🧂 Ingredients

• 2 tablespoons Vietnamese ground coffee (e.g., Trung Nguyên, Café du Monde, or any dark roast)
• 3 tablespoons sweetened condensed milk
• 6 oz hot water
• ice cubes
• Vietnamese phin filter (optional but traditional)

📖 Instructions

🥛 Prepare the Glass:
Add 2–3 tablespoons sweetened condensed milk to the bottom of your glass.

🫘 Set Up the Phin Filter:
Place the phin filter on top of the glass.
Add 2 tablespoons of coffee to the filter.
Gently shake the filter to level the grounds.
Place the press disk on top of the grounds (don’t press too hard).

🫖 Brew the Coffee:
Pour a small amount of hot water into the phin (just enough to bloom the coffee). Wait ~30 seconds.
Then pour in the rest of the hot water (until it reaches the top).
Place the lid on and allow the coffee to slowly drip through—this takes about 4–5 minutes.

🧊 Mix & Serve:
Once brewed, stir the coffee and sweetened condensed milk together until smooth.
Pour over a glass of ice.
Stir again and enjoy!

🔄 Variations:
Hot version (Cà Phê Sữa Nóng): Skip the ice and drink it warm.
Coconut Vietnamese Coffee: Add 2 tbsp coconut milk for a tropical twist.
Egg Coffee (Cà Phê Trứng): Whisk an egg yolk with sweetened condensed milk until frothy, then add over hot coffee.