Coffee in Vietnam is more about ritual than caffeine consumption. The practice of making coffee is given time and thought rather than being rushed. This traditional Vietnamese coffee drink is also smaller in comparison to some, as the Vietnamese are concerned more with quality over quantity. Vietnamese coffee is known to be quite strong and bitter, so a little is really all you need. This is also why traditional ietnamese coffee is served with sweetened condensed milk. The sweetness of the milk cuts the bitterness of the coffee, leaving you with a delicious creamy treat. A Vietnamese filter called a phin is recommended for this recipe; however, a French press could be used as well.
- Vietnamese phin coffee filter or French press
- 3 tablespoons ground coffee Vietnamese coffee or a French roast works best
- 8 ounces water
- 1 1⁄2 ounces sweetened condensed milk
- Fill a tall glass with ice
- Pour the coffee grounds into the basket of the phin and carefully put the filter on top. Place thedevice on top of a medium ceramic mug.
- In a small saucepan over high heat, heat the water until just before it boils. Pour about 1 ounce(2 tablespoons) of the hot water over the filter and let the coffee “bloom” for a few seconds.
- Continue pouring the remaining hot water into the filter. Wait for all the coffee to drip into the mug.
- Stir in the condensed milk, as much or as little as you like, depending on how sweet you like your coffee and serve it over ice!