Drink · Vietnamese Phin · Iced
Coffee with Vietnamese salt (cà phê muħi)
Base: Vietnamese pho- Coffee
- 18 g
- Water
- 100 g
- Grind
- Medium-fine
- Water at
- 96 °C
- Time
- 5:00
Strong phin coffee under a condensed milk cream, cream and a pinch of salt. Sweet, salty and bitter at the same time: the last Vietnamese feeling after coffee with egg.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialVietnamese PhinThe Vietnamese metal filter dripping directly on the glass. Very strong coffee, perfect with condensed milk.€5–15approx.
- RecommendedBatidoraOf glass or hand, emulsione butter in the coffee, prepare frappés and mount foams. A kitchen joker.€20–80approx.
No Vietnamese Phin? This works too
Method
Prepare coffee in the phin ("Vietnamese Phin" recipe) on a small glass: about 5 minutes of drip.
5 min
While dripping, mount the cream with condensed milk and salt until it thickens but remains fluid, like a liquid yogurt.
Not the mountains at all: it has to float and mix little by little with coffee.
If you want it cold, pass the coffee to an ice glass.
Pour the salted cream over with a spoon and drink it without completely removing, to notice the contrast.
Tips and warnings
- It is said that he was born in Hureo, in central Vietnam, and from there he jumped to cafés from all over the country.
- No phin: a short moka coffee or a concentrated AeroPress give a very similar result.
One last thing
Sweet, salty and bitter on the same sip. Put the pint of salt on your day and the pint of ko‑fi on ours.