I love coffee and have had my fair share of coffee everywhere in the world. For most part, it is the coffee beans or powder that makes the aroma and taste special. In Asia, we are blessed with many good coffee around and although I've likings for specific brands or origins of the coffee, I've yet found a special way of serving or branding that makes a coffee consistently turns out great. Except when it comes to Vietnamese Drip Coffee. I do not believe the coffee powder is different here from any other (in fact, it's probably the most common available since it's served in all Vietnamese restaurants) but I was able to find consistently good Vietnamese Drip Coffee no matter which Vietnamese restaurants I go to. These restaurants are also found in abundant in L.A., San Francisco, Vancouver & Toronto. Great restaurants, not just for coffee but also for authentic Vietnamese food!
Vietnamese Drip Coffee are served hot while you let it drip slowly into the condensed milk. When that's done, mix it well and then pour it over a glass of ice. That is better than any Starbucks or Pacific Coffee! It usually costs about $2 to $3 and try to order it while you are ordering your food as it'll take time for the coffee to drip.
Iced Coffee with milk in Vietnamese is ca phe sua da. Hot Coffee with milk in Vietnamese is ca phe sua nong.
Tip: The coffee dripper is very simple and can be bought from Chinatown or Vietnamese supply stores for a meagre sum and it's very easy to clean. Perhaps this is a good alternative to any coffee maker or dripper you might find in the market? I think each one costs less than $5!!!
Ca phe sua da or cafe sua da (Vietnamese: cà phê sữa đá) is a unique Vietnamese coffee recipe. Literally, ca phe sua da means "iced coffee with milk". Ca phe sua da can be made simply by mixing brewed black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice.
Many Vietnamese immigrants in the Southern United States, particularly in Louisiana, use the regional dark French roast coffee, often with chicory. Otherwise they use an imported Vietnamese-grown and medium-roasted coffee without chicory. The coffee is traditionally coarsely ground, then individually brewed with a small metal Vietnamese drip filter (cà phê phin), into a cup containing the condensed milk. The condensed milk and coffee are stirred together and poured over ice. In modern times some people add whipped cream on top.
Ca phe sua nong (Vietnamese: cà phê sữa nóng) — literally, "hot coffee with milk", also called café filtre - is made without ice. Vietnamese coffee prepared without the sweetened-condensed milk and served hot is called (cà phê đen nong, literally, "hot black coffee").
Coffee was introduced into Viet Nam by French colonists in the late 19th century. Viet Nam quickly became a strong exporter of coffee. The beverage was adopted with regional variations. Because of limitations on the availability of fresh milk, the French and Vietnamese ...