Southeast Asia loves its coffee.  The local variety is strong and sweet, served both hot and iced.  The simple brewing technique, strong coffee, and special ingredients make for a unique java experience which we have enjoyed in China, Thailand, and Cambodia - the general consensus, however, is that it was introduced to the region by the French in Vietnam.  For preservation in the hot, humid climates, coffee is most commonly of the dark-roasted canned variety.  We were able to find a can of the Trung Nguyen brand of Vietnamese coffee, which has a subtle added mocha flavor.  Dairy is VERY scarce in Asia, and canned sweetened condensed milk is used widely.  The sweet malty flavor melds nicely with the dark coffee for a delicious treat!​



Prep time: 10 min.



Begin with 1 to 2 Tb. sweetened condensed milk in the bottom of your cup, depending on your sweetness preference.  Add the coffee grounds to the drip-filter, set the filter on top of the cup, and pour just enough boiling water in to wet the grounds.  Once the water is fully absorbed into the grounds, fill the filter with water.  After all the water has filtered through, fill with boiling water once more.  Repeat as necessary to your liking (the more water you add the weaker the coffee will taste).  Stir and enjoy!

Variations:
• For the adventurous, try egg coffee!  You'll be glad you did.  Brew the coffee as normal, but keep the condensed milk separate.  While the coffee drips into your cup, beat the milk with one raw egg with a whisk in a small bowl until frothy.  Once the coffee has brewed, pour the egg mixture on top and stir it in.  You'll be amazed at the creaminess!
• If you prefer iced, add milk to the bottom of a tall glass and fill with ice.  Brew coffee separately, and then pour over the ice all at once.  You'll want to brew it stronger than normal - as the ice melts it will weaken the taste.