Vietnamese Coffee Guide: 4 Must-Try Coffees Every Traveler Should Experience
Strong, sweet, salted, and cold—Vietnam’s coffee scene has a cup for every kind of traveler.
Last year, we spent two months in Vietnam, drinking more coffee than I thought possible—and loving every cup. If you know me, you know I’ll travel for coffee. I’ve lived in Seattle, made several trips to Panama, and never miss a chance to explore a place through what’s in the cup. Vietnam delivered. From lively street cafés to quiet neighborhood corners, Vietnamese coffee is more than a caffeine fix—it’s a daily ritual, a regional signature, and sometimes, a dessert in disguise.
Here’s something that might surprise you: Vietnam is the world’s largest producer of robusta coffee—and the second-largest coffee producer overall, after Brazil. Robusta beans are bolder, more bitter, and nearly twice as caffeinated as the arabica beans most people are used to. That intensity is part of what gives Vietnamese coffee its signature strength—and why it pairs so beautifully with rich, sweet ingredients like condensed milk, coconut cream, and even salted foam.
While in Da Nang, a new traveler friend and I joined a coffee-making workshop to learn how to make these iconic styles ourselves. Laughter was inevitable—and so was a bit of chaos. Let’s just say there were whisks flying, milk spilling, and one very patient instructor keeping it all together. Jules, if you’re reading this—I miss you, and I still laugh thinking about that day.
If you’re heading to Vietnam—or lucky enough to be there now—consider this your guide to exploring the country one cup at a time.
Let’s start with the one you’ll see absolutely everywhere.
Iced Milk Coffee (Cà Phê Sữa Đá): The Nationwide Classic
No list of Vietnamese coffees would be complete without the iconic iced milk coffee, enjoyed from the bustling streets of Ho Chi Minh City to quiet village corners across the country. This beloved staple is simple yet powerful: a strong, dark brew made with robusta beans, sweetened generously with condensed milk, and poured over ice.
The bold bitterness of the coffee cuts through the creamy sweetness, creating a perfectly balanced, refreshing drink. It’s the go-to pick-me-up for locals and travelers alike—easy to find and typically priced between 12,000 to 40,000 VND (roughly $0.50 to $1.70 USD).
To make it at home, brew strong coffee—Vietnamese drip style if you can—stir in sweetened condensed milk to taste, and serve it over ice. Straightforward, but deeply satisfying.
Now for something less expected—and quite possibly my favorite. I ordered it whenever I could find it.
Salt Coffee (Cà Phê Muối): Central Vietnam’s Savory-Sweet Surprise from Hue
Salt coffee is a local specialty that originated in Hue, the former imperial capital in central Vietnam. It’s not something you usually stumble upon unless you’re looking—but once you try it, you won’t forget it.
This drink balances the deep bitterness of robusta coffee with a lightly salted cream topping, typically made from condensed milk, fresh cream, and a touch of salt. Whipped until smooth, the topping floats on top like a savory-sweet cloud.
Salt coffee was first introduced in 2010 by Mr. Phong and Mrs. Hương at their café on Nguyen Luong Bang Street in Hue. Their creation quickly gained popularity, becoming a beloved regional drink and inspiring variations throughout the country.
Locals treat it as a comfort beverage, often enjoyed in tucked-away cafés in Hue’s Old Quarter. It’s memorable—and usually costs between 12,000 to 45,000 VND (about $0.50 to $1.90 USD).
Want to try it at home? The secret is subtlety: just enough salt to round out the sweetness. I practiced the technique during our Da Nang workshop, and while I’m still refining it, it’s surprisingly doable.
Next, we head south—where the heat calls for something cold, creamy, and indulgent.
Coconut Coffee (Cà Phê Cốt Dừa): Southern Vietnam’s Refreshing Favorite
Coconut coffee is a beloved treat in southern Vietnam, especially popular in Ho Chi Minh City and the Mekong Delta. It’s cold, creamy, and just indulgent enough—perfect for the region’s steamy climate.
This version blends strong robusta coffee with thick coconut cream and a bit of sweetened condensed milk. It’s served over ice and often blended into a frosty, slushy texture. Think coffee milkshake—but better.
Whether you’re sipping it in a sleek café in District 1 or grabbing one from a roadside stall, coconut coffee is easy to love and usually costs between 30,000 to 50,000 VND (about $1.30 to $2.10 USD).
To make it at home, blend strong coffee with coconut cream and ice. Add a splash of condensed milk, taste, adjust, repeat. The hardest part is not making a second one.
And finally, we head north for a cup that blurs the line between drink and dessert.
Egg Coffee (Cà Phê Trứng): Hanoi’s Iconic Northern Indulgence
Egg coffee is pure Hanoi—rooted in the north and rich with history. It was invented in 1946 by Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel, during a milk shortage. To compensate, he whipped egg yolks with sugar and sweetened condensed milk to create a creamy substitute. The result was so well-received that he opened Café Giang, which still serves this iconic drink today.
Even the Hanoi airport serves egg coffee—and it’s as gorgeous as ever.
When spooned over strong black coffee, the topping creates a warm, velvety drink that feels more like dessert than breakfast. Served in small mugs—often kept warm in hot water—it’s meant to be sipped slowly, ideally while watching scooters glide by on a misty Hanoi morning.
You’ll find the original at Café Giang, but plenty of cozy spots nearby serve excellent versions. Expect to pay around 25,000 to 30,000 VND (about $1.10 to $1.30 USD).
To make it at home, whip the yolks until fluffy, fold in condensed milk, and spoon the custard-like topping over your strongest brew. It takes a little effort—but the payoff is real.
Why Coffee Matters in Vietnam (and Why I’ll Be Back)
Vietnam’s coffee culture is rooted in daily life and shaped by regional creativity. Each style—salted, iced, whipped, or blended—reflects not just what’s available, but what’s valued. There’s pride in every cup, whether it’s poured from a roadside cart or crafted in a neighborhood café.
Coffee isn’t just a drink here—it’s part of the country’s identity. It courses through the rhythm of daily life, from morning sidewalks to late-night conversations. I’m looking forward to returning, sitting down with a cup, and taking in everything that comes with it.