Exploring the Unique Flavors of Vietnamese Coffee

Strong and flavourful Vietnamese coffee makes converts as quickly as it raises pulses. French colonists might have introduced coffee to Vietnam, but the morning cup of ca phe soon became a local habit. With variations that make use of yoghurt, eggs, and even fruit, Vietnamese coffee has developed a style of its own.

The Secrets of Vietnamese Coffee

The preparation process, as well as the blend of beans, helps give Vietnamese coffee its unique style. Most of the Vietnamese coffee bean plantations are located in the area of Da Lat, nicely nicknamed ‘Europe of Vietnam’ because of its fresher climate and hilly landscape. Most of the tea, coffee, and even the flowers sold across the country are originally grown there in the south.

But what makes Vietnamese coffee so flavourful? Some will argue it’s the filter drip; however, the traditional roasting method actually accounts for its special intense taste. The Vietnamese can roast it with rice wine, a pinch of salt, and butter. This last ingredient is the reason why slow-drip coffee in Vietnam can sport a slight oily texture. Moreover, some roasteries add flavours such as chocolate or caramel, all very much to the taste of local coffee drinkers.

Coarsely ground beans go into a French drip filter (called a phin), which sits on top of the cup. The beans are weighted down with a thin lid, hot water is added to the phin, and then the water slowly trickles through into the cup. This operation should be repeated at least twice before the drip actually produces enough coffee to be enjoyed.

Different Types of Coffee in Vietnam

In Vietnam, coffee has long grown beyond its nature as a simple drink. Below are some of the most famous recipes you can try while traveling across the country. Far from being fancy, it is common to find many of them in traditional coffee places.

Coffee with Milk (ca phe nau or ca phe sua)

Most people enjoy this dark, strong brew with sweetened condensed milk, a practice that began because the French couldn’t easily acquire fresh milk. Up to this day, fresh milk is not a common ingredient found in traditional coffee shops. You could ask, but shouldn’t count on it. In northern Vietnam, the mixture of black coffee and sweetened condensed milk is known as ca phe nau (brown coffee), while in the south, it’s referred to as ca phe sua (milk coffee). While it is mostly served cold with ice, you can also order it hot.

Yoghurt Coffee (sua chua ca phe)

Like coffee, yoghurt was originally brought to Vietnam by the French and has been embraced into the local culinary tradition. Rich and creamy, it’s served with various toppings, ranging from fresh mango to fermented rice—and even coffee. This might sound like an odd combination; however, the rich yoghurt pairs wonderfully with a drizzle of black coffee—just stir and sip.

Egg Coffee (ca phe trung)

Egg yolk whipped with condensed milk into an airy froth meets dark coffee in this rich concoction: think of it as a Vietnamese take on tiramisu. A Hanoi invention, egg coffee first made its appearance in the 1940s, when milk was scarce and egg yolks provided a convenient replacement. Café Giang in Hanoi’s Old Quarter, where it was invented, still serves this egg coffee, but other places now offer their own recipes—sometimes even bettering the original!

Coconut Coffee (ca phe cot dua)

It is unclear whether this is a traditional recipe or if it was invented by the Cong Caphe chain of boho coffee shops. What is certain, however, is that it’s become a favourite among trendy Vietnamese youth in recent years. Black coffee with a touch of condensed milk is mixed with coconut milk and blended with ice to create a refreshing shake. A more regular version served in some local shops features a base of ca phe nau (brown coffee) mixed with coconut milk and fresh milk.

Coffee Smoothie (sinh to ca phe)

In recent years, coffee has even made its way into smoothies. Popular juice shops enhance creamy blends of fresh fruit with a touch of Vietnamese coffee, sometimes adding yoghurt or cashews. In Hanoi, try sinh to ca phe chuoi bo (coffee blended with banana and avocado). Meanwhile, in Ho Chi Minh City, go for sinh to ca phe sapoche (coffee blended with sapodilla, a tropical fruit with a custard-like taste). Both options provide delicious ways to enjoy your caffeine fix along with requisite vitamins.

Where to Drink the Best Vietnamese Coffee

Hanoi remains the undisputed center of cafe culture in Vietnam. While modern-style coffee shops have gained popularity, traditional sidewalk cafes still fill up from morning to night with drinkers of all ages, lingering for hours over a single glass. Nevertheless, quality coffee can be found all over Vietnam.

While it would be unjust to single out only a few places given the extensive Vietnamese cafe culture, below are some addresses that remain landmarks in the two main cities:

For the Experience: Trieu Viet Vuong

Known as ‘Coffee Street,’ this stretch of Hanoi’s historic Hai Ba Trung District might boast more cafes per block than anywhere else in Vietnam, ranging from family-run establishments to chic spots popular with teenagers. A longtime favorite, Cafe Tho (117 Trieu Viet Vuong), has been brewing a powerful cup for three decades, drawing consistent crowds.

For Dessert: Cafe Giang

No trip to Hanoi is complete without a taste of egg coffee at the place it was invented. Cafe Giang (39 Nguyen Huu Huan), on the edge of Hanoi’s Old Quarter, first began whipping up this drink/dessert in the 1940s. While the atmosphere has changed little over the years, the drink itself is top-notch. For those who don’t drink coffee, the egg foam with sweetened mung beans or cocoa is also available.

For the View: Cafe Pho Co

Accessible through an entrance concealed at the back of a shop, a spiral staircase leads up to Hanoi’s Cafe Pho Co and offers stunning views of Hoan Kiem Lake. From the quiet balcony overlooking the lake and surrounding streets, you can enjoy coffee while watching the seemingly never-ending stream of traffic pass by.

For a Blast from the Past: Cafe La Tamia

A retro cafe in Ho Chi Minh City, La Tamia (38/05 Tran Khac Chan) provides visitors with a glimpse into old Saigon. Relax on vintage sofas or browse the cafe owner’s collection of antique TVs and gramophones while savoring your iced coffee.

Drink Coffee Like a Local in Vietnam

Here are a few coffee-drinking tips to enhance your Vietnam trip:

• Milky Way: Don’t even try to ask for decaf. If you prefer milder coffee, do as the Vietnamese do and order ca phe bac xiu, coffee with lots of extra condensed milk. This delivers a taste reminiscent of coffee ice cream—a delight for those with a sweet tooth.
• Sweet Spot: Since condensed milk is sweetened, there is no white coffee without sugar. True coffee connoisseurs should opt for ca phe den (black coffee). A touch of sugar can enhance the complex flavors, just like dark chocolate. If you want to avoid excessive sweetness, ask for it duong (less sugar).
• Avoid Hunger: Cafes in Vietnam don’t typically serve food, although some newer cafes do offer quick snacks. It is therefore accepted to bring your own snacks and eat there; however, it’s best to follow the local custom of eating first and then heading to a cafe to relax. If you’re in a bind, you can always nibble on hat huong duong (sunflower seeds).

This article was originally published in June 2015 and updated in February 2020 by Fabienne Fong Yan.