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
Ground coffee is placed inside a small metal drip filter called a phin. Hot water is poured over the grounds and slowly drips into a cup containing sweetened condensed milk. The mixture is then stirred together. Ice is often added for a colder version.
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
- Iced version – served over ice
- Egg Coffee – topped with whipped egg yolk cream
- Black version – prepared without milk
Serving
Most commonly served either hot in a small glass/cup after stirring, or over ice as cà phê sữa đá.