Cà Phê Đen Đá (Vietnamese Iced Black Coffee)

Black phin coffee over ice, usually with sugar stirred in while it is still hot.

Untested: not yet made in this kitchen to this exact method. It is here for the Vietnamese Coffee page.

Ingredients

• 2 tablespoons (12 to 25 g; see notes) coarsely ground dark-roast coffee
• 150 ml (5 oz) hot water, about 195 to 200 °F (90 to 93 °C)
• 1 to 3 teaspoons sugar, to taste, optional
• 1 cup ice cubes

Directions

1. Put the coffee in the phin and level it. Set the phin on a heatproof glass or cup.
2. Pour 30 ml (2 tablespoons) of the hot water over the grounds and let them soak for 30 seconds.
3. Pour in the remaining 120 ml (4 oz) of water, put the lid on, and let it drip through without stirring.
4. Stir in the sugar while the coffee is hot, if using.
5. Let the coffee cool for a minute, then pour it over the ice.

Notes

Where this comes from After the iced black coffee in Chus’s “4 super fast Vietnamese coffee recipes” (2024), which credits Tuổi Trẻ. The source gives no sugar; in Vietnam đen đá is usually sweetened, so sugar is given here as to taste. The coffee amount The source equates 2 tablespoons with 25 g. Two level tablespoons of ground coffee weigh closer to 12 to 14 g; weigh it if you can, and use more coffee for the stronger, Vietnamese-style cup. The photo Two phins dripping over glasses at a café in Vietnam, one being stirred over ice; it is not this recipe’s cup.