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


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


  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.