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 Cà phê sữa đá ready to be stirred and poured over ice | |
| Alternative names | Vietnamese iced coffee, cà phê sữa đá, cafe da |
|---|---|
| Type | Beverage |
| Place of origin | Vietnam |
| Region or state | Southeast Asia |
| Serving temperature | Hot or cold |
| Main ingredients | Dark roast coffee, water,sweetened condensed milk |
Vietnamese iced coffee (Vietnamese:cà phê đá,lit. 'iced coffee') is a traditionalVietnamesecoffeerecipe. It is created using coffee roasted between medium and dark. The drink is made by passing hot water through the grounds into a cup that already containscondensed milk. To serve the drink cold, ice is added to the cup.
Variations involve additions of ice, sugar or condensed milk. A popular variation iscà phê sữa đá (ornâu đá in the North), which is iced coffee served withsweetened condensed milk.[1] This is done by putting two to three teaspoons or more of condensed milk into the cup prior to thedrip filter process. Other variations include:
Coffee was introduced to Vietnam in 1857 by a French Catholic priest in the form of a singleCoffea arabica tree.[4] The beverage was adopted with regional variations. Because of limitations on the availability of fresh milk, as the dairy farming industry was still in its infancy, the French and Vietnamese began to use sweetened condensed milk with adark roast coffee.[5]
Vietnam did not become a major exporter of coffee until theĐổi Mới reforms and opening of the economy after the war. Now, many coffee farms exist across theCentral Highlands. Vietnam is now the largest producer of the Robusta variety of coffee and the second largest producer of coffee worldwide.[6][7]
