Cà Phê Sữa Chua (Vietnamese Yogurt Coffee)
Origin: Vietnam (Hanoi) | Prep: 5 minutes | Brew: 5 minutes
About This Brew
Cà Phê Sữa Chua marries two Vietnamese obsessions (strong phin coffee and thick, tangy yogurt) into one surprisingly harmonious glass. Vietnamese yogurt (sữa chua) is dense and sweet, made with condensed milk, and when spooned beneath a shot of bitter coffee it creates a layered drink that is part beverage, part dessert.
The contrast is the appeal: cool, creamy, slightly sour yogurt against hot or iced bittersweet coffee, often served over crushed ice so it half-melts into a refreshing slush. It is a beloved summer treat in Hanoi, where vendors serve it in small glasses to be stirred together or eaten in alternating spoonfuls.
Ingredients
- 2 tbsp Vietnamese dark-roast Robusta, ground for phin
- 1/2 cup thick sweetened (Vietnamese-style) yogurt
- 1 tbsp sweetened condensed milk (optional)
- Near-boiling water
- Crushed ice
Equipment Needed
- Vietnamese phin filter
- Tall glass
- Spoon
Instructions
- Brew a strong phin of coffee and stir in the condensed milk if using.
- Spoon the yogurt into the bottom of a glass.
- Add a layer of crushed ice over the yogurt.
- Pour the brewed coffee over the ice and yogurt.
- Serve immediately; stir together or eat in alternating spoonfuls.
Tags: Vietnam · Cold · Easy
