Vietnamese Iced Coffee

The perfect summer quencher if you’re a huge iced coffee fan. Intensely delicious Vietnamese Iced Coffee. Add some tapioca pearls for extra texture and yum!

The perfect summer quencher if you're a huge iced coffee fan. Intensely delicious Vietnamese Iced Coffee. Add some tapioca pearls for extra texture and yum!

I just recently came back from a trip to Vietnam and it was summer time in Saigon while I was there. Hot, hot, hot indeed! Naturally, I drank a lot of water and to refresh myself and of course, Vietnamese coffee. For me when the day is a scorcher I would rather drink a tall glass of iced coffee rather than coke. There’s just something about tasting an intensely delicious creamy coffee that truly boosts my mood and energy and this Vietnamese coffee certainly did it!

The perfect summer quencher if you're a huge iced coffee fan. Intensely delicious Vietnamese Iced Coffee. Add some tapioca pearls for extra texture and yum!

I brought back a couple of Vietnamese drip coffee makers because I know it would be summer time in the USA when I returned and it’s the perfect time to make some delish iced coffee. But no worries, if you don’t own one right now – these little beauties can be purchased online or you can use an espresso maker, too. Even without either you can also use a tea infuser by simply using the measurements in the recipe below. As long as you are able to make a very intense shot of coffee you should be good. The rest is simply adding some creamy condensed milk to the mix – just enough to balance out the bitterness of the coffee then it should be fine. Then of course add enough ice to dilute and then you have a refreshingly cool coffee drink!

5 from 3 votes
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Vietnamese Iced Coffee

The perfect summer quencher if you're a huge iced coffee fan. Intensely delicious Vietnamese Iced Coffee. Add some tapioca pearls for extra texture and yum!

Cuisine Vietnamese
Keyword Iced Coffee, Summer, Vietnamese Iced Coffee
Prep Time 5 minutes
Servings 1
Author Manila Spoon

Ingredients

  • 2 Tablespoons coarsely ground Coffee
  • 1-2 Tablespoons Condensed Milk
  • 4 oz Hot Water
  • 1 cup Ice cubes
  • 3 Tablespoons Tapioca Pearls, optional

Instructions

  1. If using a Vietnamese drip coffee maker or filter, add 2 tablespoons of coarsely ground coffee. Tighten or screw the round smaller filter on top of the coffee grounds.

  2. Add 1 to 2 tablespoons of condensed Milk or to taste into a cup. Place the coffee filter with the coffee grounds on top. See photo above on how to position the coffee maker. Initially, pour about 1 tablespoon of hot water into the filter. Wait for about 30 seconds to 1 minute. This would allow the coffee to expand a bit and your coffee won't drip too fast. Pour the rest of the water slowly. Cover. Wait until the dripping has stopped about 3 minutes more or less.

  3. When done remove the filter from the cup. Stir to dissolve milk into the coffee. Add ice and tapioca pearls, if desired. Stir again. If you just want plain hot coffee leave out the ice. Enjoy.

The perfect summer quencher if you're a huge iced coffee fan. Intensely delicious Vietnamese Iced Coffee. Add some tapioca pearls for extra texture and yum!

 

8 Comments

  1. Nellie Tracy
    June 30, 2018 / 3:46 pm

    This is the perfect recipe for this hot Summer weather!

    • abigail
      Author
      June 30, 2018 / 4:04 pm

      I fully agree!! Thanks!

  2. Jillian Wade
    June 30, 2018 / 6:14 pm

    This tasted just like the real thing!

    • abigail
      Author
      June 30, 2018 / 9:44 pm

      So glad you enjoyed it. It’s my favorite iced coffee for sure. Thank you!!

  3. Jessica
    June 30, 2018 / 7:28 pm

    I am all about the iced coffee these days. So refreshing and delicious. I first learned about Vietnamese coffee from a friend a few years back and now I’m obsessed!

    • abigail
      Author
      June 30, 2018 / 9:42 pm

      I am totally hooked with it, too. Glad we can both enjoy it whenever we want, too. Thanks Jessica.

  4. Patty
    July 1, 2018 / 4:11 pm

    Can you explain how to use tapioca pearls? Do you soften them first before adding?

    • abigail
      Author
      July 1, 2018 / 5:45 pm

      Hello Patty! Yes, you need to cook them first. I boiled them until half cooked and rinsed to remove all starch and then cooked them again until fully transparent. We’ve been praying for you and Sam and miss you terribly. Hope to speak to you when I recover from my bad cough. Thanks for the message. It’s lovely to hear from you.

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