Why does Vietnamese coffee take so long, and how do I order it?
The problem
Coffee in Vietnam doesn’t come fast: it drips slowly through a small metal phin sitting on your glass, and it is strong, high-caffeine robusta.
The fix
Order cà phê sữa đá (iced coffee with sweet condensed milk), take a seat and let the phin finish dripping before you stir. It packs a lot of caffeine, so go slow if you’re not used to it.
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How we checked this
Checked 2 Nov 2026. Every claim above comes from the pages below. This page states no prices, fares or exchange rates, and rules can change, so confirm with your airline, the airport or the official site before you travel.
- Vietnam National Authority of Tourism: the secret art of Vietnamese coffee
The phin is a small, gravity-fed metal drip filter that sits on a glass; the drip is slow; robusta is high in caffeine; cà phê sữa đá is iced milk coffee.
- Vietnam National Authority of Tourism: the story behind Vietnam’s coffee culture
Cà phê sữa đá is iced coffee with sweetened condensed milk; the brew is bold with a potent kick of caffeine.
- Vietnam National Authority of Tourism: cafes to try in Ho Chi Minh City
In a cafe you order your coffee, take a seat and watch it slowly drip through the phin.
- Phin supplier: Vietnamese iced coffee brew guide
Brewing steps: grounds in the phin, a little hot water to bloom, then fill and let it drip completely, about 5 to 7 minutes. The drawing speeds this up.
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