If you have never tried a Vietnamese chè (sweet soup), Che Chuoi (Banana, Tapioca Pearl and Coconut Sweet Soup) is a good place to start. The perfume of the banana comes through wonderfully, and the tapioca pearls, enrobed in coconut milk, cook up to resemble large orbs of clear caviar. Once the tapioca pearls have fully expanded and set, the texture of this mildly sweet treat is like that of a thick Western-style tapioca pudding.
Small, creamy bananas, such as the Nino variety, also known as Finger or Baby, are traditionally simmered for this Vietnamese dessert. They are sold at Asian and Latin markets. If they are unavailable, substitute regular bananas. Regardless of the variety, use ripe but firm, blemish-free fruits.