RECIPES

WAYS TO ENJOY IT

Vietnamese coffee culture goes far beyond black coffee. Click on any style below to get our recipe.

From the classic cà phê sữa đá to the legendary egg coffee, learn how to make every iconic Vietnamese coffee style at home with our step-by-step guides.

All recipes use a traditional phin filter

Cà Phê Sữa Đá

Iced Coffee with Condensed Milk

Cà phê sữa đá is Vietnamese iced coffee made by dripping strong robusta through a phin filter onto a layer of sweetened condensed milk, then stirring it over ice. It is sweet, heavy, and built for hot afternoons in Saigon.

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Cà Phê Trứng

Egg Coffee

Cà phê trứng is Hanoi egg coffee, made by whisking yolks with condensed milk until they turn into a thick, custard-like foam, then floating that foam on a small cup of strong phin coffee. It tastes closer to tiramisu than to a regular latte.

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Cà Phê Cốt Dừa

Coconut Coffee

Cà phê cốt dừa is Vietnamese coconut coffee, made by blending phin-brewed robusta with coconut milk, condensed milk and ice into a thick, slushy drink. It tastes like a coconut milkshake with a serious caffeine kick.

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Cà Phê Muối

Salt Coffee

Cà phê muối is the salt coffee from Huế: phin-brewed robusta poured over a layer of lightly salted, sweet whipped cream. The salt rounds off the bitterness and pushes the sweetness forward, so the drink ends up tasting smoother than it looks.

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Cà Phê Đen

Black Coffee

Cà phê đen is plain Vietnamese black coffee, brewed slowly through a phin and served either hot (nóng) or over ice (đá). No milk, no sugar by default, just dense robusta with a thick body and dark chocolate notes.

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Bạc Xỉu

White Coffee

Bạc xỉu is the milky version of cà phê sữa: a tall glass of sweetened condensed milk and fresh milk with just a small pour of phin coffee on top. It started as a drink for kids and morning shifts, and now most cafés in Saigon serve it iced.

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Espresso Martini

Vietnamese Coffee Martini

A Vietnamese espresso martini swaps the usual espresso for a freshly brewed shot of phin robusta, then shakes it hard with vodka, coffee liqueur and a touch of condensed milk. The result is darker, sweeter and more chocolatey than the classic version.

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Hot Shot

Vietnamese Coffee Hot Shot

A Vietnamese hot shot is the Swedish bar classic built on phin coffee: a small warm glass layered with Galliano, strong robusta and a cap of lightly whipped cream. You drink it in one go, without stirring, so each sip moves from cream to coffee to vanilla.

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Cà Phê Tiramisu

Vietnamese Coffee Tiramisu

Vietnamese coffee tiramisu (cà phê tiramisu) replaces the usual espresso with phin-brewed robusta and condensed milk. The ladyfingers soak up a stronger, sweeter coffee, and the mascarpone layer gets a small spoon of condensed milk so the whole dessert leans toward cà phê sữa đá.

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Kem Cà Phê

Vietnamese Coffee Ice Cream

Kem cà phê is no-churn Vietnamese coffee ice cream, made by folding whipped cream into cold, very strong phin coffee sweetened with condensed milk. It freezes solid without an ice cream machine and tastes like cà phê sữa đá in scoop form.

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Irish Coffee

Vietnamese Irish Coffee

A Vietnamese Irish coffee swaps brewed filter coffee for hot phin-brewed robusta, sweetens it with condensed milk instead of brown sugar, and floats lightly whipped cream on top. The whiskey stays the same, the coffee underneath does the heavy lifting.

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White Russian

Vietnamese White Russian

A Vietnamese White Russian builds the cocktail on phin coffee and condensed milk instead of cream. Vodka and coffee liqueur are stirred over ice, then the strong sweet coffee is poured slowly on top so it layers before you stir.

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Affogato

Vietnamese Coffee Affogato

A Vietnamese coffee affogato is a scoop of vanilla ice cream with a freshly brewed shot of hot phin robusta poured straight over it. The ice cream melts into the coffee within seconds, giving you a drink and a dessert in the same glass.

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Panna Cotta

Vietnamese Coffee Panna Cotta

Vietnamese coffee panna cotta is a chilled Italian set cream flavoured with strong phin-brewed robusta and condensed milk. You make it the day before, unmould it from a ramekin, and serve it with a small pour of extra coffee on top.

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