10 minutes · 1 serving · Home recipe
Scaling changes ingredient amounts, not equipment capacity or the instructions. Brew espresso shots separately; batch only within your equipment’s limits.
Ingredients
- 20 g coffee ground for a phin
- 100 ml hot water
- 25 g sweetened condensed milk
- 120 g ice cubes
How to make it
- Set a heat-safe glass beneath a clean phin and add the condensed milk to the glass.
- Add coffee to the phin and fit its press lightly according to the model; do not compact it hard.
- Pour in a little hot water to wet the coffee, pause around 30 seconds, then add the remaining water. Cover and let it drip.
- When dripping finishes, remove the phin carefully and stir coffee and condensed milk together.
- Pour over ice in a sturdy serving glass.
A note for your next cup
Phin sizes and flow rates differ. Adjust grind if the water races through or stalls. This is a home version, not the only Vietnamese recipe.
An original home adaptation, not independently kitchen-tested. Drink names, sizes, and proportions vary between cafés. The illustration shows ingredients schematically, not exact measured layers.
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.