Vietnamese Salted Coffee (Cà phê muối) - The Perfect Sweet & Salty Coffee Experience
Vietnamese salted coffee is a modern Huế specialty that transforms traditional Vietnamese drip coffee into an elevated sensory experience. This drink layers rich, slow-brewed coffee with sweetened condensed milk beneath a cloud of lightly salted whipped cream, creating a perfect balance of bitter, sweet, and savory notes. The salt doesn't create saltiness but rather enhances the coffee's natural flavors while adding sophistication to each sip. Served over ice with a dusting of cocoa powder, it delivers café-quality indulgence through simple home preparation using a traditional phin filter and basic ingredients.
Ingredients
- 25 g medium-coarse ground coffee
- 100 ml hot water 195-205°F
- 1 pinch fine sea salt for coffee
- 1 teaspoon cocoa powder
- 30 ml sweetened condensed milk
- 30 ml heavy whipping cream cold
- 5 ml whole milk
- ¼ teaspoon sugar
- 2 pinches fine sea salt for cream
- Cocoa powder for dusting
- Ice cubes
Instructions
- Set up your Vietnamese phin filter on top of your coffee cup and add the 25 grams of coffee grounds. Mix the cocoa powder and one pinch of salt directly into the coffee grounds, ensuring even distribution. Place the filter insert on top and have your hot water ready at the proper temperature.
- Begin the brewing process by slowly pouring 40ml of hot water over the coffee mixture, allowing it to saturate evenly. Wait 30 seconds for the coffee to bloom - you'll notice it puff up slightly as gases release. This blooming step is crucial for extracting the full flavor profile. Pour the remaining 60ml of hot water slowly and let it drip through the filter, which should take 4-5 minutes.
- While the coffee drips, prepare your salted cream by combining the cold heavy cream, whole milk, sugar, and two pinches of salt in your small mixing bowl. Using your milk frother or whisk, whip the mixture until it forms soft peaks - the cream should hold its shape when lifted but have gentle curves at the tips rather than stiff points.
- Pour the sweetened condensed milk into your serving glass first, creating the base layer. Once your coffee finishes dripping, pour it over the condensed milk and stir thoroughly to combine. Add several ice cubes to the glass and give it another gentle stir to cool the coffee mixture.
- Carefully spoon the whipped salted cream on top of the iced coffee, allowing it to float and create a distinct white layer. The cream should sit proudly on the surface without immediately sinking. Finish by lightly dusting cocoa powder over the cream using a fine strainer or sieve for an elegant presentation.
- Allow the drink to settle for a moment before serving. You can either stir the cream into the coffee as you drink or sip through the cream layer - both methods offer delicious but different flavor experiences with each sip.
Tips from Lola's Kitchen
- Always use freshly ground coffee beans - I grind mine just before brewing for maximum flavor impact
- Keep your cream and mixing bowl in the refrigerator for at least 30 minutes before whipping - cold ingredients whip much better
- Don't rush the coffee dripping process - I've learned that patience really does make a noticeable difference in taste
- If you're new to this, start with less salt and gradually increase to find your perfect balance
- I like to tap the phin filter gently after adding water to ensure even saturation
- For the prettiest presentation, use a clear glass so you can see the beautiful layers
Tried this recipe?Let us know how it was!