A bold and intensely sweet Vietnamese iced coffee brewed using a traditional phin filter that drips slowly over a layer of sweetened condensed milk, then poured over ice for a rich, creamy, and refreshing caffeinated drink.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Place two tablespoons of sweetened condensed milk in the bottom of a heatproof glass.
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2
Set the Vietnamese phin filter on top of the glass, add the ground coffee, and gently press the internal filter screen down.
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3
Pour a small amount of hot water to bloom the grounds for twenty seconds, then fill the phin filter to the top with hot water.
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4
Wait four to five minutes for the coffee to drip completely through the filter into the condensed milk below.
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5
Remove the phin filter, stir the coffee and condensed milk together thoroughly until the mixture is a uniform caramel color.
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6
Pour the sweetened coffee over a tall glass filled with ice and serve immediately.
Did You Know?
Vietnam is the world's second-largest coffee producer after Brazil, and the phin filter was invented because the French colonizers brought coffee culture but the Vietnamese adapted it to local tastes, swapping fresh milk for the more shelf-stable condensed milk.
Chef's Notes
Equipment Tips
- Vietnamese phin filter
- heatproof glass
The Story Behind Cà phê sữa đá
Vietnamese coffee culture emerged during French colonization in the late nineteenth century when coffee plantations were established in the Central Highlands. The Vietnamese adapted the French love of cafe au lait by substituting sweetened condensed milk for fresh dairy, which was scarce and spoiled quickly in the tropical heat. The phin filter became the iconic brewing device, producing a strong, concentrated brew perfectly suited to blending with the thick condensed milk. Today ca phe sua da is considered Vietnam's national drink.
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