☕ Vietnamese iced coffee (cà phê sữa đá)
Cà phê sữa đá is strong Vietnamese coffee dripped slowly through a small metal phin filter straight onto a layer of sweetened condensed milk, then stirred and poured over ice. The result is intense, bitter-sweet and creamy, with a thick, almost syrupy body. It is sold everywhere in Vietnam, from street stalls to cafés, and sipped slowly.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 20 g dark-roast ground coffee
- 2 tbsp sweetened condensed milk (about 40 g)
- 100 ml hot water
- 1 glass of ice
Method
- Put the condensed milk in the bottom of a glass.
- Add the coffee to a phin filter set on the glass, pour in a little hot water to bloom it, wait 30 seconds, then add the rest.
- Let it drip for 4–5 minutes.
- Stir well and pour over a glass full of ice.
How to make it lighter
- Condensed milk carries most of the calories — 1 tbsp is about 60 kcal, so start with one instead of two.
- Fill the glass with more ice: the drink lasts longer and you sip it slower.
- Order a small size, or drink black iced coffee (cà phê đá) with no condensed milk.
History
Coffee was introduced to Vietnam by the French in the 19th century, and fresh milk was scarce, so sweetened condensed milk became the standard partner. Today Vietnam is one of the world's largest coffee producers, and iced coffee with condensed milk is its best-known everyday drink.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Vietnamese iced coffee (cà phê sữa đá) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →