Vietnamese iced coffee
Strong dark-roast coffee dripped slowly through a small metal filter onto sweetened condensed milk, then poured over ice. It is bold, sweet, and creamy.
Viet-coffee: Mike Verdone, Public domain (Wikimedia Commons)
Where it comes from
This drink came from Vietnam's tradition of drip coffee, with condensed milk standing in for fresh milk that was hard to keep. It is now a daily habit in Vietnamese cafes and a favorite abroad.
Explore the cuisine of Vietnam.
Recipe
Make Vietnamese iced coffee at home
Ingredients
- 2 tbsp coarsely ground dark-roast coffee
- 2-3 tbsp sweetened condensed milk
- 6 oz hot water (just off the boil)
- Ice cubes
- Phin filter or small drip filter
How it's made
- Spoon condensed milk into the bottom of a heatproof glass.
- Set the phin on top and add ground coffee, pressing gently with the insert.
- Pour a little hot water to wet the grounds and wait 30 seconds.
- Fill the phin with remaining hot water and cover; let it drip for about 4-5 minutes.
- Stir the coffee into the condensed milk until blended.
- Pour over a glass full of ice and serve.
Variations
- Ca phe trung: egg coffee with whipped egg yolk
- Bac xiu: more milk, less coffee
- Coconut coffee: blended with coconut cream
Cook’s tip: Use a coarse grind; too fine and the filter clogs and turns bitter.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Viet-coffee: Mike Verdone, Public domain (Wikimedia Commons)