Coffee from Vietnam

Vietnam, a beautiful place in Southeast Asia, which is also the 15th most populated country in the whole world, has a deep cultural connection with coffee that started approximately 170 years ago. Ever since, it has become the second-largest coffee exporter in the whole world, and also developed its unique ways of enjoying this drink

Back in time

This is still not a settled fact yet, but many believe that coffee was first brought to Vietnam in the 1850s by French missionaries. From there on, the first arabica tree was planted in the northern part of the country by a Catholic priest. Even though the conditions seemed to be fitting, the missionaries thought that the climate in the center of the country would be more fitting, so they slowly began to move the production to that area. 

Everything really took off when Vietnam was officially colonized by the French in 1887.  Years later, another two famous varieties were introduced: liberica and robusta. This turned out to be a great decision, as robusta has become the most famous bean in the country, making up 97% of its whole production. 

Coffee culture in Vietnam

One of the original ways that the Vietnamese drink their coffee is ca phe sua da. It is a combination between coffee and condensed milk, which is partly a French invention. We all know how much they like their cafe au lait, but fresh milk was nowhere to be found in Vietnam. Also, importing was not a solution, as the milk would spoil before it arrived. Therefore, the only solution left was condensed milk. This initial issue turned out to be a great thing, creating a sweet and smooth drink.

The only factor left was that the Vietnamese were not really able to enjoy the cafes brought forward by the French because of the high prices. All of this was solved after World War I, when coffee became accessible for them too, creating cafes of their own. They definitely had another approach, as they preferred a more simple and laid-back style, compared to the French ones, filled with details.

A hiccup in the industry happened during and after the Vietnam War when agriculture was collectivized and private enterprises were banned. Thankfully, a set of liberal economic reforms came forward in the 1980s, also known as ”Doi Moi”. Through it, private farming was allowed once again and by the mid-1990s, Vietnam proudly took its place as the second-largest producer. This also contributes enormously to the local economy, as the coffee industry is responsible for millions of jobs, without taking into consideration the many employees in cafes, which you can find every step of the way.

As time went on, they created their own cafe approach. First off, they do not have the ”coffee to go” concept. For them, coffee is a means of relaxation and an opportunity to catch up with friends and people you love. We might have to learn a thing or two from this! 

The Vietnamese recipe

We mentioned ca phe sua da in the beginning, but to be honest, its preparation process is a bit more complex than what we made it look like initially. The bitter robusta is brewed in a phin, a small filter that can be found on top of a small glass with one or two tablespoons of condensed milk in it. Once this process is done and the components are stirred together, the mixture is then poured into another, taller glass that is filled with ice. Then, maybe the most important part is how you enjoy this beverage. This is not your coffee when you are in a hurry to the office, this is for when you want to chill out for a second and savor your coffee with a straw. It might seem like an innocent drink, but be careful! Drinking more than one glass at a time could be too much, resulting in palpitations. 

Another drink that we have not talked about yet is ca phe trung, or egg coffee. Sounds interesting, right? You can find it mostly in Hanoi, but it is actually kind of hard naming it a beverage, as it is more of a dessert. Consumed hot, it is a combination of coffee and whisked egg yolk. It was inspired by the shortage of condensed milk at one point, as it is meant to replace it. The taste is similar to a liquidized tiramisu, something that is definitely worth trying. 

Other Vietnamese brews include coffee with yogurt, coconut, or even avocado. Also, they take up from the Korean-inspired boba tea, with jelly or bubble coffee. 

It is clear that while Vietnam is a giant in this industry, it has this title for a reason. They did not give up on their spirit and made their unique approach very clear, as soon as they had the chance. Even as a supplier to many countries, they still know how to make themselves noticed, embracing innovation every step of the way. If you ever have the chance to visit this place we would highly recommend that you do so and experience even more than the local coffee. We are confident that it would be definitely worth it.