Che Thien An is a hidden away food truck in Bankstown (with another branch in Cabramatta) serving up some of Sydney’s best Vietnamese desserts. Specialising in che or sweet soups or puddings made with coconut, beans, fruit, jellies and more, this spot is a must for anyone with a sweet tooth or wanting dessert after dinner. Every dessert is made fresh daily from sticky rice balls in gingery syrup to flan-topped caramel che and coconut pandan jelly. Come along as we try some of the best sellers!
After eating at Banh Cuon Kim Thanh, Sophia and I were looking for somewhere for dessert. The first place we went to turned out to be a bust - they weren't open despite them showing as open so we headed back to the car. But I couldn't stop my craving for Che, those delicious sweet soups you get in Vietnam. Chè pronounced "cheh" are sweet soups and puddings that are served either hot or cold with ice. They use ingredients like coconut, jellies, beans and fruit. There's an endless variety of Che's and Cha Thien An sells around 12 of them.
First of all: Che Thien An isn't easy to find. I give them a call and they tell me that they'll send me directions. But then Sophia looks up, "Is that it?" she says pointing at the small food van. I walk around it and there it is. Right opposite the car park where we've parked at the Number 1 car wash (and not in the person front yard as google maps shows it). All of the signs for this food truck are facing the wrong way and from the street it's virtually invisible (at least at the time of our visit).
There are around a dozen Che's or sweet soups available here and they are all put together fresh to order. While the pictures show them in bowls they all come in plastic cups that can be sealed for transport. Lam who is behind the counter tells us that they make everything from scratch that morning from the mochi balls to the coconut topping that is fluffy and light and takes around 4 hours to make.
The guy behind the counter recommends #10 which features a round of flan pudding, sweet potato, black jelly and tiny sweet dumplings in it along with a scoop of coconut milk. It's nice, sort of like a sweet coconut shake with mix ins.
He also recommends the "Combination" Che which has a bit of everything from red beans, nutty green rice or cốm (young naturally coloured green rice kernels), black jelly cubes, pomelo skin, mung beans and toasted coconut. This is absolutely delicious with more flavours and textures than the one above and I particularly enjoy the toasted coconut in this along with the mung beans and green rice.
The number 4 and 5 are the most popular apparently for those that live in this area although they tell us that numbers 1-3 are the most popular for Vietnamese people. The #4 or Che Dita Non is nice and is an ode to coconut with coconut jelly, palm seeds, green tea jelly with tiny pieces of coconut inside the jelly. I think I preferred the Ches with a stronger flavour to them but this is good, it just doesn't stand out as much as the others.
Mr NQN was sick at home so I wanted to bring him something to eat so I went back for some of these rice balls in ginger. I absolutely love these sticky rice balls with a black sesame and coconut filling. These balls bob in a sweet gingery soup that really warms you up from the inside. It's a great winter dessert and they add coconut, peanuts and coconut milk to the soup and serve it to you in the container.
Now this last one isn't on the menu. I just saw them making five of these for an order and asked them about it. This Che features cassava and rice flour mochi or Chè bột lọc that they make from scratch as well as green rice, pomelo skin and coconut. I absolutely love this one as it has a sticky mochi like texture to it.
So tell me Dear Reader, have you ever tried ches? Do you like sweet soups?
This food was independently paid for.
Che Thien An, Bankstown
6 Brandon Ave, Bankstown NSW 2200
Phone: 0478 659 832
Open Tuesday, Wednesday, Friday to Sunday 4–10 pm
Closed Monday and Thursday
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