Ca phe sua da is Vietnam’s iconic iced coffee: intensely brewed coffee softened with sweetened condensed milk and poured over ice. It is bold, creamy, and refreshing at the same time.
A traditional metal phin filter produces a concentrated brew, but strong drip coffee works when a phin is unavailable. Let the coffee drip over the condensed milk, then stir and chill it over ice.
Use a dark roast and brew it stronger than you would for a regular cup. The ice and milk dilute the coffee, so concentration keeps the drink balanced.
Serving Suggestions
Serve immediately over plenty of ice in a clear glass so the coffee and milk layers are visible. Pair it with a pastry or a light breakfast.
Recipe Notes
Brewed coffee can be chilled for up to 2 days, but add condensed milk and ice just before serving. Adjust the milk to taste for a less sweet drink.
Vietnamese Iced Coffee (Ca Phe Sua Da)
Equipment
- Vietnamese phin filter
- Two glasses
- Kettle
- Spoon
Ingredients
Coffee
- 4 tbsp dark-roast ground coffee medium-fine grind
- 1/2 cup hot water just off the boil
- 1/2 cup sweetened condensed milk divided
- 2 cups ice for serving
Instructions
Brew:
- Divide the condensed milk between two heatproof glasses.
- Add 2 tablespoons of coffee to each phin filter. Place the press on the grounds, add a small splash of hot water, and wait 30 seconds.
- Fill each filter with the remaining hot water and let the coffee drip slowly over the condensed milk, about 4 to 5 minutes.
Serve:
- Stir the coffee and condensed milk together, then pour over ice.
- Serve immediately.
Notes
- Strong coffee is essential because the ice and milk dilute it.
- Use a dark Vietnamese-style roast for the most traditional flavor.
- For less sweetness, reduce the condensed milk to 1 tablespoon per glass.