Today, we’re diving into one of my favorite summertime treats: Vietnamese Iced Coffee. It’s icy-cold, bold, sweet, and just downright delicious! Whether you’re a fan of strong coffee or have a sweet tooth, this drink hits the spot every time. Plus, it’s so simple to make!
One thing though, you’ll need a phin (a Vietnamese coffee filter). Don’t ask me to pronounce it properly; my Vietnamese is pretty much as good as my juggling skills (non-existent). But this tiny filter makes magic happen—delivering you that concentrated coffee goodness!
Alright, let’s head to the kitchen and make some Vietnamese iced coffee. Here’s what you’ll need:
Ingredients:
- Ice – for that icy chill
- Sweetened condensed milk – the star of the show
- Ground coffee beans – Vietnamese coffee works best, but anything dark and strong is good!
- Phin (Vietnamese coffee filter) – the magic tool
- Glass – to hold all that goodness
Sweetened condensed milk is a thick, creamy dairy product made by removing most of the water from cow's milk and adding sugar. It's commonly used in baking and desserts due to its rich texture and sweet flavor.
Trung Nguyen Premium Blend Roasted Ground Coffee is a rich and aromatic Vietnamese coffee blend made from a mix of Arabica, Robusta, Excelsa, and Catimor beans. Known for its bold flavor and smooth finish, it’s perfect for traditional Vietnamese drip coffee (cà phê phin) but can also be brewed using other methods. The coffee has a unique, deep taste with hints of chocolate and spices, making it a popular choice for coffee lovers who enjoy a strong, flavorful brew.
A coffee phin is a traditional Vietnamese drip filter used to brew strong, flavorful coffee. It consists of a small metal chamber, a filter press, and a lid. Ground coffee is placed inside the chamber, hot water is poured over it, and the coffee slowly drips through the filter into a cup below. The phin brewing method creates a rich, concentrated coffee often enjoyed with sweetened condensed milk for a signature Vietnamese iced coffee (cà phê sữa đá).
Instructions:
- Grind your coffee beans: You’ll want a texture similar to a French press grind (coarse but not too chunky). If it looks like beach sand, you’re on the right track!
- Get to know your phin: Let’s break it down: there’s a lid, a press, and the base. Simple enough, right?
- Condensed milk time: Add a spoonful (or two if you like it sweet) of condensed milk into your glass. This stuff is liquid gold, so don’t be shy!
- Fill your filter: Add your freshly ground coffee to the base of the phin, give it a little shake to level things out, and then press the coffee down. My filter’s fancy and twisty, so I give it a couple of twists to lock it in place. If yours isn’t twisty, just press it firmly.
- First splash of water: Add a tablespoon of hot water into the filter to let the coffee bloom. Think of this as waking up the coffee, giving it a little “good morning” splash.
- Let it brew: After 30 seconds, top off the filter with more hot water, slap on the lid, and let the magic happen! The coffee will slowly drip down into the condensed milk below. Patience, my friend—it’s worth it.
- Stir it up: Once all the coffee has dripped through, remove the filter and give the coffee-condensed milk combo a good stir. Mix it up like you’re shaking a maraca at a salsa party!
- Pour over ice: Grab a glass of ice and pour your sweet, creamy coffee over it. Look at that beauty!
- Enjoy: Take a sip and prepare yourself. It’s rich, sweet, and super addictive. Seriously, I usually drink my coffee black, but Vietnamese iced coffee? This is where I happily break the rules.
Pro Tip:
Still got some condensed milk chilling at the bottom of the glass? No problem, just mix it a little more, or let that last sip be extra sweet—it’s like a sugary surprise at the end!
You can grab one of these phins at your local Asian market for around five bucks. And trust me, watching the coffee drip is a strangely satisfying experience—it’s almost meditative. Yeah, I’m into that kind of slow coffee magic.
So, how do you take your coffee? Iced, black, or with enough sugar to give you a buzz for days? Let me know in the comments below!
Until next time, happy coffee sipping.
