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Vietnamese iced coffee layered with dark coffee and sweetened condensed milk in a clear glass with a phin filter.

Vietnamese Iced Coffee (Ca Phe Sua Da)

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Strong Vietnamese coffee dripped over sweetened condensed milk and ice for a bold, creamy, refreshing drink.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 glasses
Course: Drinks
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Vietnamese phin filter
  • Two glasses
  • Kettle
  • Spoon

Method
 

Brew:
  1. Divide the condensed milk between two heatproof glasses.
  2. 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.
  3. Fill each filter with the remaining hot water and let the coffee drip slowly over the condensed milk, about 4 to 5 minutes.
Serve:
  1. Stir the coffee and condensed milk together, then pour over ice.
  2. Serve immediately.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 3gCholesterol: 15mgSodium: 45mgSugar: 24g

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.