A Beginner’s Guide to Vietnamese Coffee: What to Drink and How to Order
If there’s one thing you should do on your first morning in Vietnam, it’s order a coffee. Not just any coffee… a Vietnamese coffee. Strong, sweet, iced or hot, it’s the drink that powers the country and quickly becomes an obsession for travellers.
Before arriving, I’d heard about “Vietnamese iced coffee” but didn’t realise just how much variety there is. After a few days of exploring, here’s everything you need to know so you can order with confidence, and discover your new favourite daily ritual.
Why Vietnamese Coffee Is Different
Vietnam is the world’s second-largest coffee producer, but most of what’s grown here is robusta beans rather than arabica. This gives the coffee a bolder, slightly bitter flavour and a caffeine hit that will wake you up fast.
The coffee is usually brewed in a phin filter, a small metal drip filter that sits on top of your cup. Watching it slowly drip is part of the experience, and it’s the perfect excuse to sit still and people-watch for five minutes.
The Classic Order: Cà Phê Sữa Đá
If you try just one, make it this. Cà phê sữa đá is strong black coffee slowly dripped over a layer of sweetened condensed milk, then poured over ice. It’s creamy, sweet, and slightly chocolatey, and instantly addictive.
How to order:
Pronounced “cah-fay soo-ah dah.”
If you want it hot, say cà phê sữa nóng (no ice).
Other Coffee to Try
Once you’ve had your first iced coffee, branch out. Vietnam has a few regional and creative takes that are worth seeking out:
Cà Phê Đen Đá – Black iced coffee with no milk. Perfect if you like it strong and unsweetened.
Egg Coffee (Cà Phê Trứng) – A Hanoi speciality. Whipped egg yolks, sugar, and condensed milk create a creamy froth on top of strong coffee. It tastes like tiramisu in a cup. If you head to Cafe Giang in Hanoi, you can experience it where it was first created. Legend has it that during a milk shortage in the 1940s, the founder, Mr Giang, used egg yolks as a substitute – and a Vietnamese icon was born.
Coconut Coffee – Coffee blended with coconut milk and ice for a tropical twist. Popular in Da Nang and Hoi An.
Salt Coffee (Cà Phê Muối) – A Hue speciality. A pinch of salt in the creamy topping enhances the sweetness and rounds out the coffee’s flavour. It was first created by a small family-run café in Hue looking for a way to make their coffee taste smoother and less bitter – now it’s one of the city’s most popular drinks. This one is a bit of a marmite, you either love it or hate it… personally it was my favourite!
Yoghurt Coffee (Sữa Chua Cà Phê) – Sounds unusual but is refreshing, with tangy yoghurt balancing the sweetness.
Tips for First-Timers
Expect it strong: Vietnamese coffee can be twice as caffeinated as what you drink at home. Pace yourself!
Watch the sugar: Condensed milk is very sweet, so if you prefer it less sugary, ask for ít sữa (less milk).
Drink it slowly: Part of the joy is watching life go by as the coffee drips. Don’t rush.
Final Thoughts
Vietnamese coffee isn’t just a drink, it’s a daily ritual and a window into local life. Whether you’re sitting on a plastic stool at 7am with the morning rush or sipping egg coffee in a quiet corner, each cup feels like a moment worth savouring.
If you’re planning a trip, make “try every coffee style” part of your itinerary. And if you’ve been to Vietnam before, I’d love to know which one was your favourite? My favourite had to be the salted coffee!
Lizzie x