I love strong and bold tasting Cà Phê Sửa Đá, Vietnamese Iced Coffee, but more often than not, the Vietnamese coffee I buy is generally wayyyy too sweet for my taste. That’s why I like to make it at home to be able to control the sweetness.
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8 ounces boiling water
3 tablespoons ground coffee
2 tablespoons sweetened condensed milk
1 tablespoon hazelnut creamer
Prepare Coffee – Add condensed milk to a 12-16 ounce cup. Add ground coffee to the phin filter. Shake to even the coffee out. Place the phin filter on top of the cup.
Make Vietnamese Coffee – Pour 1-2 tablespoons of hot water into the phin filter to let the grounds bloom for about 1 minute. Pour hot water to the top of the phin filter. Cover and wait 4-5 minutes until all the water passes through the phin filter. Stir coffee and add ice.
- Use a Dark or French Roast for similar results if you can’t find specific coffee to make Vietnamese coffee.
- Adjust coffee and sweetened condensed milk to taste. I like stronger coffee and coffee that is less sweet.
- I add hazelnut creamer to give some extra flavor. Leave out if you don’t have it.
- Add more water to dilute the coffee if it is too concentrated for your taste.
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