Vietnam is one of the world’s largest coffee producers. The country is also home to some of the most creative and downright delicious coffee styles you’ll find anywhere. Rich brews topped with silky foam. Unexpected salty-sweet combinations. Vietnamese coffee culture is deeply local, proudly inventive, and best experienced one cup at a time. Sip and sit on a plastic stool in Hanoi or duck into a hidden café in Huế. These are the must-try Vietnamese coffee styles that define the country’s coffee identity.
Egg Coffee (Cà Phê Trứng)
Egg coffee might sound unusual, but one sip and it instantly makes sense. The brew originated in Hanoi in the 1940s. This iconic drink features strong Vietnamese coffee topped with a thick, creamy foam made from whipped egg yolk, sugar, and condensed milk. The result is rich, custard-like, and surprisingly light. It's more like a coffee tiramisu than anything eggy. It’s typically served hot, often in a cup sitting inside a bowl of warm water to maintain the perfect temperature.
Coconut Coffee (Cà Phê Dừa)
Coconut coffee is creamy and refreshing. It's the perfect brew for Vietnam’s tropical heat, especially popular in southern Vietnam. This drink blends robust coffee with coconut cream or coconut milk, often served over ice or even blended into a slushy. The natural sweetness of coconut pairs beautifully with the bitterness of Vietnamese coffee, creating a dessert-like drink that still packs a caffeine punch. It’s a favorite for those looking for something indulgent.
Salted Coffee (Cà Phê Muối)
Salted coffee hails from Huế and has quietly become one of Vietnam’s most intriguing coffee styles. A small pinch of salt is added to the coffee or creamy foam, which enhances sweetness and reduces bitterness. The flavor is subtle, balanced, and unexpectedly smooth. Think of it like salted caramel but in coffee form. It’s often served with a light milk foam and enjoyed slowly, making it a perfect example of Vietnam’s thoughtful approach to flavor.
Traditional Vietnamese Iced Coffee (Cà Phê Sữa Đá)
This is the classic most people recognize, and for good reason. The strong, slow-dripped coffee and sweetened condensed milk is served over ice. Cà phê sữa đá is bold, sweet, and energizing. The use of condensed milk dates back to times when fresh milk wasn’t readily available. It remains a defining feature of Vietnamese coffee today. The drink is simple and powerful, deeply ingrained in everyday life.
Black Vietnamese Coffee (Cà Phê Đen)
For purists, cà phê đen showcases Vietnamese coffee in its most intense form. This black coffee is brewed using a traditional phin filter. The result is strong, earthy, and full-bodied. Served hot or iced, it’s the go-to choice for those who want to taste the beans themselves. The beans most often used are robusta, which is more bitter and higher in caffeine than arabica. It’s a staple in local cafés and a true reflection of Vietnam’s no-nonsense coffee culture.
Vietnamese coffee culture thrives on contrast and creativity. Wartime ingenuity led to egg coffee. Modern cafés have reinvented coconut and salted brews for a new generation. Sitting on a low stool, watching motorbikes stream past while a phin slowly drips, you begin to understand that coffee here isn’t rushed or ornamental. It’s woven into daily life.
