Place 1 tablespoon (0.05 cups) of finely ground dark roast Vietnamese-style coffee into a small Vietnamese phin filter or fine drip cone. Pour 120 ml boiling water over the grounds and let it drip slowly into a small carafe or cup until extraction is complete (about 3–5 minutes).

Stir 2 tablespoons sweetened condensed milk into the hot brewed coffee until fully dissolved and set aside to cool slightly.

Yuzu Thai Layer

Infuse Thai basil with yuzu

Place 6 packed Thai basil leaves and 1 teaspoon sugar in a small heatproof bowl. Pour 30 ml hot water over the basil and let steep for 3 minutes to release aroma and soften leaves. Using a muddler or spoon, gently bruise the leaves against the bowl to release oils.

Strain the basil infusion into a measuring cup and discard the solids. Add 1 tablespoon fresh yuzu juice to the warm infusion and stir. Chill this yuzu-basil mixture briefly (about 2–3 minutes) or let it cool at room temperature while preparing the milk foam and ice so it doesn't overly dilute the iced drink.

Fill a tall serving glass with 1 cup of ice. Pour the yuzu-basil mixture over the ice, then gently pour the sweetened condensed coffee over the yuzu layer to create a two-tone effect. (If desired, stir lightly to combine flavors before adding foam.)

Milk Foam (Vietnamese-Thai hybrid)

Prepare the creamy foam

In a small milk frother or using a handheld immersion frother, combine 1.5 cups full-fat milk, 1 tablespoon heavy cream (optional), and 1/4 teaspoon vanilla extract. Froth on high until the mixture doubles in volume and forms a dense microfoam with small bubbles (about 30–60 seconds). If you don't have a frother, heat the milk to 60–65°C (140–150°F) and vigorously whisk or shake in a sealed jar until foamy.

Spoon or gently pour the milk foam over the layered yuzu-and-coffee in the serving glass, leaving a visible foam cap of about 1–1.5 cm.

Garnish & Finish

Finish the drink by grating 1/2 teaspoon yuzu zest over the foam, place 1 Thai basil leaf on top, and optionally lightly dust 1/4 teaspoon matcha powder for a green hue and extra aromatic complexity.

Serve immediately with a stirrer so the drinker can integrate the yuzu-basil layer with the sweet condensed coffee and creamy foam to experience the Yuzu Thai Vietnamese coffee 'HOOD GREEN' profile.