In a pinch, you can use evaporated milk, which is unsweetened condensed milk. To use evaporated milk, combine a can of evaporated milk and 1½ cups (338 g) of sugar in a saucepan. Bring the mixture to a boil, whisking constantly, to dissolve the sugar. Remove the milk from the heat and set it aside to cool. [2] X Research source
No matter what brand of coffee you buy, Vietnamese coffee should be made with Robusta beans. [4] X Research source Chicory isn’t mandatory for Vietnamese coffee, but it is a popular addition. [5] X Research source You can also add ½ teaspoon (1 g) of chicory root if you don’t have flavored coffee. [6] X Research source
Some Vietnamese coffee filters don’t have a screw to tighten. Instead, they use gravity and the weight of the water to brew the coffee. [8] X Research source Skip this step if your filter doesn’t have a screw.
If you don’t have a kettle, boil the water over medium heat in a saucepan on the stove.
If the water is draining too quickly or slowly, you can adjust the drip rate by tightening or loosening the screw.
If the water is still dripping too slowly or quickly, adjust the drip rate by turning the screw. [12] X Research source
When you drink coffee like this, it’s like eating fruit on the bottom yogurt unstirred and leaving the sweet fruit until the end.
