Chè ba màu is a colorful Vietnamese dish that belongs to the category of desserts, drinks, puddings, porridges, and soups regarding its consistency. It might include sticky rice, tapioca pearls, lotus seeds, sweet beans, water chestnuts, or agar jelly.

Regardless of the wide variety of ingredients used in chè, they are almost always drenched in coconut milk and additionally garnished with bananas, crushed peanuts, or other toppings. The dish is served either hot or cold, although it is especially popular as a chilly treat on hot summer days.

It is believed that the Cantonese dessert soup called tong sui is chè ba màu's predecessor. The dish is sometimes referred to as three-layered dessert or rainbow dessert due to its three distinct layers: yellow (mung beans), red (azuki beans), and green (agar jelly with pandan extract).

There are also some other varieties of chè such as chè bap, chè ba ba, and chè dau den, but chè ba màu still holds the number one spot in terms of popularity.