Vietnamese Coffee

Rich, bold Vietnamese coffee brewed slowly through a traditional phin filter and mixed with sweetened condensed milk for a decadently creamy, intensely caffeinated treat served over ice.

Ingredients

• 4 tbsp Vietnamese ground coffee (Trung Nguyen or Cafe du Monde)
• 1.5 cups boiling water (just off the boil at around 200F)
• 4 tbsp sweetened condensed milk
• 2 cups ice cubes

Method

1. Place 1 tablespoon of sweetened condensed milk in the bottom of each of 4 heatproof glasses or cups.
2. Add 1 tablespoon of ground coffee to each phin filter. Gently press down with the filter press. Place the filter on top of the glass.
3. Add a small splash of hot water (about 1 tablespoon) to bloom the coffee. Wait 30 seconds for the grounds to expand.
4. Fill each phin filter with about 1/3 cup boiling water. Cover with the lid and let the coffee drip slowly through, about 5-7 minutes. The slow drip is what gives Vietnamese coffee its distinctive strong flavor.
5. Remove the phin filter. Stir the coffee and condensed milk together until well combined. Fill tall glasses with ice cubes and pour the coffee mixture over the ice.

Chef's note: If you do not have a phin filter, use a very strong French press brew (double the normal amount of coffee). Cafe du Monde coffee with chicory is a popular and widely available choice. For a hot version, skip the ice. Adjust the condensed milk to your sweetness preference.

Nutrition per serving

More Vietnamese recipes

• Pho
• Banh Mi
• Fresh Spring Rolls