Types of Vietnamese coffee

Vietnamese coffee comes in six classic forms, almost all built on strong Robusta brewed in a phin filter: cà phê sữa đá, cà phê đen, cà phê trứng, cà phê muối, cà phê cốt dừa, and bạc xỉu. They share one base and differ in what goes with it: condensed milk, egg cream, salt, coconut, or nothing at all. This guide explains each one and links to the full recipe.

Cà phê sữa đá - iced coffee with condensed milk

Cà phê sữa đá is the most iconic Vietnamese coffee, a strong phin brew poured over sweetened condensed milk and ice. It is bold, sweet, and built for warm weather. Recipe: Cà phê sữa đá.

Cà phê đen - black coffee

Cà phê đen is plain phin coffee with nothing added, served hot or over ice (cà phê đen đá). It shows the Robusta at full strength. Recipe: Cà phê đen.

Cà phê trứng - egg coffee

Cà phê trứng is a Hanoi specialty topped with whipped egg yolk and condensed milk, a dessert-like cream floating on strong coffee. Recipe: Cà phê trứng.

Cà phê muối - salt coffee

Cà phê muối is a Huế original where lightly salted cream sits on top of the coffee. The salt lifts the sweetness and softens the bitterness. Recipe: Cà phê muối.

Cà phê cốt dừa - coconut coffee

Cà phê cốt dừa blends coconut milk and ice into a smooth, frothy iced coffee with a tropical edge. Recipe: Cà phê cốt dừa.

Bạc xỉu - milky white coffee

Bạc xỉu is the gentle cousin of cà phê sữa: more condensed milk, less coffee, sweeter and milkier. Recipe: Bạc xỉu.

What they share

Every drink above starts with Robusta brewed in a phin. New to it? Read What is Vietnamese coffee? and How to brew Vietnamese coffee with a phin, and see why we use Robusta in Robusta vs Arabica. Our No Regrets Horse kit has the coffee, condensed milk, and phin to make any of them.