Vietnamese Coffee
This recipe makes a reliable, photo-ready iced Vietnamese coffee that feels elegant without fuss, perfect for slow mornings, casual brunch styling, or impressing friends with a simple ritual, it suits anyone who loves bold coffee balanced by sweet, creamy condensed milk and works whether you have a phin or only a strong brewer.
Ingredients
Instructions
Warm your phin briefly with hot water, then discard the rinse water to keep the coffee at the right temperature.
Add 2 tablespoons of ground coffee to each phin, level gently, then place the filter press and tighten lightly so water will seep through slowly.
Spoon 3 tablespoons condensed milk into each tall glass.
Place the phin on top of the glass and pour about 30 ml hot water into each phin to let the coffee bloom for 20 seconds, then fill each phin with another 90 ml hot water and cover with the lid. Allow coffee to drip slowly until you have about 120 ml of brewed coffee per glass, this takes 3 to 5 minutes.
Stir the brewed coffee into the condensed milk until smooth, then add ice to fill the glass and give it a final stir to chill.
If you dont have a phin, brew a very strong coffee or a double shot of espresso and use 120 ml per glass in the same way, stirring into condensed milk and pouring over ice.
Nutrition
- Calories
- 180 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 4 g
- Fat Content
- 6 g
