When I first moved to Wichita, the same smart people who introduced me to Vietnamese food also introduced me to Vietnamese coffee.
If you don’t know about it, you should. Although it’s a calorie bomb, it’s a decadent treat, and as my coworker Suzanne can attest after I shared mine with her yesterday, an instant energy booster.
Vietnamese coffee (ca phe sua da) , available in most Vietnamese restaurants around town, is made most often with a dark-roast coffee like Cafe Du Monde’s coffee and chicory. Servings are brewed individually in a metal French drip placed over a glass cup that contains a layer of sweetened condensed milk. Once all the coffee has dripped into the cup, it’s stirred, then poured over ice.
My friend Jill brought one to me at work yesterday that she purchased to-go from Tsunami, a favorite restaurant of hers at 6254 E 37th N. It was conveniently packaged in a plastic cup with a sealed cellophane. It was huge and only $2. I always have my Vietnamese coffee at Saigon, 1103 N. Broadway.
Anyone else out there a Vietnamese coffee lover?