Coffee with vietnamese flavour
Sunday always starts with flavored coffee. Today, opening the drawer, my eyes stopped at a bag of Vietnamese coffee in which no more than two teaspoons were trying to preserve their aroma. I smiled, glad it was that some things remain the same. A little condensed milk, a few ice cubes and the endless phin through which the flavor slowly flows will make Sunday coffee a special one.
In the 19th century, it is believed, the French missionaries planted the first coffee trees. There are some disagreements about when coffee was first introduced in Vietnam, but one thing is certain: the Vietnamese quickly took the plunge and created a vibrant and interesting culture, different from Europe. Today, Vietnam is the second-largest producer and exporter of coffee in the world, after Brazil, and the number one producer of robust grains. But what makes Vietnamese coffee special is how it is made and consumed. Bitter, with more caffeine, Vietnamese coffee is enjoyed by strong coffee lovers, with bold aroma. The local specialty, like phe sua đa - coffee with condensed milk, gains global popularity, condensed milk perfectly balancing the intense coffee.
Coffee is more than just a drink in Vietnam; it is a lifestyle. The older generation prefers simple cafe terraces, placed at each corner, with plastic chairs set on sidewalks, while young people choose trendy, Instagram cafes. And some of them drink their coffee slowly, while socializing. Never on the go. Enjoying the weather and life.
Most of them prefer robust coffee. It is prepared in a small filter, phin, placed over a glass containing condensed milk. After filtering the coffee, the liquids are mixed and poured over the ice in a taller glass. Vietnamese are not afraid to experience coffee. Egg coffee, consumed hot, with taste rather like dessert is very popular. If this is too sweet for the taste of some, there is the salted version. The salt balances the sweetness of the condensed milk and makes the drink taste like caramel.
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