French colonial Vietnam left the classic, what kind of French classic Vietnamese coffee?

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In the 19th century, the French planted a large number of coffee trees in Vietnam. Although it is planted at a low altitude and most of the varieties are robastian coffee beans (Robusta), which are not sour and bitter, it is undeniable that Vietnam is now one of the largest producers of coffee beans in the world.

Influenced by France, locals use a perforated metal drip (phin) to make coffee, which is bittersweet, accompanied by charcoal burning and a deep chocolate aroma. Precisely because of the use of this drip, filter paper is not needed in the coffee making process, so the water used for brewing can absorb more tar and aroma and has a rich taste.

In addition, because there were not enough sources of fresh milk at that time, the French who liked lattes replaced condensed milk and became known as Vietnamese coffee (c à ph ê phin).

The traces of French colonization of Vietnam are not limited to French bread and meat sauce (p â t é) used in Vietnamese sandwiches. Vietnamese coffee, which many people flock to, is another classic.

Serious Eats reported that the French planted a large number of coffee trees in Vietnam in the 19th century. Although it is planted at a low altitude and most of the varieties are robastian coffee beans (Robusta), which are not sour and bitter, it is undeniable that Vietnam is now one of the largest producers of coffee beans in the world.

Influenced by France, locals use a perforated metal drip (phin) to make coffee, which is bittersweet, accompanied by charcoal burning and a deep chocolate aroma. Precisely because of the use of this drip, filter paper is not needed in the coffee making process, so the water used for brewing can absorb more tar and aroma and has a rich taste.

In addition, because there were not enough sources of fresh milk at that time, the French who liked lattes replaced condensed milk and became known as Vietnamese coffee (c à ph ê phin).

Although the French colonization gave birth to Vietnamese coffee, with the passage of time, the Vietnamese also developed a variety of unique coffee drinks.

Yogurt a chua c à ph ê

Yogurt was first introduced to Vietnam by the French and has since been used by locals in cuisine, whether it's fresh mango or wine, with yogurt, and coffee is no exception. It looks a little strange, but the rich yogurt and black coffee actually go well, as long as you mix it and you can drink it directly.

Egg coffee (c à ph ê tr coffee ng)

Egg coffee dates back to the 1940s, when there was a shortage of milk and eggs became a convenient substitute. Beat the egg yolk and condensed milk until it is light and fluffy, and then drink it with black coffee, you can also think of it as the Vietnamese version of Tira Misu.

Sinh t coffee c à ph ê

In recent years, Vietnamese coffee has gradually emerged in the ranks of smoothies, with popular local fruit juice shops offering drinks of fresh fruit with Vietnamese coffee, some with yogurt and cashews. In Hanoi, you can try banana avocado coffee smoothie (c à ph ê chu coffee I b shake). In Ho Chi Minh City, Sinh t coffee c à ph ê sapoche with tropical fruit pistachio is also a good choice with a touch of casserole.