Vietnamese Coffee, also known as cà phê đá or cafe da is a traditional Vietnamese coffee, which is strong and slightly over sweet. It can be served hot or cold.
This coffee is brewed in a special metal cup called Phin, this fits over a mug and brews slowly. Strong coffee beans are used to get a thick, strong caffeinated expresso.
The process is long and slow as the drip method is used, once we have the strong brewed concentrate we just need to sweeten it with condensed milk, add lots of ice, give it a good stir and enjoy it. If having hot, just skip the ice.
If you do not have a Phin, you can always brew the coffee the way you normally do, but the concentrate should be strong.
This coffee tastes best when it is really chilled, slightly strong, a little over sweet. Of course one can always customise as per one’s taste.
My son is a coffee fan and this happens to be one of his favourites coffee. Since he avoids sugar, he adds very little condensed milk, but the rest of us like it sweet, at times we add a scoop of vanilla Ice cream too and it’s a double treat. I am posting the Vietnamese Coffee for Day 2 under summer coolers. Come back tomorrow for yet another summer cooler.
1 tbsp dark roast coffee
2 tbsp condensed milk or more ( as per taste )
Water (250 ml)
Pour the ground coffee into a Vietnamese Phin filter base.
Place the Phin filter strainer on top of the coffee.
Place the Phin assembly on top of the glass.
Pour hot water into the Phin filter. Place the Phin filter lid on top and let the coffee drip through the filter.
If drinking it hot, add condensed milk to the cup. Stir and sip.
If drinking it chilled then fill a tall glass with ice cubes.
Add the brewed coffee.
Pour the condensed milk.
Give a very good stir and enjoy
In the meantime, you could check these summer coolers-