Discover Vietnam's famous Hue Salted Cream Coffee featuring dark phin-brewed Robusta coffee layered over sweetened condensed milk and topped with a velvety, savory salted cream foam.
Add 25g ground coffee into a Vietnamese phin filter. Pour 20ml boiling water to bloom coffee grounds for 2 minutes. Pour remaining 80ml boiling water, cover, and let drip to extract rich dark coffee.
Combine 80ml heavy cream and 1/4 tsp fine sea salt in a small pitcher. Froth with a hand milk frother for 1-2 minutes until thick, soft, velvety cream foam forms.
Pour 30ml condensed milk into serving glasses, stir in hot brewed coffee until smooth. Fill glass generously with ice cubes.
Ladle the fluffy salted cream foam over the iced coffee. Sip directly from the glass to experience the contrast of bold coffee, sweet condensed milk, and velvety salted cream.
Q: Can I use espresso instead of traditional Vietnamese phin drip coffee?
A: Yes, a double shot of dark-roasted espresso works great as a convenient substitute.
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