Vietnamese Coffee
| Type | Regional & specialty |
| Origin | Vietnam |
| Ingredients | Ground coffee (often robusta), water, sweetened condensed milk, optional ice |
| Served | Hot or iced |
Vietnamese coffee is a drink usually made with a strong, dark-roasted coffee (often robusta), brewed slowly using a phin drip filter and commonly mixed with sweetened condensed milk. It’s served either hot or over ice, and is known for its intense coffee flavor balanced by rich sweetness.
Origin
Vietnam’s modern coffee culture developed through French influence, when coffee cultivation expanded during the colonial period. Over time, robusta became widely grown and used, helping shape the bold, high-caffeine profile many people associate with Vietnamese coffee today. Sweetened condensed milk became a popular addition because it’s shelf-stable and creates a creamy, dessert-like balance with strong coffee.
How it’s made
Traditional Vietnamese coffee is brewed with a phin, a small metal drip filter that sits directly on top of the cup.
Basic method (cà phê sữa, with condensed milk)
- Add sweetened condensed milk to a glass or cup (amount to taste).
- Place the phin on top of the cup.
- Add medium-coarse ground coffee to the phin and gently press with the filter insert.
- Pour a small amount of hot water to “bloom” the grounds for about 20–30 seconds.
- Fill the phin with hot water and cover it with the lid.
- Let the coffee drip slowly into the cup (often a few minutes).
- Stir to combine the coffee and condensed milk.
- Serve hot (cà phê sữa nóng) or pour over ice (cà phê sữa đá).
Taste profile
- Very strong coffee presence (often bold, roasty, sometimes chocolatey or nutty)
- Sweet, creamy body when made with condensed milk
- Pleasant bitter-sweet balance
- Medium to heavy mouthfeel
Variations
- Cà phê sữa đá: iced coffee with condensed milk (the most iconic version)
- Cà phê sữa nóng: hot coffee with condensed milk
- Cà phê đen đá / nóng: black coffee, iced or hot (no milk)
- Bạc xỉu: milk-forward and lighter in coffee intensity (more condensed milk, less coffee)
- Cà phê trứng (egg coffee): coffee topped with a whipped egg-yolk cream (often associated with Hanoi)
- Coconut coffee: coffee blended or layered with coconut cream/milk
- Yogurt coffee: coffee served with (or poured over) yogurt for a tangy, creamy contrast
- Salt coffee: coffee with a lightly salted cream layer (popular in some regions)
Serving
Most commonly served either hot in a small glass/cup after stirring, or over ice as cà phê sữa đá.