Vietnamese iced coffee, cà phê sữa đá, is strong, dark-roast coffee dripped slowly through a small metal filter called a phin onto sweetened condensed milk, then stirred and poured over ice. To make one, brew about 20 g of medium-coarse ground coffee with about 100 ml (3.5 oz) of just-boiled water over 1 to 2 tablespoons of condensed milk, stir, and pour it over a glass full of ice. It takes about 5 minutes and tastes bold, chocolatey and sweet.
Vietnamese iced coffee (1 glass)
Brew time about 5 minutes. You need a phin filter and a heatproof glass.
- 20 g coffee (about 3 tbsp), medium-coarse
- About 100 ml (3.5 oz) water, just off the boil
- 1 to 2 tbsp sweetened condensed milk
- A tall glass of ice
- Add the condensed milk. Spoon 1 to 2 tablespoons into a heatproof glass or cup.
- Load the phin. Set the phin plate and chamber on the glass, add the coffee and shake it level. Put the press insert on top; if it screws down, turn it until it just touches the coffee.
- Bloom. Pour in about 20 ml of hot water, just enough to wet the coffee, and wait 30 seconds while it swells.
- Fill and cover. Fill the chamber to the top with the rest of the water and put the lid on.
- Let it drip. It should drip steadily, not run in a stream, and finish in about 4 to 5 minutes.
- Stir. Lift off the phin (set it on its upturned lid) and stir the coffee into the condensed milk.
- Pour over ice. Pour into a tall glass packed with ice, stir and drink.
Getting the Drip Right
The drip speed is the one thing to dial in, because it decides how strong and how bitter the coffee is.
- Done in under 3 minutes: the coffee will be weak. Use a slightly finer grind, or screw the press insert down a little tighter.
- Still dripping after 6 minutes, or stopped: the grind is too fine or the insert is too tight. Use a coarser grind, or loosen the insert a quarter turn. A gentle tap on the side can restart a stalled phin.
- Grind: medium-coarse, a little finer than for a French press. Very fine, espresso-style grounds clog the filter and fall through the holes. Our grind size chart shows the range.
Phins come in two styles: with a press insert that screws down, and with one that simply rests on the coffee under its own weight. The screw type lets you adjust the drip; with the gravity type, adjust with the grind instead.
What Coffee to Use
Vietnam is the world’s largest grower of Robusta, and traditional Vietnamese coffee is a dark-roast Robusta or Robusta-Arabica blend, sometimes roasted with a little butter or sugar. Robusta’s heavy body and bitter-chocolate flavor are what stand up to all that condensed milk and ice. It also has roughly twice the caffeine of Arabica, so a traditional cup is strong.
- Vietnamese brands such as Trung Nguyên are the authentic choice and come pre-ground for the phin.
- Café Du Monde, a New Orleans coffee with chicory, is what many Vietnamese restaurants in the United States use. It is not Vietnamese, but it gives a similar dark, bittersweet cup.
- Any dark roast works if you cannot find either. An all-Arabica coffee makes a smoother, less intense version.
Hot Vietnamese Coffee and Other Variations
| Drink | What it is |
|---|---|
| Cà phê sữa đá | Phin coffee with condensed milk, over ice. The classic Vietnamese iced coffee |
| Cà phê sữa nóng | The same drink served hot, often with the cup set in a bowl of hot water to keep it warm |
| Cà phê đen đá | Black coffee over ice, usually sweetened with sugar |
| Bạc xỉu | Mostly milk with a little coffee; a Saigon favorite for those who want it milder |
| Cà phê trứng (egg coffee) | Coffee topped with egg yolk whipped with condensed milk into a thick, sweet foam; from Hanoi |
| Cà phê cốt dừa (coconut coffee) | Coffee blended or topped with sweetened coconut cream and ice |
No Phin? How to Make It Without One
The phin is cheap and worth having, but any method that makes a small, strong coffee will work. Aim for about 100 ml of strong coffee and mix it with the condensed milk before pouring over ice.
- Moka pot: the closest match in strength and body.
- Espresso: a double shot, topped up with a little hot water.
- AeroPress: 18 to 20 g of coffee with about 100 ml of water, pressed after 2 minutes.
- French press: use about twice your usual coffee, such as 30 g for 180 ml of water, steep 4 minutes, and use half.
- Cold brew: mix cold brew concentrate (made at 1:5) with condensed milk and pour over ice. It is smoother and less bitter. See cold brew vs iced coffee.
Tips for the Best Vietnamese Iced Coffee
- Brew strong. The ice will melt into it, so the coffee should taste almost too strong before it goes over ice.
- Use plenty of ice. A full glass chills it fast with less dilution than a few cubes.
- Adjust the sweetness after stirring. Start with 1 tablespoon of condensed milk and add more to taste. Longevity and Ông Thọ are common brands in Vietnamese shops.
- Make it ahead. Brew several phins’ worth, mix with condensed milk and keep it in the fridge for a day or two; pour over ice to serve.
A Little History
French missionaries brought coffee to Vietnam in the 19th century, and the drip filter is a French idea scaled down to a single cup. Fresh milk was scarce and hard to keep in the tropical heat, so sweetened condensed milk became the standard. Vietnam went on to become one of the world’s biggest coffee producers, and slow-dripping phins on café tables are now part of daily life from Hanoi to Saigon. For how it compares with its neighbor, see our Thai iced coffee recipe, or browse more coffee traditions around the world.
Former roastery owner and coffee tour operator. Steve spent five years roasting coffee for his own shop and wholesale customers. More about Steve