📝 About This Recipe
Born from the unique intersection of French colonial influence and Vietnamese ingenuity, Cà Phê Sữa Đá is a masterclass in flavor contrast. This iconic beverage marries the intense, chocolatey depth of dark-roasted Robusta beans with the velvety, caramel-like sweetness of condensed milk. Slowly dripped through a traditional 'Phin' filter and poured over a mountain of ice, it is a refreshing, high-caffeine ritual that defines the vibrant street culture of Vietnam.
🥗 Ingredients
The Coffee Base
- 3 tablespoons Vietnamese Ground Coffee (Preferably Trung Nguyen or Cafe Du Monde with chicory)
- 2/3 cup Hot Water (Just off the boil, approximately 200°F (93°C))
- 1 pinch Sea Salt (Enhances the chocolate notes of the bean)
The Sweetener & Texture
- 2-3 tablespoons Sweetened Condensed Milk (Longevity or Black & White brand for authenticity)
- 1 teaspoon Whole Milk (Optional, for a slightly thinner, smoother consistency)
The Chill
- 1.5 cups Crushed Ice (Small pebbles or crushed ice provide better surface area than cubes)
- 2-3 pieces Large Ice Cubes (To keep the glass chilled without immediate dilution)
👨🍳 Instructions
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1
Begin by warming your glass and the Phin filter. Pour a little hot water through the filter into the glass, let it sit for 30 seconds, and then discard the water. A warm vessel ensures better temperature stability during the slow drip.
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2
Add 2 to 3 tablespoons of sweetened condensed milk into the bottom of a heat-proof glass. Adjust the amount based on your preference for sweetness; 2 tablespoons is standard, while 3 is indulgent.
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3
Remove the top screen (the press) from the Phin filter. Add the 3 tablespoons of coarsely ground Vietnamese coffee and a tiny pinch of sea salt into the filter chamber.
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4
Gently shake the Phin to level the coffee grounds. Place the metal press on top of the grounds and press down very lightly. Do not pack it too tight, or the water won't be able to pass through.
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5
Place the Phin filter over the glass containing the condensed milk.
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6
Pour just enough hot water (about 1-2 tablespoons) into the Phin to cover the coffee grounds. This is the 'bloom' phase. Let it sit for 45-60 seconds to allow the coffee to expand and release CO2.
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7
Slowly pour the remaining hot water into the Phin until it is nearly full. Place the lid on the Phin to trap the heat.
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8
Observe the drip rate. Ideally, the coffee should drip slowly—about one drop per second. If it's a stream, the coffee is too coarse or loose; if it doesn't drip, the press is too tight.
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9
Wait patiently for 5 to 7 minutes for the brewing process to complete. The coffee will form a dark, intense layer on top of the white condensed milk.
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10
Once the dripping stops, remove the Phin and set it aside on its lid (which doubles as a saucer). Use a long spoon to stir the coffee and condensed milk together until perfectly combined into a rich tan color.
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11
Fill a tall glass to the brim with crushed ice. Pour the hot coffee mixture over the ice. The rapid cooling creates the signature frothy texture.
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12
Stir vigorously for 10 seconds to ensure the drink is ice-cold from top to bottom. Serve immediately with a long straw.
💡 Chef's Tips
Use a coarse grind similar to sea salt; too fine a grind will clog the Phin's small holes. If you don't have a Phin, a French Press can work, but use a 1:4 coffee-to-water ratio for that necessary 'espresso-strength' punch. Always use Robusta beans or a blend with chicory for that authentic 'earthy' and 'nutty' profile typical of Southeast Asian coffee. Avoid boiling water; let the kettle sit for 2 minutes after boiling to reach the ideal 200°F to avoid scorching the beans. For a 'Cà Phê Bạc Xỉu' (more milk than coffee), double the condensed milk and add a splash of fresh coconut milk.
🍽️ Serving Suggestions
Pair with a warm, crispy Bánh Mì sandwich for the ultimate Saigon-style breakfast. Serve alongside fresh tropical fruits like dragon fruit or mango to cleanse the palate. Enjoy with a side of 'Quẩy' (fried dough sticks) for dipping into the sweet coffee foam. Accompany with a small glass of iced jasmine tea (Trà Đá) to sip on between coffee gulps, as is tradition in Vietnamese cafes.