How to Make the Perfect Vietnamese Iced Coffee Ca Phe Sua Da
Vietnamese · Easy · 15 min · 2 servings
Intensely strong dark roast Vietnamese coffee slowly dripped through a traditional phin filter directly over sweetened condensed milk, then poured over a glass packed with ice for a creamy bittersweet caffeinated treat. It is one of the most beloved and instantly recognizable drinks in Vietnamese culture.
Why this recipe works
This Vietnamese Iced Coffee Ca Phe Sua Da recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 tbsp Vietnamese dark roast ground coffee Trung Nguyen or Cafe Du Monde
- 4 tbsp sweetened condensed milk
- 1.5 cups hot water just off the boil
- 2 cups ice cubes
- 1 whole Vietnamese phin filter per serving
- 1 pinch salt optional to reduce bitterness
Step by step instructions
Step 1: Set Up the Phin Filter
Place 2 tablespoons of sweetened condensed milk into the bottom of each serving glass. Set the phin filter on top of the glass. Add 2 tablespoons of coarsely ground Vietnamese dark roast coffee into the filter chamber and gently press the metal press plate down onto the grounds with light even pressure. Do not press too firmly.
Step 2: Bloom and Brew the Coffee
Pour just 1 tablespoon of hot water over the coffee grounds and wait 30 seconds for the coffee to bloom and release trapped gases. This pre-infusion step improves the extraction quality. Then pour the remaining hot water slowly to the top of the phin chamber. Place the lid on top and allow the coffee to drip through at its own pace.
Step 3: Wait for the Drip
Allow the coffee to drip completely through the filter into the glass of condensed milk. This should take 4 to 8 minutes depending on grind size and how firmly the grounds were pressed. If it drips in under 3 minutes the grind is too coarse. If it takes longer than 10 minutes the grounds were pressed too tightly.
Step 4: Stir, Pour Over Ice, and Serve
Once all the coffee has dripped through, remove the phin filter and stir the hot coffee and condensed milk vigorously until completely combined and uniformly brown. Fill a second tall glass with ice and pour the hot coffee mixture directly over the ice. Drink immediately for the full contrast of hot coffee and cold ice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Vietnamese dark roast coffee → chicory-blended coffee such as Cafe Du Monde for a similar earthy dark roast profile
- sweetened condensed milk → coconut condensed milk for a dairy-free vegan version with a tropical undertone
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pressing the coffee grounds too firmly into the phin which causes the water to drip too slowly and produces an over-extracted bitter brew
- Using water that is fully boiling at 100 degrees instead of water rested for 30 seconds which scalds the coffee and creates harsh flavors
Nutrition facts
Per serving: 210 calories, 4g protein, 38g carbs, 6g fat, 0g fiber.
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