How to make Che Thai

Why cooks start here

Che Thai is cooked the way southern parlors cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Che Thai, a beloved dessert from Southern Vietnam, is traditionally crafted in family parlors where cooks rely on their instincts, using salt by feel and incorporating generous amounts of coconut milk. This home-style version captures the essence of Vietnamese hospitality, inviting friends and family to gather around the table and share in its sweetness, often as a refreshing finish to a meal. With each spoonful, expect a symphony of textures and flavors: the creamy richness of coconut milk, the juicy burst of longan, and the delicate wobble of aiyu jelly. Palm seeds add a slight crunch, while a touch of ice keeps it refreshingly cool, perfect for Vietnam's warm evenings.