Vietnamese Iced Coffee (Cà Phê Sữa Đá)

ByLemongrass Kitchen
Vietnamese iced coffee ca phe sua da

One of the most ICONIC and defining Vietnamese drinks – Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Bold, aromatic coffee slowly brewed through a phin filter, stirred with sweetened condensed milk, and poured over ice. It’s strong, sweet, and refreshing, with a flavor profile that’s instantly recognizable. This recipe stays true to the traditional method while offering a pour‑over alternative so anyone can make it at home.

What Makes Vietnamese Iced Coffee (Cà Phê Sữa Đá) Unique

Vietnamese coffee is defined by two things: the roast and the brew method. The coffee is typically dark, robusta‑forward, and deeply aromatic. The phin filter creates a slow drip that extracts intense flavor without bitterness. Sweetened condensed milk balances the strength of the coffee and creates the signature creamy finish. When poured over ice, the drink becomes cold, refreshing, and perfectly balanced.

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Phin Filter vs. Pour-Over

The phin is the traditional tool — a small metal filter that brews slowly and produces a concentrated, bold coffee. But not everyone has access to one, so this recipe includes a pour‑over method that still delivers strong, clean flavor. The key is a slow pour and a dark roast coffee to mimic the phin’s intensity.

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Ingredient Notes

Vietnamese coffee
A robusta‑heavy dark roast gives the most authentic flavor. Brands like Trung Nguyên or any Vietnamese dark roast blend work well.

Sweetened condensed milk
This is the sweetener and creamer in one. It creates the signature richness and balances the strong coffee.

Ice
Use plenty of ice — the drink is meant to be cold and refreshing, not lightly chilled.

Vietnamese Iced Coffee (Cà Phê Sữa Đá)

4-Step Recipe Overview

  1. Brew strong coffee using a phin or pour‑over.
  2. Stir the hot coffee into sweetened condensed milk until smooth.
  3. Pour over a tall glass of ice.
  4. Serve immediately for the best contrast of hot coffee and cold ice

Related: Best Vietnamese Chè Desserts to Make at Home

NOTE: While this recipe uses a traditional coffee phin filter, the pour over technique works just as well.

vietnamese iced coffee ca phe sua da

Traditional Cà Phê Sữa Đá (Vietnamese Iced Coffee)

A strong, slow‑dripped Vietnamese coffee brewed through a phin filter over sweetened condensed milk. Bold, creamy, and deeply authentic — the classic iced coffee of Vietnam.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Vietnamese
Servings 1 drink

Equipment

  • Phin filter (Vietnamese coffee filter)
  • Heatproof glass
  • Kettle for hot water
  • Spoon to stir condensed milk and coffee
  • Ice for the iced version

Ingredients
  

Coffee

  • 2 Tbsp Vietnamese ground coffee dark roast; Trung Nguyên or Café du Monde are traditional
  • 2 –3 Tbsp sweetened condensed milk
  • 6 oz hot water

To Serve

  • Ice
  • Tall glass

Optional Happy Hour Add‑In

  • 1 oz dark rum or coffee liqueur (see notes)

Instructions
 

Prepare the Glass

  • Add sweetened condensed milk to the bottom of a heatproof glass.
  • Place the phin filter on top

Brew the Coffee (Traditional Method)

  • Add ground coffee to the phin.
  • Shake gently to level the grounds.
  • Place the gravity press on top of the coffee.
  • Pour a splash of hot water to “bloom” the grounds for 10–15 seconds.
  • Fill the phin with the remaining hot water.
  • Cover and let it drip slowly — 1 drop per second is ideal.
  • When dripping stops, remove the phin and stir the coffee into the condensed milk until fully combined.

Serve Iced

  • Fill a tall glass with ice.
  • Pour the coffee mixture over the ice.
  • Stir again and enjoy immediately.

Notes

  • Authentic Vietnamese iced coffee is strong, dark, and slow-dripped – the phin is essential for the signature flavor.
  • Sweetened condensed milk is the traditional sweetener; nothing else gives the same creamy caramel depth.
  • Adjust condensed milk to taste: more for creamy, less for bold.
  • For the most traditional flavor, use a robusta-heavy Vietnamese roast bean.
  • Optional Happy Hour Twist: If you want to turn this into a summer cocktail, a coffee liqueur or dark rum pairs beautifully.
Keyword authentic Vietnamese coffee, cà phê sữa đá, condensed milk coffee, phin coffee, rum iced coffe, strong iced coffee, traditional Vietnamese coffee, Vietnamese coffee cocktail, Vietnamese iced coffee, Vietnamese summer drink

Why This Vietnamese Iced Coffee (Cà Phê Sữa Đá) Recipe Works

• Strong, bold coffee that doesn’t get diluted
• Balanced sweetness from condensed milk
• Traditional phin method plus accessible pour‑over option
• Clean, modern instructions that work for any skill level

Vietnamese Iced Coffee Variations & Alternatives

Coconut Condensed Milk
Swap part of the condensed milk with coconut condensed milk for a tropical, lightly nutty flavor.

Cold Brew Version
Use strong cold brew concentrate instead of phin coffee for a smoother, less intense profile.

Black Vietnamese Iced Coffee (Cà Phê Đen Đá)
Skip the condensed milk and sweeten with simple syrup for a cleaner, sharper coffee flavor.

Egg Coffee Iced Version
Top the iced coffee with a whipped egg yolk foam for a modern take on Hanoi’s famous cà phê trứng.

Stronger Brew
Increase the coffee grounds or slow the drip for a more intense flavor

Vietnamese Coffee Background

Vietnamese coffee culture is built on strength, aroma, and ritual. The phin filter is central — a small metal brewer that drips slowly, creating a concentrated coffee with a deep, roasted flavor. Robusta beans are common in Vietnam because they thrive in the climate and produce a naturally bold, chocolatey profile.

Cà Phê Sữa Đá became iconic because it’s simple, accessible, and refreshing in Vietnam’s heat. Sweetened condensed milk was originally used because fresh milk wasn’t widely available, but it became a defining flavor. Today, the drink is found everywhere: street carts, cafés, homes, and restaurants. It’s fast, strong, and unmistakably Vietnamese.

Iced Coffee (Cà Phê Sữa Đá) Technique FAQ

How strong should the coffee taste?
Expect a bold, concentrated brew. Vietnamese iced coffee is intentionally strong so it stays flavorful even after hitting ice.

Why is my coffee dripping too fast?
If using a phin, the grounds may be too coarse or not leveled. A slow drip produces the best flavor. For pour‑over, slow your pour and use a darker roast

Can I make this without a phin?
Yes. A pour‑over dripper works well as long as you pour slowly and use a dark roast to mimic the phin’s intensity.

How much condensed milk should I use?
Start with the recipe amount and adjust to taste. More condensed milk makes it creamier and sweeter; less keeps the coffee sharper.

Why does my drink taste weak after adding ice?
The coffee wasn’t strong enough. Increase the grounds or slow the brew to create a more concentrated base.

Can I prep the coffee ahead?
Yes. Brew the coffee and store it chilled. Add condensed milk and ice right before serving to maintain freshness.

What grind size works best?
Medium‑fine for phin brewing. Too fine and it clogs; too coarse and it drips too fast.

Can I use espresso?
Yes. Two shots of strong espresso mixed with condensed milk and poured over ice creates a similar flavor profile

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