Vietnamese Iced Coffee

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

If you’ve seen any of our Go Out{side} cooking videos, you’ve more than likely seen my big thermos by the fire, in the boat or somewhere nearby. A hot or cold cup of coffee while fishing, hunting, boating, camping or just hanging on the beach brings me great joy. My wife, Emma, loves Vietnamese coffee, hot or cold, and this is something that I make for both of us for many of our outdoor adventures. It’s especially perfect for the campsite because you can just make it the night before while you’re making dinner, and it’s ready in the morning. 

The main differences between regular coffee and Vietnamese coffee are that Vietnamese coffee is stronger, sometimes uses a special filter and sweetened condensed milk is usually added. 


  • 2 cups dark roast coffee, ground
  • 8 cups water
  • 1/2 to 3/4 cup sweetened condensed milk
  • Ice


  1. This very simple process begins by combining the coffee grounds and water in a container. I use my thermos most of the time, but the only requirements are that it needs to be clean, big enough to hold the grounds and water and have a lid or be sealable with plastic wrap. With the grounds and water combined and stirred together, place a lid on or seal the container, put it in the refrigerator or cooler and let it steep overnight.
  2. When you’re ready to enjoy a great cold brew Vietnamese coffee, strain the coffee into a different thermos, container or individual cups. I like to use a cone-type filter for this, but just about anything works. The idea is just to separate the grounds from the cold-brewed coffee. You can add the sweetened condensed milk now or just add a little to each cup along with some ice — your choice. The coffee will keep for a week or two if kept cold, but it’s so good it will be consumed and enjoyed long before then.

Enjoy, and remember to Go Out{side}!

Yield: 6 to 7 cups
Prep time: 5 minutes
Cook time: Overnight

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