Vietnamese Iced Coffee (Cà Phê Sữa Đá), Explained
Sweetened condensed milk, a slow drip, and dark-roast coffee — here is what makes ca phe sua da different from an average iced coffee.
Vietnamese iced coffee, or cà phê sữa đá, isn't just "iced coffee with condensed milk" — the brewing method matters just as much as the ingredients.
The phin filter
Traditionally, cà phê sữa đá is brewed one cup at a time through a small metal phin filter, which drips slowly over several minutes. This produces a much stronger, more concentrated coffee than a drip machine — closer to espresso in intensity, but with a different flavor profile from the dark-roast, chicory-influenced beans traditionally used in Vietnam.
Why the condensed milk matters
The coffee drips directly into a layer of sweetened condensed milk at the bottom of the glass. Once it's stirred and poured over ice, you get a drink that's strong, sweet, and creamy all at once — a very different balance from a standard American iced coffee with cream and sugar.
We serve ours hot or iced, alongside Thai iced tea and Thai iced coffee, as part of our Asian teas and specialty drinks menu. It's a popular way to end a bowl of pho or a plate of grilled pork vermicelli.
Bằng tiếng Việt
Cà phê sữa đá được pha chậm qua phin, nhỏ giọt trực tiếp vào lớp sữa đặc bên dưới ly, tạo nên vị đậm đà, béo ngậy đặc trưng. Đây là thức uống được nhiều khách yêu thích sau khi dùng bữa tại 575 Bistro.