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Vietnamese Coffee
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Vietnamese Coffee

For a quick daily cup, I employ the Aeropress, which some people compare to a French press but I see it as a high-tech cousin of the phin filter.
Total Time5 mins
Course: Drinks
Keyword: coffee, vietnamese
Servings: 1
Author: Andrea Nguyen


  • 3 tablespoons ground medium-dark or dark roast coffee, such as Café Du Monde, or French, Italian, or Spanish roast
  • 2/3 cup hot water


  • Assemble the Aeropress with a metal or paper filter in place and set over a coffee cup. Add the ground coffee, then shake the chamber to distribute. Pour in 3 tablespoons of the hot water to moisten and bloom the coffee. After the water passes through, about 30 seconds, add the remaining ½ cup hot water. Stir five times, then wait for the water to pass through until half of the original volume remains, 30 to 90 seconds. Slowly plunge to express the remaining coffee before serving.

Hot Coffee with Condensed Milk:

  • Add 1 tablespoon sweetened condensed milk to ½ cup hot coffee. Stir well to create a caramel-colored drink. Taste and, if it’s too intense, splash in hot water to dilute.

Iced Coffee with Condensed Milk:

  • Stir together ½ cup coffee with 2 tablespoons sweetened condensed milk. Put 4 or 5 ice cubes in a tall glass. Pour the coffee over the ice and stir with a long spoon or chopstick to chill and slightly dilute.


Vietnamese food any day
Reprinted with permission from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen, copyright © 2019 Published by Ten Speed Press, an imprint of Penguin Random House.” Photography credit: Aubrie Pick © 2019