Tucked into Vietnam’s vibrant food scene,

, or chè vừng đen, is a dessert that warms the soul with its nutty richness and velvety texture. This sweet treat, crafted from toasted black sesame seeds, sugar, and a touch of rice flour, is a beloved staple at street stalls and family tables across the country, offering a comforting taste of tradition. Imagine enjoying it after a

breakfast Hoi An

of cao lau or banh mi, blending savory and sweet in a way that captures Vietnam’s culinary balance.

What Is Black Sesame Soup?

At its heart, is a celebration of humble ingredients turned extraordinary. Black sesame seeds are toasted over a low flame until their earthy aroma fills the air, then ground into a fine paste that forms the base of this dessert. Mixed with water, sweetened with sugar—or sometimes coconut milk—and thickened with rice flour or sticky rice, it becomes a glossy, jet-black soup with a pudding-like consistency. The flavor is subtle yet profound: nutty, slightly sweet, and deeply satisfying, with a warmth that lingers long after the last spoonful.

In Vietnam,

carries more than just taste—it’s steeped in tradition. Locals prize black sesame seeds for their supposed health benefits, like boosting energy, strengthening hair, and nourishing skin, rooted in centuries-old beliefs. Often served warm in small bowls, it might come topped with a drizzle of coconut cream or a sprinkle of extra seeds, adding a creamy or crunchy twist. At () a bowl, it’s an affordable indulgence that feels like a warm hug from the country itself.

Where to Find Authentic Black Sesame Soup in Vietnam?

is a treat you’ll encounter across Vietnam, from the northern capital to the southern deltas, each region adding its own spin. Whether you’re dodging scooters in Hanoi or strolling Hoi An’s lantern-lit streets, here’s where to hunt down the most authentic versions:

•

: The Old Quarter’s bustling alleys are a haven for . Vendors near Hoan Kiem Lake or Dong Xuan Market serve it steaming hot in tiny bowls for 20,000-30,000 VND (). It’s a quick, warming snack as you weave through the chaos of motorbikes and street hawkers, offering a sweet respite amid the city’s energy.

•

: This coastal town’s Central Market and riverside stalls dish out for 25,000 VND (), often alongside other chè varieties like mung bean or corn soups. The Vietnamese-Chinese fusion here shines, with the dessert’s warmth cutting through the humid air—a perfect companion to Hoi An’s laid-back vibe.

•

: In the south, markets like Ben Thanh and Cholon in District 5 offer a richer take on , frequently laced with coconut milk for 30,000-40,000 VND (). The southern sweetness stands out, making it a hearty treat after exploring the city’s vibrant streets.

For a fancier dining contrast, try the

, like Sen Tay Ho (614 Lac Long Quan, Tay Ho), where 500,000 VND () gets you a spread of pho, spring rolls, and more. Afterward, seek out a nearby stall for to round out your meal with a street-level touch. These spots—from rustic vendors to bustling markets—showcase the dessert’s wide appeal, proving it’s a flavor worth chasing no matter where you roam in Vietnam.

How to Make Black Sesame Soup

Bringing into your kitchen is simpler than you’d think, letting you savor Vietnam’s sweetness wherever you are. Here’s a step-by-step recipe to craft this nutty delight, plus tips to perfect it:

•

:

• 1 cup black sesame seeds (find them at Asian markets or online for ~$2).
• 4 cups of water.

• ½ cup sugar (adjust to taste—brown sugar adds a molasses-like depth).

• 2 tablespoons of rice flour (or sticky rice flour for extra silkiness).

• Pinch of salt (enhances the nuttiness).

• Optional: coconut milk or extra sesame seeds for topping.

•

:

• Toast the sesame seeds in a dry pan over medium heat for 5-7 minutes, stirring constantly until fragrant—don’t let them burn, or the soup turns bitter.

• Let the seeds cool slightly, then grind them into a fine paste using a blender or food processor. A mortar and pestle works too, though it’s more labor-intensive.

• In a small bowl, mix the rice flour with ½ cup water to create a smooth slurry—this prevents lumps later.

• In a pot, combine the sesame paste, 3½ cups water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring to blend the flavors.

• Slowly stir in the rice flour slurry, cooking for 5-10 minutes until the soup thickens to a velvety consistency—think thin pudding.

• Serve warm in bowls, adding a drizzle of coconut milk or a sprinkle of toasted seeds if you like. Makes 4 servings for under $2 total.

•

:

• Toast seeds carefully—overheating ruins the flavor. A faint nutty scent is your cue they’re ready.

• Adjust sweetness to your liking; some prefer it less sugary for a purer sesame taste.

• Store leftovers in the fridge for up to 2 days—reheat gently with a splash of water to restore smoothness.

For travelers arriving from

—a 45-minute taxi ride (300,000 VND, $12 USD) or shuttle (40,000 VND, $1.60 USD)—this recipe is a way to relive the street food magic back home. It’s a taste of Vietnam that’s easy to master, bringing the warmth of a Hanoi stall or Hoi An market to your table.

Conclusion

is a quiet star in Vietnam’s culinary lineup, offering a nutty, velvety escape that’s as comforting as it is authentic. From Hanoi’s chaotic Old Quarter to Hoi An’s serene riverside, it’s a dessert that weaves tradition into every bite, affordable and accessible at 20,000-40,000 VND (). Its simplicity echoes the spirit of

Anthony Bourdain Vietnam

, where humble ingredients—like those in his beloved bun cha—become extraordinary. Ready to savor it in Hoi An?

Book a Local Buddy

from

Tubudd

to guide you to the best stalls in town—download the app now and dive into this sweet Vietnamese treasure!

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