole. Only now stir in the sugar and salt and simmer 5 more minutes; adding sugar earlier would toughen the skins and slow the cooking. Let cool in their syrup.
- 150 g red kidney beans
- 70 g sugar
- 1/4 tsp salt
✅ C'est prêt quand : a bean mashes easily between two fingers but keeps its shape
Make the pandan jelly
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Make the coconut sauce
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Chill and assemble
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Cook the mung bean paste
Drain the soaked mung beans and put them in a saucepan with just enough water to cover. Bring to a boil, then lower the heat, cover, and simmer about 20 minutes until the beans are falling-apart soft and most of the water is absorbed. Mash well with a fork or potato masher until smooth, then return to low heat and stir in the sugar and salt for 3–5 minutes until the paste thickens enough to hold its shape on a spoon; it will firm up more as it cools.
- 150 g mung beans
- 60 g sugar
- 1/4 tsp salt
✅ C'est prêt quand : the paste is thick, smooth, and holds together when pressed with the back of a spoon
Cook the red beans
Drain the red kidney beans you soaked overnight and put them in a pot with fresh water to cover generously. Bring to a boil, then simmer uncovered 45–60 minutes until completely tender but still whole. Only now stir in the sugar and salt and simmer 5 more minutes; adding sugar earlier would toughen the skins and slow the cooking. Let cool in their syrup.
- 150 g red kidney beans
- 70 g sugar
- 1/4 tsp salt
✅ C'est prêt quand : a bean mashes easily between two fingers but keeps its shape
Make the pandan jelly
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Make the coconut sauce
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Chill and assemble
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The Story Behind the Dish
Chè is a vast family of Vietnamese sweet soups, puddings, and layered desserts eaten warm or cold, sold from market stalls, street carts, and dedicated chè shops. Chè ba màu belongs to the Southern tradition of layered, chilled chè, where cooked beans, jellies, and coconut milk are kept in separate trays and assembled fresh in a glass for each customer.
Its appeal is as much visual as it is edible: three distinct bands of color stacked over crushed ice, meant to be stirred together just before eating. The dessert spread with Vietnamese communities abroad, where it is often listed on menus simply as 'three color dessert.'
⭐ Why It's Famous
It's loved for the contrast in every spoonful: creamy mung bean, tender sweet red beans, chewy pandan jelly, and ice-cold coconut milk, all in one glass — a perfect antidote to Vietnam's heat.
💡 Fun Fact
The pandan leaf used to flavor and color the jelly is sometimes nicknamed 'Asian vanilla' for its sweet, grassy aroma, and it appears across many Southeast Asian desserts.
Southern Vietnam, especially Ho Chi Minh City (Saigon)
10.82°N, 106.63°E
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