Salted Cream Vietnamese Coffee

🧂☕ Think salted caramel in a cup..Its amazing

Vietnamese salted coffee (CĂ  PhĂȘ Muối) seems to have originated in the Hue and Danang areas and then spread throughout the coffee scene in Vietnam.

It combines the rich flavor of coffee with the creaminess of milk and a hint of salt, enhancing the overall taste. 

Here’s a simple step-by-step guide to making it as tested by us under direction of the Viet locals.

Ingredients and Tools

 


 📝 Instructions:

 

 

(Pic 1) Brew the Coffee: (single cup amount below)

 

  • Place 4 heaped teaspoons of ground coffee into the phin filter.
  • Tap gently to level it.
  • Place the filter press on top of the coffee.
  • Add a small amount of hot water (to bloom the coffee) and wait 30 seconds.
  • Then fill the phin with hot water to the top.
  • Cover and let it drip (takes about 4–5 minutes).
  • Repeat if you need 2x cups


(Pics 2 to 6)  Prepare the Salted Milk Mixture: enough for 2 large glasses 

  • In a small cup or bowl, mix together:
    • 40ml sweetened condensed milk
    • 100ml fresh cream
    • A large pinch or 1/3 teaspoon salt 

    • Whisk till just before thickened. You want it airy foam, not creamy thick

(Pics 7to 9)  Serve Hot or Cold:

  • Serve Hot by spooning the thick salted cream mix into the glass of freshly made coffee
  • Serve Cold by pouring the coffee over ice into glass, then spooning over the salted cream mix. Get an Instagram worthy photo then stir to mix and enjoy an amazing delight to the senses!


✅ Notes:

  • Don’t overdo the salt — just a pinch enhances the sweetness and coffee flavor. Best to slowly add more salt to taste 
  • The combination of sweet, salty, and bitter makes it an ideal dessert coffee that sure to surprise visitors 
  • If you want more liquid in cup, try adding fresh milk or more crushed ice

 thanks to Aimy our coffee tester !