Vietnam Day 10: How to Ca Phe Sua Da
The last few days of this trip I am out in the countryside. Aside from quality time with Hai’s family, we are dedicating most of our time to catching up on outstanding work and resting.
Instead of the usual posts, I want to wrap up the trip with a few how-to’s and tips on some more interesting points of Vietnamese culture. Keeping these final 2 posts short and simple.
How to Brew Ca Phe Sua Da
Step 1: Learn the Words
Ca Phe – Coffee, Sua – Milk, Da – Iced, Den – Black, Nong – Hot.
Step 2: Gather the Tools
- High Quality Vietnamese Coffee
- Vietnamese Coffee Filter
- Condensed Milk
- Long Glass Cup or Tea Cup
Note: Vietnamese coffee uses a special slow drip filter for the brewing process. The grind of the filter coffee is slightly more coarse than that used for espresso. Make sure you grab the right coffee (Trung Nguyen is the most popular brand in Vietnam – on every other street like Starbucks).
Step 3: Prepare the Cup
Pour about two tablespoons of condensed milk into a clean long glass or tea cup.
Step 4: Prepare the Filter
Remove the tamper from inside the filter. Pour about 1.5 tablespoons of coffee into the filter, then gently screw the tamper back into place on top of the coffee. Then place the filter on top of your long glass cup or a tea cup.
Step 5: Boil and Pour Water
Start by pouring only enough water in to dampen the coffee. Let it sit for a minute or two, then pour hot water into the filter so it fills up entirely. Place the lid on top of the filter.
Step 6: Let Sit
Let the coffee slowly drip from the filter into the cup until the water is completely drained through.
Step 7: Mix and Enjoy
The most common preparation, and what I recommend, is Sua Da. After mixing the coffee and milk with a spoon, place in several ice cubes and you are good to go.