The nation of Vietnam is kept humming by its coffee industry. There are cafes on every street in every city, ranging from hipster cafes designed by the creative class to vintage establishments that have developed over decades to pavement cafés strung across sidewalks. Every one of them will be filled with chattering locals sipping their preferred drink.
Robusta beans, which have a powerful and bitter flavor, are used to make traditional Vietnamese coffee. For decades, creative café owners have come up with fresh ideas for enhancing the nation's favorite beverage while taming the powerful Robusta bean. As a result, the menu now features a rainbow of creative coffee varieties. Here are five outstanding coffees to seek out when exploring Vietnam.
The drip-filter coffee is a must-try
Typically, butter is used to roast Vietnamese coffee beans before they are brewed on metal filters. Others are so large they require a team to transport; some filters are small enough to rest on a coffee cup and make wonderful mementos. One of the pleasures of this type of coffee is waiting while the coffee is brewing. Vietnamese black coffee is harsh, so it takes some getting used to. You'll notice that many people sweeten their drinks with condensed milk, so feel free to do the same or simply combine it with ice. A classic Vietnamese coffee experience is a cold cà phê sữa on a hot day.
Where to locate it: Some of the best regional beers are available out on the street. Visit Café Thai in Hanoi, which has been there since the 1920s in many guises. At the intersection of Truong Dinh and Pham Hong Thai in Hue, have a seat in one of the pavement cafes. Cafe Tung is a must-see in Da Lat, and Cafe Long is a cornerstone of the neighborhood in Da Nang.
Hot egg coffee is the best to warm the soul
According to the legend, even though milk was hard to come by after the war, Hanoians still yearned for something to mellow out their coffee. Egg yolks were found to be the ideal substitute because they are cheap and creamy. Cà phê trứng endured due to its delectable greatness even as Vietnam got richer and milk returned to the market. It is currently regarded as a Hanoi specialty beverage that must be tried, particularly in the winter. The rich brew has a thick, foamy head on top of it; gently fold it in with a spoon and take a long sip.
Where to locate it: Hanoi is where you can find the best egg coffee. You'll slurp up the creamy cup from the original Café Giang by the spoonful. Alternative locations include Ma Xo, Loading T, and Hanoian Kitchen.
Coconut coffee is the ideal way to chill off
In Vietnam, only a few cities can avoid the summer heat. Why not try an iced coconut coffee while you're wondering if you start to get hot? Coconut coffee, also known as cà phê ct da, is a pick-me-up, fill-me-up, and cool-me-down all in one. It is more like scoop-able ice cream than a drinkable coffee. The barista will combine condensed milk, fresh milk, and classic drip coffee. A glass is filled with the finished product, which is then served as a cool treat. Like a coffee martini, the coconut adds a pleasant tropical twist to the drink's flavorful coffee base.
Where to locate it: Ultra-modern café Coconut coffee from Cong Ca Phe is renowned for being delicious. All of the country's largest cities have branches.
Yogurt coffee is the best afternoon snack
A tempting yogurt coffee, also known as cà phê sữa chua, is a unique and fantastic substitute for milk. Vietnamese drip coffee is combined with yogurt, condensed milk, ice, and optionally, condensed milk. Ca phe sua chua (cà phê sữa chua) can be seen on menus all across Hanoi, although the best coffee shops utilize freshly prepared yogurt. A delectable combination of flavors is created by the condensed milk's sweetness, the coffee beans' bitterness, and the sourness of the yogurt.
Where to find it: Cafe Duy Tri in Hanoi has earned a loyal following for its yogurt coffee, which they make in-house and tastes almost like a yogurt sorbet.
Best for a sugar rush: Bac xiu
Look no farther than cà phê bạc xỉu if you've had Vietnamese iced coffee and can take anything even sweeter. Coffee, condensed milk, and crushed ice are the same components as the holy trinity of a cà phê sữa đá. The proportions in a bac xiu (bạc xỉu) make all the difference; more milk and less coffee are used. Teenagers who are still beginning to appreciate the bitterness of Robusta coffee are big fans of the beverage.
Where to find it: Ho Chi Minh City is Vietnam’s sugar capital and the birthplace of bac xiu. You’ll find street cafes across the city serving icy bac xiu in tall glasses with plenty of crushed ice. Try an upscale version at Vietnam Coffee Republic.