作法
- 香蕉斜切1.5公分塊。應非常熟——皮上略黑斑點理想，甜度最佳。
- 西米瀝乾沖洗。200毫升水加香蘭結煮沸。下西米慢煮8分鐘，偶爾攪拌，至珠子大部分透明、中央一小白點。
- 加椰漿、椰糖與鹽。攪至糖溶解；煮至小火微滾。珠子會繼續變透明，椰漿不應大滾否則會分離。
- 加香蕉片。輕煮5–6分鐘——香蕉應變軟、從淡黃變半透明金，不破碎。
- 丟掉香蘭結。試味——甜、鹹度剛好提升甜味、香蕉清楚透出。太稠加少許溫水稀釋。
- 舀入小碗中溫熱（不燙）。撒烤芝麻與壓碎花生。立即上桌；che chuoi冷藏失去風味。在悶熱午後常溫上桌極佳。
Common questions
Can 越南香蕉椰漿西米露 be made ahead?
越南香蕉椰漿西米露 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 越南香蕉椰漿西米露 spicy?
越南香蕉椰漿西米露 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 越南香蕉椰漿西米露 vegetarian or gluten-free?
越南香蕉椰漿西米露 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 越南香蕉椰漿西米露 to make at home?
越南香蕉椰漿西米露 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 越南香蕉椰漿西米露 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Che是個類別不是單一料理——涵蓋從這裡的溫椰漿香蕉版到冷的chè ba màu（三色層飲）到豆與凍食。西貢街車che販一車提供十五種，倒出冷熱份給站著吃的客人。Che chuoi是溫暖的「媽媽做的」版本——任何有香蕉樹的越南家庭都做過這道。
