Cafe sua da (Iced Vietnamese coffee)

Time 10 minutes
Yields Serves 1
Cafe sua da (Iced Vietnamese coffee)

Bring a small pot of water to boil over high heat.


Pour the sweetened condensed milk into an 8- to 10-ounce glass.


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.


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.


Remove the filter and stir the coffee and condensed milk. Fill the glass with ice and serve immediately.

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 (cafe sua nong), 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).

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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