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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":502,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"romanized":547,"countrySlug":548,"region":549,"baseServings":473,"prepMinutes":550,"cookMinutes":551,"restMinutes":451,"difficulty":552,"course":553,"diet":556,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":543,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Yellow from steamed mung bean paste, red from sweetened red or adzuki beans, and green from pandan jelly. Some versions swap the green jelly for green mung bean or use red jelly instead of red beans, but yellow, red and green is the standard set and it is the reason the dessert is served in a clear glass.","What are the three colors in chè ba màu?",{"answer":398,"question":399},"Yes, that is how it is meant to be eaten. The layers are for presentation and are stirred together the moment the glass reaches the table, so every spoonful has bean, jelly, ice and coconut in it. Eating it layer by layer means the first half is dry paste and the last half is watery coconut.","Do I have to stir it before eating?",{"answer":401,"question":402},"Absolutely, and it cuts the recipe to about twenty minutes of work. Use drained tinned adzuki or red kidney beans, rinsed well, then simmered for five minutes in a syrup of equal parts sugar and water so they pick up sweetness. Tinned sweetened mung bean paste is also sold at Vietnamese grocers and needs nothing done to it.","Can I use tinned beans instead of cooking from dried?",{"answer":404,"question":405},"Because the dessert would be flat without it. Vietnamese cooks salt the coconut topping deliberately — it sharpens the sweetness of the beans instead of adding to it, and it brings out the coconut flavor itself. Half a teaspoon in 300 ml is roughly right, and you should be able to notice it if you taste the cream alone.","Why is there salt in the coconut cream?",{"answer":407,"question":408},"Both, in practice. It is served in a tall glass with a long spoon and often a fat straw, and once stirred it is loose enough to drink. Vietnamese sellers treat it as a chè, which is its own category of sweet things that sits somewhere between a pudding, a soup and a beverage.","Is chè ba màu a drink or a dessert?",[410,411,412,413,414,415],"Soak both types of bean overnight in plenty of cold water. Unsoaked beans take twice as long and cook unevenly, leaving hard centers in the middle of a soft batch.","Salt the coconut cream — a good half teaspoon for 300 ml. Without it the whole glass tastes flat and cloyingly sweet, and this is the correction most home versions miss.","Add sugar to the red beans only after they are fully tender. Sugar added early firms the skins and they will never soften properly afterward.","Crush the ice rather than using cubes. Big cubes leave gaps, chill the mixture unevenly and make the glass impossible to stir.","Chill everything separately and assemble at the last minute. A pre-built glass sitting in the fridge turns into a watery brown slush within twenty minutes.","If you want cleaner layers, tilt the glass and spoon each one gently down the side rather than dropping it in from above.","🍧","Chè ba màu is a tall glass of three sweet layers — soft yellow mung bean paste, whole red beans in their syrup, and strips of green pandan jelly — buried under crushed ice and flooded with coconut cream. It is a dessert you drink as much as eat, with a long spoon, and the first thing you do is destroy the layers by stirring everything together. What you get is cold and only moderately sweet, with a salted-coconut richness running through it and three different textures fighting for attention: grainy, whole, and bouncy. In Southern Vietnam it is afternoon food, made for heat, and nothing about it needs an oven.","Chè is not one dessert but an entire Vietnamese category, running to hundreds of named varieties: hot and cold, thick and soupy, made from beans, rice, tapioca, corn, lotus seed, banana, taro, and just about anything else that can be sweetened. Some are eaten warm from a bowl on a cold Hanoi evening; others are iced and served in glasses. Chè ba màu — literally three colors — belongs firmly to the southern, iced half of the family, where the tropical climate and the abundance of coconut pushed the whole genre toward cold, creamy and layered.\n\nIt is also a dessert that exists to be looked at first. The layers are built deliberately in a clear glass so the yellow, red and green sit in distinct bands, which is why it is nearly always sold in glass rather than plastic bowls, and why every street cart lines finished glasses along the counter as its own advertising. Then the customer stirs it all into a muddy beige and drinks it. The presentation is genuinely temporary and everyone involved knows it.\n\nIt shares a family tree with the other great Southeast Asian iced bean desserts — Malaysian and Singaporean cendol and ais kacang, Indonesian es campur, Filipino halo-halo. All of them combine sweetened legumes, jelly or starch noodles, shaved ice and coconut or evaporated milk, and the resemblances are close enough that the versions clearly influenced one another across the region rather than developing in isolation. Chè ba màu's particular signature is the pairing of a smooth mung bean layer with whole red beans, and the salt in the coconut cream, which Vietnamese cooks add deliberately so the sweetness has an edge to push against. Outside Vietnam it became one of the standard offerings of diaspora cafés, usually listed on English menus simply as three-color dessert.","Assembled chè ba màu does not keep at all — the ice melts, the layers merge and the coconut cream thins out within half an hour. The components, however, keep well and are worth making ahead. The mung bean paste and the sweetened red beans will hold for 4 days in sealed containers in the fridge; the pandan jelly keeps for 3 days but should be kept in one slab and cut just before serving, since cut pieces weep. The coconut cream lasts 3 days and will thicken and separate in the cold, so warm it briefly and whisk it smooth before using. None of it freezes usefully: the beans turn mealy and the jelly collapses into water on thawing.",[421,422,423,424],"Salts the coconut cream and thickens it slightly, which is the difference between a dessert that tastes balanced and one that tastes like sugar water.","Cooks the two beans separately with different sugar levels, because a smooth paste and whole beans in syrup are doing different jobs in the glass.","Gives a pandan jelly that actually holds its shape against crushed ice instead of dissolving into the coconut within a minute.","Includes the tinned-bean shortcut in full, since half the cooking time here is just soaking and simmering.",[426,427,428,429],"Two saucepans","Small square tin or container for setting the jelly","Blender or potato masher","Four tall clear glasses and long spoons",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},13,62,8,38,9,390,[438],"Eaten on its own with a long spoon, usually mid-afternoon. Vietnamese iced tea alongside is common; the two are often sold from the same cart.",[440,443,446],{"name":441,"description":442},"Chè đậu trắng","Black-eyed peas cooked with sticky rice and coconut cream, served warm rather than iced. Thicker, more porridge than drink, and popular in the south as an evening chè.",{"name":444,"description":445},"Chè thái","The Thai-influenced version: jackfruit, longan, lychee and red rambutan jelly in coconut and condensed milk instead of beans. Sweeter, fruitier, no cooking involved.",{"name":447,"description":448},"Chè bắp","Sweet corn simmered with tapioca pearls into a thick, milky chè, served warm or cold with a spoon of coconut cream. Made from the whole cob, including the stripped core for flavor.",[450,455,458,462,465,467,472,475,476,480,485,488,492,495,499],{"qty":451,"name":452,"unit":453,"group":454},120,"dried split mung beans, soaked overnight","g","Yellow layer",{"qty":456,"name":457,"unit":453,"group":454},40,"sugar",{"qty":459,"name":460,"unit":461,"group":454},1,"fine salt","pinch",{"qty":451,"name":463,"unit":453,"group":464},"dried red or adzuki beans, soaked overnight","Red layer",{"qty":466,"name":457,"unit":453,"group":464},70,{"qty":468,"name":469,"unit":470,"group":471},400,"water","ml","Green layer",{"qty":473,"name":474,"unit":453,"group":471},4,"agar-agar powder",{"qty":456,"name":457,"unit":453,"group":471},{"qty":473,"name":477,"note":478,"unit":479,"group":471},"pandan leaves, knotted","or 1 tsp pandan extract","piece",{"qty":481,"ref":482,"name":483,"unit":470,"group":484},300,"coconut-milk","full-fat coconut milk","Coconut cream",{"qty":486,"name":457,"unit":487,"group":484},2,"tbsp",{"qty":489,"name":490,"unit":491,"group":484},0.5,"fine sea salt","tsp",{"qty":459,"ref":493,"name":494,"unit":491,"group":484},"cornstarch","cornstarch, slaked in 1 tbsp cold water",{"qty":496,"name":497,"unit":453,"group":498},800,"ice, crushed","To serve",{"qty":486,"ref":500,"name":501,"unit":487,"group":498,"optional":8},"condensed-milk","sweetened condensed milk",[503,507,512,516,519,523,526],{"text":504,"title":505,"timerSeconds":506},"Drain the soaked mung beans and simmer them in fresh water to cover by 2 cm for about 20 minutes, until they collapse when pressed against the side of the pan. Drain off any remaining water, stir in the 40 g of sugar and a pinch of salt, and mash to a thick, spoonable paste that holds a shape but is not stiff. Cool completely.","Cook the mung bean layer",1200,{"tip":508,"text":509,"title":510,"timerSeconds":511},"Adding sugar before the beans are tender toughens the skins permanently. Wait for the squash test.","Drain the soaked red beans, cover with fresh water by 4 cm and simmer for 40 to 50 minutes, topping up as needed, until a bean squashes easily between finger and thumb with no chalky center. Only then stir in the 70 g of sugar and cook 5 minutes more, until the liquid has reduced to a loose syrup that coats the beans.","Cook the red beans",2700,{"tip":513,"text":514,"title":515},"Agar has to reach a rolling boil. A gentle simmer gives you a puddle that never sets.","Bring the 400 ml of water to a boil with the knotted pandan leaves, simmer 5 minutes, then fish out the leaves. Whisk in the agar powder and 40 g of sugar and boil hard for 2 minutes, whisking, or the agar will not activate. Pour into a shallow tin to a depth of about 1.5 cm and leave at room temperature for 30 minutes until firmly set.","Set the pandan jelly",{"text":517,"title":518},"Warm the coconut milk with the 2 tablespoons of sugar and the salt over low heat until it steams but does not boil. Stir in the slaked cornstarch and cook a further minute, until it just thickens enough to coat the back of a spoon. Cool, then chill — it should taste noticeably salty on its own.","Make the salted coconut cream",{"text":520,"title":521,"timerSeconds":522},"Refrigerate the mung bean paste, red beans, jelly and coconut cream for at least 2 hours until thoroughly cold. Turn the set jelly out and cut it into thin strips about 5 mm wide and 4 cm long, like short green noodles.","Chill and cut",7200,{"text":524,"title":525},"Into each of four tall glasses spoon a layer of mung bean paste, then the red beans with a little of their syrup, then a tangle of pandan jelly, tilting the glass and easing each layer down the side so the bands stay distinct.","Build the glasses",{"text":527,"title":528},"Pack crushed ice over the top to the rim and pour over the cold salted coconut cream, adding a drizzle of condensed milk if you want it richer. Serve immediately with long spoons and tell everyone to stir it into one color before the first mouthful.","Ice, pour and stir","cheh bah MOW",[531,535,539],{"note":532,"swap":533,"original":534},"Entirely acceptable and very common. Rinse tinned beans well, then warm them for five minutes in a light sugar syrup so they carry some sweetness of their own.","A tin of cooked adzuki or red kidney beans, drained, and a tin of sweetened mung bean paste","Dried mung beans and red beans",{"note":536,"swap":537,"original":538},"Bottled pandan extract is much stronger than the leaves and usually dyed, so start with less than you think. A plain jelly still contributes the bounce, which is most of what that layer is for.","1 tsp pandan extract, or leave the jelly plain and colorless","Fresh pandan leaves",{"note":540,"swap":541,"original":542},"Agar sets firm and stays firm against ice, which is why it is the traditional choice. Gelatine sets softer and starts to melt in the glass, so the jelly disappears faster.","Gelatine, using about double the weight","Agar-agar powder","che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè Ba Màu","Chè ba màu","Che ba mau","vietnam","Southern Vietnam",25,55,"easy",[554,555],"dessert","drink",[557,558,559,560,561],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[482,493],[564,567,569,571],{"alt":565,"src":566},"Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice","\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-1x1.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-4x3.jpg",[574,575,576,577,578,579,580],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert","2026-08-19","dishroute-kitchen","Saigon's three-color dessert in a glass: mung bean paste, sweet red beans and green pandan jelly under crushed ice and salted coconut cream, built to be stirred into one cold, chewy mess.",{"en":585},"\u002Frecipe\u002Fche-ba-mau",{"items":587,"total":847,"page":459,"limit":872,"hasMore":873},[588,621,655,685,711,741,770,780,812,842],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":548,"region":593,"baseServings":473,"prepMinutes":594,"cookMinutes":456,"restMinutes":595,"difficulty":596,"course":597,"diet":599,"mainIngredients":600,"images":604,"keywords":614,"publishedAt":581,"updatedAt":581,"authorSlug":582},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","Hanoi",30,60,"hard",[598],"breakfast",[560],[601,602,603],"ground-pork","mushrooms","fish-sauce",[605,608,610,612],{"alt":606,"src":607},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[615,616,617,618,619,620],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":548,"region":626,"baseServings":473,"prepMinutes":627,"cookMinutes":628,"restMinutes":595,"difficulty":552,"course":629,"diet":631,"mainIngredients":632,"images":637,"keywords":647,"publishedAt":581,"updatedAt":581,"authorSlug":582},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",20,5,[630],"street-food",[],[633,634,635,636],"carrot","cucumber","cilantro","chicken-liver",[638,641,643,645],{"alt":639,"src":640},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[648,649,650,651,652,653,654],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":548,"region":660,"baseServings":473,"prepMinutes":550,"cookMinutes":594,"restMinutes":594,"difficulty":661,"course":662,"diet":664,"mainIngredients":665,"images":669,"keywords":679,"publishedAt":581,"updatedAt":581,"authorSlug":582},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo","Mekong Delta","medium",[663,630],"main",[560],[666,667,668,603],"shrimp","pork-belly","scallions",[670,673,675,677],{"alt":671,"src":672},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[680,681,682,619,666,683,684],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":548,"region":593,"baseServings":473,"prepMinutes":594,"cookMinutes":550,"restMinutes":595,"difficulty":661,"course":690,"diet":691,"mainIngredients":692,"images":694,"keywords":704,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[663],[560],[601,667,603,693],"lime",[695,698,700,702],{"alt":696,"src":697},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[705,706,707,708,709,710],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"romanized":716,"countrySlug":548,"region":717,"baseServings":486,"prepMinutes":718,"cookMinutes":719,"difficulty":552,"course":720,"diet":721,"mainIngredients":722,"images":723,"keywords":733,"publishedAt":581,"updatedAt":581,"authorSlug":582},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","Nationwide",3,7,[555],[557,559,561],[500],[724,727,729,731],{"alt":725,"src":726},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[734,735,736,737,738,739,740],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":548,"region":660,"baseServings":473,"prepMinutes":627,"cookMinutes":627,"difficulty":661,"course":746,"diet":748,"mainIngredients":750,"images":754,"keywords":764,"publishedAt":581,"updatedAt":581,"authorSlug":582},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá",[747],"soup",[749,560,559],"pescatarian",[751,752,753,603],"white-fish","pineapple","tomato",[755,758,760,762],{"alt":756,"src":757},"Bowl of clear 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