The first time I had a Vietnamese coffee I was in Dublin at Jolin’s Vietnamese coffee house. It was a beautiful creamy coffee, with a lovely hint of sweetness coming through.
Then we went to Vietnam and our adventure began. We planned a lovely day walking around Saigon and that’s where we found a coffee shop called Talk Barista Saigon. The owner was so passionate about his coffee.
Vietnamese coffee is one of the best coffees in the world, with a rich taste.
In general it is served with a layer of condensed milk at the bottom of a clear heatproof glass with a filter, called a phin, sitting on top.
The coffee slowly drips into the glass and then you can mix it with the condensed milk. It can be enjoyed hot or iced.
If you can, get Trung Nguyen Vietnamese brand coffee. But you can also use French roast coffee as well.
- 3 tbsp ground coffee
- 1-3 tbsp of condensed milk
- Boiling water
- Evenly spread 3 tablespoons of ground coffee in the filter.
- Don’t shake or compress the coffee or it could block the filter holes.
- Pour some condensed milk in the glass.
- Place the metal filter gently on top.
- Pour 2 tbsp of water into the filter & wait for 20 seconds to bloom the coffee. The bloom is important for the coffee brewing process. It is when the water releases CO2 from the coffee & the coffee grounds expand.
- Next press on the filter gently to compress the bloomed coffee. This will slow the drip rate and improve your coffee.
- Now pour the rest of the water and wait 5 minutes to finish brewing.
- Remove the filter and stir to mix in the condensed milk.
In Vietnam, they will ask you ‘sweet’ ‘less sweet’ or ‘more sweet’.
Which, roughly translates as:
- 1 tbsp – less sweet coffee
- 2 tbsp- sweet coffee
- 3 tbsp- more sweet (enjoy!)
Alternatively pour your freshly dripped coffee over a full glass of ice and condensed milk and stir. Enjoy your first of many Vietnamese coffees.