Dish

Chè khoai môn

Taro pudding

Chè khoai môn is made by boiling taro root until it is soft and then adding coconut milk, sugar, and a pinch of salt. The mixture is then simmered until it thickens and becomes creamy. The dish is usually served cold and can be garnished with toasted sesame seeds or chopped nuts. It is a popular dessert in Vietnam and is often served during special occasions such as weddings and festivals.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Dessert› Pudding

Origins and history

Chè khoai môn has been a popular dessert in Vietnam for centuries. It is believed to have originated in the Mekong Delta region of southern Vietnam, where taro root is a common ingredient in many dishes. The dish has since spread throughout the country and is now enjoyed by people of all ages.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of chè khoai môn, including adding sweet potato or mung beans to the dish. Some people also like to add pandan leaves or coconut cream to enhance the flavor of the dish.

Presentation and garnishing

Chè khoai môn can be presented in a small bowl or cup and garnished with toasted sesame seeds or chopped nuts. The dish can also be served with a scoop of ice cream or whipped cream for added sweetness.

Tips & Tricks

To make the dish even creamier, some people like to add a can of coconut cream to the mixture. This will give the dish a richer and more decadent flavor.

Side-dishes

Chè khoai môn can be served as a standalone dessert or as a side dish to a main course. It pairs well with savory dishes such as grilled meats or stir-fried vegetables.

Drink pairings

Iced tea or Vietnamese coffee are great drink pairings for chè khoai môn. The sweet and creamy flavor of the dessert pairs well with the bitterness of the coffee or the refreshing taste of the tea.