Vietnamese iced coffee
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"Vietnamese iced coffee with milk", also known as ca phe sua da or cà phê sữa đá It is also called ca phe nau da (Vietnamese: cà phê nâu đá, "iced brown coffee") in northern Vietnam.
At its simplest, Ca phe da is made with coarsely ground Vietnamese-grown dark roast coffee individually brewed with a small metal French drip filter (cà phê phin) into a cup containing about a quarter to a half as much sweetened condensed milk, stirred and poured over ice. The coarse grind allows the use of the cà phê phin.
Coffee was introduced into Vietnam by French colonists in the late 19th century. Vietnam quickly became a strong exporter of coffee with many plantations in the central highlands. The beverage was adopted with regional variations. Because of limitations on the availability of fresh milk, the French and Vietnamese began to use sweetened condensed milk with a dark roast coffee.
Vietnamese-Americans introduced the practice of adding chicory to coffee, and many Americans today believe that all true Vietnamese coffee contains chicory. One brand that uses chicory is Cafe du Monde, often cited as the coffee to use when brewing Vietnamese iced coffee. However, Cafe du Monde originated in New Orleans, and chicory coffee is an American phenomenon. In Vietnam, coffee is never traditionally served with chicory, as a review of the top brands produced in Vietnam for home use and coffee shop house blends will show no chicory in the ingredients.
- Cuban espresso, similar sweetened coffee
- Indian filter coffee, similarly produced (drip from metal filter) coffee
- Coffee portal
|Wikimedia Commons has media related to Ca phe sua da.|
- History of Vietnamese Coffee and photographed step by step brewing at HungryHuy.com
- Illustrated instructions at wanderingspoon.com
- Vietnamese coffee recipe and notes at Coffeefaq.com
- How to make Vietnamese coffee at nextdestinationvietnam.com