Discovering Traditional Vietnamese Desserts in Ho Chi Minh City

A Korean visitor was enchanted by the unique taste of che hot ga tra (tea-infused egg dessert) and bot nang hot ga (tapioca starch with raw egg) at an 80-year-old dessert shop in Ho Chi Minh City.

Choi Jongrak, a popular Korean YouTuber residing in Ho Chi Minh City for more than five years, is celebrated for his exploration of Vietnamese and South Korean cooking traditions. He has garnered over one million subscribers for his culinary adventures.

On his channel, Jongrak shares his experiences with unusual Vietnamese foods that might deter some tourists, such as blood pudding (tiet canh), fertilized duck eggs (trung vit lon), and fermented shrimp paste (mam tom).

In his recent video, he visited a time-honored dessert stall on Tran Hung Dao B Street in District 5 to try the shop’s specialties, che hot ga tra and bot nang hot ga.

This stall, run by Ly Thanh Ha, the fourth-generation proprietor, has been delighting customers since 1938 with its array of traditional sweets.

Jongrak began with che hot ga tra, made by simmering hard-boiled eggs in tea for about two hours. This technique results in eggs that are shiny and firm on the outside, while remaining soft within.

Served cold over ice, this dessert is especially refreshing. Initially hesitant, Jongrak was pleasantly surprised by the slightly sweet flavor of the egg and the subtle tea infusion, describing the combination as harmonious.

“Even though it was served cold, the egg felt warm. The tea and egg pairing was unfamiliar yet delicious,” he said.

Next, he sampled bot nang hot ga, which is served hot and involves cracking a raw egg into a bowl of steaming tapioca starch. Diners mix the egg into the starch, which cooks gradually as they eat.

Despite the uncommon nature of consuming raw egg, Jongrak appreciated the dish’s smooth texture and noted that it had no strong egg scent.

“While the tea dessert carried a faint egg aroma, this one was completely neutral in smell. It was beautifully soft and incredibly tasty,” he commented.

Ly Thanh Ha recounted that her grandmother opened the dessert stall in 1938 after moving from Guangdong, China, to the Cholon area. Originally named Chau Giang, the stall gained the nickname “Che Cot Dien” (electric pole dessert) due to its location near a large electric pole, and later “Che Ma” (ghost dessert) for its late-night opening hours.

The shop features around 20 different desserts, including varieties made from lotus seeds, green and red beans, black sesame, longan, ginkgo, and sam bo luong (a refreshing sweet soup). Each dessert is served in small bowls priced between 20,000 and 30,000 VND (roughly $0.82–$1.23).

Operating from 3 PM until midnight, the stall draws many customers who often choose a selection of desserts to enjoy a diverse tasting experience.