Won over by Vietnamese Iced Coffee


This week has been SPECTACULAR on the weather front. London has been basking in the sunshine and everyone has had a spring in their step. Overcoats and leather boots have been put away (temporarily of course!) and spring/summer clothing have made an appearance. Everyone seems happy, even the flowers in the garden seem relieved that the cold spell may well and truly be behind us.


The weather was so bright and warm that one evening, Big A, Little Z, my ma and sister all sat outside for our Vietnamese starter of fresh Vietnamese spring rolls. I taught the home team how to roll their own rolls and then they made their own, which was a great experience, especially as we were all seated on the lawn out the back of my house. I will do a blog post on making these in due course!


Since my recent trip to Vietnam I have returned home a new women, in the sense that I have found a coffee that I don’t mind sipping, and may well go as far as saying I rather like. Granted it is probably because of the condensed milk, but hey ho, it’s a coffee beverage that I find pleasurable to drink.  I know I am probably in the minority who is not a coffee drinker, but with Vietnamese coffee I make an exception. Whilst it is delicious hot, I decided to make some iced coffee to sip in the warm weather.


I picked up one of these rather handy stainless steel coffee filters in Vietnam, but they are easy and reasonable to source on line here. Whilst they are easy to use and do not take up any space in the cupboard, I did find the filter let some coffee grains through, which didn’t particularly bother me, but if anyone knows a way to stop this I would love to hear. Just leave a comment below.


As for the coffee itself I picked up the variety above from Vietnam  and it smells and tastes divine. Again it is easy to source in the UK or from Europe for that matter from this online site and I am sure there are similar sites in your country of origin too. The coffee comes in varying strengths, but since I am a newby to the coffee scene I went for the weakest.


Creamy and oh so decadent, this iced coffee was perfect for a hot day. Part of the fun is the ritual in preparing it and I especially love the way the coffee initially sits on top of the condescend milk until the point of giving it a good stir.


Vietnamese Iced Coffee

1 cup

1 Vietnamese filter 

1 tbsp of ground Vietnamese coffee (or 2 tbsp if you prefer it stronger)

1 large tbsp of condensed milk

boiling water (to fill the glass/cup)

iced cubes

1. Place the condensed milk in the bottom of your glass/cup.

2. Removing the internal filter from your Vietnamese filter cup, add a spoonful of finely ground coffee into the bottom of the stainless steel filter cup (more if you like it stronger).

3. Place the filter mechanism (the part to the far left of image 3 here) on top of the blended coffee and add the boiling water to the Vietnamese filter cup and place the filter lid on top.

4. The coffee will gradually trickle through to the condensed milk. Leave it a couple of minutes to allow the coffee to filter through.

5. Once this has happened stir it with a teaspoon so that the coffee becomes a milky brown colour. Add a few ice cubes and stir once again.

If you make your Vietnamese coffee another way I would love to hear your tips and suggestions. Leave a comment below for everyone to see.

14 thoughts on “Won over by Vietnamese Iced Coffee

  1. They serve coffee a similar way in Laos and Cambodia which I visited last year. I hated it! You can only get ‘proper’ French press coffee in the big cities which made me very disgruntled. You make it sound rather appealing though… maybe I should give making it myself a go!

    • Hi there, do they also put condensed milk in the coffee in Lao and Cambodia? Have yet to visit but definitely on my list for the future. Thanks for commenting and following. Best Torie

    • oooh I love condensed milk too. We use it to make banoffee pie – put the condensed milk can in the oven and it becomes toffee. I like the sound of what you do with it in Japan. Delicious.

  2. Catherine Clerehan

    Hi Torie. Catherine here, one of the Australians at the Green Bamboo Cooking School. Loved your photos of that day. I’ve made the pumpkin and prawn soup again. Can’t believe how sweet, light and delicious it is. I’m also enjoying my Vietnamese coffee every day. Much as I like condensed milk, I’ve been having my coffee with plain milk and no sugar and it’s still good.

    • Hi Catherine, Really lovely to hear from you. Did you all have an interesting rest of your trip? I do hope so. I adored Hoi An and especially the cooking course. Really a super great day – learn’t so much and a great bunch in our class ;o) Glad to hear you’ve made the pumpkin and prawn soup again – I need to try that one and then maybe post it up here. I have made the pho since and it turned out well thankfully. You can also catch me at chilliandmint@gmail.com Great to hear you are following my blog. Do spread the word in OZ…. Send my best to Philip and Eve. Best Torie x

    • Hi Allison, Good to hear you also like Vietnamese coffee. I think the stainless steel filters will be easy to source. I attached a link on my post to a place you can buy them, certainly if you are in the UK. If you are in the US I am sure there will be similar sites that can send you one. They are very reasonable in fact, which is always a bonus.

      • Thanks! Yes, I’m in the US, and actually I’m guessing I could probably find them at one of my local Asian markets in town– they just might not be the cheapest. My problem is more that I feel guilty about buying a million different accessories and gadgets for my kitchen! But someday… I will buy one of those. 🙂

  3. This is so funny – friends recently returned from a trip to Viet Nam and gave us a bag of Vietnamese coffee. Although I really enjoy it from time to time in a Vietnamese restaurant, I’ve never made it at home, but anything for permission to use that retro treat, condensed milk. Nice photos. Ken

  4. Pete

    That’s some weak coffee. Trung Nguyen cafe’s in Vietnam use 25 grams of coffee as their standard dose (with a water to coffee ratio of around 3/1.) Personally, I prefer about 4/1, but if you’re using only 1Tbps of coffee then filling the filter to the top you’re looking at about a 10/1 ratio – not enough to really bring out the chocolately flavors.

    25g sounds like a lot but you’re not fully extracting the coffee so you won’t get hit with all the caffeine. Also, I see that you’re using Trung’s Creative #1 coffee which is all Robusta, I prefer #4 which is a blend of four different beans.

    I don’t have a problem with grounds getting into my cup. It could be the holes are too big in your filter. Try giving the filter a shake over the sink to get the tiny grounds out, and make sure you “bloom” the coffee with about 20ml of water then let sit 30 seconds before filling.

    • Hi Pete,
      I found your comment really helpful, thank you. I am not a coffee drinker at all – can’t stand the taste and yet love the smell and am partial to the odd slice of coffee cake, so I appreciate your input on amounts to put in. I will try your amount, although I am not too sure it will be too ‘strong’ for me. Will let you know.
      Best Torie

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