Best Vietnamese Coffee Recipes

VIETNAMESE ICED COFFEE

Steps:

• Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

VIETNAMESE COFFEE

Steps:

• Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
• Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.

VIETNAMESE-STYLE ICED COFFEE

Steps:

• Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.

VIETNAMESE ICED COFFEE

Steps:

• Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
• Line a coffee cone with a paper filter and place the cone over another heatproof container.
• Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
• Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

VIETNAMESE EGG COFFEE

Steps:

• Place egg yolk and condensed milk in a tall jar. Whip with a milk frother until soft peaks form.
• Pour hot coffee into a mug and top with frothed milk.

VIETNAMESE EGG COFFEE

Steps:

• Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
• Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
• Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.

VIETNAMESE ICED COFFEE MILKSHAKE

Steps:

• Put the instant espresso powder in a small bowl with 1/2 cup of hot water. Stir and let the espresso dissolve completely, then allow to cool completely. Pour into an ice cube tray and freeze until completely set, at least 2 hours and up to overnight.
• Put the coconut ice cream and sweetened condensed milk in the blender, then add the espresso ice cubes. Blend until the mixture is completely combined and smooth, about 2 minutes. (Stop the blender as needed and use a spoon to help evenly disperse the ingredients as they blend.) Pour into a tall glass and top with whipped cream and toasted shredded coconut if using.

CAFE SUA DA (VIETNAMESE ICED COFFEE)

Steps:

• Make your coffee. I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one.
• Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk.
• Stir together coffee and condensed milk.
• Pour over ice.

BAILEYS VIETNAMESE COFFEE

Steps:

• In a French press coffee maker, combine the ground coffee and almost-boiling water. Put the top on the press in place and let stand 4 to 5 minutes. Press the coffee. Divide between 2 coffee cups. Add 2 tablespoons of the Baileys and 1 tablespoon sweetened condensed milk to each cup. Stir to blend.
• For iced coffee, pour over a tall glass filled with ice.

VIETNAMESE COFFEE SUNDAES

Steps:

• Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
• Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
• Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
• Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
• To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.

VIETNAMESE COFFEE RECIPE BY TASTY

Steps:

• Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
• Pour the sweetened condensed milk into a glass.
• Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
• Stir well before serving.
• Enjoy!

SWEET VIETNAMESE COFFEE

Steps:

• Pour condensed milk into a coffee cup.
• Unscrew the top screen of the Vietnamese coffee filter. Add coffee; screw screen back on tightly. Set filter over the cup.
• Fill the filter 1/4 of the way with boiling water. Wait until it passes through the filter, about 30 seconds. Loosen the top screen slightly. Fill the filter with boiling water. Cover with lid and wait until has passed through the filter, about 5 minutes. Remove filter.

VIETNAMESE ICE COFFEE

Steps:

• There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
• Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-ounce glass or measuring cup.
• Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.
• Stir in condensed milk until blended. Add ice, stir, and serve.

VIETNAMESE COFFEE SMOOTHIE

Steps:

• Blend 1/2 cup chilled espresso or strong coffee, 1/4 cup sweetened condensed milk and 1 1/2 cups ice. Top with chocolate shavings and/or chocolate syrup.

SUNNY'S EASY VIETNAMESE ICED COFFEE

Steps:

• Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve.

SUNNY'S EASY VIETNAMESE ICED COFFEE RECIPE - (4.4/5)

Steps:

• Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve.

GEVALIA VIETNAMESE COFFEE

Steps:

• Add milk to coffee cup.
• Unscrew filter from Vietnamese coffee pot; spread grounds evenly onto bottom of pot. Screw filter over grounds until fit is snug; place over coffee cup.
• Pour about 1-1/2 Tbsp. boiling water into filter; let stand 20 sec. Loosen screw on filter by two turns. Add remaining boiling water to filter; place lid on top of pot. When coffee has stopped dripping, remove pot and stir coffee.

VIETNAMESE COFFEE

Steps:

• Pour the milk into the bottom of an 8 ounce glass.
• Carefully pour in the coffee, trying not to disturb the layer of milk.
• Stir the milk up from bottom and sip the coffee (there will probably be some milk left in the bottom of the glass when you are finished).
• Variation: This coffee may also be served iced; add some ice cubes on top of the layer of condensed milk and proceed as above.

VIETNAMESE COFFEE SHAKE

Steps:

• In a blender, combine coffee, half and half, sweetened condensed milk, and ice. Blend until smooth and frothy, 30 seconds. Transfer to drinking glasses and serve immediately.

ICED COFFEE, VIETNAMESE STYLE

Steps:

• Use a drip cone with a coffee filter; place the coffee in the filter. Bring 2 cups water to a boil and pour over the coffee. (You may also bring the water to a boil in a saucepan and stir in the coffee, then strain.)
• Put about 1/2 inch sweetened condensed milk in the bottom of 4 glasses; fill with ice and add coffee. Stir, then add more milk to taste if you like.