Vietnamese Iced Coffee (Cà Phê Sữa Đá)

The primary ingredient that makes Vietnamese coffee sweet is sweetened condensed milk. This dairy product, made by removing water from milk and adding sugar to it, adds a creamy texture and rich sweetness to the coffee. In Vietnam, sweetened condensed milk is often used instead of fresh milk because of its long shelf-life in a tropical climate. The combination of condensed milk and the strong, bold flavors of Robusta beans creates the classic taste of Vietnamese ca phe sua, which has an irresistible blend of sweetness and bitterness.

Vietnamese Coffee Culture

Vietnamese coffee culture is distinctive, with a strong emphasis on the use of sweetened condensed milk. Due to the French influence during colonization in the 19th century, the French practice of adding milk to coffee was adopted and adapted by the Vietnamese people. Traditionally, Vietnamese coffee is brewed using a phin filter, resulting in a strong and distinctive taste. The use of condensed milk adds sweetness to balance the bitterness of the coffee beans, while also providing a creamy richness.

In Vietnam, coffee is not just a drink, it truly is a way of life. From as early as 4 am, you can find cafes and street vendors open, and many sell coffee well into the night. It’s something of a mystery to outsiders how the locals can sip coffee at 10 pm and then go to sleep at night, but many do.

Drinking coffee in Vietnam is a sociable pastime and a chance for ba tam, a Vietnamese phrase that loosely translates to “gossip”. Many cafes in Vietnam are open-air, giving a great view of the street and its various comings and goings. Coffee gives people the chance to find out what’s happening in their immediate area just before they get down to work.

* 280 Cal

* Premium Vietnamese coffee, which is brewed with traditional method, then mixed with sweetened condensed milk.

 * Contain: dairy