Chè ba màu is the Vietnamese dessert that layers beans, jelly and coconut milk in three contrasting colors.
Its name literally means “three-color sweet soup,” referring to the dessert’s distinctive layered appearance rather than one fixed ingredient list. Common versions use red kidney beans, mung beans, pandan-flavored jelly and sweetened coconut milk, often served over crushed ice. The ingredients are assembled in a glass so the colors remain visible.
Chè ba màu belongs to Vietnam’s broad chè tradition, a family of sweet soups, puddings and bean-based desserts. Recipes vary by region and vendor, so the exact colors and layers can differ. It is often confused with chè thập cẩm, or “mixed chè,” which combines more varied ingredients and does not specifically require three visual layers. Another nearby dessert, chè bưởi, is identified by pomelo rind and mung beans rather than the three-color presentation.
The dessert is commonly eaten as a refreshing snack in warm weather. Coconut milk supplies richness, while beans and jelly provide contrasting textures.