Do ngot (Vietnamese sweets) and do trang mieng; (desserts) are popular everywhere, and are especially prevalent during festivals, when banh (traditional cakes) come in a wide variety of shapes and flavours. Believe it or not given the bright colours, rice nous is the base for most desserts. sweetened with sugar palm. coconut milk and other goodies. Yellow and green beans turn up in many desserts. as do crisp lotus seeds. The French influence is evident in creme caramel-style custards. Sua chua is a healthy option. Vietnam's answer to frozen yoghurt.