Vietnam
Vietnam is renowned globally for its distinctive and robust coffee culture, deeply intertwined with daily life. It's a country that excels in both traditional, unique preparations and a rapidly expanding modern cafe scene. Vietnam is also the world's second-largest coffee exporter, with Robusta being its primary crop, known for its bold, strong, and sometimes bitter flavor. Arabica is also grown, particularly in the Central Highlands.
Here are the different ways to order a coffee in Vietnam and what's in them:
Traditional Vietnamese Coffee (Made with Phin Filters - Phin Cà Phê):
The phin (pronounced "feen") filter is the iconic Vietnamese coffee brewing tool. It's a small, gravity-drip metal filter that slowly brews a concentrated coffee directly into the cup. This slow drip is a hallmark of Vietnamese coffee, encouraging a relaxed, patient approach to drinking.
Cà Phê Sữa Đá (Iced Coffee with Sweetened Condensed Milk): This is arguably the most famous and iconic Vietnamese coffee, a must-try for any visitor. In the North, it's often called Nâu Đá (iced brown coffee).
What's in it: Strong, dark-roasted coffee (typically Robusta) brewed through a phin filter directly into a glass containing a generous layer of sweetened condensed milk. Once the coffee has finished dripping, it's stirred to combine with the milk and then poured over a large amount of ice. It's intensely strong, incredibly sweet, and delightfully creamy.
How to order: "Cà Phê Sữa Đá" (pronounced "gah-feh soo-ah dah"). In the North, "Nâu Đá" (pronounced "now dah").
Cà Phê Sữa Nóng (Hot Coffee with Sweetened Condensed Milk): The hot version of the above.
What's in it: Same strong, dark-roasted coffee brewed through a phin filter into a glass with sweetened condensed milk, but served hot. Often, the glass might be placed in a small bowl of hot water to keep it warm.
How to order: "Cà Phê Sữa Nóng" (pronounced "gah-feh soo-ah nong"). In the North, "Nâu Nóng" (pronounced "now nong").
Cà Phê Đen Đá (Iced Black Coffee): This is black coffee served over ice.
What's in it: Strong, black coffee (Robusta) brewed through a phin filter, often with sugar added, then poured over ice. It's bitter and strong but incredibly refreshing.
How to order: "Cà Phê Đen Đá" (pronounced "gah-feh den dah").
Cà Phê Đen Nóng (Hot Black Coffee): The hot version of black coffee.
What's in it: Strong, black coffee brewed through a phin filter, typically served hot with sugar added. This is for those who like their coffee bold and direct.
How to order: "Cà Phê Đen Nóng" (pronounced "gah-feh den nong").
Bạc Xỉu (Iced White Coffee / Milky Coffee): Popular, particularly in Southern Vietnam (Saigon). It's essentially a very milky coffee.
What's in it: This flips the usual coffee-to-milk ratio. It's a small amount of strong black coffee with a much larger proportion of sweetened condensed milk, and often a little fresh milk, poured over ice. It's much sweeter and creamier than Cà Phê Sữa Đá, making it very approachable for those who prefer less coffee intensity.
How to order: "Bạc Xỉu" (pronounced "bac see-oo").
Cà Phê Trứng (Egg Coffee - Hanoi Specialty): A unique and famous Hanoi creation.
What's in it: A rich, creamy concoction made by whipping egg yolk (sometimes whole egg), sweetened condensed milk, and sugar until it forms a thick, airy, meringue-like foam. This foam is then spooned generously on top of hot or iced black coffee. The egginess is surprisingly subtle, and it tastes more like a rich, sweet custard or liquid tiramisu.
How to order: "Cà Phê Trứng" (pronounced "gah-feh troong"). Often served hot in a bowl of hot water to keep it warm.
Cà Phê Muối (Salt Coffee - Hue Specialty): A recent trend that originated in Hue.
What's in it: Strong Vietnamese coffee is topped with a layer of frothy, slightly salted cream. The combination of bitter coffee, sweet condensed milk (at the bottom), and salty cream creates a complex, harmonious flavor profile reminiscent of salted caramel.
How to order: "Cà Phê Muối" (pronounced "gah-feh mooy").
Cà Phê Cốt Dừa (Coconut Coffee): A refreshing tropical twist.
What's in it: Strong Vietnamese coffee is blended with coconut milk, condensed milk, and ice to create a creamy, sweet, and aromatic slushie-like drink. Some variations might use coconut cream or even coconut ice cream.
How to order: "Cà Phê Cốt Dừa" (pronounced "gah-feh cot doo-ah").
Sữa Chua Cà Phê (Yogurt Coffee): An adventurous and surprisingly delightful combination.
What's in it: Chilled black coffee poured over plain yogurt, often with ice. The tartness of the yogurt perfectly complements the strong coffee, creating a tangy and refreshing beverage.
How to order: "Sữa Chua Cà Phê" (pronounced "soo-ah choo-ah gah-feh").
Cà Phê Sinh Tố / Cà Phê Đá Xay (Coffee Smoothie / Blended Coffee): Coffee blended into a smoothie.
What's in it: Black coffee blended with ice, often with condensed milk, and sometimes fruits like avocado or banana, to create a thick, creamy, and cooling beverage.
How to order: "Cà Phê Sinh Tố" or "Cà Phê Đá Xay."
Cà Phê Chồn (Weasel Coffee / Kopi Luwak): A luxury item, known for its unique production method.
What's in it: Coffee beans that have been eaten and excreted by civet cats (weasels). The civet's digestive enzymes ferment the beans, supposedly resulting in a smoother, less bitter coffee with distinct flavor notes. Ethical concerns exist regarding farmed civets.
How to order: "Cà Phê Chồn" (pronounced "gah-feh chon").
Modern Cafe-Style Coffees (Common in major cities and tourist areas):
In major cities like Ho Chi Minh City and Hanoi, you'll find countless modern cafes, including international chains and local brands. These offer standard espresso-based drinks.
Espresso (Espresso / Cà Phê Espresso): A concentrated shot of coffee.
Americano (Americano / Cà Phê Americano): Espresso diluted with hot water.
Cappuccino (Cappuccino / Cà Phê Cappuccino): Espresso with steamed milk and a thick layer of foam.
Latte (Latte / Cà Phê Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam.
Mocha (Mocha / Cà Phê Mocha): Espresso, steamed milk, and chocolate (syrup or powder).
Flat White (Flat White): Espresso with velvety steamed milk, less foam than a cappuccino.
Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Latte / Iced Americano: Standard iced versions of espresso-based drinks.
Frappe / Blended Coffee: Blended iced coffee drinks (similar to Cà Phê Đá Xay but often made with espresso and various syrups).
Ordering Tips:
"Nóng" (hot) or "Đá" (iced): When ordering any coffee, be prepared to specify "Nóng" or "Đá." Iced is usually the default, especially in the South.
Sweetness: Traditional Vietnamese coffee is very sweet. If you prefer less sugar, you can try "ít đường" (it đường - less sugar) or "không đường" (không đường - no sugar), though even "no sugar" might still have residual sweetness from condensed milk in some preparations.
Language: While English is often understood in modern cafes in major tourist areas, knowing the Vietnamese terms for traditional coffee drinks will be very helpful and appreciated at local stalls.
Robusta Dominance: Be aware that most traditional Vietnamese coffee uses Robusta beans, which are high in caffeine and have a bold, sometimes strong flavor that is balanced by the sweetness of condensed milk. Arabica is found in specialty cafes.
Vietnam offers an unparalleled journey for coffee lovers, from the intense and sweet traditional brews to creative modern concoctions, all reflecting the country's unique history and innovative spirit.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.