Vietnamese Iced Coffee
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.
Visit our blog, Pontchartrain Kitchen, for more great recipes!
Vietnamese Iced Coffee
Recipe details
- 2 coffees
- Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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