The first time I tried making Vietnamese iced coffee at home, I was a bit nervous. I’d fallen in love with this drink at my local Vietnamese restaurant, where the owner, Mrs. Tran, would serve it with a knowing smile. She knew once I tried it, I’d be hooked. After spending way too much money ordering it almost daily, I decided to learn how to make it myself.
This recipe is a game-changer! I remember standing in my kitchen that first morning, watching the coffee drip slowly through the phin filter, the sweet condensed milk waiting at the bottom of my glass. The moment I took that first sip, I couldn’t believe I’d made something that tasted just like Mrs. Tran’s version.
If I can make this at home, you absolutely can, too. You don’t need fancy barista skills – just three ingredients and a bit of patience. This Vietnamese iced coffee recipe is going to become your new favorite.
Ready to give it a try? Let’s make it together!
Why You’ll Love This Recipe
- Authentic Vietnamese coffee experience at home
- Only 3 simple ingredients needed
- Rich, bold flavor with perfect sweetness
- Customizable to your taste preferences
- More economical than café versions
- Perfect for hot summer days
- Great alternative to regular iced coffee
Quick Facts
Authentic Vietnamese Iced Coffee (Cà Phê Sữa Đá) is a beloved traditional drink that perfectly balances strong, dark-roasted Vietnamese coffee with sweet condensed milk over ice. Made using a special metal filter called a phin, the coffee slowly drips onto a layer of condensed milk, creating distinct layers that are then stirred together.
What makes it unique is the use of robusta beans, which give it a bold, intense flavor with subtle chocolate notes, and the signature sweetened condensed milk that adds a rich, creamy sweetness. This drink is more than just coffee – it’s a daily ritual in Vietnam, often enjoyed while watching the world go by from small plastic stools at street-side cafes.
- Prep Time: 2 minutes
- Brew Time: 4-5 minutes
- Total Time: 7 minutes
- Servings: 1 serving
- Calories: 135 kcal
- Difficulty Level: Easy
Equipment Needed
- Vietnamese Phin Filter: The traditional metal filter that creates the perfect slow-drip extraction
- Heat-resistant Glass: To withstand hot coffee and prevent cracking
- Long Spoon: For proper mixing of condensed milk and coffee
- Coffee Scale (optional): For precise measurements
- Electric Kettle (recommended): For consistent water temperature
- Ice Cube Tray: Preferably one that makes large cubes
Ingredients
- 2 tablespoons Vietnamese ground coffee (Trung Nguyên or Café Du Monde)
- 2 tablespoons sweetened condensed milk
- 6 ounces hot water (195-205°F / 90-96°C)
- 1 cup ice cubes
How To Make
1. First, add 2 tablespoons of sweetened condensed milk to the bottom of your heat-resistant glass. This sweet, creamy layer will be the foundation of your drink.
2. Take your phin filter and place it securely on top of your glass. Add 2 tablespoons of Vietnamese ground coffee into the filter. Gently tap the sides of the filter to level out the coffee grounds, then place the metal press on top of the grounds.
3. Heat your water to just below boiling (195-205°F). Pour a small amount of hot water (about 2 tablespoons) over the coffee grounds and wait 30 seconds. This quick pause lets the coffee bloom and ensures even extraction.
4. Now slowly pour the remaining hot water into the filter until it’s about ¾ full. Put the lid on top and wait patiently. The coffee will begin to drip slowly through the filter – this should take about 4-5 minutes. Don’t rush this step; the slow drip is what creates that perfect strong brew.
5. Once all the coffee has dripped through, remove the phin filter from your glass. Take your long spoon and stir the coffee and condensed milk together until they’re completely mixed and the color is uniform.
6. Finally, fill your glass with ice cubes. Give everything one last gentle stir to chill the coffee and combine all the flavors. Now your Vietnamese Iced Coffee is ready to enjoy!
Remember to take a moment to watch the coffee and milk swirl together as you stir – it’s part of the experience! You can always adjust the amount of condensed milk or ice to match your taste preferences.
Pro Tips for Perfect Results
- Use water just off the boil (195-205°F)
- Choose medium-coarse ground coffee
- Don’t rush the dripping process
- Store coffee beans in an airtight container
- Clean your phin filter thoroughly after each use
- Pre-warm the filter with hot water
Troubleshooting Common Issues
- Coffee Too Weak: Use finer grind or more coffee
- Too Slow to Drip: Grind might be too fine
- Too Quick to Drip: Grind might be too coarse
- Bitter Taste: Water might be too hot
- Not Sweet Enough: Add more condensed milk
Ingredient Alternatives
- Coffee: French roast or chicory coffee blend
- Condensed Milk: Coconut condensed milk (dairy-free)
- Brewing Method: French press or double espresso shot
- Sweetener Options: Regular milk + simple syrup
Storage Instructions
- Brewed Coffee: Up to 24 hours in refrigerator
- Coffee Beans: 2-4 weeks in airtight container
- Ground Coffee: Use within 1 week
- Condensed Milk: Up to 2 weeks after opening (refrigerated)
Variations
- Vietnamese Coffee Frappé
- Blend with ice for a frozen treat
- Hot Version (Cà Phê Sữa Nóng)
- Skip the ice for traditional hot serving
- Extra Strong
- Use 3 tablespoons of coffee grounds
- Egg Coffee (Cà Phê Trứng)
- Top with whipped egg cream
Serving Suggestions
- Pair with fresh croissants
- Serve with traditional Vietnamese bánh mì
- Excellent with sweet pastries
- Perfect alongside fresh fruit
Cultural Notes
- Traditional morning ritual in Vietnam
- Typically served in small glass tumblers
- Often enjoyed slowly while socializing
- Represents Vietnam’s coffee culture heritage
FAQ
Q: Can I make this without a phin filter? A: Yes, use a strong espresso or French press coffee instead.
Q: Why is Vietnamese coffee different? A: It’s typically Robusta beans, resulting in stronger, bolder coffee.
Q: How long should it take to drip? A: 4-5 minutes for optimal extraction.
Q: Can I make it sugar-free? A: Use sugar-free condensed milk alternatives, though flavor will differ.
I hope this guide helps you create the perfect cup of Vietnamese iced coffee at home. Don’t worry if your first try isn’t perfect. Like any good coffee ritual, it takes a little practice to get it just right. Play around with the amount of condensed milk, try different Vietnamese coffee brands, and find your perfect balance. The beauty of making it at home is that you can customize it exactly to your taste.
If you make this recipe, I’d love to hear how it turned out! Did you try any variations? What’s your favorite Vietnamese coffee brand? Share your experience in the comments below.
Recipe Card
Authentic Vietnamese Iced Coffee (Cà Phê Sữa Đá) Recipe
Ingredients
- 2 tablespoons Vietnamese ground coffee Trung Nguyên or Café Du Monde
- 2 tablespoons sweetened condensed milk
- 6 ounces hot water 195-205°F / 90-96°C
- 1 cup ice cubes
Instructions
- First, add 2 tablespoons of sweetened condensed milk to the bottom of your heat-resistant glass. This sweet, creamy layer will be the foundation of your drink.
- Take your phin filter and place it securely on top of your glass. Add 2 tablespoons of Vietnamese ground coffee into the filter. Gently tap the sides of the filter to level out the coffee grounds, then place the metal press on top of the grounds.
- Heat your water to just below boiling (195-205°F). Pour a small amount of hot water (about 2 tablespoons) over the coffee grounds and wait 30 seconds. This quick pause lets the coffee bloom and ensures even extraction.
- Now slowly pour the remaining hot water into the filter until it’s about ¾ full. Put the lid on top and wait patiently. The coffee will begin to drip slowly through the filter – this should take about 4-5 minutes. Don’t rush this step; the slow drip is what creates that perfect strong brew.
- Once all the coffee has dripped through, remove the phin filter from your glass. Take your long spoon and stir the coffee and condensed milk together until they’re completely mixed and the color is uniform.
- Finally, fill your glass with ice cubes. Give everything one last gentle stir to chill the coffee and combine all the flavors. Now your Vietnamese Iced Coffee is ready to enjoy!
- Remember to take a moment to watch the coffee and milk swirl together as you stir – it’s part of the experience! You can always adjust the amount of condensed milk or ice to match your taste preferences.