These two, probably, are one of the most popular drinks for Vietnamese people. The secret of making Vietnamese strong flavored coffee is from its dark roast coffee beans. Roast them to a perfect color, put them in a drip filter, and wait for your rich beverage to come out.
You can either choose to drink it with condensed milk or not. But Ca phe sua da has reached a level of praising from fellows all over the world. As for how it made, Vietnamese traditional coffee brings a really strong flavor, also caffein. So consider to drink it after 4pm if you do not want to have a sleepless night. This kind of coffee appears in everywhere in Saigon so do not worry where you could get them.
Egg yolk whipped with condensed milk into an airy froth meets dark coffee in this rich concoction, think of it as a Vietnamese take on tiramisu. Egg coffee first made the scene in the 1940s, when milk was scarce and egg yolks provided a convenient replacement.
Like coffee, yogurt was originally brought to Vietnam by the French and has been adopted into local culinary tradition. Rich and creamy, it is served with various toppings, from fresh mango to fermented rice and even coffee. This might sound like an odd combination, but the rich yoghurt pairs amazingly well with a drizzle of black coffee – just stir and sip.
You are in the tropical land of Vietnam where coconuts seem to be hanging from every tree, why not put it in your coffee? Coconut coffee is the coconut latte where they use fresh coconut milk instead of milk to make the latte. The coconut adds that tropical buttery and sweet richness that just elevates the coffee to the next level. Of course you can get it sweetened. You can get this coffee anywhere in Vietnam.
In recent years, coffee has even found its way into smoothies. Popular juice shops perk up creamy blends of fresh fruit with a touch of Vietnamese coffee, sometimes tossing in yogurt or cashews. In Ha Noi, try sinh to ca phe chuoi bo (coffee blended with banana and avocado). In Ho Chi Minh City, go for sinh to ca phe sapoche (coffee blended with sapodilla, a tropical fruit with a custard-like taste). Both are delicious ways to get your caffeine fix and your vitamins at the same time.
Salt coffee is even unfamiliar to a huge part of Vietnamese. Serving mostly in Hue – ancient capital in the middle area of Vietnam. As coffee is originally sour, adding salt helps to remove the sourness of the coffee. Nowadays, there have been some changes. People now mix salt directly with coffee powder before putting into the filter to make the taste more delicate.
Fresh milk coffee
Fresh milk coffee (ca phe sua tuoi) so far is not as popular as ca phe sua da, but it is worth a try. The combination between greasiness of fresh milk with coffee’s bitterness will bring you a nice experience. Unlike cappuccino or latte, which use steamed milk, ca phe sua tuoi is plainly cold fresh milk with a little bit of coffee. Thus, it brings you a different taste.