Vietnamese coffee brings several great memories to my mind. It reminds me of home, where my parents always drink their coffee with sweetened condensed milk. The thick viscosity of condensed milk mesmerized me as a child, as did the outstanding taste.
Cà phê đá, or Vietnamese iced coffee, also reminds me of my once-in-a-lifetime 7 week backpacking trip through Southeast Asia. I fondly recall sitting in a Hanoi cafe watching the pouring rain perched on a stool too small for a kindergartener, sipping on my second iced coffee. I gestured to the cafe owner that I'd like the check, but because of my unclear directions, I received a third cà phê đá, which I gladly sipped it down. Little did I know that my plans to explore temples and neighborhoods would be waylaid by the large doses of caffeine coursing through my brain in the 97 degree heat!
Coffee was introduced into Vietnam by French colonists in the late 19th century. Vietnam quickly became a strong exporter of coffee with many plantations in the central highlands. The beverage was adopted with regional variations. Because of limitations on the availability of fresh milk, the French and Vietnamese began to use sweetened condensed milk with a dark roast coffee.
Vietnamese-Americans introduced the practice of adding chicory to coffee, and many Americans today believe that all true Vietnamese coffee contains chicory. One brand that uses chicory is Cafe du Monde, often cited as the coffee to use when brewing Vietnamese iced coffee. However, Cafe du Monde originated in New Orleans, and chicory coffee is an American phenomenon.
Check out this alternate recipe for Vietnamese coffee ice cream!
No comments:
Post a Comment