Vietnamese Iced Coffee Recipe (Cà Phê Sữa Đá)

Vietnamese iced coffee, or cà phê sữa đá, is a bold, sweet coffee drink made with strong Vietnamese coffee, sweetened condensed milk, and plenty of ice. Traditionally, the coffee slowly drips through a small metal phin filter, creating an intensely flavored brew that balances beautifully with the creamy sweetness of the condensed milk. I fell in love with this refreshing coffee while visiting Hanoi, where coffee shops seem to be everywhere you look.

What is Vietnamese iced coffee?

Vietnamese iced coffee, known as cà phê sữa đá, is strong coffee traditionally brewed through a Vietnamese phin filter, mixed with sweetened condensed milk, and served over ice. The slow brewing method produces concentrated coffee with a bold flavor that balances the rich sweetness of the condensed milk.

What does cà phê sữa đá mean?

Cà phê sữa đá literally describes iced coffee with milk in Vietnamese: cà phê means coffee, sữa means milk, and đá means ice. In this classic drink, the "milk" is sweetened condensed milk, which gives the coffee its distinctive creamy sweetness.

Why you'll love this Vietnamese iced coffee

• Only three main ingredients
• Bold coffee flavor balanced by creamy condensed milk
• Easy to make at home
• Deliciously cold and refreshing
• Adjustable sweetness
• Can be made with a traditional Vietnamese phin
• Perfect for hot summer mornings or an afternoon pick-me-up

What is a Vietnamese phin filter?

A phin is a small metal Vietnamese coffee brewer that sits directly over a cup or glass. Ground coffee is placed inside, lightly pressed, and covered with hot water. Gravity slowly pulls the water through the coffee, producing a small amount of strong, concentrated coffee in several minutes.

If you don't have a Vietnamese phin, don't let that stop you. You can make a similar drink using strong coffee from a French press, moka pot, or espresso machine. The important thing is to brew the coffee strong enough to stand up to the condensed milk and melting ice.

What coffee is best for Vietnamese iced coffee?

Traditionally, Vietnamese coffee is associated with robusta beans, which have a strong, bold flavor that stands up well to sweetened condensed milk. A dark-roast Vietnamese coffee or robusta-forward blend works especially well for cà phê sữa đá. If you can't find Vietnamese coffee, use a strong dark roast and brew it more concentrated than ordinary drip coffee.

How to make Vietnamese Iced Coffee with a phin

Depending on the shop, your coffee will be presented differently. At a traditional shop, your coffee will arrive with the phin, the Vietnamese version of a French press. This is a metal filter, the size of an espresso cup. The bottom has perforations and inside is a filter/press. Place coffee at the bottom of the metal cup. Drop in the press, and press the coffee down, then lift the press slightly to allow the water to pass through. Pour 1 oz of hot water and let it sit for about 30 seconds. This allows the coffee to "bloom," then add the rest of your hot water.  Gravity takes care of the rest. The entire process takes about 10 minutes. If the place you are at serves it in a clear glass, you can see your coffee brewing as the sides of the cup bead with steam.  There is certainly more pause in this method of enjoying coffee.

If you don't own a phin, not to worry. A French Press will do just fine. 

Tips for the best Vietnamese iced coffee

• Brew the coffee strong because the ice will dilute it.
• Use sweetened condensed milk, not evaporated milk.
• Don't press the coffee too firmly in the phin, or it may drip too slowly.
• Adjust the amount of condensed milk to your preferred sweetness.
• Let the coffee brew slowly rather than rushing it.
• Use plenty of ice.
• Stir the hot coffee and condensed milk thoroughly before serving.

Vietnamese Coffee Culture in Hanoi

You can find people of all ages sipping their sua da and nibbling on sunflower seeds, without a care in the world. A short stroll down any given street and you'll see piles of sunflower shells scattered about under tables, the aftermath of an afternoon well spent.

No matter the style of shop or time of day, you can find Hanoians sipping this steadfast drink: ca phe sua da. This lovely libation is served in a short, clear glass with an oversized ice cube; Vietnamese coffee floats on top of a layer of sweetened condensed milk. Heaven in a glass!

You'll get a spoon to stir the sweet condensed milk into the strong coffee. The combination of the coffee and the sweetened condensed milk creates a perfect flavor balance. For a Vietnamese coffee newbie, it's best to sip slowly and let the ice melt a bit. The taste won't be overwhelmingly sweet, but rather have light caramel notes.

Hanoi's coffee culture, however, has not always had a nice aspect to it. It all began with the French colonists in Indochina. They started the first coffee plantations in the late 19th century and forced local peasants into labor. Hanoi's initial coffee shops were frequented only by the wealthy foreign residents. Slowly, though, the drink became popular among all of the city's residents.

There are usually three or more coffee shops on every block in Hanoi. Tables and chairs range from child-sized plastic stools to bamboo to high-top fancy tables. Coffee does not age discriminate in Vietnam. Students go to trendy, bustling shops. Office workers go to lounge-style places, and the older generation prefers the long-lived local establishments.

I am sure by now you've gathered that coffee is an integral part of Hanoi's way of life. The Vietnamese enjoy coffee; by this I mean, they really enjoy it. They sit down with friends, sip, and nibble on sunflower seeds, sharing their time. Having a cup of coffee with friends is a very social affair. It's an aspect of their culture that I find truly charming. Now I understand the piles of sunflower seed shells and the carefree looks on the faces of coffee shop patrons.

This coffee is indeed strong. My daughter has often joked that the coffee is strong enough to power her moped. After my first taste, I believed her. I remember my first cup at breakfast at the hotel. Wow! One sip and I was wide awake. As a person who usually drinks 2 cups in the morning, I couldn't imagine drinking more than one cup of this iced coffee.

This recipe will yield two servings.  To brew your espresso, if you have an espresso maker, feel free to use it. You can also use a French press, or even the regular drip coffee maker. Now if you have a Vietnamese phin , by all means.

Frequently asked questions

More Vietnamese Recipes to try

If you enjoy Vietnamese iced coffee, be sure to try my Vietnamese egg coffee, another unforgettable drink I discovered in Hanoi. For a complete Vietnamese-inspired meal, serve bun cha with fresh herbs and noodles. Here are more.

Bo Sot Vang is a Vietnamese beef stew that will blow your beef stew out of the water. 

Chả Giò are Vietnamese Spring Rolls made with mushrooms, noodles, tofu, and herbs. Dunk them in a tangy sauce. My version is vegetarian. 

Bun cha: Vietnamese pork meatballs are served with a delicious golden broth, a variety of fresh herbs, greens, and rice noodles.

Vietnamese coconut braised pork (Thit Kho Tau) is slow-cooked, tender, salty and sweet.

 There is also Vietnamese coconut coffee as another sweet coffee drink to enjoy after a meal.

This post contains affiliate links. Ethnic Spoon might receive a small commission when you shop the retail links in this post. 

📖 Recipe