Espresso, cappucino, mocha... we don’t use these names to call our Vietnamese coffee. The traditional Vietnamese coffee and its favorite variations are mostly robusta and made in absolutely different ways – with a ‘filter’ (or ‘dripper’), and are named based on their characteristics and/or ingredients.
The most popular Vietnamese coffees include:
coffee in Saigon, or Brown coffee in Hanoi – different names but the
coffee is basically the same. The coffee drips through a filter onto a
layer of condensed milk in the cup. Before you drink, stir well until
the coffee turns caramel-colored. Beware – it’s condensed milk, so the
coffee is pretty sweet.
The hot coffee is served in a small cup placed in the middle of a bowl filled with hot water to keep it warm. You can also pour it into a glass of ice (cubed or crushed) and enjoy iced coffee. Hot or iced, it’s always creamy and sweet.