vietnamese coffee + baileys

• senzo scoop - any table spoon
• mr viet coffee (or any brand)
• condense milk
• oatside (or any oat milk) or fresh milk
• hot water
• vietnam coffee filter
• cup
• baileys (or alcohol optional)

total cost per meal: 1.65 + 3.30 + 2.5  = 7.45 ( per meal using 7 chicken seaweed)

1.  add 15g of coffee powder into coffee filter
2. fill hot water to the brim
3. allow to drip for 12-15 minutes 
4. remove filter after done
5. add 2-3 table spoons of condense milk (adjust accordingly)
6. add generous cubes of ice
7. add 59ml baileys original irish cream (adjust accordingly)

• updating this recipe as of 2026-02-08
  • i’ve always felt that the coffee i drank in vietnam taste nothing like the ones i’ve cooked up here in singapore
  • through my journey of experimenting, here are some things i’ve tried which has brought me closer to that “vietnam taste”
  • use fresh milk instead of oat milk (tend to overwhelm the coffee taste) and i haven’t tested enough for a certain volume or ratio, but keep it less than 1:1 - i want to drink coffee not milk!
  • preheat the phint with hot water, and also once the coffee powder have been in the filter, don’t flatten it or press it down too hard (as this will make it too compressed and dripping will take forever)
  • first initial pour (20ml or just enough to submerge the powder) and let it run for 30seconds or so to allow the coffee to bloom
  • next pour is to fill up the entire phint to the brim - i’ve seen people doing two rounds of pour, but i’ve yet to try that