In-between
Chè Ba Màu (Three-Color Dessert Soup) with Caramelized Ginger & Coconut Foam
Vietnam's beloved tricolor sweet soup gets a refined treatment: emerald mung bean purée, deep-red adzuki reduction, and glossy black tapioca pearls settle into a silken base of coconut cream and condensed milk, finished with a delicate coconut foam and candied ginger threads. Served ice-cold as a palate-cleansing moment between lunch and appetizers.
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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