Although main meals mostly conclude with a simple plate of cut fruit, the Vietnamese have a very sweet tooth and snack on sugary treats throughout the day. During winter, these treats tend to be hot sweet soups in the north of the country, while in summer or in the tropical south, che is served over ice in tall glasses.

6 bananas

400 ml coconut milk

3 tablespoons sugar

2 tablespoons toasted sesame seeds

2 tablespoons roasted unsalted peanuts

Peel the bananas and cut them in half lengthways. Cook under a hot grill until golden.

Meanwhile, combine the coconut milk and sugar in a saucepan and gently cook over low heat until the sugar has dissolved.

Add the grilled banana and simmer until the banana has softened. Spoon the soup into six bowls and serve sprinkled with the sesame seeds and peanuts.