Vietnamese coffee is my favorite style of coffee so when I am in Vietnam I am checking out at least one cafe a day. I typically drink my coffee black, even in Vietnam, but Vietnamese coffee drinks are one of the few times I will add anything to my morning brew.
If you aren’t familiar with Vietnam you may be surprised by the amount of cafes and how busy they are. In Asia you typically think of tea culture but Vietnam puts coffee first.
Vietnam is one of the biggest coffee producers in the world and they also love to drink it. They produce the most Robusta Coffee in the world and are the 2nd largest coffee producer overall.
There are a few things that set Vietnamese Coffee apart from the rest of the world.
Phin- The Vietnamese Coffee Filter
The first unique thing about Vietnamese Coffee is the Phin coffee filter which creates the strong brew typical of Vietnamese Coffee.
In some coffee shops you will be served your coffee as it is still brewing into your glass from the phin.
The phin coffee filter creates a very strong, concentrated coffee that is often used like espresso. If you drink it black and unsweetened it is a coffee that you sip slowly.
Like espresso it is often mixed with other ingredients to dilute and balance the strong flavors.
The Coffee Beans
The coffee beans also make a big difference in the flavor profile. Most Vietnamese coffee use Robusta coffee beans instead of the Arabica beans often found in the US. The roast is typically on the darker side bringing out a great chocolatey bitterness.
Robusta coffee tends to have a very bold flavor with more bitterness compared to the more light, fruity and acidic Arabica.
It also has more caffeine and gives the strong flavor Vietnamese coffee is known for. You will also find some Arabica coffee or blends in specialty coffee shops but the majority is Robusta.
Check out Vietnamese Coffee Brands for my take on your coffee options in Vietnam and in the US.
Sweetened Condensed Milk
Those first two play a role even in black coffee but the Sweetened Condensed Milk really makes Vietnamese coffee unique. This sweet, creamy milk balances out the bitterness and bold coffee flavor and creates something that you don’t get in any other drink
The Classic Vietnamese Coffee Drinks
Hot black coffee – Cà Phê Phin – Cà Phê Đen Nóng
This is the most basic form of Vietnamese coffee although probably not exactly what you think of when you think of Vietnamese coffee. Vietnamese coffee is brewed with a phin coffee filter which creates a strong, rich drink.
I would compare it to espresso but it is brewed without pressure. It is a very strong brew and usually pretty bitter.
This strong, rich coffee brew gives the base to almost all other Vietnamese coffee drinks.
If you don’t like American black coffee this is probably not for you. This is usually not your first foray into Viet coffee but it is probably my favorite way to drink coffee.
Don’t be surprised if your drink comes presweetened unless you tell them no sugar.
Iced black coffee – Cà Phê Đen Đá
Just like the hot version this coffee is commonly brewed in a phin at your table. The only real difference is the ice but it does have a big effect.
Since this coffee is brewed hot directly over the ice it quickly melts the ice and dilutes the coffee. With other coffees I would consider that a bad thing.
In this case Vietnamese coffee is so concentrated, the dilution is actually a feature of this drink. You usually get a pretty small amount of actual brewed coffee over a lot of ice.
That may seem odd if you are used to other iced coffees but let it sit for a couple minutes and give it a stir. The ice melts a bit and smooths things out.
The iced version is still very strong compared to American coffee but it is a bit more drinkable. You really need to sip the hot version but once the iced coffee gets diluted a bit I can drink it pretty fast.
Vietnamese Milk Coffee- Iced coffee with condensed milk – Cà Phê Sữa Đá
This is the top seller of all Vietnamese coffee drinks. It is the most well known worldwide and probably what you are going to get if you order a Vietnamese Coffee in the US.
And for good reason! The blend of very strong, bitter coffee with rich sweetened condensed milk is really something special.
I rarely drink any coffee that is not black, but I make an exception for Vietnamese coffee drinks. Most coffee drinks in the US end up overly sweet and creamy with minimal coffee flavor coming through to balance it.
A good Cà Phê Sữa Đá will still be sweet, but balanced by the coffee’s bitter notes. It is perfect on a hot day in Vietnam.
Hot coffee with condensed milk – Cà Phê Sữa Nóng
A hot version of the most popular Vietnamese coffee. It is great on a cool morning in the mountains.
Being hot it tends to taste a little sweeter and more concentrated since it doesn’t get the dilution from the ice melting.
I see a lot more iced milk coffee being ordered at coffee shops and it is also more common in the US but this is still worth a try.
Overall I find it a little too sweet most of the time so I don’t order it this way often. Keep in mind that I typically drink my coffee black.
Specialty Coffee
In American we only really get Cà Phê Sữa Đá (Iced coffee with condensed milk) at most Vietnamese restaurants or stores. In Vietnam you get a lot of different options depending on the region and the specific coffee shop.
Coconut Coffee – Cà Phê Cốt Dừa
This is a newer drink but it has become very popular and widespread. It is typically an iced coffee that mixes Vietnamese coffee, condensed milk, and coconut milk.
It may be poured over ice or served as a blended drink. Coconut coffee is one of my favorite drinks to get on a hot day in Vietnam. The coconut adds a tropical flavor and balances out the sweetness of the condensed milk.
Egg coffee (Hanoi) – Cà Phê Trứng
This rich creamy hot coffee is kinda like a liquid tiramisu. Egg coffee is unique to Vietnam and originated in Hanoi.
In response to a shortage of fresh milk in the 1940’s an inventive cafe owner substituted egg yolks and created this liquid coffee dessert.
It was originally created at Cà phê Giảng in Hanoi but it is now found in many coffee shops around the country. You won’t find this in every coffee shop since it is a specialty item that uses perishable eggs.
The end result is the richest creamiest cup of coffee I have ever had with a thick layer of foam on top.
I have had it at Cà phê Giảng a few different times and recommend making a trip there if you are in the Old Quarter of Hanoi or are just a big coffee fan. You can find it at many other coffee shops now but it is fun to go to the original spot.
Vietnamese White Coffee (Saigon/HCMC) – Bạc Xỉu
This is a lot like milk coffee (Cà Phê Sữa) but has more milk and less coffee. This drink’s name comes from Cantonese from the Chinese people living in Chợ Lớn in Saigon/HCMC.
The real difference is the ratio of milk to coffee. In white coffee there is more milk than coffee creating a lighter drink. While milk coffee has more coffee than milk.
Like milk coffee, it can be served hot or cold and may be served as a layered drink that is mixed before drinking.
Salt Coffee (Hue-Central Vietnam)- Cà Phê Muối
Vietnamese Salted Coffee originated in Hue, the old capital of Vietnam when it was ruled by Kings. Hue salt coffee is now spread throughout the country but still isn’t something you will find at every cafe.
You probably already guessed that this drink involves adding salt to your coffee and you would be correct. It is similar to other Vietnamese coffee drinks in that it is sweetened with condensed milk and it is typically served over ice.
The thing that sets this drink apart is of course the salt. A decent dose of salt is added to the drink either when the coffee is brewed or into the mix after brewing.
The salt adds some complexity, changes the flavor profile and gives the sweet and salty balance that we love.
If I had to choose only one coffee drink (besides black coffee) this would be my favorite.
The combination of the bitterness from the coffee, the sweet richness from the condensed milk, and the salt really creates a unique drink. The drink ends up with notes of chocolate, cream, and salted caramel.
Yogurt Coffee (Northern Vietnam) – Cà Phê Sữa Chua
I am not sure how widespread Yogurt Coffee is outside of Northern Vietnam but I saw it on the menu of a lot of cafes in Hanoi. It makes sense because many cafes will also sell yogurt, smoothies, and other mixes so they have the ingredients ready to go.
This coffee drink uses Vietnamese Yogurt mixed with Vietnamese Coffee to give a unique and tangy drink. It is almost always served over ice and may be sweetened with condensed milk if the yogurt is unsweetened.
This does end up as a drink instead of just a coffee flavored yogurt because Vietnamese yogurt tends to be on the thinner side compared to something like Greek yogurt. The hot coffee also melts the ice further thinning the drink.
Yogurt coffee ends up as a thicker, creamy drink with some added tanginess from the yogurt. It is worth a try if you love coffee and yogurt but it isn’t one of my go-to orders. I do really like Vietnamese yogurt though so be sure to give that a try while in Vietnam!
Vietnamese Coffee Beans
Robusta Coffee – Cà Phê vối
Robusta Coffee is what gives Vietnamese coffee its distinctive flavor and strength. It is generally considered more bitter and earthy with less of the fruitiness that may be noted in arabica.
Robusta makes up close to 90% of the coffee grown in Vietnam and Vietnam is the largest producer of robusta in the world.
You will probably be drinking robusta coffee while in Vietnam unless you go out of your way to get arabica.
Robusta is typically cheaper than arabica coffee because it is easier to grow and care for. Arabica is seen as more desirable worldwide.
Arabica Coffee – Cà Phê chè
The Vietnamese name could be translated as “Coffee Tea” because this variety of coffee tree looks similar to a tea (chè) tree.
Arabica Coffee is a small part (around 10%) of the coffee grown in Vietnam and is only found at specialty coffee shops.
Arabica is not typically used in most Vietnamese coffee drinks as it doesn’t have the distinctive strength and flavor that robusta provides.
Jackfruit coffee (Southern Vietnam) – Cà Phê Mít
Fruity and unique, this “Jackfruit Coffee” got its Vietnamese name because it looks similar to the Jackfruit tree.
In other parts of the world it is called Coffea liberica and it is a small proportion of the overall coffee production in Vietnam and the world. It makes up about 1% of Vietnamese coffee and about 1.5% of worldwide coffee production.
It is not particularly popular in Vietnam, but because it is relatively rare and sought after worldwide the price will be on the higher end.
Civet Coffee – Cà Phê Chồn
Civet coffee (aka weasel coffee) is kinda controversial. It is also one of the most expensive coffees in the world.
It is so expensive because the coffee beans have been eaten and excreted by a civet prior to further processing. These beans can be found naturally in the forest or, more commonly, produced by caged civets.
Because the process is so slow and the overall production is so limited the price is very high. That high price also means there is likely to be significant fraud in this area.
You will see vendors in a lot of the major tourist areas selling “Weasel Coffee” for a high (but reasonable) price. It is rare that any of these vendors have actual civet coffee. You are most likely being offered standard coffee at a high price.
If you do want to try it your best option is buying from a reputable brand like Trung Nguyen or going directly to one of the farms that produces it.
If you want to try it don’t want to actually drink coffee that has been pooped out by a civet. Trung Nguyen produces some coffee that has been fermented or treated with enzymes to mimic the civet process without the civet.
This is a controversial coffee not just because it is taken from weasel/civet poop. There are also animal welfare issues with this coffee. Most of the production is now on farms with caged animals.
