How to make Vietnamese coffee

Author:
huyenchi
Updated:
Apr 6, 2013

_{For the video, please scroll to the page's bottom
You can read the recipes in text format or by pictures.}

When I left Vietnam, I lost the habit of drinking Vietnamese coffee every morning, maybe I did not have time, maybe I became lazy or maybe I no longer had a companion, my aunt.

Drinking Vietnamese coffee is unlike other type of coffee-on-the-go, you must invest time. Whether sitting alone or with the person you trust- having conversation. It's a bit different now a day but still: coffee business is a pleasure and time is the most important ingredient.

Choose your flavour

Some people neglect this step but honestly, you should choose the coffee that suit you most: light or strong, fragrant or taste, arabica or robusta.

The Trung-Nguyen-brand numbers their products so it is easier for us to pick. Number 7 is the weasel coffee that many coffee lover prefer; Number 8 is for women which is light but fragrant, these are my favourite.
Apart from Trung-Nguyen, if you are in Vietnam or travel to Vietnam you can get hold of Ca-Phe-Mai which is a favourite brand for Hanoian coffee aficionado as well.

MAKE 1 cup

INGREDIENTS
3 tsp. coffee
2-3 tsp. condensed milk or sugar
Hot water

TOOL
Vietnamese coffee filter (small size)
A cup
A bowl (to keep the coffee warm through out filtering process
2-3 teaspoons

how-to-make-vietnamese-coffee-ice-coffee — huyenchi11

INSTRUCTIONS

Warm up tools: Pour hot water over the filter and the bowl then get rid of the water.
Place the cup into the hot bowl off water, add 3 tsp coffee into the filter, even the surface with a spoon or/and shake, then fasten (a bit loose), and pour hot water just to cover the coffee.
When the first dripping done and coffee is warmed up and raises in volume, fasten the filter further then pour water 3/4 the filter, about 1/2 cup of hot water and put the lid on. If it drips too fast, use the spoon to pin the filter-fastener further.
Add condensed milk or sugar, serve hot or cold.

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1.

Warm up tools: Pour hot water over the filter and the bowl then get rid of the water.
huyenchi11

2.

Place the cup to the bowl cover with hot water, add 3 tsp coffee into the filter, even the surface with a spoon or/and shake, then fasten, a bit loose, and pour hot water just to cover the coffee.
huyenchi11

3.

When the first dripping done and coffee is warmed up and raises in volume, fasten the filter further then pour water 3/4 the filter, about 1/2 cup of hot water and put the lid on. If it drips too fast, use the spoon to pin the filter-fastener further
huyenchi11

4

Add condensed milk or sugar, serve hot or cold.
huyenchi11

icy milky coffee and ice black coffee
google

SERVING

Icy Milky coffee: Place 4 tsp condensed milk into a high glass, top with crushed ice; Shake coffee vigorously in a cocktail shaker/ _{a closed bottle would do} then pour to the glass, stir well with a spoon.
Black ice coffee: Similar but replace milk with sugar
Hot milk coffee: Add 3 tsp condensed milk into the just brewed coffee, if you want extra hot, reheat the coffee first.
Hot black coffee: Replace condensed milk with sugar
Golden coffee OR egg coffee, whisk the egg yolk till fluffy with some caster sugar. In a cup, add 1-2 tsp condensed milk, add hot coffee and finally top with whisked egg yolk. Vietnamese butter beer! :p

NOTE

Filters are available in sizes, to make only one cup, please do not use the large filter because it can’t press the small quantity of coffee properly.
Choose the right type of coffee for your personal taste, strong or light, fragrant or taste.
For conveniency, though nothing can beat a freshly made coffee you can brew coffee in batch and store in the fridge.