Vietnamese Coffee

Vietnamese coffee requires patience, as it can only be made one serving at a time, either in a special filter, as shown, or with a regular drip cone. But whether you drink it hot or iced, this intensely flavored coffee, traditionally cut with sweetened condensed milk, is worth the wait.

• 2 to 3 Tbs. sweetened condensed milk
• 3 Tbs. finely ground dark-roast coffee

Bring 1 cup water to a boil. Put the condensed milk in a mug and put a stainless steel Vietnamese coffee filter (or a drip cone lined with a paper filter) over the mug and add the ground coffee.

Pour 1 to 2 Tbs. of the boiling water over the coffee to let the grounds expand. If using a stainless steel filter, put the filter insert over the coffee and fill it with 4 to 5 more oz. hot water, and put the lid on (if using a drip cone, slowly pour the water directly over the grounds).

Once all the water has dripped through, stir together the coffee and condensed milk. Add more hot water to taste.