Vegan Vietnamese Coffee

Jump to Recipe

During my stay in Da Nang, I sampled a variety of foods and drinks, and as a coffee lover, I tried Vietnamese Black Coffee, which was basically a regular black coffee, but with a particularly interesting froth.

Unfortunately, I couldn’t find the vegan version of the popular Vietnamese coffee – the one with condensed milk – but I did learn how the original version is made and I’ve replicated it at home – and frankly, it’s delicious.

💡 Essentials to Brew Vietnamese Coffee

To brew this coffee, I use a traditional Vietnamese coffee press (phin).

This small metal filter sits on top of your cup and the hot water slowly flows over the coffee.

The process is simple: I first add 2 tablespoons of ground coffee to the press, screw it on to level the grounds, and then pour in a small amount of hot water (about 10 ml) to let the coffee steep for 30 seconds. I then fill the press with more hot water and let it drip for 5+ minutes.

For authentic Vietnamese coffee, Robusta beans are the go-to for their strong, bold flavors and high caffeine content.

However, the milder Arabica beans are an alternative if you prefer a less intense coffee with more acidity and a smoother profile. A dark roast works best to emulate the rich flavor associated with Vietnamese coffee, but feel free to use whatever you have on hand.

📝 What Are The Ingredients Needed to Make It?

For this vegan Vietnamese coffee recipe, I used condensed coconut milk, which is a key ingredient in recreating the creaminess and sweetness of traditional dairy-free condensed milk.

However, I’m aware that you can find vegan condensed milk made with other bases, such as soy, oats, or even rice. Feel free to use those as well.

Next, I measured out the coffee, usually a robust dark roast that I finely ground with a manual coffee grinder to release its full flavor profile.

Finally, I added hot water to the mixture. The water needs to be just off the boil to properly brew the coffee and blend perfectly with the condensed coconut milk. The temperature and amount of water are critical for a well-balanced cup.

👨🏻‍🍳 How to Make Vietnamese Coffee

I added 2 tablespoons of condensed coconut milk before brewing the coffee, but feel free to use any other version you can find.

Using a Vietnamese coffee filter (Phin), I put 2 tablespoons of ground coffee into the filter and then screwed it all the way in before unscrewing it slightly to leave a small gap for the water to flow. I placed the filter over a glass and poured in a small amount of hot water to make the coffee bloom. I waited 30 seconds for the grounds to expand.

After the grounds expanded, I filled the Phin with more hot water and covered it with the lid. The coffee began to slowly drip into my glass, a process that took about 5 minutes.

Finally, I stirred the coffee and condensed milk thoroughly, and voila, the result was a warm vegan Vietnamese coffee. If you prefer the cold version, just pour the coffee mixture over a glass of ice.

💬 Frequently Asked Questions

What are the best alternatives to dairy-based condensed milk?

My top picks are coconut condensed milk for its thickness and almond or soy condensed milk for a lighter texture. They’re all sweet and rich, perfect for Vietnamese coffee.

Can I find ready-made vegan condensed milk in stores?

Yes, I’ve spotted vegan condensed milk at health food stores and larger supermarkets. Check the labels for coconut or soy-based options, among others.

What’s the secret to creating the perfect vegan Vietnamese coffee?

The secret is in the balance. I make sure to brew my coffee strong and balance the bitterness with a sweet and creamy vegan condensed milk to match the traditional flavor profile.