Earlier this year I spent a couple of days making and tasting numerous rounds of Vietnamese iced coffee. It was for a Bon Appetit assignment that was published in the May 2012 travel issue. The magazine had a feature called “The Seven Wonders of the [Food] World” and asked me to contribute my idea of the quintessential Vietnamese iced coffee (ca-phe sua da). My goal was to recreate the coffee experiences that I’d had in Vietnam.
I’ve written about making Vietnamese coffee using an Aeropress and my mom used to brew her daily 2 cups in a stovetop espresso maker. We’d buy a dark French roast and like many other Viet-Americans, occasionally reached for a yellow can of Cafe du Monde with chicory. For the Bon Appetit story, I needed to reach a little further and try coffee from Vietnam and use one of the ubiquitous metal filters. I got myself hopped up on numerous rounds of ca-phe sua da and this is what I found out: