Destination
Hue
The story
Chè khúc bạch is a modern Vietnamese dessert that appeared in Ho Chi Minh City in the mid-2010s and quickly became one of the most-loved chè variations. Unlike the busy layered chè thập cẩm, khúc bạch is minimalist: soft cubes of milk-and-cream pudding (thickened with gelatin), a cool almond-scented sugar syrup, poached whole longan (or lychee), a scatter of sliced almonds, and a small handful of shaved ice. Sometimes lightly coloured pudding cubes (pink from beet, green from pandan, yellow from turmeric) are added for visual contrast. The classical serving is in a small clear glass or wide dessert bowl. Sold at modern chè cafes across Ho Chi Minh City and increasingly at Vietnamese dessert shops in Hanoi.
Method
If using powder: sprinkle gelatin over cold water in a small bowl. Rest 5 minutes to bloom. If using leaves: soak in cold water 5 minutes to soften.
In a saucepan, warm milk, cream and sugar over medium heat, stirring, until the sugar dissolves and the milk is steaming but not boiling.
Off the heat, whisk in the bloomed gelatin (if using leaves, squeeze out excess water first). Stir until fully dissolved. Stir in almond extract.
Pour into a shallow rectangular container (about 20 x 20cm). Cool briefly, then refrigerate at least 4 hours (overnight is better) until fully set.
For coloured cubes: make a second smaller batch of the pudding base with the added colouring, set in a small container.
In a saucepan, warm water, sugar and rock sugar until fully dissolved. Simmer 5 minutes. Off the heat, add almond extract. Cool completely.
In a dry pan, toast flaked almonds over medium heat 3 minutes until deep gold.
Cut the set milk pudding into 2cm cubes. Divide between 4 dessert glasses or bowls. Add drained longan (or lychee). Pour the cool almond syrup over. Add a handful of crushed ice. Sprinkle with toasted flaked almonds and fresh mint. Serve immediately with long spoons.
Tips
- Set overnight. Fully firm pudding is essential for clean cube-cutting. Under-set pudding falls apart.
- Almond extract is the flavour marker. Do not substitute with vanilla; the almond is what defines the dessert.
- Cool the syrup fully. Warm syrup melts the pudding.
- Serve immediately. Ice melts, cubes soften. Chè khúc bạch does not hold.
- Adjust the sweetness. Modern Vietnamese eaters prefer this dessert lighter and less sweet than the classical chè.
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