How to make: Vietnamese iced coffee (ca phe sua da, cafe sua da)

How to make: Vietnamese iced coffee (ca phe sua da, cafe sua da)

Coffee fiend that I am, the first time I saw this concoction in an episode of Bobby Chinn’s TV show on the Travel & Living Channel, I knew I was going to try it at home. It’s iced coffee, Vietnamese style — very strong brewed coffee (think espresso) mixed with sweetened condensed milk and stirred with ice.

You’d be amazed how something so simple, and with very basic ingredients, can taste so good. In coffee shops, I often watch modern-day barristas spicing up their coffees and topping them with out-of-this-world creamy decorations… but me? I go for the taste. And the texture. Never mind the eye candy.

Serves 2 (I was the only one at home when I made this, so, me + me = 2).

There is a special dripper for making Vietnamese iced coffee but so long as you can brew coffee with your usual coffee maker, there’s no reason why you can’t make this.


  1. 1/2 c. of very strong brewed coffee
    1/2 c. of sweetened condensed milk


  1. Start by brewing coffee. Strong coffee. If you use a tablespoonful of ground coffee beans per cup of water, use four times as much. You only need about half a cup of strong coffee so use two tablespoonfuls of coffee for half a cup of water. Vietnamese iced coffee (ca phe sua da, cafe sua da)

    Pour half a cup of sweetened condensed milk into a tall glass. For best results, chill the milk ahead of time.

    Pour the hot coffee over the milk. Vietnamese iced coffee (ca phe sua da, cafe sua da)

    Stir the milk and coffee, scraping the bottom of the glass.

    When the dark and brown liquids are mixed through, you get a creamy brown mixture. Vietnamese iced coffee (ca phe sua da, cafe sua da)

    Pour half of the mixed coffee into an individual glass and add enough ice to fill almost to the brim.

    And it’s ready to serve. You may want to wait a few minutes to let the ice melt a little so that you get very cold coffee. Swirl the glass once in a while (if you don’t drink up the iced coffee in a few gulps) so that water (melted ice) is not concentrated on top.

    I had this for lunch today with two bacon, cheese and pepper muffins.


Cooking time (duration): 10 minutes

Number of servings (yield): 2


    • Irene says

      Hi Miss Connie, you’re a coffee fiend? I thought you’re not a breakfast eater but must have coffee in the morning? I tried your cheesecake fudge brownies, it was great but I used a lighter version of the cheesecake topping by adding all purpose cream so as to lighten the overall feel since the brownie part is already heavy. :)

        • shoppingera says

          me, too. if i didn’t drink coffee in the morning, i’ll be having migraine for the whole day. coffee is terribly addicting! :P

          • shoppingera says

            aaaaah! can’t wait for tomorrow til i make this one!
            btw, i tried the strawberry feathered cheesetart the other day, and eventhough i skipped the strawberry thingy, it was a hit for my husband and son. “mommy, bake ka ulet nito bukas”, they pleased! hehehe. bravo! thanks again.:)

  1. jane says

    hi connie! i’ve tried it, mas masarap pa sa mcdonald’s iced coffee ‘tong gawa ko. yummy! I’m a coffee addict eh.hehehe.=p thanks for sharing!

  2. peasmom says

    Like you, I’m addicted to coffee and I’m also not a condensed milk fan but because you said it was good I’m going to try. :-)

    By the way, do you know how I can keep track of your replies to my comments? Sometimes I ask some questions and can’t seem to return to the post to read your answers because either I have forgotten which entry it was posted or can’t find the entry itself. :-)

        • says


          i agree with you regarding going for the taste in coffee (i was once addicted to starbucks and cbtl but i guess it’s because i’m friends with the staff.
          i haven’t watched bobby chinn for sometime but knowing his choice on what to feature and recommend it never failed to amaze my tastes.

          good luck and God bless.

  3. Marissa says

    this brought back so many great memories of the vietnamese restaurant i used to go to when i lived in phoenix. i love vietnamese iced coffee.

    • Joy says

      Hi Connie!! I love Vietnamese coffee, i make this at home and at work everyday. Sometimes I find the coffee a bit sweet so I add a splash of non fat milk.

      • audy says

        Hi Ms. Connie! I had a coffee maker given to me by my sister(a wedding gift to her). It’s kinda cheap looking with plastic exteriors but I enjoyed making freshly brewed coffee ever since(only during weekends). I even buy packed ground coffee from Davao airport when I’m there on business trip. Finally the coffee maker broke down. Now I want to replace it & maybe you can give me a suggestion what brand & model to buy. Just need a basic one – for a budget but is sturdy. I trust that you can help me based on your “coffee making experience”. I need to try your iced coffee recipe. Thanks again!

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