Vietnamese Iced Coffee
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup finely ground dark roast coffee, such as French roast
- 3cups boiling water
- ½cup sweetened condensed milk
Nutritional analysis per serving (4 servings)
123 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 3 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
- Step 2
Line a coffee cone with a paper filter and place the cone over another heatproof container.
- Step 3
Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
- Step 4
Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.
- The brewed coffee can be made a few days in advance and kept chilled in the fridge.
Private Notes
Comments
I make coffee ice cubes for this - so it never gets watered down
Being a Houstonian, with our large Vietnamese population, we've enjoyed this for years. I use Trung Ngyuen Premium Blend coffee which is easily found at Vietnamese supermarkets as well as on-line. If you put it in a French press, fill the carafe with 1/2" of coffee before adding water. the 1/2" guide work for any size carafe...smaller carafes will naturally hold less coffee at the 1/2' mark. I drink this every morning, minus the condensed milk.
Nooooooooo!!!! This recipe makes my heart break, as it misses the je ne sais quoi of the Vietnamese coffee experience. Pour the sweetened condensed milk over the ice cubes in each glass so it pools at the bottom, and then pour the coffee into each glass.
The right way of Vietnamese iced coffee with condensed milk is using the coffee phin. Basically, you add some condensed milk in a cup, sit the phin on top, add "real Vietnamese roasted coffee ground", gently press down with the filter top disc, then fill up with the "approximate" amount of water, close the lid and let the coffee drips until all the water is gone. Then stir to dissolve the condensed milk, let it cool then add ice. Trung Nguyen is popular brand but very mediocre.
My own way of doing this is to use my AeroPress. Sweetened condensed milk in a tall glass; 3 scoops of coffee in the AeroPress placed on the glass; water to the 3 mark; insert plunger to keep too much from filtering through; wait a couple of minutes or as long as your patience can bear; press the water through the coffee; stir the coffee well into milk; add about 1/2 an ice cube tray (8-10 cubes); stir vigorously; taste and top with more cold water if desired.
You need to use proper Vietnamese Robusta beans for this, or it’s just coffee with condensed milk in it. The flavour of Robusta coffee is very different. Any decently stocked Asian grocer will have some. You may have to look for it, as most of what I find are the premixed packages. Yes, the coffee snobs will recoil in horror at being asked to drink something other than Arabica. So what. Get the Robusta beans and give a well-caffeinated toast to the snobs.
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