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Vietnamese Coffee Recipe

Name: blossom vietnameses Vietnamese Coffee Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 4 tbs coarsely ground dark roast Vietnamese coffee (or robusta/espresso grind); 180 ml hot water (just off boil, ~95°C / 203°F); 3 tbs sweetened condensed milk; 1 cup ice cubes; 2 tbs evaporated milk or whole milk (for crema or lighter cup); 0.5 tsp cacao powder or grated chocolate (for dusting); 15 ml coffee liqueur (optional, for adult variation)

Inspired by blossom vietnamese

Time10m

Serves1

Make Vietnamese Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee

4 tbs coarsely ground dark roast Vietnamese coffee (or robusta/espresso grind)3/4 cup (180 ml) hot water (just off boil, ~95°C / 203°F)

Sweetened Condensed Milk

3 tbs sweetened condensed milk

Ice (for iced version)

1 cup ice cubes

Optional Garnishes / Variations

2 tbs evaporated milk or whole milk (for crema or lighter cup)1/2 tsp cacao powder or grated chocolate (for dusting)1.01 tbsp (15 ml) coffee liqueur (optional, for adult variation)

Method

Prepare condensed milk base

Place 3 tablespoons of sweetened condensed milk into the bottom of a heatproof glass or cup. If making iced coffee, use a larger glass and slightly more condensed milk to balance dilution (add an extra 0.5–1 tbs if desired).

Brew with a Vietnamese phin (traditional)

Assemble phin

Remove the lid and the perforated press from the phin. Add 4 tablespoons of coarsely ground Vietnamese coffee into the phin chamber and gently shake to level the grounds.

Tamp lightly

Place the perforated press on top of the grounds and press down lightly — firm enough to make an even bed but not packed as tightly as espresso.

Bloom

Set the phin on the glass containing the condensed milk. Pour about 20–30 ml of the hot water into the phin to saturate the grounds and let it bloom for 20–30 seconds. This helps release CO2 and improve extraction.

Brew

After blooming, pour the remaining hot water (about 150–160 ml) into the phin, place the lid on, and let coffee drip slowly through the filter. Brew time should be roughly 4–6 minutes for a steady drip; if it drips faster, tighten the press slightly; if much slower, coarsen the grind slightly next time.

Finish

When dripping finishes, remove the phin. Stir the brewed coffee thoroughly into the condensed milk until homogenous and thickened.

Alternative brewing (no phin)

If you don't have a phin, brew strong coffee with a French press or espresso maker using the equivalent coffee amount (about 4 tbs coffee to 180 ml water). Pour brewed coffee over the condensed milk and stir to combine.

Serve hot

Serve the mixed coffee hot as is. Taste and adjust sweetness by adding a little more condensed milk or a splash (1–2 tbs) of evaporated or whole milk if you prefer a creamier cup.

Serve iced (Cà phê sữa đá)

Fill a tall glass with about 1 cup of ice cubes. Pour the mixed coffee and condensed milk over the ice and stir vigorously to chill and dilute to taste. Optionally top with a little extra evaporated or whole milk for a creamier cold coffee.

Optional finishing touches

For a chocolate aroma, dust with 1/2 tsp cacao powder or grated chocolate. For an adult version, add 15 ml coffee liqueur and stir. Serve immediately.