Tommy’s Vietnamese Iced Coffee at Home: Two Ways

Our son Tommy is guest posting here today and if you are a coffee lover…you will love these iced versions for Summer. I, for one, am glad to be able to put these recipes in my Pinterest files. Go ahead and treat yourself.

Tommy’s Vietnamese Iced Coffee

Last month’s trip to Vietnam included a coffee class in Hội An with my wife, Mona, and we couldn’t wait to bring a taste of it home. Here are two ways to make rich, indulgent Vietnamese coffee in your own kitchen.

A quick primer if you’re new to it: Vietnamese coffee centers on Robusta beans, which are bolder, earthier, and more caffeinated than the Arabica most of us are used to. It’s brewed through a phin filter — a small metal or ceramic drip device that rests right on top of your glass or cup.

Sweetened condensed milk became the traditional dairy of choice during the French colonial period, when fresh milk was hard to come by. And the love of iced coffee makes perfect sense the moment you feel Vietnam’s heat and humidity firsthand.

Vietnamese Iced Coffee Recipes: Two Ways

The Brew (Base for Both Recipes)

Repeat this twice — once per 2 servings.

• 3 tablespoons Robusta coffee, medium-coarse grind
• 7 oz water at 195°F (bring to a boil, then let rest 30 seconds)

Add the grounds to the phin and set the press on top — don’t screw or press it down tight. Bloom with 1 oz of water and wait 30 seconds, then add the remaining 6 oz. Put the lid on and let it drip for 4–5 minutes. You’ll end up with about 3.5 oz per pull.

A note on the grind: too fine and you’ll choke the phin, leaving you with almost nothing in the cup. Medium-coarse is the way to go — if it’s dripping steadily and finishes in 4–5 minutes, you’ve got it right.

Recipe 1: Cà Phê Sữa Đá with Cold Foam

Classic Vietnamese iced coffee, makes 2 servings.

Cold foam (make this first):

• 6 oz heavy cream
• 2 oz condensed milk
• pinch of sea salt (optional)

Whisk (with an electric mixer whisk or handheld) to soft peaks — it should hold its shape but still be spoonable, not stiff. For a little extra depth and less sweetness, add a pinch of salt before whisking. This recipe makes more than you’ll need; the extra keeps in the fridge for a day or two and is wonderful spooned over hot coffee or dessert.

For each glass:

1. Spoon 1–2 tablespoons of condensed milk into the bottom
2. Pour 3.5 oz of hot phin coffee over it
3. Fill with ice and stir
4. Top with a generous spoonful of cold foam

Recipe 2: Cà Phê Dừa — Blended Coconut Iced Coffee

Makes 2 servings.

Into the blender:

• 7 oz phin coffee
• 4 tablespoons sweetened condensed milk
• 3 oz coconut milk
• 2 cups ice

Blend until smooth and thick, with a frappé-like consistency, then divide between two glasses. Alternatively, blend everything but the coffee and pour it over at the end — it makes for a prettier presentation.

Tip: leftover blend keeps in the fridge for 2–3 days. Give it a shake and use it as a creamer in your morning coffee.

Once you’ve got the grind dialed in, both of these are easy to pull off. The coconut version especially looks like more effort than it actually is. But everyone loves it.

Shop The Post