Vietnam is the second largest supplier of green coffee after Brazil. A full 14% of the coffee sold worldwide comes from Vietnamese growing areas. Coffee was introduced to Vietnam early on by French colonialists and the favorable growing conditions meant that the country quickly developed into an important coffee region.
In Europe we mainly know the Arabica bean, whereas in Vietnam far more varieties such as Robusta, Chari, Culi and Catimoretc are grown. The Vietnamese also roast their coffee beans in butter or cooking oil until they turn a very dark color both inside and out. This type of roasting is described as very gentle, as the full aroma is retained and the finished coffee later gets its charismatic, strong taste. One more reason why the coffee in Vietnam tastes so different than it does here.
Cà phê – The preparation of Vietnamese coffee
The preparation of a traditional Vietnamese coffee with a so-called phin filter (a Vietnamese metal sieve) differs fundamentally from the methods commonly used here in Germany. The ground beans are filled into the Phin filter and a small amount of hot water is poured over them.
The ground beans should swell to get more flavor. After about 2 minutes, about 2/3 of the filter is filled with the rest of the hot water. The coffee now drips slowly into the glass below and after about 6 minutes the coffee is ready. To keep the coffee warm while filtering, the glass is again placed in a bowl of hot water. Don’t worry: this sounds more complicated than it actually is!
Cà phê sữa đá – iced coffee with condensed milk
The undisputed classic: In order to achieve the typical, sweet taste of Cà phê sữa đá coffee, viscous, sweetened condensed milk is poured into the cup beforehand. Then the glass is filled with ice cubes and the coffee base, previously filtered in the traditional Phin filter, is added. You will love the coffee!
Cà phê trứng – coffee with whipped cream
A specialty that hardly any tourist can ignore – and hardly anyone does not learn to love. Egg yolks and sweetened condensed milk are whipped into a frothy, creamy and fluffy mass and then simply poured onto traditional Vietnamese coffee. The Cà phê trứng was invented in the 1940s when milk was scarce and people were looking for a substitute. The coffee with egg foam is definitely a real specialty!
