Vietnamese Iced Coffee

By Kay Chun

Updated June 6, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
10 minutes
Rating
4(892)
Comments
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This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.

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Ingredients

Yield:4 servings (about 2½ cups)

  • 1 cup finely ground dark roast coffee, such as French roast

  • 3 cups boiling water

  • ½ cup sweetened condensed milk

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 13 milligrams cholesterol; 123 calories; 1 gram monounsaturated fat; 2 grams saturated fat; 3 grams fat; 57 milligrams sodium; 3 grams protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.

  2. Step 2

    Line a coffee cone with a paper filter and place the cone over another heatproof container.

  3. Step 3

    Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.

  4. Step 4

    Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

Tip

  • The brewed coffee can be made a few days in advance and kept chilled in the fridge. 

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Ratings

4 out of 5
892 user ratings
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Comments

oliveoyl

I make coffee ice cubes for this - so it never gets watered down

Stephen

Nooooooooo!!!! This recipe makes my heart break, as it misses the je ne sais quoi of the Vietnamese coffee experience. Pour the sweetened condensed milk over the ice cubes in each glass so it pools at the bottom, and then pour the coffee into each glass.

Lauren

Being a Houstonian, with our large Vietnamese population, we've enjoyed this for years. I use Trung Ngyuen Premium Blend coffee which is easily found at Vietnamese supermarkets as well as on-line. If you put it in a French press, fill the carafe with 1/2" of coffee before adding water. the 1/2" guide work for any size carafe...smaller carafes will naturally hold less coffee at the 1/2' mark. I drink this every morning, minus the condensed milk.

Emma

It has to be chicory coffee such as Cafe du Monde, not just a dark roast.

Mirns

I’m sure this recipe has the best of intentions but is wrong on so many levels. Without trying to be a coffee snob (but I’m afraid I’m getting there) I agree that whatever way you brew your coffee is okay; however, the coffee has to be 100% robusta beans!!! They give it a naturally sweet flavor Secondly… for a true Vietnamese iced coffee, it has to be poured over condensed milk and ice. You don’t stir the condensed milk afterwards.

petey

We use stainless steel phin filters to make this coffee. Such a treat.

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