Vietnamese coffee

     

. The first time I had a Vietnamese coffee made và served the traditional way was in, of all places, Coloravị Springs. We were visiting friends who suggested what turned out khổng lồ be a great Vietnamese restaurant. It served big, flavorful bowls of pho & Vietnamese grilled pork chops with rice noodles (we have sầu a similar Vietnamese noodle salad recipe).

The food was great, but on a whyên ổn, I ordered a cup of Vietnamese hot coffee (cafe sữa nóng), & I was hooked!

How is Vietnamese Coffee Brewed?

The Vietnamese coffee was rich, flavorful, sweet and perfect on a cool day, but the method for brewing & serving the coffee is what really impressed me. The coffee was brought out with a layer of condensed milk at the bottom of a small, clear thiông chồng glass, with a stainless steel Phin Vietnamese filter sitting on top.

The coffee was already dripping inlớn the glass và mixing in with the condensed milk.


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My frikết thúc, Philip ordered a Vietnamese iced coffee (cafe sua dá), so he had the same thiết đặt along with another glass filled with ice.

When our coffees were done dripping, we stirred them khổng lồ combine the coffee và condensed milk. Mine was ready to enjoy. Philip poured his coffee inlớn the glass full of ice, & voila!

As coffee addicts even before this experience, we had khổng lồ go to the one Asian market in town khổng lồ buy some of those Vietnamese style stainless steel coffee filters (Phin filters) so we could make our own Vietnamese coffee recipe.

We also got our hands on some of the Vietnamese coffee that the restaurant used. The condensed milk is the Longevity brand. Philip said he has been using the same brand for years! As for the Trung Nguyen br& of ground Vietnamese coffee, it has a deep rich flavor with just a tiny hint of hazelnut flavor.

Vietnamese Coffee Recipe Instructions

Here’s what you’ll need:

6-8 ounces water that is cthất bại to lớn boiling point, depending on your desired coffee strength

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