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Coffee in Vietnam isn’t just a drink – it’s part of daily life. You’ll see locals enjoying it on tiny street-side stools or in modern cafés. But the styles are very different from your usual long black or cappuccino. From iced coffee with condensed milk to regional specials like egg coffee, salt coffee and even buckwheat coffee, Vietnam has some of the most unique coffee experiences in the world. If you love coffee, make time to explore the variety – and maybe even take a class to learn how to brew it at home like we did with Tri Long in Hoi An. Here are the best coffees to try when you travel through Vietnam, with a few tips. I cannot drink coffee, so I’ve based this article on my partner’s taste!
What makes Vietnamese coffee different
- Robusta beans: Most coffee in Vietnam is made with Robusta rather than Arabica. Robusta has a stronger, more bitter taste and a much higher caffeine content. Because it’s rare (except in Italy) and often blended in Western countries, many travellers are surprised by just how powerful it is in Vietnam. Until you know how it affects you, it’s best to stick to one cup a day and avoid drinking it too late. The traditional brewing style also adds to the intensity.
- Brewing style: Coffee is usually made with a phin filter – a small metal drip filter that produces a strong, concentrated brew.
- Flavours and creativity: Vietnam offers coffees you may never have heard of or imagined, with inventive recipes that go well beyond the usual espresso or flat white. Some, like egg coffee or coconut coffee, are so sweet and creamy they feel more like dessert than a drink.
- Affordable treat: A cup often costs less than $1–2 in local cafés, though prices are higher in touristy areas.
Coffee in Vietnam: the ones you should absolutely try
Most coffees in Vietnam are brewed with a phin, a small metal drip filter that produces a strong, concentrated cup. You’ll usually drink it either ca phe den (black with sugar) or ca phe sua da (with condensed milk and ice). From there, cafés experiment with creative variations – here are some you shouldn’t miss.
Iced coffee with condensed milk
Probably the most famous Vietnamese coffee. Strong Robusta coffee is brewed into a glass with thick condensed milk, then poured over ice. It’s sweet, bold and refreshing – perfect for hot days.
Black coffee
For those who like it pure and strong. You can order it hot (nóng) or iced (đá). The flavour is bitter and more intense than most Western coffee.
Egg coffee
A Hanoi speciality. Whipped egg yolk, sugar and condensed milk form a creamy foam on top of strong black coffee. It’s rich, sweet and almost like tiramisu in a cup.
Coconut coffee
A modern favourite and my partner’s favourite. Blended coconut cream with coffee, usually served cold. It tastes more like dessert than a morning pick-me-up.
Yoghurt coffee
A unique combination of Vietnamese yoghurt with a shot of coffee. Tangy, creamy and surprisingly delicious.
Salt coffee
A Hue speciality. A layer of salted cream balances out the bitterness of the coffee and creates a complex sweet-salty taste. Definitely worth a try if you’re visiting central Vietnam.
Buckwheat coffee
We discovered this on the Ha Giang Loop. Made from roasted buckwheat seeds, it’s naturally caffeine-free with a nutty flavour – a nice alternative if you want a break from strong Robusta coffee.
Weasel coffee
Often called civet coffee, this rare variety is made from coffee cherries that have been eaten and partially digested by a civet before being collected, cleaned and roasted. Genuine weasel coffee is hard to find and usually very expensive. Many cheaper versions sold to tourists are imitations, so check the source before paying a premium.
Responsible travel tip: Some farms keep civets in poor conditions to produce weasel coffee. To avoid supporting this practice, as we didn’t have time to do research to find ethical ones, we chose to skip it and instead enjoy one of the many other unique Vietnamese coffees.
What coffee should I order first?
If you’re trying Vietnamese coffee for the first time, start with iced coffee with condensed milk. It’s the most popular style and gives you the perfect introduction to Vietnam’s strong Robusta beans while balancing the bitterness with creamy sweetness.
If you don’t like sweet drinks, go for a black coffee instead – just be ready for an intense, bitter flavour that’s quite different from a Western espresso.
And if you’re visiting Hanoi, don’t miss egg coffee. It’s so unique that it has become a bucket-list experience for many travellers.
Tip: If you’re on a private or small-group tour, it’s a nice gesture to ask your driver or guide if they’d like a coffee when you order. We noticed ours would never get one for themselves, but were happy to have one when offered – it created a genuine connection.
Which was your favourite coffee in Vietnam? Share your experience in the comments below!
