Che Buoi is a delightful Vietnamese dessert soup that features tender pomelo segments swimming in a creamy coconut milk base, creating a perfect balance of citrusy freshness and rich sweetness.

This dessert emerged from Vietnam's rich tradition of che (sweet soups), likely originating in the country's southern region where pomelos grow abundantly and coconut milk is a culinary staple.

The preparation of Che Buoi requires careful attention to detail. The pomelo segments must be meticulously cleaned of their bitter membranes, a time-consuming but essential process that ensures the perfect texture. The segments are then briefly cooked in a sweet syrup before being combined with coconut milk infused with pandan leaves for an aromatic touch. Tapioca pearls are added for an interesting textural contrast.

While the classic version uses white pomelo, some variations incorporate pink pomelo for a lovely color contrast. Modern interpretations might include additions like grass jelly, coconut jellies, or even durian for extra indulgence. Some cooks prefer to serve it warm, while others enjoy it chilled with crushed ice.

In Vietnam, Che Buoi is typically served in tall glasses or bowls, often topped with a drizzle of coconut cream and a sprinkle of toasted sesame seeds. It's particularly popular during hot summer months as a refreshing dessert or afternoon snack.

Health-conscious diners will appreciate that pomelo is rich in vitamin C and antioxidants, while being relatively low in calories. However, those watching their sugar intake should note that this dessert can be quite sweet, and individuals with citrus allergies should exercise caution. The coconut milk base also makes it naturally dairy-free, though it is high in healthy fats.