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Brewed Vietnamese coffee being poured into a glass of ice.

Vietnamese Iced Coffee

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Drink
  • Method: Brewing
  • Cuisine: Vietnamese


Authentic Vietnamese coffee brewed with a traditional Phin filter and served with sweetened condensed milk over ice.


  • 3/4 cup water
  • 2 tablespoons sweetened condensed milk (or more to taste)
  • 2 slightly rounded tablespoons Vietnamese dark-roast ground coffee (I use Trung Nguyen Gourmet Blend)
  • Ice


  1. Boil water. Heat water until it just barely begins to boil.
  2. Prep glass. While water is heating, put sweetened condensed milk in a heatproof glass. Use a large glass (12-14 ounces) if you’ll be adding ice directly to the glass or a smaller glass if you’ll be pouring the coffee into a second glass with ice.
  3. Prep filter. Remove screen insert from the phin filter and add coffee. Tap the filter slightly to evenly spread out the coffee grounds. Place screen insert on top of coffee and place filter over the glass.
  4. Steep. When water is ready, pour a splash (about 1-2 tablespoons) of the hot water into filter to allow coffee grounds to expand and bloom. When coffee begins to drip through, add remaining water. Depending on the size of your filter you may need to wait for some of the coffee to drip out before adding more water. Place lid on filter and let coffee drip into glass.
  5. Serve. Once almost all of the water is drained and coffee has stopped dripping (4-7 minutes), remove the filter and stir until sweetened condensed milk is evenly mixed into the coffee. Add ice (or pour stirred coffee into a second glass of ice), stir again, and serve. Add extra sweetened condensed milk, if desired.

Keywords: how to make vietnamese coffee, vietnamese iced coffee, vietnamese coffee with sweetened condensed milk

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