Vietnamese Coffee
Ingredients:
- 2 tablespoons Vietnamese ground coffee (e.g., Trung Nguyên or any dark roast)
- 2–3 tablespoons sweetened condensed milk (adjust to taste)
- 1 cup hot water
- Ice cubes
Equipment:
- Vietnamese coffee filter (called a phin)
- Glass or heatproof cup
- Spoon
Step-by-Step Instructions:
1. Add Condensed Milk
- Scoop 2–3 tablespoons of sweetened condensed milk into the bottom of a glass.
(Tip: Use a clear glass to enjoy the beautiful layers.)
2. Prepare the Filter
- Place the phin filter on top of the glass.
- Add 2 tablespoons of Vietnamese ground coffee into the phin.
- Shake it gently to even out the grounds.
3. Press the Grounds
- Put the metal press on top of the coffee grounds.
- Press it down lightly — don’t pack it too hard, or the water won’t drip properly.
4. Add Hot Water
- Pour a little hot water (about 20ml) into the phin to let the coffee “bloom” for 30 seconds.
- Then fill the phin with about 100ml of hot water.
- Place the lid on the filter.
5. Let It Drip
- Allow the coffee to drip slowly into the glass. This takes 4–5 minutes. Be patient — this slow drip gives it the strong, bold flavor.
6. Stir It Up
- Once the dripping stops, remove the phin.
- Stir the coffee and condensed milk together until well combined.
7. Add Ice
- Fill a tall glass with ice cubes.
- Pour the coffee mixture over the ice.
8. Enjoy!
- Give it a final stir and enjoy your sweet, strong, and creamy Vietnamese Iced Coffee.
