Thursday, February 10, 2011

Vietnamese Coffee

While my husband and I did our Christmas shopping this year we dropped the kids off at their grandparent's house and went out for a Pho brunch at an Austin Vietnamese restaurant. I love pho... the rich, warm broth with rice noodles and beef...with a big plate of lime wedges, sprouts, chiles, basil and cilantro to add in. All the wonderful flavors mix together and it is usually so economical. I also love the coffee that they serve in pho rich and sweet. I will make pho soon and post my results... but until then here is my recipe for Vietnamese coffee.
Vietnamese Coffee

2 T. sweetened condensed milk
6 oz. strong black coffee (most restaurants in my area use Cafe du Monde chicory coffee)

In restaurants and cafes, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass (as shown here). The coffee slowly drips into the sweet milk. It takes about 10 to 15 minutes for the water to finish dripping through. You can buy this type of pot and the Cafe du Monde coffee at most Asian markets... but any type of brewing method and coffee that produces a strong rich cup will do. Place the milk in the bottom of an 8 oz glass. Carefull pour in the coffee (if your not brewing it directly in the glass). Stir and then pour over ice.


  1. I've eaten at Vietnamese restaurants a fair bit, but have never had Vietnamese coffee. Will definitely give it a try next time. Thanks for sharing and have a great day. Hopefully you all are warming up. Most of our ice is melting now.


  2. I've never tried Vietnamese coffee either. I'm going to have to try this...sounds good.

  3. i suspect pho is harder to make than meets the eye. i think those noodles can turn to mush fast, and the broth is a whole art in itself. please post if you try to make it! :)



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