Vietnamese Iced Coffee

2 coffees
10 min

Coffee is one of those things I have a tough time imagining my life without. In any form, you name it, I love it. I never tire trying new types of coffee. Several years ago I had an opportunity to try a new type of coffee: Vietnamese Iced Coffee.

I'm no stranger to Vietnamese cuisine. It's right up there with my favorite foods of all time. But oddly enough, this was my first time trying the coffee. Known in Vietnam as Cafe Sua Da, this iced coffee is one of the best treats in the java world...for those who know about it. It blew my mind, the perfect blend of flavors.

This magical coffee moment was brought to me courtesy of the Pho Festival in Gretna, Louisiana. Which unfortunately, seems to be a thing of the past. (On a side note, if anyone knows anything about this wonderful festival's fate, please let us know.) The festival was an incredible place. So many perfect sights, smells, and sounds. I very much miss it. Not to be discouraged though. Many places around New Orleans, Louisiana are happy to offer Vietnamese Iced Coffee. In addition to the many fantastic Vietnamese restaurants around town, District Donuts also has a delicious VIC. Tried though I might, I can never seem to duplicate the drink. This recipe is the closest I've ever gotten.

One thing that helps is this Vietnamese Coffee Filter. This is the method that is traditionally used. It’s very simple and we tell you how to use it below. We’re also including a method for cold brewing in the fridge just in case you don’t have a Vietnamese Coffee Filter handy.

For the coffee, I use whole bean coffee and grind it at home with my manual coffee grinder from Zulay Kitchen. But, if you don’t have a coffee grinder, any dark roast ground coffee you use will be fine.

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Recipe details
  • 2  coffees
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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Vietnamese Coffee Filter Method
  • 2 tablespoons ground coffee
  • 3 tablespoons condensed milk
  • 2 cups boiling water
Cold Brew Method
  • 3 cups cold water
  • 5 tablespoons dark roast coffee
  • 3 tablespoons condensed milk
Vietnamese Coffee Filter Method
Split condensed milk into two glasses.
Add 1 tablespoon of coffee to filter and place on top of one of the condensed milk glasses. Add a little splash of boiling water to the grounds to allow them to bloom. Tighten screw down until it just barely catches.
Fill water to top and put the lid on the filter.
Allow coffee to drip. (You may fill the coffee filter twice.)
When coffee is done dripping, remove filter from glass. Stir well and add lots of ice. Enjoy!
Repeat steps 2-5 for the second glass.
Cold Brew Method
Mix water and coffee in a large mason jar. Shake well and put in fridge overnight. The next day shake again then strain the grounds. (You may have to strain more than once to get all the grounds.)
Combine strained coffee and condensed milk in another jar. Shake well and refrigerate for at least an hour to combine flavors.
Serve over ice and enjoy! You can store the leftovers (if any) in the mason jar in the fridge.
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