The traditional and authentic Vietnamese coffee recipe: a robust robusta coffee, slowly brewed in a phin filter, poured over sweetened condensed milk, and served over ice.
Ingredients
- 30 g ground coffee for phin filter (coarse, robusta type)
- 4 tbsp sweetened condensed milk (Nestlé or equivalent)
- 200 ml hot water (just simmering, about 90 °C)
- to taste ice cubes
Method
- Prepare two heatproof glasses or cups. Place a phin filter (the lower part with the perforated plate) on each cup.
- Distribute 15 g of ground coffee into each filter. Tap lightly to level.
- Pour a very small stream of hot water (about 20 ml per filter) over the coffee to let it bloom. Wait 30 seconds.
- Fill each filter with the remaining hot water (about 80 ml per filter). Screw the filter press down until it touches the coffee, without overtightening. Put the lid on.
- Let the coffee steep and slowly drip into the cup for 4 to 5 minutes. If the flow is too fast, tighten the press a little more; if it is too slow, loosen it slightly.
- While the coffee drips, pour the sweetened condensed milk (2 tbsp per glass) into two large serving glasses (for the iced version).
- When all the coffee has passed through, remove the filter and pour the hot coffee over the condensed milk. Stir well until the milk is dissolved.
- Fill the glasses with ice cubes and serve immediately. For a hot version (Cà phê sữa nóng), keep the mixture without ice and serve in a small cup.
Nutrition
Per serving
- Energy
- 112.9 kcal
- Protein
- 3.54 g
- Carbohydrate
- 19.9 g
- Fat
- 3.45 g
- Fibre
- 5.62 g
- Calcium
- 76 mg
- Iron
- 0.65 mg
- Magnesium
- 41.04 mg
