Café sua dá (Iced Vietnamese coffee)
STRONG AND SWEET: Vietnamese coffee. (Myung J. Chun / Los Angeles Times)
Total time: 10 minutes
Note: From Diane Cu and Todd Porter. This recipe calls for a Vietnamese coffee filter. Alternatively, use a 2-ounce shot of espresso or 2 ounces of strong coffee made in a French press or other drip coffee maker. To make hot Vietnamese coffee (café sua nóng), follow the recipe up to the last step, omitting the ice (to keep the coffee hot while filtering, place the coffee glass in a larger bowl filled with hot water).
2 tablespoons sweetened condensed milk
1 1/2 tablespoons coarse ground coffee (use a strong roast suitable for espresso)
. Bring a small pot of water to boil over high heat.
2. Pour the sweetened condensed milk into an 8- to 10-ounce glass.
3. Unscrew the top of the coffee filter. Place the coffee in the filter, then replace the top, screwing it tightly to compact the grounds. Fit the filter over the glass and pour in just enough hot water to wet the coffee. Allow it to hydrate for 30 seconds.
4. Loosen the filter screen screw at least 2 full rotations so the water can pass through the coffee. Pour hot water to the top of the filter, replace the filter lid and wait for the coffee to pass through; this should take about 5 minutes.
5. Remove the filter and stir the coffee and condensed milk. Fill the glass with ice and serve immediately.
Each serving: 125 calories; 3 grams protein; 21 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 13 mg. cholesterol; 53 mg. sodium.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.