Vietnamese Iced Coffee

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
JUMP TO RECIPE

See how easy it is to make refreshing Vietnamese iced coffee the traditional way using a phin filter and 4 ingredients. This recipe is sweet and creamy with a strong caffeine kick!

Vietnamese iced coffee in cups.

Homemade Vietnamese Iced Coffee

Vietnamese iced coffee is a popular chilled caffeinated drink that originated in Vietnam, a country that produces the most Robusta coffee beans.

This recipe combines water, coffee, sweetened condensed milk, and ice. The result is a creamy, ice cold coffee with a nice sweetness and strong caffeine kick.

Vietnamese iced coffee is quick and easy to brew at home using a phin filter, a traditional Vietnamese coffee maker. This tool doesn’t require any paper filters, making it better for the environment than other coffee makers.

The phin filter steeps coffee grounds in hot water to develop a deep coffee flavor.

RELATED: Vietnamese Coffee

Recipe Highlights

  • Vietnamese iced coffee is made with water, ground coffee, sweetened condensed milk, and ice.
  • A traditional Vietnamese phin filter is used to make this quick and easy recipe at home.
  • This recipe makes 16 ounces (2 cups), but you can easily halve the ingredients if you only want 1 cup.

RELATED: 17 Best Iced Coffee Recipes

Ingredient Notes

Vietnamese iced coffee ingredients on a surface.
  • Ground Coffee: Cafe Du Monde is the most popular brand for Vietnamese iced coffee but any dark roast ground coffee will work.
  • Sweetened Condensed Milk: A traditional ingredient, this replaces having to add milk and sugar.
  • Water: Use hot filtered water.
  • Ice: Use ice made with filtered water for the best taste.

For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.

My Coffee Pick
A very popular coffee for making Vietnamese coffee (hot and iced).
BUY ON AMAZON.COM

Step-by-Step Instructions

Pouring sweetened condensed milk into a cup.

Step 1: Pour sweetened condensed milk into a glass.

Adding a spoonful of ground coffee into a phin filter.

Step 2: Set the phin filter on top of the glass and add ground coffee.

Placing gravity insert down on top of phin filter.

Step 3: Place the gravity insert down on top of the coffee. Press down to even out the grind.

Pouring water into a phin filter.

Step 4: Add a little hot water first to bloom the coffee.

Wait 30 seconds then slowly pour the rest of the hot water into the phin.

A phin filter on top of a cup making Vietnamese coffee.

Step 5: Cover the phin. Let the rest of the coffee drip until it stops.

Stirring Vietnamese coffee in a cup.

Step 6: Remove the phin and stir the coffee and sweetened condensed milk until combined. Add ice.

Recipe Notes

Use finely ground coffee for the best results.

You can either purchase ground coffee, like Cafe Du Monde, or grind whole dark roast coffee beans at home using a coffee grinder. The texture of the grinds should be like sand.

Prevent grind from getting in your iced coffee.

Before you add hot water to the phin, gently shake the filter over a sink to remove any loose coffee grounds.

Make sure to bloom the coffee.

Blooming is when the coffee releases gas that has built up during the roasting process.

Adding a little hot water first de-gases the coffee and gets it ready for brewing. If you skip this step, your coffee may taste more sour.

Expert Tips

  • Make sure the glass you’re using is wide enough for the phin to be placed on top.
  • Iced and hot Vietnamese coffee are made the same way. Just add ice to make it iced. Keep in mind that more ice will water down your coffee.
  • Vietnamese iced coffee tastes stronger than regular iced coffee because it is made with Robusta beans. Robusta beans contain nearly twice as much caffeine as Arabica coffee.

Questions You May Have

What makes Vietnamese iced coffee different than regular iced coffee?

Vietnamese iced coffee is different than regular iced coffee because it is made using a phin filter and sweetened condensed milk.

What does Vietnamese iced coffee taste like?

Vietnamese iced coffee tastes strong and bitter because of the dark roast Robusta beans. It is also sweet and creamy from sweetened condensed milk.

Do I have to use sweetened condensed milk?

Yes, traditionally sweetened condensed milk is used to make Vietnamese iced coffee.

Vietnamese iced coffees in cups.

More Iced Coffee Recipes

If you tried this Iced Vietnamese Coffee recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.

Vietnamese Iced Coffee

Author: Jee Choe
Make this strong and sweet iced coffee the traditional way in minutes!
5 from 1 vote
Prep Time 3 minutes
Brew Time 2 minutes
Total Time 5 minutes
Course Drinks
Yield1 (16 ounces)

INGREDIENTS
 

INSTRUCTIONS

  • Pour sweetened condensed milk into a glass.
  • Set the phin filter on top of the glass. Add the ground coffee.
  • Place the gravity insert down.
    Press it on top of the coffee to even out the grind.
  • Add 1 ounce hot water and wait 30 seconds to let the coffee bloom. Slowly pour in the rest of the hot water.
    If you're using an electric kettle to boil water, set the temperature to 200°F.
  • Cover the filter.
    Let the rest of the coffee drip into the glass until it stops.
  • Remove the phin and stir the coffee and sweetened condensed milk until combined. Add ice.

NOTES

  • For this recipe, use a traditional 8 ounce phin filter and tall glass that can hold up to 16 ounces. Make sure the glass is wide enough for the phin to fit on top.
  • To prevent getting grinds in your iced coffee, gently shake the filter over a sink before you add hot water to the phin.
  • Make sure to bloom the coffee grinds with 1 ounce hot water for the best flavor. If you skip this step, your coffee won’t taste as good. Blooming is when the coffee releases gas that has built up during the roasting process. Once the coffee degasses, it is ready for brewing.

NUTRITION

Calories: 128 | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 148mg | Sugar: 22g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 0.1mg

Leave a Comment

RATE THE RECIPE: