Vietnamese Iced Coffee Recipe: Vietnamese Iced Coffee, also known as Cà Phê Sữa Đá, is more than just a caffeine fix—it’s a cultural experience. Known for its intense flavor, creamy texture, and sweet punch, this coffee drink is a staple in Vietnam’s street cafes and now increasingly popular around the globe. Whether you’ve tried it in a trendy cafe or heard about it from a friend, you’re in for a treat. This guide will walk you through every single step to make authentic Vietnamese Iced Coffee at home—no barista required.
In this in-depth guide, we’ll cover everything from selecting the right beans and using the Vietnamese phin filter, to tips, tweaks, and creative variations. Stick with us until the end and you’ll not only learn how to make it—you’ll master it.
What is Vietnamese Iced Coffee?
Vietnamese Iced Coffee, or Cà Phê Sữa Đá, is a bold and sweet beverage traditionally made using strong Robusta coffee, sweetened condensed milk, and ice. It’s served cold, but unlike many iced coffees, this one delivers a rich, chocolatey flavor with a silky smooth finish. The magic lies in its method: slow brewing using a small metal drip filter called a “Phin,” paired with sweet, thick condensed milk that balances out the coffee’s robust bitterness.
This drink has its roots in French colonial influence but has since evolved into a distinct Vietnamese tradition. The use of condensed milk, for instance, came about due to a lack of fresh milk in Vietnam at the time. Instead of being a limitation, this twist became an iconic element of the drink, adding to its unique character.
What makes Vietnamese iced coffee stand out is its richness. It’s not a watered-down iced coffee. It’s a flavor-packed powerhouse that’s both energizing and indulgent.
Why is it So Popular Worldwide?
Vietnamese iced coffee has grown in popularity beyond Vietnam thanks to its bold flavor, aesthetic presentation, and unique brewing method. Coffee lovers around the world are embracing global tastes, and Cà Phê Sữa Đá delivers something entirely different than your regular iced latte.
Its rise can also be attributed to Vietnamese diaspora communities sharing their culture, social media trends featuring “satisfying drip” videos of the Phin, and the curiosity of foodies everywhere wanting to try something new and authentic.
Plus, it’s super customizable. Want it sweeter? Add more milk. Want it stronger? Let it brew longer. It gives people the freedom to adapt it to their taste without losing its essence.
Traditional vs Modern Variations
Traditionally, Vietnamese iced coffee includes only three ingredients: hot water, coffee grounds (usually robusta), and sweetened condensed milk. But as the drink becomes more globally recognized, people have started experimenting.
Modern cafes might add elements like:
- Coconut milk
- Sea salt cream
- Flavored syrups (hazelnut, vanilla)
- Plant-based condensed milk alternatives
These variations still honor the core taste while adding playful twists that appeal to modern palates. Some are even blending in espresso or cold brew methods for a fusion approach. But at its heart, the original still reigns supreme in simplicity and satisfaction.
Ingredients You’ll Need
The Essentials: Core Ingredients
Before diving into the brewing process, let’s talk ingredients. You don’t need a ton of fancy stuff—but quality matters.
Here are the must-haves:
- Vietnamese Coffee (Robusta-based) – Brands like Trung Nguyên or Cafe Du Monde are excellent choices. They’re dark-roasted and bold, perfect for slow drip brewing.
- Sweetened Condensed Milk – Full-fat versions like Longevity Brand (sữa đặc Ông Thọ) give the most authentic flavor. Avoid evaporated milk; it’s not the same.
- Hot Water – Freshly boiled water is essential for extracting the full coffee flavor.
- Ice Cubes – A big glass of crushed or cubed ice is needed to chill and dilute the drink slightly.
Each of these ingredients plays a specific role. The strong coffee base brings the punch, while the condensed milk softens it with a sugary creaminess that’s instantly addictive.
Optional Add-ons and Flavor Twists
Want to make it your own? Consider these extras:
- Coconut Milk or Coconut Cream for a tropical vibe
- Vanilla Extract or Hazelnut Syrup for a touch of sweetness
- Sea Salt Cream for a trendy salty-sweet combo
- Cinnamon or Cocoa Powder to sprinkle on top
These additions can transform your traditional drink into a cafe-style creation without losing the Vietnamese spirit.
Where to Source Authentic Ingredients
Finding the right ingredients is key to nailing that authentic flavor. Here’s where to get them:
- Asian Grocery Stores – The best place to find authentic brands like Trung Nguyên or Longevity Milk.
- Online Retailers – Amazon, Walmart, and specialty food stores stock Vietnamese coffee and condensed milk.
- Local Vietnamese Markets – If you’re lucky enough to have one nearby, support local and get everything in one stop.
When shopping, remember: the more authentic your ingredients, the closer you’ll get to the true Vietnamese iced coffee experience.
Equipment Required
The Vietnamese Phin Filter
The Phin filter is the soul of Vietnamese coffee. It’s a small metal brewing tool that sits on top of your cup. Here’s how it’s structured:
- A brewing chamber
- A filter press
- A lid
- A base to sit on the cup
What makes it unique? It brews slowly. Really slowly. But that’s the point—this method draws out the full-bodied richness of the coffee, resulting in a deeper, more flavorful cup.
You can find Phin filters in different sizes (6oz, 8oz) and materials (stainless steel or aluminum). A stainless steel Phin is more durable and a good investment if you plan to make this often.
Alternative Brewing Methods
Don’t have a Phin? Don’t worry. Here are some alternatives that can still deliver a decent result:
- French Press – Use a coarse grind, steep for 4–5 minutes, and press.
- Espresso Machine – A quick option, though the flavor might differ slightly.
- Pour-over (V60) – Not traditional, but works if you adjust the grind and pour speed.
While none of these quite replicate the slow-drip magic of a Phin, they can still give you a solid Vietnamese-style coffee with the right coffee and condensed milk combo.
Other Tools to Prepare the Drink
Here’s what else you’ll need:
- Measuring Spoon – For coffee grounds (typically 2 tablespoons per cup)
- Kettle – Preferably with temperature control
- Tall Glass – For the iced final drink
- Stirrer or Spoon – To mix everything well
Having the right tools makes the process smoother and more enjoyable, especially if you’re aiming for consistency.
Choosing the Right Coffee
Why Robusta Beans are Preferred
Vietnam is one of the world’s largest producers of Robusta coffee beans, which have a stronger, more bitter taste compared to Arabica. Robusta beans also contain twice the caffeine, which gives Vietnamese coffee its characteristic kick.
Robusta also holds up well against the sweet condensed milk, ensuring that the coffee flavor isn’t overpowered by the sugar. Arabica, by contrast, might get drowned out and feel too mild.
In short, if you want that authentic bold taste, Robusta is non-negotiable.
Best Vietnamese Coffee Brands
Here are a few tried-and-true brands you can trust:
- Trung Nguyên – The OG of Vietnamese coffee. Try the “Creative 1” or “G7” instant line.
- Cafe Du Monde – While not technically Vietnamese, it’s commonly used due to its chicory blend.
- ChestBrew – Offers strong Vietnamese coffee beans roasted for Western machines.
Each brand has its own flavor profile, but all offer that dark, intense brew you need for iced Vietnamese coffee.
Grind Size and Roast Level Matters
For Phin brewing, a medium-coarse grind is ideal—similar to sand. Too fine, and the filter gets clogged. Too coarse, and the coffee brews too weak.
When it comes to roast, go dark or French roast. This ensures maximum flavor extraction and gives that signature nutty, chocolatey profile.
Now that you’ve got the beans, milk, and tools ready, let’s get brewing.
Step-by-Step Guide to Making Vietnamese Iced Coffee
Let’s break down the entire process of making traditional Vietnamese iced coffee from scratch. It’s simple, meditative, and incredibly rewarding. Each step is essential to achieving that rich, robust, sweet-yet-strong drink that keeps people coming back for more.
Step 1: Boil the Water
Start by boiling fresh water until it reaches about 200°F (just below boiling). The quality of your water matters — clean, filtered water helps your coffee taste smoother and more balanced.
Step 2: Add Condensed Milk to Your Glass
Spoon 2 tablespoons of sweetened condensed milk into the bottom of a heatproof glass. This creamy, sugary base gives Vietnamese iced coffee its iconic flavor and velvety texture.
Step 3: Add Coffee Grounds to the Phin
Measure about 2 tablespoons of medium-coarse Vietnamese coffee (like Trung Nguyên) into your phin filter. Place the phin over your glass.
Step 4: Pour Hot Water Slowly
Pour a small splash of hot water to bloom the coffee for 30 seconds, then fill the phin completely.
Step 5: Let It Drip and Mix Well
Allow the coffee to drip slowly into the glass — this usually takes 4–5 minutes. Once done, remove the phin, then stir the brewed coffee and condensed milk together until smooth and caramel-colored.
Step 6: Pour Over Ice
Fill a tall glass with ice cubes and pour the sweet, rich coffee mixture over it. Stir gently, sip slowly, and enjoy that perfect blend of strong, creamy, and refreshing — the true taste of Vietnam in a glass.
Tips and Tricks for the Perfect Brew
Even though the recipe is straightforward, there’s always room to elevate your brew. Master these tips and tricks, and you’ll have people thinking you’re a Vietnamese coffee pro.
Timing and Temperature Tips
- Water Temperature: Keep it between 195°F to 205°F. Too hot, and you risk bitter over-extraction. Too cool, and the coffee will be flat.
- Drip Time: Aim for 4–6 minutes. If it’s too fast, the coffee won’t be strong enough. Too slow, and it might be over-extracted or bitter.
- Preheating: Always preheat your Phin and glass—it keeps the temperature stable and helps with even extraction.
Common Mistakes to Avoid
- Using the wrong milk: Sweetened condensed milk is non-negotiable. Evaporated milk or regular milk just won’t give the same flavor.
- Skipping the bloom: Letting the coffee bloom ensures you release carbon dioxide trapped in the grounds, which improves flavor.
- Grinding too fine or too coarse: The wrong grind size messes up the drip rate and ruins the flavor.
- Overfilling the Phin: Don’t try to make more than one serving in a small Phin—it’ll overflow and brew unevenly.
- Stirring too early: Let it drip fully before mixing with condensed milk.
Adjusting Strength and Sweetness
- Want it stronger? Use more coffee or let it brew longer.
- Want it weaker? Use less coffee or add more ice.
- Need it less sweet? Use only 1 tablespoon of condensed milk, or mix in some regular milk.
- Want it extra creamy? Add an extra spoonful of condensed milk or a splash of coconut cream.
Experiment until you find the ratio that works for your taste buds. Vietnamese coffee is super flexible—make it yours.
Serving and Presentation
Traditional Vietnamese Way to Serve
Traditionally, Vietnamese iced coffee is served in a clear glass, with the Phin placed on top during the drip process. It’s often accompanied by:
- A small glass of iced tea (to cleanse the palate)
- Stainless steel spoon for stirring
- Napkin-lined plate to catch any drips
The aesthetic is casual yet intimate—designed for slow sipping and conversation, especially in street cafes or sidewalk seating areas.
Modern and Aesthetic Presentation Ideas
Modern cafes and home baristas are giving Vietnamese iced coffee a makeover. Here are some creative ways to present it:
- Double-walled glass cups to highlight the layers
- Topped with a layer of sea salt cream for a luxurious twist
- Garnished with coffee beans or mint
- Served with a metal or glass straw for an eco-friendly vibe
- Layering effect: Pour the condensed milk and coffee separately to showcase the beautiful contrast before stirring
Presentation isn’t everything, but it definitely adds to the experience. Whether you’re sharing on Instagram or just treating yourself, a good-looking glass of Vietnamese iced coffee always hits different.
Nutritional Information
Vietnamese Iced Coffee isn’t just about taste—it’s also worth knowing what you’re putting into your body. While it’s absolutely delicious and satisfying, it’s also rich, sweet, and a bit indulgent. Let’s break down the typical nutritional profile for one serving of Cà Phê Sữa Đá, so you can enjoy it mindfully.
Calories in a Glass
A typical serving of Vietnamese Iced Coffee contains between 180–250 calories, depending on how much condensed milk you use.
Here’s a rough breakdown:
| Ingredient | Amount | Calories |
|---|---|---|
| Sweetened Condensed Milk | 2 tbsp | ~130 |
| Vietnamese Coffee | 2 tbsp (brewed) | ~5 |
| Ice | 1 cup | 0 |
| Optional: Coconut Cream | 1 tbsp | ~60–70 |
As you can see, most of the calories come from the condensed milk, which is loaded with sugar and fat. While the coffee itself is negligible in terms of calories, the milk transforms it into a high-energy beverage. It’s perfect as an occasional treat or a morning boost.
If you’re watching your calorie intake, consider using a reduced-sugar condensed milk or cutting back to 1 tablespoon instead of 2. But be aware, it will impact the richness and flavor.
Sugar and Caffeine Levels
Vietnamese Iced Coffee can pack a serious punch in both sugar and caffeine. That’s part of what makes it so energizing.
- Sugar: One serving can contain 20–30 grams of sugar depending on the milk. That’s close to or even over the daily limit for some people.
- Caffeine: Robusta beans have roughly 2x more caffeine than Arabica. One cup can have 100–200 mg of caffeine, depending on the coffee-to-water ratio.
This makes it ideal for a mid-morning jolt or a post-lunch energy boost, but it might not be the best drink late at night—unless you’re pulling an all-nighter!
Vietnamese Iced Coffee Variations
The classic recipe is amazing on its own—but Vietnamese coffee culture is filled with delicious variations that add a whole new level of fun. Whether you’re adventurous or just curious, give these twists a try.
Vietnamese Egg Coffee (Cà Phê Trứng)
This might sound odd, but trust us—it’s like drinking a coffee custard cloud. Egg coffee was invented in Hanoi in the 1940s when milk was scarce. Instead of milk, beaten egg yolks with sugar and condensed milk created a rich, frothy layer over strong black coffee.
How to make it:
- Beat 1 egg yolk with 1 tbsp sugar and 1 tbsp condensed milk until frothy.
- Brew your strong Vietnamese coffee.
- Pour the frothy egg mixture over the coffee.
The result is sweet, creamy, and almost dessert-like. Best served hot, but you can adapt it for iced versions too.
Coconut Vietnamese Iced Coffee (Cà Phê Cốt Dừa)
This tropical version is insanely popular, especially in Ho Chi Minh City cafes.
Here’s what you need:
- 2 tbsp condensed milk
- 1 shot Vietnamese coffee
- 2 tbsp coconut cream
- Ice
Blend the condensed milk, coconut cream, and ice until smooth, then pour the coffee on top. It tastes like a coffee-coconut milkshake, with a bold espresso finish.
Salted Cream Vietnamese Coffee
This is a modern trend that took over cafes around the world. It’s rich, foamy, slightly salty, and irresistibly good.
You’ll need:
- 2 tbsp heavy cream
- Pinch of sea salt
- 1 tsp sugar
- Whisk until frothy and pour over iced Vietnamese coffee
The salty cream cuts through the sweetness and creates a layered flavor profile that’s hard to forget.
Pairing Ideas: What to Eat with It
Just like wine has cheese, Vietnamese Iced Coffee has its perfect pairings. Coffee is often enjoyed with breakfast or sweet treats in Vietnam. Here are some traditional and modern ideas that complement your glass of Cà Phê Sữa Đá.
Popular Vietnamese Breakfast Combos
In Vietnam, it’s common to enjoy a coffee alongside a savory breakfast. Some classic pairings include:
- Bánh Mì (Vietnamese sandwich) – The crisp baguette and savory meat fillings go beautifully with sweet coffee.
- Xôi (Sticky rice with toppings) – A carb-heavy, comforting dish that balances the bold caffeine kick.
- Cháo (Rice porridge) – For those who want something warm and light.
- Ốp La (Sunny side eggs) with a side of crusty bread and soy sauce.
These combos make breakfast hearty, flavorful, and caffeinated—just the way many locals like to start the day.
Sweet Treats and Snacks That Complement the Coffee
Prefer something lighter or more dessert-like? Try these:
- Bánh Flan (Vietnamese caramel custard) – Creamy, soft, and just sweet enough to echo the coffee’s richness.
- Che Ba Mau (Three-color dessert) – Cold, sweet, and chewy—a fun contrast to strong coffee.
- Sticky rice cakes or mung bean sweets – Traditional and perfect with an afternoon brew.
Of course, a good old butter cookie or slice of banana bread works just as well. The key is contrast—pair strong, bold coffee with something soft, sweet, or crunchy.
Cultural Significance of Vietnamese Coffee
Vietnamese coffee isn’t just a drink—it’s a daily ritual, a social experience, and a cultural symbol. The way coffee is consumed in Vietnam reflects the country’s unique blend of tradition and innovation.
Coffee Shops in Vietnam Culture
Vietnamese coffee shops are everywhere—from bustling city corners to quiet rural alleyways. Locals often gather in café vỉa hè (sidewalk cafes) to sip coffee slowly, smoke cigarettes, and chat for hours.
It’s not a “grab and go” culture. Coffee is enjoyed slowly, and cafés serve as a second home, a workplace, or a meeting place. The ambiance is laid-back, the drinks are affordable, and the pace is unhurried.
Some modern cafés now cater to younger crowds with high-speed WiFi and Instagrammable interiors, but the essence remains: community over caffeine.
The Ritual of Drinking Coffee in Vietnam
There’s something meditative about watching the Phin drip into a glass. It forces you to pause and enjoy the moment. It’s a perfect example of how Vietnamese culture values patience, simplicity, and intentional living.
Whether it’s sipping a hot egg coffee on a rainy morning in Hanoi or enjoying iced coffee under the blazing sun in Saigon, the experience is never rushed.
Coffee in Vietnam isn’t just about the flavor—it’s about connection, reflection, and comfort.
Vietnamese Iced Coffee Vs. Other Iced Coffees
Wondering how Vietnamese Iced Coffee compares to other popular iced coffee drinks? Let’s break it down and see what sets it apart.
Vietnamese Iced Coffee Vs. Thai Iced Coffee
Both are rich, sweet, and iced—but there are key differences.
| Feature | Vietnamese Iced Coffee | Thai Iced Coffee |
|---|---|---|
| Base Bean | Robusta | Arabica or blended |
| Sweetener | Condensed milk | Condensed milk + sugar |
| Flavor | Strong, bitter-sweet | Spiced, sweet, milder |
| Additions | Simple, traditional | Star anise, cardamom, tamarind |
Thai Iced Coffee often includes spices and extra sugar, giving it a more exotic and complex taste. Vietnamese Iced Coffee, on the other hand, is more about bold coffee flavor and creamy sweetness with fewer ingredients.
Vs. Cold Brew or Iced Americano
Cold brew and Americanos are great, but they’re fundamentally different:
- Cold Brew is steeped for 12–24 hours and has a smooth, mellow taste.
- Iced Americano is espresso diluted with water and ice—sharp and bold.
Vietnamese Iced Coffee is more intense, creamier, and heavier in body. It’s not meant to be light or subtle. It’s a coffee experience, not just a drink.
Making It Vegan or Dairy-Free
Don’t worry if you’re avoiding dairy or following a plant-based diet—Vietnamese iced coffee can still be your go-to drink. With the growing popularity of vegan alternatives, it’s easier than ever to enjoy Cà Phê Sữa Đá without compromising on flavor or texture.
Best Condensed Milk Substitutes
Traditional Vietnamese iced coffee depends heavily on sweetened condensed milk, which is made from cow’s milk and sugar. But now, there are excellent plant-based options that mimic the richness and sweetness of the real thing.
Here are some top picks:
- Coconut condensed milk – Made from coconut milk and sugar. It’s thick, sweet, and has a subtle tropical flavor that complements coffee beautifully.
- Oat condensed milk – Creamy and slightly nutty, oat milk-based versions are great if you prefer a milder taste.
- Soy condensed milk – Balanced and neutral, ideal for those who want the closest flavor to the dairy version.
- Homemade vegan condensed milk – Simmer plant-based milk (like almond, soy, or coconut) with sugar until it thickens.
Most of these can be found at health food stores, online retailers, or in the natural foods section of your grocery store.
Just replace the regular condensed milk 1:1 with the vegan version, and you’re good to go.
Vegan Coffee Brand Options
Many traditional Vietnamese coffee brands are dairy-free by default—but double-check to make sure. For example:
- Trung Nguyên – Dairy-free and robust, perfect for vegan Cà Phê Sữa Đá.
- Nguyen Coffee Supply – Offers sustainably sourced Vietnamese beans and supports fair trade. Great for vegans.
- ChestBrew Coffee – 100% Arabica beans with no additives.
If you’re buying instant or premixed Vietnamese coffee, read the label carefully, as many versions already have milk powder added.
By choosing the right plant-based condensed milk and authentic coffee, you can create a completely dairy-free, vegan-friendly version that hits all the right flavor notes.
Storage and Shelf Life
Let’s say you want to prep in advance or you’ve made a bigger batch than expected—can you store Vietnamese iced coffee? Absolutely. Here’s how to keep it fresh without compromising taste or quality.
Can You Make It Ahead?
Yes, you can brew Vietnamese coffee ahead of time and store it in the fridge. In fact, letting it chill for a few hours before serving can make the flavor even more pronounced.
Here’s what to do:
- Brew your coffee using the Phin.
- Let it cool to room temperature.
- Mix with condensed milk.
- Store in a glass jar or airtight container in the refrigerator for up to 3 days.
When you’re ready to serve, just pour over fresh ice and enjoy. It’s ideal for busy mornings or hosting guests.
Best Ways to Store Leftover Coffee
If you only have leftover black Vietnamese coffee (without milk), it’ll last even longer—up to 5 days in the fridge. Here are some ideas for using it:
- Add it to smoothies for a caffeine kick.
- Pour into ice cube trays and freeze for coffee ice cubes.
- Use it as a base for coffee cocktails or desserts.
Avoid reheating it in the microwave, though—it can affect the flavor and make it taste burnt. Always serve it cold for the best experience.
FAQs about Vietnamese Iced Coffee Recipe
1. Can I use espresso instead of Vietnamese coffee?
Yes, you can substitute espresso if you don’t have Vietnamese coffee. However, the flavor won’t be quite the same. Vietnamese coffee, especially Robusta, has a deeper bitterness and higher caffeine content than most espresso shots. If you go this route, just make sure to use a double shot for strength and mix with condensed milk as usual.
2. Is Vietnamese iced coffee very strong?
Absolutely. Thanks to Robusta beans, which have nearly double the caffeine of Arabica beans, Vietnamese iced coffee is naturally strong and intense. Plus, the brewing method with the Phin filter extracts maximum flavor. If you’re sensitive to caffeine, you might want to start with a smaller serving—or use a half-and-half mix with milk or water.
3. Can I make it without the Phin filter?
Yes, though the Phin is ideal. If you don’t have one, use a French press, espresso machine, or drip coffee maker. Just aim for a strong brew and combine it with condensed milk and ice. While the taste might differ slightly, you can still create a delicious approximation of Vietnamese iced coffee.
4. What’s the best condensed milk for this recipe?
For an authentic experience, Longevity Brand (Ông Thọ) is the gold standard. It’s rich, thick, and perfectly sweet. If you’re going vegan or dairy-free, go for coconut or oat condensed milk. Look for ones that are thick in consistency and have minimal additives.
5. How do I make it less sweet?
Simply reduce the amount of condensed milk to 1 tablespoon or mix in regular milk to cut the sweetness. Another trick is to use unsweetened coconut milk or a vegan half-and-half alternative to balance the flavors without too much sugar.
Final Thoughts
Vietnamese iced coffee isn’t just another trendy drink—it’s a cultural gem, a flavor explosion, and a truly satisfying ritual. With its bold coffee base, sweetened condensed milk, and refreshing chill, Cà Phê Sữa Đá stands out from every other iced coffee out there.
Whether you’re making it the traditional way with a Phin filter or adding your own twist with coconut or sea salt cream, one thing’s for sure—you’re in for a rich, creamy, caffeine-powered treat. From breakfast companion to mid-day pick-me-up, this coffee hits every note: strong, sweet, smooth, and oh-so-refreshing.
So now that you’ve got the step-by-step recipe, insider tips, and cultural context—what are you waiting for? Brew yourself a glass and taste Vietnam in every sip.
