Vietnamese iced coffee, or cà phê sữa đá, is a bold, creamy delight that combines strong coffee, sweetened condensed milk, and ice for a refreshing treat. Known for its intense flavor and velvety texture, it’s a staple in cafes from Saigon to global coffee shops.
This guide walks you through making authentic Vietnamese iced coffee at home using a traditional phin filter, with clear steps and tips to capture that café-quality taste. Perfect for hot summer days or any time you crave a sweet, caffeinated pick-me-up, this recipe is simple, quick, and endlessly satisfying.
Why Vietnamese Iced Coffee?
Vietnamese iced coffee stands out for its unique balance of robust coffee and rich, sweet condensed milk, served over ice for a cooling effect. The phin filter, a small metal drip brewer, delivers a slow, concentrated extraction that enhances the coffee’s depth. Unlike drip coffee, which can be sharp, or espresso, which is pressurized, Vietnamese coffee’s slow drip creates a thick, dark brew that pairs perfectly with condensed milk’s caramel-like sweetness.
It’s a versatile drink—icy for summer, warm for winter—and its high caffeine content makes it a potent energizer. Whether you’re new to Vietnamese coffee or recreating a favorite, this recipe brings Saigon’s cafes to your kitchen.
Ingredients and Equipment
To make authentic Vietnamese iced coffee, gather these essentials:
- Vietnamese phin filter (4-6 oz size, available at Asian markets or online)
- 2-3 tablespoons ground coffee (Vietnamese brands like Trung Nguyen or Café Du Monde’s chicory blend for authenticity)
- 2-3 tablespoons sweetened condensed milk (adjust for sweetness)
- 200-250ml filtered water (heated to 195-205°F)
- Ice cubes or crushed ice (for iced coffee; optional for hot version)
- Heat-safe glass or mug (8-12 oz, preferably glass for visual appeal)
- Spoon (for stirring)
- Kettle (for heating water)
Your ingredient list is accurate, and the search confirms Trung Nguyen or Café Du Monde as top choices for their bold, slightly nutty profiles. Filtered water ensures a clean taste, and the phin is non-negotiable for authenticity—substitutes like pour-over filters won’t replicate the slow drip.
Vietnamese Iced Coffee Recipe Overview
- Prep Time: 5 minutes
- Brew Time: 4-5 minutes
- Coffee: 2-3 tablespoons (15-20g), medium-coarse grind
- Water: 200-250ml (adjust based on phin size)
- Condensed Milk: 2-3 tablespoons (30-45g)
- Ratio: 2-3 parts coffee to 1 part condensed milk
- Grind: Medium-coarse (like coarse sand)
- Water Temperature: 195-205°F (just off boil)
Step-by-Step Instructions
Follow these steps to make Vietnamese iced coffee like a pro:
Step 1: Heat the Water
Heat 200-250ml of filtered water to 195-205°F (about 30 seconds off a boil). A kettle with a thermometer helps, but if you don’t have one, let boiling water sit for 30 seconds. Your temperature range is spot-on, ensuring optimal extraction without scalding the coffee.
Step 2: Add Condensed Milk
Place 2-3 tablespoons of sweetened condensed milk in a heat-safe glass or mug. Your suggestion of a glass is practical—it lets you see the milk-coffee ratio and looks appealing. Aim for 2-3 parts brewed coffee to 1 part condensed milk (e.g., 100ml coffee to 30-45g milk) for a balanced sweet-bitter mix.
Step 3: Set Up the Phin
Place the phin filter on top of the glass. Add 2-3 tablespoons (15-20g) of medium-coarse ground coffee to the phin’s chamber. Gently tap to settle the grounds, then press down with the filter’s screen insert to compact them lightly. Your 2-3 tablespoon range allows for strength preference—2 for milder, 3 for bolder.
Step 4: Pour the Water
Pour hot water into the phin to fill it about ¼ full (20-30ml). Wait 10-15 seconds for the grounds to bloom and absorb water, ensuring even extraction. Then, slowly add more water until the phin is ⅔ to fully full (150-200ml total, depending on phin size). For iced coffee, use slightly less water (150-180ml) to keep the concentrate strong, as ice will dilute it later, as you wisely noted.
Step 5: Brew
Place the phin’s lid on and let the coffee drip into the glass. The process should take 4-5 minutes for a slow, steady drip. If it’s too fast (under 3 minutes), the grind is too coarse or the screen is too loose; if too slow (over 6 minutes), the grind is too fine or too tightly packed. Your 4-minute estimate is accurate for a 4-6 oz phin.
Step 6: Remove the Phin
Once the dripping stops, remove the phin. You’ll have a dark, concentrated coffee layered over the condensed milk, creating a striking visual contrast.
Step 7: Stir
Stir the coffee and condensed milk until fully blended, achieving a creamy, light-brown color. Taste and adjust—add more condensed milk (½ teaspoon at a time) if it’s too bitter or a splash of hot water if too sweet. Your stirring tip ensures a smooth, consistent flavor.
Step 8: Add Ice and Serve
For iced coffee, fill a separate glass with ice cubes or crushed ice, then pour the coffee mixture over. Stir gently to chill. For a hot version, skip the ice and enjoy as is. Your suggestion of crushed ice adds a nice texture, though cubes work just as well.
Here’s a quick recipe summary:
| Component | Details | Notes |
|---|---|---|
| Coffee | 2-3 tbsp (15-20g), medium-coarse | Trung Nguyen or Café Du Monde |
| Water | 200-250ml, 195-205°F | Less for iced (150-180ml) |
| Condensed Milk | 2-3 tbsp (30-45g) | Adjust for sweetness |
| Ice | Cubes or crushed | Optional for hot version |
| Brew Time | 4-5 minutes | Slow drip for rich flavor |
| Equipment | Phin filter, glass, spoon | 4-6 oz phin for single serving |
Tips for Success
- Coffee Choice: Trung Nguyen’s Premium Blend or Café Du Monde’s Coffee and Chicory are authentic picks. If unavailable, use a dark-roast Arabica with a bold, nutty profile. Avoid pre-ground coffee if possible—grind fresh for maximum flavor.
- Grind Size: Medium-coarse (like coarse sand) is ideal. Too fine clogs the phin; too coarse brews too quickly, diluting flavor.
- Phin Size: Match your phin to your glass. A 4 oz phin suits single servings; a 6 oz makes enough for two.
- Condensed Milk: Brands like Longevity or Eagle Brand are traditional. Adjust quantity to taste—2 tablespoons for balanced sweetness, 3 for dessert-like richness.
- No Phin?: In a pinch, use a French press with a 1:10 coffee-to-water ratio (20g coffee, 200ml water) and steep for 4 minutes, but the phin’s slow drip is key for authenticity.
Why Vietnamese Iced Coffee Stands Out
The search highlights why this drink is special: its robust coffee, often Robusta-heavy in Vietnamese blends, delivers a caffeine kick stronger than typical drip coffee (about 100-150mg per 6 oz serving). Condensed milk, introduced during French colonial times due to scarce fresh milk, adds a decadent sweetness that balances Robusta’s bitterness.
The phin’s slow drip maximizes flavor extraction, creating a concentrated brew that holds up to ice and milk. Your article captures its appeal as a summer refresher, but it’s also a cozy hot drink in cooler months.
Cultural Context
Vietnamese iced coffee reflects Vietnam’s coffee culture, where cafes are social hubs. The drink’s origins tie to French influence, with the phin adapting drip brewing to local tastes. Today, it’s a global favorite, served in Vietnamese restaurants and hip coffee shops alike. Using authentic ingredients like Trung Nguyen honors this tradition, connecting your home brew to Saigon’s vibrant streets.
Final Thoughts
Making Vietnamese iced coffee at home is a breeze with a phin filter, quality coffee, and sweetened condensed milk. In under 10 minutes, you can enjoy a bold, sweet brew that rivals any Saigon café. Experiment with coffee strength or milk ratios to suit your taste, and savor this versatile drink iced or hot, year-round. With minimal gear and authentic ingredients, you’re just a drip away from a delicious Vietnamese classic.