VIETNAMESE COFFEE (Cà PHê SữA Đá)
Steps:
- Start by boiling some water. An electric kettle makes it a lot faster. My tea-loving roommate left it behind when she went back to Australia. I would have never thought to purchase one, but it's seriously a game changer in terms of speed.
- Preheat the filter and cup by pouring a bit of boiling water through it.
- Remove the metal filter and pour in 1 heaping tablespoon of Cafe Du Monde (about 4 teaspoons). I love the smell of coffee!
- Twist the filter on gently until it just starts to stop. Then turn it little more, a bit less than 1/8 a turn. If your filter doesn't use screws, simply place the filter on top of the coffee.
- Pour a tiny bit of water in the filter just to wet the grind and to let the grind expand a bit. This will help rid of some small grinds that happen to make it through the filter. You can toss it out if you see any.
- Fill the filter all the way and let it drip. Ideal brewing time comes to about 3 to 5 minutes so adjust the filter accordingly. Too loose and you'll just have runny brown water. Too tight and nothing will drip through. The filter will be hot, so use a fork or another utensil to adjust the filter. Place the cap on and watch the coffee drip!
- For condensed milk, I prefer Longevity Brand - Sua Ong Tho. Any brand will do but I like the art on this one ????. Personally, I like it a little strong and less sweet than most folks. About 1 teaspoon of condensed milk does it for me. If you like it sweeter add 2-3 tsp.Adding it to the cup before brewing does have a slight effect on the flavor since the boiling water cooks it a bit. For this recipe we'll add it afte brewing since you can more easily adjust how much condensed milk slowly. Once you know the amount you like you can add it straight to the cup before brewing.
- For iced coffee, let it cool off a bit then pour the brew into a glass filled with ice.
Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 24 mg, Sugar 5 g, ServingSize 1 serving
VIETNAMESE COFFEE SUNDAES
Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.
Provided by Alice Hart
Categories ice creams and sorbets, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
- Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
- Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
- To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
VIETNAMESE COFFEE
Make and share this Vietnamese Coffee recipe from Food.com.
Provided by Mercy
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the milk into the bottom of an 8 ounce glass.
- Carefully pour in the coffee, trying not to disturb the layer of milk.
- Stir the milk up from bottom and sip the coffee (there will probably be some milk left in the bottom of the glass when you are finished).
- Variation: This coffee may also be served iced; add some ice cubes on top of the layer of condensed milk and proceed as above.
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VIETNAMESE COFFEE SUNDAES WITH CRUSHED PEANUT BRITTLE
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4/5 Total Time 40 minsServings 4
- Lightly grease a baking sheet. In a small saucepan, combine 1 cup of the sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until an amber caramel forms, about 12 minutes. Remove the saucepan from the heat and stir in the roasted peanuts, cinnamon and salt until the peanuts are evenly coated. Scrape the caramel mixture onto the prepared baking sheet and spread in an even layer. Let stand until the brittle is hardened, about 20 minutes.
- Break off 4 medium-size pieces of peanut brittle. Place the remaining brittle in a resealable plastic bag and roll with a rolling pin to crush the brittle into small pieces.
- In a medium bowl, whisk the sweetened condensed milk with the dissolved instant coffee. In another medium bowl, using an electric mixer, beat the heavy cream with the remaining 1 tablespoon of sugar at high speed until softly whipped.
- Scoop the ice cream into 4 bowls and drizzle with the milky coffee. Sprinkle with the crushed peanut brittle and top with a generous dollop of whipped cream. Garnish with the reserved pieces of peanut brittle and serve at once.
VIETNAMESE COFFEE SUNDAES WITH CRUSHED PEANUT BRITTLE
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 4Total Time 40 mins
- Lightly grease a baking sheet. In a small saucepan, combine 1 cup of the sugar with the water and bring to a boil.
- Remove the saucepan from the heat and stir in the roasted peanuts, cinnamon, and salt until the peanuts are evenly coated.
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