Vietnamese coffee requires patience, as it can only be made one serving at a time, either in a special filter, as shown, or with a regular drip cone. But whether you drink it hot or iced, this intensely flavored coffee, traditionally cut with sweetened condensed milk, is worth the wait.
Bring 1 cup water to a boil. Put the condensed milk in a mug and put a stainless steel Vietnamese coffee filter (or a drip cone lined with a paper filter) over the mug and add the ground coffee.
Pour 1 to 2 Tbs. of the boiling water over the coffee to let the grounds expand. If using a stainless steel filter, put the filter insert over the coffee and fill it with 4 to 5 more oz. hot water, and put the lid on (if using a drip cone, slowly pour the water directly over the grounds).
Once all the water has dripped through, stir together the coffee and condensed milk. Add more hot water to taste.
Iced Vietnamese Coffee: Follow the instructions above, but do not add additional hot water to taste. Instead, pour the coffee and condensed milk mixture over plenty of ice.
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