Beyond Ca Phe Sua Da: Unveiling the Hidden Gems of Vietnamese Coffee Drinks

We all know and love Ca Phe Sua Da, that sweet, strong, and undeniably refreshing Vietnamese iced coffee. But, like a hidden alleyway in Hanoi, there’s so much more to discover in the world of Vietnamese coffee. It's a world where eggs meet coffee, where yogurt gets a caffeine kick, and where the robusta bean reigns supreme. So, grab your Phin filter, and let’s embark on a delicious adventure!

The Mighty Robusta: The Unsung Hero of Vietnamese Coffee

Before we explore the drinks, let's talk about the star of the show: the robusta bean. You might have heard whispers that robusta is the "lesser" bean, but in Vietnam, it's king. Why? Because its bold, earthy, and intensely caffeinated profile is perfect for the unique preparations we're about to delve into. Its naturally higher bitterness and chocolatey undertones provide a robust base that stands up to strong flavours like condensed milk, eggs, and yogurt.

Think of it this way: robusta is the rock and roll of coffee, while arabica is the smooth jazz. And in Vietnam, they love to crank up the volume!

1. Ca Phe Trung (Egg Coffee): A Hanoi Legend

Imagine a creamy, custard-like concoction floating atop a dark, rich coffee. That's Ca Phe Trung, or egg coffee, a Hanoi specialty that's as decadent as it is intriguing.

The Story: Legend has it that Ca Phe Trung was born in the 1940s, during a milk shortage. A resourceful bartender at the Sofitel Legend Metropole Hanoi, Mr. Giang, decided to whip up egg yolks with sugar as a substitute for milk. The result? A frothy, velvety delight that quickly became a local sensation.

Why it Works: The richness of the egg yolks, whipped to a light and airy foam, perfectly balances the bitterness of the robusta coffee. The sweetness of the condensed milk, often added to the coffee base, further enhances the creamy texture and creates a truly indulgent experience.

How to Enjoy: Sip it slowly, allowing the creamy foam to mingle with the strong coffee. It's often enjoyed as a morning pick-me-up or a delightful afternoon treat.

How to Make:

• Brew a strong cup of Vietnamese coffee using a Phin filter.
• Separate egg yolks from the whites.
• Whip the egg yolks with sugar and a dash of vanilla extract until light and frothy.
• Pour the brewed coffee into a small cup.
• Gently spoon the egg foam on top.

 

2. Sua Chua Ca Phe (Yogurt Coffee): A Refreshing Twist

In the sweltering heat of Vietnamese summers, Sua Chua Ca Phe, or yogurt coffee, is a refreshing and energizing treat.

The Story: This unique beverage is a testament to Vietnam's culinary creativity. It combines the tangy coolness of yogurt with the bold kick of coffee, creating a surprisingly harmonious blend.

Why it Works: The acidity of the yogurt cuts through the richness of the coffee, creating a light and refreshing drink. The probiotics in yogurt also offer a healthy boost, making it a guilt-free indulgence.

How to Enjoy: Stir it well and enjoy it cold, preferably on a hot day. The tangy yogurt and strong coffee make for a perfect afternoon pick-me-up.

How to Make:

• Brew a strong cup of Vietnamese coffee using a Phin filter.
• In a glass, combine plain yogurt, condensed milk (optional), and ice.
• Pour the brewed coffee over the yogurt mixture.
• Stir well and enjoy.

3. Ca Phe Cot Dua (Coconut Coffee): A Tropical Escape

Ca Phe Cot Dua is a creamy, tropical delight that combines the rich flavours of Vietnamese coffee with the sweetness of coconut milk.

The Story: This drink is a more modern addition to the Vietnamese coffee scene, reflecting the growing popularity of coconut-based beverages.

Why it Works: The creamy coconut milk adds a layer of richness and sweetness that complements the robusta coffee. The slightly nutty flavour of coconut also adds a unique dimension to the drink.

How to Enjoy: Enjoy it chilled, preferably as a dessert drink or a refreshing afternoon treat.

How to Make:

• Brew a strong cup of Vietnamese coffee using a Phin filter.
• In a blender, combine coconut milk, condensed milk (optional), ice, and a splash of coconut cream.
• Blend until smooth and creamy.
• Pour the blended mixture into a glass.
• Gently pour the brewed coffee over the coconut mixture.

4. Bac Xiu:

Bac Xiu is a sweeter variation of Ca Phe Sua Da, with a higher ratio of milk to coffee. This beverage is a staple in southern Vietnam.

The Story: Bac Xiu is a reflection of the southern Vietnamese sweet tooth. It is a modification of the traditional iced coffee, to be sweeter and more milky.

Why it works: The high milk content makes it a smoother and less intense drink. The sweetness from the condensed milk is the main flavour, and the coffee is there to provide the needed kick.

How to enjoy: Enjoy it over ice, on a hot day, and enjoy the sweet milky flavour.

How to Make:

• Brew a strong cup of Vietnamese coffee using a Phin filter.
• Fill a glass with ice.
• Pour in a generous amount of condensed milk.
• Pour the coffee over the condensed milk.
• Stir, and enjoy.

VietCaPhe's Commitment to Authentic Flavours

At VietCaPhe, we're passionate about sharing the authentic flavours of Vietnamese coffee with the world. We source our robusta beans from the finest farms in Vietnam, ensuring that every cup you brew is a true taste of Vietnamese coffee culture. We believe that every sip should tell a story, and we're dedicated to bringing those stories to your cup.

So, the next time you crave a coffee adventure, venture beyond the familiar and explore the hidden gems of Vietnamese coffee. You might just discover your new favourite drink