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    Home » Recipes » Drinks
    Mar 10, 2021(updated Sep 1, 2022)

    Matcha Vietnamese Iced Coffee (Ca Phe Sua Da)

    5 from 8 votes

    1 Comment

    by Becca Du

    Jump to Recipe Print Recipe
    vietnamese coffee recipe

    When I was a kid, Sundays were always lazy and quiet. My mom would cook me a breakfast of eggs seasoned with soy sauce, and serve it with a glass of milk. My parents would have the same thing but instead of milk, they would have ca phe sua da or Vietnamese iced coffee. I was always jealous because in comparison to my milk, the coffee tasted better. Sometimes I would sneak a few spoonfuls into my cup to make my milk taste better. Nowadays when I smell the aroma of Vietnamese coffee, I think back to those lazy Sundays.

    vietnamese coffee recipe

    A little history of Vietnamese iced coffee

    The origins of Vietnamese iced coffee can be traced back to the 1850s when the French introduced coffee to Vietnam. After its introduction, coffee production slowly grew with time. It was briefly interrupted during the Vietnam War, but after the end of the war, it rapidly grew to one of Vietnam’s biggest exports. Today, it’s the 2nd biggest export from Vietnam.

    Normally in Western cultures, people drink coffee with milk, but in Vietnam, fresh milk was hard to come by. So the solution was sweetened condensed milk. Today, a truly authentic Vietnamese iced coffee is made with condensed milk and any type of dark roast coffee. I personally like to use Cafe Du Monde coffee to make my Vietnamese Iced Coffee. It is the closest in taste to what is used in Vietnam.

    How is my matcha Vietnamese iced coffee different?

    The only difference between mine and what is traditionally served is I added matcha to the condensed milk. I think the bitterness from the matcha powder balances out the sweetness from the condensed milk. Balancing out the sweetness from the matcha powder is a technique I employ in a variety of matcha desserts like in my matcha tiramisu.

    vietnamese coffee recipe
    vietnamese coffee recipe

    Adding matcha to my Vietnamese coffee

    I came up with this idea when I was trying to come up with a recipe for a collaboration with Aiya Matcha. I met the brand at the Fancy Food Show earlier this year, and I am so excited to be developing some recipes for them! They seriously have the best matcha and matcha products!

    For my first recipe in this collaboration, I wanted something inspired and spoke to who I am as a cook. So this recipe came to mind. Matcha powder is naturally bitter tasting, so I knew condensed milk would balance that out really well. The aromatic taste of dark roast coffee would also go really well with matcha.

    vietnamese coffee recipe
    vietnamese coffee recipe
    vietnamese coffee recipe

    How to make matcha Vietnamese coffee

    The first step to making this matcha Vietnamese coffee is to mix 1 teaspoon of Aiya Matcha Culinary Grade Matcha with 2 tablespoons of condensed milk. You can use more or less depending on how sweet you want your coffee. Use a whisk to make sure the matcha doesn’t clump up. Pour the matcha condensed milk into a glass. Add 2 tablespoons of dark roast coffee to a Vietnamese coffee filter and put it on top of the small glass. Pour 1 cup of hot water into the coffee filter and let it drip for 5 minutes. Once done, remove the coffee filter and discard the coffee grounds. Mix the coffee and matcha condensed milk. At this point, you can either drink it from the glass or pour the coffee into a glass with ice.

    vietnamese coffee recipe

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    vietnamese coffee recipe

    Matcha Vietnamese Iced Coffee (Ca Phe Sua Da)

    Becca Du
    This is a matcha version of the classic coffee drink ca phe sua da.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Course Drinks
    Cuisine Vietnamese
    Servings 1 person
    Calories 141 kcal

    Ingredients
     
     

    • 1 tsp Aiya culinary grade matcha powder
    • 2 tbsp condensed milk
    • 2 tbsp dark roast coffee
    • 1 cup boiling water

    Instructions
     

    • Bring 1 cup of water to a boil. Set aside.
    • Whisk together Aiya Culinary Grade Matcha and condensed milk. Make sure there are no clumps of matcha left. Pour it into a glass.
    • Add the dark roast coffee to a Vietnamese coffee filter and put it on top of the glass. Pour hot water over the coffee and let it drip for 5 minutes.
    • After 5 minutes, remove the coffee filter and discard the coffee grounds. Mix together the coffee and matcha condensed milk.
    • Pour it into a large cup with ice.

    Notes

    Adjust the amount of condensed milk to make the coffee as sweet as you like. You can also adjust the amount of coffee you use to make it as strong as you want.

    Nutrition

    Calories: 141kcalCarbohydrates: 22gProtein: 5gFat: 3gSaturated Fat: 2gCholesterol: 14mgSodium: 51mgPotassium: 148mgSugar: 22gVitamin A: 307IUVitamin C: 1mgCalcium: 114mgIron: 1mg
    Keyword ca phe sua da, Vietnamese iced coffee
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    Comments

    1. Raven Sansano says

      November 17, 2020 at 8:13 am

      Hi! Can I do this recipe without the Vietnamese coffee filter and just with regular brewed coffee? Thank you!

      Reply

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    About Me


    Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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