Let me tell you about my favorite coffee discovery: Vietnamese Salted Coffee. I know what you’re thinking, salt in coffee sounds weird, right? That’s exactly what I thought, too! But stick with me here, because this might become your new favorite way to drink coffee.
I first tried making this at home after feeling bored with my usual morning coffee. You know those days when you just want something different? Well, this coffee was my perfect answer.
The first time I made it, I was amazed. It doesn’t taste salty at all! Instead, the salt makes the coffee taste richer. And the creamy top layer? It’s like having a cloud floating on your coffee. Every sip feels like a treat from a fancy café, but you can make it right in your kitchen.
You don’t need to buy any special ingredients. If you have coffee, cream and a pinch of salt at home, you’re almost ready to go. Even if you’re new to making coffee drinks, this recipe is super easy to follow.
I’ll walk you through every step, and I bet you’ll be surprised at how easy and delicious it is. Think of this recipe as your friendly guide to making an awesome cup of coffee. I’ve included lots of tips and tricks to help you get it right the first time. And don’t worry, even if it’s not perfect at first, it’ll still taste great. That’s the fun part about making coffee at home!
Now let’s get started on making your first cup of Vietnamese salted coffee.
Why You’ll Love This Recipe
- Perfect balance of sweet and salty flavors
- Simple ingredients you likely already have
- Unique twist on traditional Vietnamese coffee
- Customizable to your taste preferences
- Creates a café-quality drink at home
- Rich, creamy texture with a sophisticated flavor profile
Quick Facts
Vietnamese salted coffee (Cà phê muối) is a modern twist on traditional Vietnamese drip coffee from Huế. This drink combines rich dark roast coffee with a delicate salted cream topping and sweetened condensed milk, creating a perfect balance of sweet, bitter, and savory flavors. Enhanced with a touch of cocoa powder and served over ice, it transforms a simple cup of coffee into a refreshing beverage that showcases the evolution of Vietnamese coffee culture while remaining true to its roots.
- Prep Time: 5 minutes
- Brew Time: 7-8 minutes
- Total Time: 12-13 minutes
- Servings: 1 drink
- Calories: 245 kcal
- Difficulty Level: Easy
- Origin: Huế, Vietnam
Equipment Needed
- Vietnamese coffee filter (phin)
- Essential for authentic drip brewing method
- Electric milk frother or whisk
- For creating the perfect salted cream texture
- Coffee cup or glass (240-300ml capacity)
- For proper layering and presentation
- Measuring spoons
- For precise ingredient portions
- Kitchen scale
- For accurate coffee measurements
- Small mixing bowl
- For preparing the salted cream
Ingredients
For the Coffee Base:
- 25g medium-coarse ground coffee
- 100ml hot water (195-205°F)
- 1 pinch fine sea salt
- 1 teaspoon cocoa powder
- 30ml sweetened condensed milk
For the Salted Cream:
- 30ml heavy whipping cream (cold)
- 5ml whole milk
- 1/4 teaspoon sugar
- 2 pinches fine sea salt
For Garnish:
- Cocoa powder for dusting
- Ice cubes
How to Make Vietnamese Salted Coffee
1. First, set up your Vietnamese phin filter on top of your coffee cup. Add 25 grams of coffee grounds to the filter. Mix in 1 teaspoon of cocoa powder and a small pinch of salt with the coffee grounds. Put the filter insert on top and get your hot water ready.
2. Start by slowly pouring 40ml of hot water over the coffee mixture. Wait for about 30 seconds – this lets the coffee bloom and helps bring out all the flavors. Then pour another 60ml of hot water and let it drip slowly through the filter. This will take about 4-5 minutes.
3. While your coffee is dripping, make the salted cream. In a small bowl, combine 30ml of cold heavy cream, 5ml of whole milk, 1/4 teaspoon of sugar, and two small pinches of salt. Use your milk frother or whisk to whip this mixture until it forms soft peaks – this means when you lift the whisk, the cream should make gentle peaks that slightly curl over at the top.
4. Now let’s put it all together. Pour 30ml of sweetened condensed milk into your serving glass. Once your coffee has finished dripping, pour it over the condensed milk and stir them together well. Add a few ice cubes to the glass and give it another gentle stir to cool the coffee.
5. Finally, spoon your whipped salted cream gently on top of the iced coffee. The cream should float on top, creating a nice white layer. Finish by dusting a little cocoa powder over the cream using a small strainer or sieve.
Give it a moment to let the cream settle, then serve and enjoy! You can stir the cream into the coffee as you drink, or sip the coffee through the cream – both ways are delicious.
Remember: The key to perfect Vietnamese salted coffee is patience. Let the coffee drip slowly, and take your time whipping the cream to the right consistency. This makes all the difference in the final taste.
Pro Tips
- Use freshly ground coffee for the best flavor
- Keep cream and mixing bowl chilled for better whipping
- Let coffee cool slightly before adding ice to prevent dilution
- Layer ingredients carefully for the most attractive presentation
- Adjust salt levels gradually to find your perfect balance
Serving Suggestions
- Pair with traditional Vietnamese bánh mì
- Serve with dark chocolate on the side
- Perfect for weekend brunch
- Ideal afternoon pick-me-up
- Great dessert coffee
Ingredient Alternatives
- Coffee: Espresso shot can replace phin-brewed coffee
- Heavy cream: Half-and-half (results in lighter texture)
- Condensed milk: Coconut condensed milk for dairy-free option
- Sea salt: Pink Himalayan salt for mineral notes
- Cocoa powder: Dutch-processed or raw cacao powder
Troubleshooting
- Cream won’t whip: Ensure all ingredients are cold
- Coffee too strong: Reduce coffee amount to 20g
- Too sweet: Decrease condensed milk to 20ml
- Too salty: Start with half the salt amount
- Cream sinking: Whip to firmer peaks
Storage & Reheating
- Coffee base can be refrigerated for up to 24 hours
- Prepare salted cream fresh for best results
- Do not freeze assembled drink
- Can be served hot (omit ice) or cold
Variations
- Mocha Version: Double the cocoa powder
- Caramel Twist: Add 1 tablespoon caramel sauce
- Spiced Version: Add 1/8 teaspoon cinnamon
- Sugar-Free: Use sugar-free condensed milk
- Extra Strong: Add an espresso shot
Nutritional Information (per serving)
- Calories: 245
- Fat: 14g
- Carbohydrates: 24g
- Protein: 5g
- Sugar: 20g
- Sodium: 185mg
- Caffeine: 150mg
FAQs
- Can I make this without a phin filter? Yes, use strong brewed coffee or espresso as an alternative.
- How long should I whip the cream? About 1-2 minutes until soft peaks form.
- Is this drink supposed to be sweet? Yes, but the salt balances the sweetness perfectly.
- Can I make it dairy-free? Yes, use coconut cream and condensed coconut milk.
- How strong is this coffee? Medium-strong, but adjustable to taste.
Recipe Card
Vietnamese Salted Coffee (Cà phê muối) Recipe
Ingredients
For the Coffee Base:
- 25 g medium-coarse ground coffee
- 100 ml hot water 195-205°F
- 1 pinch fine sea salt
- 1 teaspoon cocoa powder
- 30 ml sweetened condensed milk
For the Salted Cream:
- 30 ml heavy whipping cream cold
- 5 ml whole milk
- 1/4 teaspoon sugar
- 2 pinches fine sea salt
For Garnish:
- Cocoa powder for dusting
- Ice cubes
Instructions
- First, set up your Vietnamese phin filter on top of your coffee cup. Add 25 grams of coffee grounds to the filter. Mix in 1 teaspoon of cocoa powder and a small pinch of salt with the coffee grounds. Put the filter insert on top and get your hot water ready.
- Start by slowly pouring 40ml of hot water over the coffee mixture. Wait for about 30 seconds – this lets the coffee bloom and helps bring out all the flavors. Then pour another 60ml of hot water and let it drip slowly through the filter. This will take about 4-5 minutes.
- While your coffee is dripping, make the salted cream. In a small bowl, combine 30ml of cold heavy cream, 5ml of whole milk, 1/4 teaspoon of sugar, and two small pinches of salt. Use your milk frother or whisk to whip this mixture until it forms soft peaks – this means when you lift the whisk, the cream should make gentle peaks that slightly curl over at the top.
- Now let’s put it all together. Pour 30ml of sweetened condensed milk into your serving glass. Once your coffee has finished dripping, pour it over the condensed milk and stir them together well. Add a few ice cubes to the glass and give it another gentle stir to cool the coffee.
- Finally, spoon your whipped salted cream gently on top of the iced coffee. The cream should float on top, creating a nice white layer. Finish by dusting a little cocoa powder over the cream using a small strainer or sieve.
- Give it a moment to let the cream settle, then serve and enjoy! You can stir the cream into the coffee as you drink, or sip the coffee through the cream – both ways are delicious.
- Remember: The key to perfect Vietnamese salted coffee is patience. Let the coffee drip slowly, and take your time whipping the cream to the right consistency. This makes all the difference in the final taste.