Vietnamese Coffee

Vietnamese Coffee

Bold dark-roast coffee drips over sweetened condensed milk for a rich, syrupy sip.

Total 7 min Makes 1 serving Calories 130/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This classic Vietnamese drink pairs strong, slow-dripped coffee with sweetened condensed milk for a brew that's both bitter and creamy. Made with a traditional phin filter, it can be served hot or poured over ice for a refreshing version. It's a popular after-meal treat or afternoon pick-me-up.

Ingredients

  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons dark roast Vietnamese coffee, coarsely ground
  • 3/4 cup hot water, just off boiling
  • 1 cup ice cubes (optional, for iced version)

Method

  1. Spoon the sweetened condensed milk into the bottom of a glass or mug.

  2. Place the Vietnamese phin filter on top of the glass and add the ground coffee, spreading it evenly across the bottom.

  3. Set the perforated press disc on top of the grounds and press down gently until it rests just above the coffee.

  4. Pour a small amount of hot water into the filter to saturate the grounds and let bloom.

  5. Slowly pour the remaining hot water into the filter, cover with the lid, and let the coffee drip through completely.

  6. Remove the phin filter and stir the brewed coffee into the condensed milk until fully combined.

  7. Serve hot as is, or pour over a glass filled with ice cubes for iced Vietnamese coffee.

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    Vietnamese Coffee

    This classic Vietnamese drink pairs strong, slow-dripped coffee with sweetened condensed milk for a brew that's both bitter and creamy. Made with a traditional phin filter, it can be served hot or poured over ice for a refreshing version. It's a popular after-meal treat or afternoon pick-me-up.

    7 min 1 serving 130 cal

    Ingredients

    • 2 tablespoons sweetened condensed milk
    • 2 tablespoons dark roast Vietnamese coffee, coarsely ground
    • 3/4 cup hot water, just off boiling
    • 1 cup ice cubes (optional, for iced version)

    Method

    1. 1

      Spoon the sweetened condensed milk into the bottom of a glass or mug.

    2. 2

      Place the Vietnamese phin filter on top of the glass and add the ground coffee, spreading it evenly across the bottom.

    3. 3

      Set the perforated press disc on top of the grounds and press down gently until it rests just above the coffee.

    4. 4

      Pour a small amount of hot water into the filter to saturate the grounds and let bloom.

    5. 5

      Slowly pour the remaining hot water into the filter, cover with the lid, and let the coffee drip through completely.

    6. 6

      Remove the phin filter and stir the brewed coffee into the condensed milk until fully combined.

    7. 7

      Serve hot as is, or pour over a glass filled with ice cubes for iced Vietnamese coffee.