Vietnamese Iced Coffee

What’s Cooking in Gail’s Kitchen? Be Our Guest: Vietnamese Iced Coffee! It isn’t often I feature a beverage, but I realized from time to time you may have the desire to try something different there as well. Years ago my friend, Yen, shared her family recipe for incredible Vietnamese iced coffee. She went one step further and supplied me with everything I would need to make it, including the single serving Vietnamese coffee filter set. The results were glorious!



2 tablespoons dark roast ground coffee (preferably Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory*)

1 cup boiling water

2 tablespoons sweetened condensed milk


Bring the water to a boil. Remove the top screen from filter. Add 1 1/2 tablespoons Vietnamese coffee grounds plus 1/2 tablespoon coffee with chicory. Screw on top screen. Place filter over a heatproof glass measuring cup. Begin with a splash of boiling water into the filter. Coffee grounds will bloom. As the coffee begins to drip through, fill boiling water to top of filter. Place lid on filter and let coffee drip for 4 minutes. If the dripping stops, gently loosen screw to relieve pressure. Stir in sweetened condensed milk. Pour over ice and serve.

* I receive no recompense for mentioning Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory.

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