Chè ba màu is the Vietnamese sweet soup that combines three contrasting colors.
Its layers commonly include red kidney beans, yellow mung beans, and green pandan-flavored jelly or mung-bean preparation. The ingredients are served with crushed ice and coconut milk or coconut cream, producing a cool dessert with soft beans, jelly, sweetness, and richness.
The name literally means “three-color sweet soup.” It belongs to the broad Vietnamese chè tradition, in which the word can describe spoonable sweet soups, puddings, jellies, and bean desserts rather than one single texture. Recipes differ among vendors, so the exact green, yellow, and red components can vary.
Chè ba màu is often confused with chè sương sáo or other layered chè desserts because many use coconut milk and ice. Its defining idea is the three-color combination, not one mandatory bean or jelly recipe.