Restaurants›Facing East | Taiwanese Restaurant›Vietnamese Coffee Recipe

Vietnamese Coffee Recipe

Name: Facing East | Taiwanese Restaurants Vietnamese Coffee Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 3 tbs dark-roast Vietnamese coffee grounds (e.g., Trung Nguyen or similarly coarse); 180 ml hot water (just off boil, about 95°C / 203°F); 2 tbs sweetened condensed milk; 1 cup ice cubes; 30 ml hot water for diluting (if you prefer less intense); 2 tbs evaporated milk (substitute for condensed milk, unsweetened); 1 to taste coffee filter press (Phin) or small drip filter

Inspired by Facing East | Taiwanese Restaurant

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

3 tbs dark-roast Vietnamese coffee grounds (e.g., Trung Nguyen or similarly coarse)3/4 cup (180 ml) hot water (just off boil, about 95°C / 203°F)

Sweetened condensed milk

2 tbs sweetened condensed milk

Ice (for iced version)

1 cup ice cubes

Optional additions

2.03 tbsp (30 ml) hot water for diluting (if you prefer less intense)2 tbs evaporated milk (substitute for condensed milk, unsweetened)1 to taste coffee filter press (Phin) or small drip filter

Method

Prepare cup and condensed milk

Measure and layer

Place 2 tablespoons sweetened condensed milk into the bottom of a heatproof glass or cup. Spread it evenly so the brewed coffee will drip through it.

Set up Phin (Vietnamese drip filter) and add coffee

Warm the Phin and cup briefly by pouring a small amount of hot water through the Phin into the cup, then discard the warming water. This preheats equipment and helps extraction consistency.

Add 3 tablespoons of dark-roast Vietnamese coffee grounds into the Phin chamber. Level the grounds gently; do not pack too tightly (a light tamp is optional if your Phin has a press).

Screw on or place the Phin press plate on top of the grounds (if your Phin has one).

Bloom and brew

Pour about 20–30 ml of hot water (just off boil, ~95°C) into the Phin to wet the grounds and let them bloom for 20–30 seconds. This allows trapped gases to escape and improves extraction.

After the bloom, fill the Phin with hot water up to the top (about 180 ml total in cup). Place the lid on and let the coffee drip slowly through the filter. Brewing should take about 4–6 minutes. Adjust grind size or tamp pressure if it drips much faster or slower.

Assemble and serve (hot)

When brewing is complete, remove the Phin. Gently stir the brewed coffee and sweetened condensed milk together until fully combined. Taste and add an extra 1–2 teaspoons condensed milk if you prefer sweeter, or 30 ml hot water to dilute if it’s too strong.

Serve immediately while hot.

Assemble and serve (iced cà phê sữa đá)

If making iced: fill a glass with about 1 cup ice. Pour the brewed coffee and condensed milk mixture over the ice. Stir to chill and combine. Serve with a straw.

Variations and notes

Alternative: If you don’t have a Phin, brew strong coffee using a French press or espresso machine (about 60–90 ml espresso-strength or 180 ml strongly brewed coffee). Combine with 2 tablespoons sweetened condensed milk and proceed as above. Adjust sweetness to taste.

For a less sweet drink, use evaporated milk (unsweetened) instead of condensed milk and add sweetener separately to taste.