Recipe

How to Make the Best Vietnamese Iced Coffee

By Lynna Vo at University of Texas

You may call yourself a coffee lover, but have you ever had Vietnamese coffee? Cafe Sua Da, otherwise known as Cà phê sữa đá, is a must-try for all you iced coffee lovers. With the use of the famous Vietnamese sweetened condensed milk, it makes for a nice, sweet balance with your strong, dark-roasted coffee. 

Growing up in a Vietnamese household, I would make my own all the time. You wouldn't expect the process of making Vietnamese iced coffee to be this simple, but it is. Rather than having to stand in line and pay for Starbucks all the time, you get to enjoy sitting back and watching your coffee slowly drip through a filter into a cup, which is incredibly mesmerizing. 

Disclaimer: I am not responsible for how addicted you'll become to this drink. 

Vietnamese Iced Coffee

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Servings: 1
Ingredients
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons ground coffee
  • 1 cup boiled water
  • 10-15 ice cubes

Step 1

Start by boiling some water and set it aside.

Photo by Amy Cho

Step 2

Meanwhile, pour 3 tablespoons of sweetened condensed milk into a tall glass. I love using the Longevity Brand of Sua Ong Tho.

Photo by Amy Cho

Step 3

Grab your Vietnamese coffee filter (phin), take off the lid and twist the press inside to unscrew it. Then pour in 2 tablespoons of whatever ground coffee you prefer. Cafe Du Monde or Trung Nguyen both work well.

Photo by Amy Cho

Step 4

Twist the press back on tightly (make sure it's not too tight or too loose) to keep the grinds in place. Then place the filter atop your glass and pour the boiled water into the filter until it reaches the top.

Photo by Amy Cho

Step 5

Put the lid on and proceed to watch your Vietnamese brew being made, drip by drip.

Photo by Amy Cho

Step 6

Allow 3-5 minutes for the drip to finish and then stir all together.

Photo by Amy Cho

Step 7

Pour your masterpiece into a glass filled with ice and enjoy!

Photo by Amy Cho