Everyone agrees that Vietnamese coffee is pretty darn good. And though the amount of sugar, caffeine, and the process don't lend to it being your go to coffee option, it's a nice thing to have on a Sunday afternoon.
Just thought I would give you a little background on Vietnamese coffee (thanks Wikkipedia!) http://en.wikipedia.org/wiki/Vietnamese_iced_coffee:
"Vietnamese iced coffee with milk", also known as ca phe sua da or cà phê sữa đá It is also called ca phe nau da (Vietnamese: cà phê nâu đá, "iced brown coffee") in northern Vietnam.
At its simplest, Ca phe da is made with finely ground Vietnamese-grown dark roast coffee individually brewed with a small metal French drip filter (cà phê phin) into a cup containing about a quarter to a half as much sweetened condensed milk, stirred and poured over ice.
Coffee was introduced into Vietnam by French colonists in the late 19th century. Vietnam quickly became a strong exporter of coffee with many plantations in the central highlands. The beverage was adopted with regional variations. Because of limitations on the availability of fresh milk, the French and Vietnamese began to use sweetened condensed milk with a dark roast coffee.
Vietnamese-Americans introduced the practice of adding chicory to coffee, and many Americans today believe that all true Vietnamese coffee contains chicory.[1] One brand that uses chicory is Cafe du Monde, often cited as the coffee to use when brewing Vietnamese iced coffee. However, Cafe du Monde originated in New Orleans, and chicory coffee is an American phenomenon.[2] In Vietnam, coffee is never served with chicory [3][citation needed]. Thus, a "true" Vietnamese iced coffee will not contain chicory, but will instead be a Vietnamese brand such as Trung Nguyen or Indochine Coffee, both of which are headquartered in Vietnam and offer exclusively coffee grown in the central highlands.
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