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Vietnamese Coffee

Rated as 4 out of 5 Stars

"Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista."
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10 m servings 158
Original recipe yields 1 servings (1 coffee)


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  1. Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
  2. Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.


  • Cook's Notes:
  • There are different ways to brew strong coffee: (1) Use the Vietnamese stainless steel filter that sits on top of the glass. Use coarse coffee grinds and be sure to screw in the plunger inside with enough pressure or else you will end up with very weak coffee. (2) A stovetop espresso maker will give you very strong coffee. Again, grinds should be on the coarser side and you should really pack it into the filter for strong coffee. (3) 4 espresso shots from an espresso machine, or to taste. The texture of the grinds varies based on machine and tamping method.
  • For a delicious summer drink, densely pack a tall glass with crushed ice and pour coffee mixture over ice.

Nutrition Facts

Per Serving: 158 calories; 5.1 26.1 3.4 13 65 Full nutrition

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A good version of Vietnamese coffee. I used a stainless steel filter for the coffee. The addition of chocolate is nice. Thank you for the recipe.

I really like this coffee. I found that I had some left-over sweetened condensed milk and searched for ways to use it. This recipe popped up. I used 8 oz. strong brewed coffee instead of 2/3 cup...