As a third-year university student, I think that it is fair to say that coffee is my best friend. In saying that though, my love affair with coffee did not fully begin until I travelled to Vietnam in late 2016. I had experimented with caffeine early in the year as part of am attempt to demonstrate my transition into official adulthood, but had conceded defeat after I realised that drinking coffee was like drinking burnt charcoal. Nevertheless, it was impossible to travel around Vietnam – one of the coffee hotspots of the world – without trying the stuff.
Whilst coffee was only introduced to Vietnam in 1857 by the French, it has become one of the country’s biggest exports. In fact, Vietnam is the second-largest producer of coffee in the world! Didn’t expect that from a wee nation tucked away in Southeast Asia, did you? If you’re interested in learning more about how Vietnam transformed into one of the globe’s leading coffee giants, you might be inclined to check out this BBC article.
Vietnamese coffee is prepared by coarsely grinding Robusta beans through a French drip filter known as a phin. While the beans are weighted down, hot water is added and slowly trickles down through the phin into the cup. Voila! It’s as simple as that.
Whilst I do not consider myself a caffeine expert by any means, I do enjoy a bit of good old fashioned research, and the consensus is clear: Vietnamese coffee is some of the best coffee in the world. What makes Vietnamese coffee — or ca phe, as it is called — so iconic is its incorporation of sweetened condensed milk. Think think and dreamy with “notes of nuttiness” to throw your tastebuds into a stimulated frenzy. I’m not going to lie; condensed milk certainly provides a helpful hand for developing an appreciation for coffee for those who are put off by the traditional bitter taste. This is especially convenient in this case, as the Vietnamese like their coffee strong.
One of the reasons I decided to visit Vietnam — or Southeast Asia in general — was the low cost of travel there. Consistent with this, you will not find yourself emptying your pockets to purchase a cup of joe. Depending on the quality of the Robusta beans and the overall price of the venue, you’ll probably find yourself forking out between 20,000 – 70,000 Vietnamese dong for a glass. This roughly approximates to NZD$1.25 – $4.40 (or USD$0.90 – $3.00).
22g of finely ground medium-dark coffee
140ml of hot water
30ml of sweetened condensed milk
100g of ice (crushed or cubed)
1. Pour the condensed milk into a glass to line the base of the cup
2. Load a stainless steel phin with the coffee grounds
3. Place the coffee-laden phin on top of the glass
4. Wet the coffee in the filter with 20 ml of hot water
5. Pour another 120ml of hot water over the coffee grounds
6. Wait approximately 8-10 minutes until all of the water has drained through
5. Mix the coffee with condensed milk and enjoy!
Which country do you think produces the best coffee? Share your thoughts, and I’ll be sure to put it up to the taste test when I travel there! Furthermore, if you are intrigued by the different foods and drinks cultures have to offer, you might want to check out my blog post on 5 Foods That Will Make You Go WTF (and 5 Foods That Won’t) 👌
All photos sourced from unplash.com
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