Comments on: Vietnamese Iced Coffee Recipe (Cafe Sua Da)

By: Monique Rubio

Monique Rubio — Thu, 25 Aug 2011 23:01:46 +0000

I like using Trung Nguyen, but will have to try Cafe Du Monde at home. I found your recipe while searching for a tip for screwing on the filter I usually screw it too tight and hardly get a drip, its 50/50 most of the time, but right now I got it just right!

By: Melanie

Melanie — Mon, 27 Jun 2011 19:05:47 +0000

Great article, and fabulous photography! Thank you!

One quick note – you might want to mention that Cafe du Monde and Cafe de Paris are not Vietnamese brands. Only Trung Nguyen is Vietnamese, of the brands you listed. Lots of people in America still think of chicory coffee when they think Vietnamese, like you said, but I think it’s worth mentioning in case people want to be authentic.

By: C.T.

C.T. — Thu, 09 Jun 2011 13:43:38 +0000

Such fantastic coffee the cafe Sua Da.. Funny to experience around the world that other coffee lovers travelling to Vietnam experience the same!! Its a true winner and apparantly quite unknown..

By: fizzy

fizzy — Sat, 26 Mar 2011 23:25:38 +0000

Even full brewed Vietnamese coffee is great. Staying in a hotel in HCMC recently each morning with breakfast we got “pot coffee” that was delicious. It had that unmistakable chocolate flavor that comes with the type of roasting given coffee grown in Vietnam. I just bought 2 bags of Vietnamese roasted beans by the internet and how brew that subtle chocolate 6:00 coffee in my Cuisinart every day. The beans are dark and fragrant and almost sticky with oil. This is the real stuff, grown, roasted, and shipped from Vietnam, and ohhhhh so delicious!!

By: SV

SV — Sun, 16 Jan 2011 21:05:37 +0000

Chicory coffee predates WWII by quite a bit! In Louisiana, Chicory became popular in the 1800s as a way to extend supplies of coffee that were in short supply due to the civil war. Since then, chicory coffee has been popular in the New Orleans area, where Cafe du Monde proudly brews coffee 24 hours a day, 7 days a week.

As an aside, there is a huge vietnamese population in New Orleans, concentrated in the New Orleans East neighborhoods of Village de l’Est and Îles Vénetiennes. There’s fantastic coffee out there, too.

By: Biloxi

Biloxi — Mon, 27 Sep 2010 22:29:01 +0000

Often when I order this in a Vietnamese restaurant or make it myself there is so much coffee in the filter that you can’t screw the filter on–you just press it down and it will drip slowly enough. It makes it very strong; one of my favorite things about café sua da is the clash of the strong bitterness of the coffee and chicory with the strong sweetness of the sweetened condensed milk. Delicious!

By: abcslayer

abcslayer — Sun, 21 Mar 2010 19:58:14 +0000

hmm, Cafe Sua Da (iced milk coffee) is the common name in the Southern of Viet Nam. The people in Southern prefer sweeten and weak taste and coffee here is served with a lot of ice.
People in the North prefer much stronger taste (even much stronger than coffe in Buon Me Thuot, home of Trung Nguyen brand) and just a little milk is enough. Cafe Nau Da (iced brown coffeee) is the common name in the North, most people in the South is not familiar with this name (but the situation is changing now, in some café you can order Cafe Nau Da and they will bring Cafe Sua Da which is sweeter and weaker)

By: Nooschi

Nooschi — Fri, 23 Oct 2009 18:35:50 +0000

I love Vietnamese coffee! Never thought to make it at home. I’ll have to try. Thanks.

By: Kirk

Kirk — Fri, 16 Oct 2009 14:53:37 +0000

Hi Huy – Though I tend to go more for Cafe Den Da, Cafe Sua Da is always a nice pick me up. Here’s a funny story, in North Vietnam they call it Cafe Nao Da, so when we tried ordering it no one knew what the heck we were ordering! Keep up the great posts.

By: daisy

daisy — Fri, 16 Oct 2009 11:08:01 +0000

cafe du monde! i keep my monies in those tins.