The best coffee in the world tastes like chocolate. Wait, what? Learn how to make Vietnamese Iced Coffee and enjoy this deliciously chocolatey, smooth and super addictive pick-me-up at home. It’s quick and easy to make and may just be the start of a whole new addiction. Oops?
So yesterday was my birthday (yaaaay!) and of course, birthdays always demand a few cringeworthy photos don’t they?
I have to admit, I’m still immature enough to look forward to a day of getting spoilt. And there was so much spoiling going on. Not just for breakfast, but lunch and dinner too, plus a healthy dose of shopping, and some rare sunshine in the middle of winter.
As with any good birthday there were also a few glasses of bubbles last night (too many? neverrrr). So Sarah’s final birthday surprise was teaching me how to make Vietnamese Iced Coffee this morning.
Let me tell you, it was just what the doctor ordered. ????
Brewed with tea leaves and mixed with sweetened condensed milk, teh tarik usually came in a little plastic bag cinched up with a rubber band, a handy straw poked through the side.
Ingenious. A cool drink AND super portable.
Then we headed into Vietnam, and BAM!
We’d suddenly crossed the border into the holy land of thick, luscious and super strong coffee, brewed in perfect Vietnamese style.
One sip of Vietnamese Iced Coffee and we were like: ‘Iced tea what now?’
So what makes Vietnamese Iced Coffee so good? What gives it that magic chocolatey flavour and thick, velvet-like texture?
Well it has a little something to do with butter… and FISH SAUCE.
Not even joking. It’s an actual thing and it’s amazing.
In a feat of alchemical glory, Vietnamese Robusta coffee beans are roasted in a mix of fish sauce and butter to bring out that incredible flavour.
Even better, the end result tastes nothing like fish sauce at all.
So you want to learn how to make Vietnamese Iced Coffee, do you?
Learn how to make Vietnamese Iced Coffee at home and it’ll always be within reach, whenever you need it. All you need is a bag of Trung Nguyen Gourmet Blend coffee, some condensed milk and ice cubes and you’re set.
We scored a packet of Trung Nguyen coffee at our local Asian grocery store, so if you have one near you check them out first. Otherwise you could look at buying some online.
Quick Note: You CAN skip the ice cubes and drink it warm, but we think the flavour and strength of the coffee is much better when iced.
But hey, if you love your coffee pulse-racingly intense then who are we to judge?
Feel free to play around with the amount of condensed milk to find your favourite ratios… or omit the ice for a hot version… or drink it down black…
Oh the options.
How about that technique then?
To master the authentic technique, you’ll need to invest in a Vietnamese ‘phin’ coffee filter. (If you’re not yet equipped you can brew the coffee using a moka pot or plunger, but it might not have that same strength of flavour). For the best results we recommend the following method:
- Pop a few tablespoons of condensed milk in the bottom of a tall glass.
- Add in a few tablespoons of Vietnamese coffee grounds to your Vietnamese coffee filter, then pop it on top of the glass.
- Pour in a little boiling water until the coffee grounds are covered, then cover with the gravity insert and press down lightly to even the grounds.
- Pour in more boiling water until it just reaches the top of the gravity insert, then allow the coffee to steep. Pop on the lid and watch as thick black coffee starts to drip down onto the condensed milk.
- Once it’s finished, simply pop in your ice, mix everything together, and enjoy that coffee buzz.
Huzzah! Vietnamese Iced Coffee is ready to be your new best friend.
And for something a little different, why not pair it up with a tasty batch of Ethiopian Spicy Popcorn!
- Vietnamese phin (coffee filter) - or moka pot / percolator
- 2 tbsp Vietnamese coffee grounds we use Trung Nguyen
- 2 tbsp condensed milk
- ice cubes
- First up, add a few tablespoons of condensed milk in the bottom of a tall glass and set aside.
- Next, set up your Vietnamese coffee filter on top of the glass, and add in a few tablespoons of Vietnamese coffee grounds.
- (Alternatively, add the coffee grounds into your moka pot or percolator and prepare the coffee as you normally would - once prepared, pour over the condensed milk and move on to the final step).
- If using the Vietnamese coffee filter, pour in a little boiling water until the coffee grounds are covered, then cover with the gravity insert and press down lightly.
- Pour in more boiling water until it just reaches the top of the gravity insert, then allow the coffee to steep. That thick black coffee will start to drip down onto the condensed milk.
- Add the ice, mix everything together, and enjoy that coffee buzz.
- If you don't have a phin, use a moka pot or percolator instead.
- You CAN skip the ice cubes and drink it warm, but we think the flavour and strength of the coffee is much better when iced.
- Feel free to play around with the amount of condensed milk to find your favourite ratios… or omit the ice for a hot version… or drink it down black…