Authentic Vietnamese coffee brewed with a traditional Phin filter and served with sweetened condensed milk over ice.
I know it seems crazy to talk about iced coffee when we’re about to have another cold front blow through. But this isn’t just any iced coffee, it’s authentic Vietnamese iced coffee – it’s strong but sweet and creamy at the same time.
How to make Vietnamese iced coffee
There is something very calming about waiting for the coffee to slowly drip through the phin filter when I make Vietnamese iced coffee the traditional way. There is no rushing the process. I am forced to slow down, take a deep breath, and just let it happen at its own pace.
And, if you really want to treat yourself – go for that extra bit of sweetened condensed milk
What coffee to use for Vietnamese iced coffee
In theory, you can use any dark-roast coffee but I strongly recommend going to the trouble of getting some authentic Vietnamese coffee. I love the Mộc 3 Blend from BachCoffee which I order on-line. They carry the traditional one-cup (phin) filters as well. I find most dark roast coffees to have a slightly bitter after taste that I don’t get with the Mộc 3 coffee – it’s very smooth with just a hint of chocolate aroma.
Lots of people and restaurants also like the Cafe Mộc 3 with chicory for making Vietnamese iced coffee. It is usually easier to find in stores and is great to use. I used it for years before I discovered the Mộc 3 Blend.