Cà Phê Sữa Đá

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Spoon the condensed milk into a heatproof glass. The amount is a matter of taste; three tablespoons is the Vietnamese standard.

   Mark done

2. Add the ground coffee to the phin filter chamber and shake it level. Do not tamp it.

   Mark done

3. Set the filter over the glass, place the press disc on top and screw it down until it is snug but not tight.

   Mark done

4. Pour in 20 ml of the hot water and wait 40 seconds for the grounds to bloom and swell.

   Mark done

5. Add the remaining water, put the lid on, and let it drip. It should take 4 to 5 minutes — if it runs through in under 2, the disc is too loose; if nothing drips, it is too tight.

   Mark done Start 4 min timer

6. Once the dripping stops, remove the filter and stir the coffee and condensed milk together thoroughly until uniformly caramel-coloured.

   Mark done

7. Fill a second tall glass with ice and pour the coffee over. Serve with a long spoon.

   Mark done

Chef’s Tips

• A phin costs very little and there is no real substitute; a French press or moka pot are approximations.
• For cà phê đen đá, black iced coffee, skip the milk and add a teaspoon of sugar instead.
• Adjust the press disc, not the grind, to control the drip speed.

Pairing Suggestions

• Serve after phở or bánh mì
• A perfect mid-afternoon drink
• Pairs well with anything sweet and coconut-based

Storage & Reheating

Make to order. The coffee concentrate can be brewed and refrigerated for 2 days, then mixed with milk and ice.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.