‘Che’ (sweet soup) is very common, and a favourite amongst Vietnamese people of any age. However, ‘che’ is a dish that shows off how diverse the same dish can be across Viet Nam.

A delicous sweet bowl of mixed ‘che’ offered Coco Che

Located at 82 Ho Xuan Huong, Da Nang’s Ngu Hanh Son District, Coco Che has emerged as an ideal for locals and visitors to enjoy a variety of home-made ‘che’ served warm in luxurious yet simple, spacious yet cozy space.

‘Che’ offered here is mildly sweet, and has appealing look with many different colours and fresh fruits. The sweet taste and cool sensation make it a perfect choice for the cold winter, and no wonder many customers are totally addicted to this unforgettable treat.

The dish contains fruit, vegetables, or beans, seeds and tapioca powder, or sweet potato, cassava and often topped with coconut milk, dried coconut or jelly.

In particular, Coco Che products are not so sweet, and they still have a strong flavour. Beans are soft but still hold their form. The fragrance from the bowl of ‘che’ is durable until the last spoonful.

‘Che troi nuoc’, for instance, is a kind of glutinous rice dumpling filled with bean paste and cooked in sweet ginger syrup. It is served warm, topped with white sesame and occasionally with coconut milk.

The chewy and gummy rice covers the soft and savory mung bean paste underneath; the syrup with sweet flavour and fragrance of ginger boost the taste and makes it perfect for cold winter. Its name literally means “floating on water” because when boiled, the balls rise from the bottom of the pot to the surface.

To make a difference, in addition to the traditional beans, the owner of the Coco Che adds many types of jelly, like those served in Thailand, to her ‘che’ products. This skillful harmonious combination helps Coco Che products have own unique flavour.