I have been drinking Vietnamese coffee for years...Used to work in a small Vietnamese resto and so learned quite well how to do it. However, contrary to what you wrote, The authentic Vietnamese coffee blend that we used, does in fact have Chicory in it and I can't imagine savoring the flavor of either the Iced or Hot coffee not having that flavor...It is what makes it so delectably delicious..!!
I have to disagree with part of this guide, being a massive Vietnamese iced coffee lover!
Substituting the Vietnamese coffee blends with standard espresso/arabica beans will only give you a result that is quite good/not bad/something a bit different. I first tried Viet ice coffee in Vietnam and was utterly hooked by the taste. The super bitter + super sweet combo is pure crack! I tried to recreate it back home by doing what you've done, using arabica coffee + condensed milk, but something was a bit off. I thought maybe it was the roast levels or the type of condensed milk, but it was neither. The key is the Nam blend! There is an unmistakable after taste and twang (I don't know how to describe tastes other than "awesome") you get with the right beans. Unless they leave ingredients off the packet (not legal here), its 100% robusta.
I urge people to find the right Trung Nguyen or equivalent coffee to try it properly, its a completely different experience! However, it is so good I think you also need to include a warning due to the inevitable sudden increase in sugar intake that will follow.
Dainty Senior Member Joined: 28 May 2009 Posts: 35 Location: Copenhagen Expertise: Just starting
Posted Sun Jun 10, 2012, 3:06am Subject: Re: Vietnamese Iced Coffee
Thank you so much for this. I love Cafe Sua Da, have travelled Vietnam and brought home several Phin. But never found a western guide staying true to the rich Vietnamese tradition behind. Love it! Haven't used my Phins in ages but you inspired me to start again. My sister resently brought home a bag of the bitter dark old readi-grind coffee from Vietnam for me. I want it that way :-D
When you buy ground coffee in Vietnam it has a distinct sweet smell to it. Almost like something has been added to it. Does anyone know where that come from?
IslandGecko Senior Member Joined: 18 Jul 2007 Posts: 1 Location: Hawaii Expertise: Professional
Posted Sun Aug 26, 2012, 2:58pm Subject: Re: Vietnamese Iced Coffee
I'm from Hawaii Nei - You can find this beverage at almost every cafe - Including major mainland owned chains - Though we call it "Thai coffee"...it may not be on the menu at most corporate places - but it is available. Local people in the islands love this drink iced. :]
Ever since I went to Vietnam, I've wanted to have another of those wonderful Vietnamese Iced Coffees. I asked our Vietnamese Easy Rider for the recipe and he gave me the following:
First, put the coffee in coffee box, more than half , than put alittle boitling water, a few seconds than full water in , when it finish , get out , put suger or milk , than ice at the end . Take care
But obviously this did not really do the trick for me...
So after more than 2 years i found this "recipe", but had one problem... The Phin... its impossible to buy one in my country (The Netherlands) and the ones i found online in the UK cant be send to The Netherlands... But yesterday, all the way from Japan, one arrived... and this morning I tried to make one myself... I used 14 grams of freshly ground Dark Roast coffee, a little bit of sweetened condensed milk and ice cubes. It took me 10 mins before the coffee was ready, so i dont think i can use 14 grams, but have to do it with 12 i suppose... However, the Vietnamese Iced Coffee tasted extremely well and (believe it or not) brought back memories of the times we had a Vietnamese Iced Coffee down the road to Ho Chi Minh City.
Thanks a lot for the recipe... I will look for Vietnamese coffee they seem to use (which is, btw, sweetened by itself already... at least the ones i bought over there long ago).
I've been to the coffee plantations in Vietnam and they told me that they roast the beans extremely slow, in a way that the oils and sugars wont burn. This is why their coffee tastes sweeter than the ones we know.
I've only recently bought myself a Phin, which was extremely difficult.
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