Vietnamese Coffee

My newfound love of Pho means I spend a lot of time in Vietnamese restaurants, where I

discovered Vietnamese Coffee. Basically, you drizzle a couple of teaspoons of condensed milk into a wee little coffee mug, and add dark roast coffee via a Vietnamese coffee press--the coffee gently drips down, creating a layered effect. When it's done, you give it a stir and it turns a beautiful brown color. I like to ask my server to add enough condensed milk to make the coffee my complexion ;) It is a nearly perfect experience, except that wee little teacup serving is such a tease. I always want 2-3 servings. #greedy So, of course I had to find out how to make it for myself.

A note--this works really well if you use whole bean coffee, which means you need a coffee grinder. Buy a coffee grinder--whole bean coffee is way superior to that ground stuff anyway. You'll also need a Vietnamese coffee filter (aka a Phin)--they're cheap at less than $10.


You'll Need:
2 tablespoons medium-ground, Dark Roast Coffee
1/2 cup boiling Hot Water
1-2 tablespoons of Sweetened Condensed Milk

Vietnamese Coffee Filter, stainless steel

In your Vietnamese Coffee Filter, add 2 tablespoons of coffee. Screw the smaller filter into the coffee filter.

Add 1 to 2 tablespoons of Sweet Condensed Milk into your favorite mug. Place the filter on top of the mug and pour hot water into the filter.

Once the hot water has filtered through, remove the filter from the mug. Stir the milk to dissolve into the coffee. 

For iced coffee, add 1/2 C of crushed ice.

Prepare your taste buds for an epic experience. 

Enjoy!