I’m thrilled to kick off a new series exploring the unforgettable tastes, sights, and experiences from my travels across Southeast Asia. And there’s no better place to begin than Vietnam, a country that completely transformed my relationship with coffee.

Before arriving, I’d sampled the earthy taste of Ethiopian beans and enjoyed the richness of Colombian roasts. But Vietnam? It blew my expectations out of the water.

Coffee here is more than a drink, it’s a cultural experience steeped in tradition, creativity, and comfort. Sure, the cafe scene is aesthetically on point (your Instagram will thank you), but what really struck me was how Vietnamese coffee manages to be both deeply rooted and playfully experimental. It’s indulgent, bold, and, if I’m honest, a little addictive.

So addictive, in fact, that I signed up for a 2-hour Vietnamese coffee-making class I found on GetYourGuide while I was staying in Hoi An. It was one of my favorite travel experiences in Vietnam. Not only did I learn how to make traditional Vietnamese brews like egg coffee and salt coffee, but I also got a hands-on crash course in coffee history, bean selection, and Vietnamese brewing techniques. I left class caffeinated, inspired, and low-key ready to do cartwheels through the lantern-lit alleys.

And now, I’m spilling the beans (pun 100% intended). Here are my five favorite Vietnamese coffees ranked with step-by-step instructions so you can recreate them in your own kitchen, no plane ticket required.

5. Cafe Cot Dua – Coconut Coffee

Let’s talk coconut coffee. I’ll admit I was skeptical, especially after a few lackluster versions. But when done right? This icy blend is smooth, tropical, and deeply refreshing, especially on hot and humid afternoons.

How to make it:

In a shaker, combine approximately 1 fl oz of condensed milk, approximately 1 fl oz of coconut cream, and approximately 0.7 fl oz of whipping cream. Add a few ice cubes and shake for about 20 seconds until chilled and frothy.

For the coffee, brew approximately 1.7 fl oz of strong black coffee and whisk it until it becomes slightly creamy.
Pour the shaken coconut mixture into your glass, then gently top it with the whipped coffee.
Sprinkle some roasted coconut flakes on top for an extra touch of texture.

4. Traditional Vietnamese PHIN Filter Drip Coffee

Next up: traditional Vietnamese black coffee. Simple, powerful, and deeply aromatic. When I need something quick and strong, it's my go-to. Think espresso strength with a slow, meditative brewing ritual.

How to make it:

You’ll need 0.7 oz of your Robusta ground coffee (or whatever ground gets you going).
Gently pour hot water over the grounds, just enough to saturate it. Let it sit and open up for a good 5 minutes.
Place the coffee press inside the phin chamber and apply light, even pressure to the top to create a balanced surface.
Pour about ⅔ cup of hot water into the phin and let the magic happen as the coffee slowly drips through, one drop at a time.

3. Ca Phe Sua – Vietnamese Coffee with Condensed Milk

This one’s for my sweet coffee lovers. I’ve caught some side-eye for my sugar habit, but trust me—this drink earns its sweetness. It’s creamy, balanced, and comforting. I call it a “soft girl era” coffee because it’s gentle, sweet, and low-key addictive.

How to make it:

Brew approximately 0.7 fl oz of strong black coffee (using the phin method above is ideal). No sugar or milk during this stage – just pure coffee.
In a separate small bowl or cup, whisk about 0.7 fl oz of condensed milk until it becomes light and creamy.
Fill your glass with ice cubes.
Pour the whipped condensed milk over the ice, then gently pour the strong black coffee on top. Mix it all together thoroughly.

2. Ca Phe Trung – Egg Coffee

Hear me out—egg coffee is everything. Think of it as a crème brûlée latte: rich, foamy, and surprisingly elegant. I couldn’t believe how much I loved it.

How to make it:

Whisk together 1 egg yolk, ½ tsp rice wine, a drizzle of honey, splash of vanilla, and 0.7 fl oz condensed milk. Beat until thick and pale.
Brew 1.7 fl oz strong black coffee.
In a warm ceramic cup, add another 0.7 fl oz condensed milk, then layer the egg cream on top.
Slowly pour in the coffee and watch the layers swirl. Optional: dust with cocoa powder and nest the cup in a bowl of hot water to keep it warm.

1. Ca Phe Muoi – Salt Coffee

Taking the crown: salt coffee. Yes, salt. This cup caught me off guard in the best way. The salt doesn’t overpower but it amplifies the coffee’s natural sweetness and rounds out the flavor. It's indulgent, savory, and a little magical.

How to make it:

In a bowl, combine ⅓ teaspoon of salt, approximately 0.7 fluid ounces of heavy cream, and approximately 0.7 fl oz of fresh milk (unsweetened). Whip this mixture until it forms soft, creamy peaks.
Add approximately 0.7 fl oz of condensed milk to your serving glass.
Pour approximately 1.7 fl oz of strong black coffee over the condensed milk.
Top it all off with a generous amount of the salty whipped cream. Feel free to add ice cubes if you like it cold.

These coffees weren’t just drinks; they were moments, reprogramming my tastebuds. Every sip left a lasting impression, from sweet to savory, hot to iced, creamy to bold.

If you ever find yourself wandering the vibrant streets of Hoi An, do yourself a favor and go beyond sipping — make the coffee yourself. This two-hour workshop was one of my favorite experiences in Vietnam, and I’m still dreaming about it. You can book the exact one I did through GetYourGuide:

Book the Vietnamese Coffee-Making Workshop here →

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Not hopping on a flight anytime soon? No problem. Try one of these recipes at home and bring a little Vietnamese café magic to your kitchen. If you end up making one (or all!) of these, tag @wokenheartcommunity on Instagram — I’d love to see your creations and chat about which one you enjoyed the most!

Enjoy the sips,

Ash