This yummy thick beverage is typically made out of coarsely ground dark roast coffee beans, which are grown in the highlands of Vietnam, combined with a bit of chicory. Coffee plants aren’t native to the area, but French colonists introduced them to the region in the late 19th century.

To the locals, a Vietnamese iced coffee is known as a ‘ca phe da’ or ‘cafe da’ and it is made using a specific recipe that has been around for ages. The traditional way to brew a cup of Vietnamese coffee is with the use of a special French-style drip filter that is made out of metal.

To assemble the Vietnamese iced coffee, pour about two tablespoons of sweetened condensed milk to a standard size coffee mug (do NOT use evaporated milk). Then, deposit approximately two tablespoons of coffee to the base of the coffee filter before closing it and placing it on top of your mug. Next, pour one cup of boiling hot water from a carafe into the press which will then drip through the coffee grounds into the glass. If it’s taking awhile for the water to filter through the press, this is perfectly normal. Keep in mind that it will not stream into the cup but rather drip into it.

Once the coffee has completely brewed, stir to combine it with the milk and then pour the creamy mixture over a tall glass of ice cubes. When serving your Vietnamese iced coffee, you may want to include a long spoon in the glass as well to allow your guests to stir their drink if the ingredients start to separate.

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