Coffee with milk (ca phe nau or ca phe sua) In the north of Vietnam, the mixture of black coffee and sweetened condensed milk is referred to as ca phe nau (brown coffee), while in the south it's called ca phe sua (milk coffee). While it is mostly served cold with ice, you can also order it hot.

Vietnamese coffee is traditionally brewed in a phin – a small metal cup that fits over a mug or cup– and brews incredibly slowly, but makes a strong and small coffee which resembles a thicker, more caffeinated espresso.

The key ingredient that imparts sweetness to Vietnamese coffee is sweetened condensed milk. This dairy product is made by removing water from milk and adding sugar. In Vietnam, sweetened condensed milk is preferred over fresh milk due to its long shelf life in the tropical climate.

Brewing Methods The coarse grounds used in Vietnamese coffee prevent them from passing through the tiny holes, contributing to the strong and concentrated flavor. The brewing process using a phin filter creates a delicious and robust taste, with a slightly higher acidity compared to other brewing methods.