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Chè Thập Cẩm is a Vietnamese sweet dessert soup blending beans, jellies, coconut milk, and palm sugar, simmered until creamy. In Ninh Binh, at Tiệm Chè Mây, this dish is enjoyed after bike rides to sample local flavors and share a casual dessert with companions.
”Boil 300 ml water with 1 pinch salt and 30 g sugar; cook 80 g tapioca pearls until translucent (about 10–12 min), then rinse and set aside.
Cook mini tapioca (50 g) separately in boiling water 5–7 min until tender, rinse and reserve.
Warm 400 ml coconut milk with pandan leaf (if using) and 60 ml condensed milk; do not boil, just heat to dissolve.
Assemble cooked taro/sweet potato (150 g), mung beans (100 g), grass jelly (150 g), agar jelly (120 g) and optional jelly pearls into serving bowls.
Pour warm sweetened coconut milk over the mixed toppings and add cooked tapioca pearls.
Top each bowl with crushed ice (about 150–300 g per serving) and serve immediately.
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