In the realm of Hue cuisine, "Chè cá rô đồng" is a rare and almost forgotten royal dessert. This unique dessert, over 200 years old, has been revived by culinary artist Trần Thanh Quang, a disciple of Mệ Ưng Viên, a descendant of Emperor Minh Mạng. It is reserved for special occasions and served to only a select few privileged guests.

This dessert boasts a sweet and tangy flavor with a subtle soybean aroma. While most of the ingredients belong to the animal protein category, such as roasted pork cheeks, wild tilapia meat, and native chicken eggs, these components are meticulously chosen to eliminate strong meaty flavors. The pork cheeks are diced into small, crispy, and fatty cubes, and the chicken egg yolks contribute a rich and velvety texture. The protein from tilapia combines with saffron pollen (known as dong trắng in the North) to achieve a golden consistency. Everything is harmoniously blended with hand-pressed sugar cane juice, infusing the delicate scent of peppermint essential oil.

The birthplace of this unique dessert is Gò Công (now part of Tiền Giang province), but it was elevated to an art form during the Nguyễn dynasty, particularly under the reign of Emperor Minh Mạng.

According to legend, during his time of exile, Nguyễn Ánh, before ascending to the throne as Emperor Gia Long, sought refuge in Gò Công to escape the pursuit of the Tây Sơn rebels. Fortunately, he encountered a benevolent woman who prepared "chè cá rô" to help him regain his strength. The primary ingredients at that time included wild tilapia, saffron pollen, and sugarcane juice. This dish served as a testament to those challenging days and was never forgotten. It was later passed on to the first Nguyễn dynasty Emperor, who assigned the Thái Y Institute to study and elevate it into a dish fit for the royal court.

While the primary ingredients in this dessert belong to the animal protein category, such as the lean meat of wild tilapia, native chicken eggs, and roasted pork cheeks, they don't carry any gamy flavors. The dish incorporates unique ingredients to eliminate undesirable tastes and also offers health benefits. Key elements include soybean flower paste and senna fistula bark extract.

Notable features include the creamy texture and crispiness of the diced pork cheeks. The inclusion of chicken egg yolks adds a velvety and slightly dense quality. The tilapia's protein combines with saffron pollen, resulting in a smooth, golden consistency. Each bowl of "chè" carries the subtle fragrance of peppermint essential oil, thanks to its infusion in sugarcane juice.

Each spoonful of this dessert exudes a refreshing and distinctive flavor, reminiscent of the aroma of ginger or winter melon preserves crafted in Huế. It starts sweet and smooth but gradually transitions to a delightful tanginess.

Tilapia Sweet Soup, or "Chè cá rô," is rich in nutrients, and just a few spoonfuls are enough to make one feel satisfied. Consuming this dessert promotes healthy internal processes, including improved blood circulation, especially for the heart, kidneys, and brain. It's safe to say that this is an exclusive and quintessentially Huế royal dessert, with opportunities to savor it being quite rare.