Vietnam’s sweet-toothed spirit shines in TasteAtlas’ latest “36 Best Rated Dishes with Glutinous Rice” list, with 4 tempting treats making the cut. Rave reviews from nearly 790,000 verified users position che ba mau, che khoai mon, che lam, and dui ga bo xoi among the world's most craved sticky rice dishes.
Sweet Layers of Coconutty Bliss
Coming in at #4 is che ba mau, a tri-colored layered dessert blending sticky rice, tapioca pearls, sweet beans, and sometimes agar jelly, all steeped in a pool of coconut milk. Dollops of banana or crushed peanuts crown this cold and creamy summer refresher.
Vibrant layers of red beans, mung beans, and cool pandan jelly shine through clear cups of this che ba mau. Photos courtesy of Authentic Food Quest.
Taro Pudding’s Soft and Sweet Embrace
At #13, che khoai mon seduces with velvety cubes of steamed taro and sticky rice laced with pandan extract and sugar. Hot or chilled, its lush coconut sauce tops fans’ 515,000 glowing reviews.
Crunchy and Spiced Rice Flour Snack
Ranked #23, che lam blends roasted sticky rice flour, ginger, and peanuts or molasses for a beloved rural nibble. Crispy yet chewy, its gingery zing draws tea-time crowds.
Crispy Chicken Wrapped in Cradling Rice
At #25, the crispy crunch of dui ga bo xoi’s fried sticky rice coating gives way to an oozing chicken drumstick core. This Lunar New Year favorite wows on special occasions, fusing sticky sweetness with savory protein.
Indonesia’s #1 klepon rice balls, Japan’s strawberry ichigo daifuku, and Hong Kong’s Lo Mai Fan round out the list’s top three. With flavors this drool-worthy, it’s easy to see why Vietnamese sticky rice ranks among the world’s tastiest treats!
Frequently Asked Questions
What are some popular Vietnamese sticky rice dishes?
Four irresistible Vietnamese sticky rice desserts and snacks made TasteAtlas’ list of the world’s 36 best glutinous rice dishes. These include the layered coconutty che ba mau (#4), lush taro pudding che khoai mon (#13), spiced and crispy rural snack che lam (#23), and Chinese New Year’s specialty dui ga bo xoi, featuring chicken wrapped in fried sticky rice (#25).
Why does sticky rice feature so prominently in Vietnamese cuisine?
With a long growing season, tropical climate, and fertile soil, Vietnam produces an abundance of glutinous rice. Versatile, filling, and easy to digest, sticky rice forms a nourishing staple across meals and the backbone of many sweet and savory dishes. Its chewy, stretchy texture also makes it perfect for molding.
What are some tips for making great sticky rice?
Perfect sticky rice starts with selecting fresh, high-quality grains, rinsing well, and soaking for up to 48 hours for the whitest results. Using a steamer instead of boiling produces fluffier rice. Getting the water ratio right also prevents mushiness. Letting it rest after cooking allows grains to further absorb moisture and become fully sticky.