Vietnamese coffee
Cooking time: 1 min. / 5 min.Difficulty: easy
I am not a heavy coffee drinker. Or better say I had not been, until I came to Vietnam and became nearly addicted to it. No matter if hot or ice coffee, with sugar or condensed milk. The black coffee itself has its specific flavour thanks to the way it is roasted. The coffee beans in Vietnam are roasted on oil with a bit of sugar, cocoa and vanilla. These ingredients give significant taste to the drink together with slow dripping through a simple filter.
Process
Warm up the glass (not in case of ice coffee). Put two heaped tsp of fresh ground coffee into the filter and press gently to make it firmer and flat. Pour a bit of hot water in (about 1/3 of the filter volume), to make the coffee wet and make dripping slower. Put condensed milk into the glass, add a bit of hot water and cover the glass with the filter. Fill the filter with hot water, temperature between 90-93°C (195-200°F) and cover. Let it drip slowly.
If you prefer ice coffee, stir and pour thus prepared coffee into glass full of ice.
To buy Vietnamese coffee phin filter US, UK, Europe
Video recipe
Video contains subtitles.
Ingredients
- fresh ground Vietnamese coffee
- sugar or condensed milk
- ice - for ice coffee
Authentic tools needed:
- Vietnamese coffee filter (phin filter)