Comments on: Vietnamese Iced Coffee (Cafe Sua Da)
Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals.Wed, 16 Apr 2014 22:37:23 +0000hourly1http://wordpress.org/?v=3.8.3By: duy
Wed, 15 Jan 2014 03:43:40 +0000http://steamykitchen.com/blog/?p=492#comment-1102177You can fold a coffee paper filter into a cone and place it between the glass and slow drip.
Wed, 08 Jan 2014 05:09:45 +0000http://steamykitchen.com/blog/?p=492#comment-1101929Condensed milk makes all the difference! Love that stuff!
Thu, 17 Oct 2013 16:47:57 +0000http://steamykitchen.com/blog/?p=492#comment-1099559YES! Wow, I think I might need to try that!
Tue, 15 Oct 2013 22:06:41 +0000http://steamykitchen.com/blog/?p=492#comment-1099514what if you substitute Bailey’s Irish Cream for the sweetened condensed milk? It’s pretty thick, it could work right?
Tue, 27 Aug 2013 14:35:11 +0000http://steamykitchen.com/blog/?p=492#comment-1098347Hi Sergey – Yes, it’s true. Real Vietnamese coffee is 100% coffee – however Vietnamese Americans often use Cafe du Monde brand, which includes chicory. Check out this piece on Vietnamese Coffee on Salon.com: http://www.salon.com/2009/12/07/vietnamese_coffee/
Tue, 27 Aug 2013 02:24:24 +0000http://steamykitchen.com/blog/?p=492#comment-1098339Chicory???
Where did you take it from? I have been staying in Vietnam for several years, professional in coffee industry and very surprised reading about chicory as component of Vietnamese coffee at western forums.
What they use really here in Vietnam is 100% coffee, robusta or robusta/arabika blend, dark roast. No chicory.
]]>By: anita h
Wed, 06 Feb 2013 14:27:39 +0000http://steamykitchen.com/blog/?p=492#comment-1089387I found Organic Sweetened condensed milk in a dispenser bottle from Trader Joes that is excellent for this, if you are only using a couple T at a time. It is the same price as canned milk!
Tue, 27 Nov 2012 04:17:00 +0000http://steamykitchen.com/blog/?p=492#comment-1087100I recently “discovered” cafe sua da and love it. I have tried to recreate at home and have not been having success; I just can’t get that same great strong flavor. It seems like I am getting a cup of caffeine that upsets my stomach more than anything. For such a simple device, I think I just haven’t mastered the phin yet. I recently tried to really tighten the filter and that gave me a better cup, but still a little to much caffeine and after almost 10 minutes only half the water had gone through the coffee. I will keep experimenting on getting the right “tamping” of the coffee but not so tight the water doesn’t do it’s job…..but I would love some tips if you have any. For coffee I have used the Trung Nguyen gourmet blend and premium blend and have tried mixing in some espresso roast ground as well.
Wed, 17 Oct 2012 02:57:26 +0000http://steamykitchen.com/blog/?p=492#comment-1086519Have just returned from a fabulous holiday in Vietnam and the first thing i needed to do was find out how to make that great Iced coffee, thank you so much for your very clear instructions. I will be making it the minute I get to the shops to buy the condensed milk
Thu, 20 Sep 2012 00:11:35 +0000http://steamykitchen.com/blog/?p=492#comment-1086135Love this coffee! I call it my liquid inspiration since I get a ton done after a glass. Because I only have it once in a while, I was wondering what to do with the milk. Then I discovered I could place it in a plastic yogurt cup and throw it in the freezer. Twenty seconds or so in the microwave will thin it enough to pour it. Also, I use the same glass to receive the coffee + milk. I once measured the weight of the two tablespoons of milk plus the glass, marked a dot on the kitchen scale and now I don’t have to use a spoon to measure the milk, which just makes a mess. I place the glass on the scale and just pour milk til the scale hits the dot. Take it off the scale, set the filter on top, and brew away!