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Vietnam is the second-largest exporter of coffee in the world, just after Brazil. According to the book Coffee Obsession published by DK, the country provides 14% of the world’s coffee, so it’s likely that you may have tasted the strong and pungently bitter flavour of this iconic drink.
However, here are some interesting facts about Vietnamese coffee culture that you may not know, and that proves why the culture of Vietnamese coffee is far more interesting than just the super-strong cà phê sữa đá.
The History of Vietnamese Coffee
It’s a surprise, but the coffee that’s now a staple in Vietnam didn’t originate here. Picture this: go back to the 1800s, focus on Hà Nam in northern Vietnam – that’s where the French Jesuit priests introduced coffee in 1857. From those early days, coffee plants spread across the country in the 1900s. A few centuries might seem short compared to Vietnam’s ancient tea stories, yet this beloved drink has weaved cultures together. The name “cà phê,” borrowed from the French “café,” reminds us with every sip how flavors and customs unite us worldwide. Explore the rich history with a cup of Vietnamese coffee.
Vietnamese robusta coffee
When it comes to Vietnamese coffee, there’s an exceptional brew to discover. It’s all about robusta beans, or “cà phê vối” in local terms. This robusta coffee boasts a bold, delightful flavor and an inviting aroma, standing out from the other kind, “arabica.” What’s even better? It won’t break the bank like the fancier arabica, known as “cà phê chè.”
Now, let’s unravel why robusta thrives in Vietnam. It’s a perfect match between plant and terrain. Robusta’s like a resilient warrior against diseases, bugs, and fungi, unlike arabica. It relishes Vietnam’s climate and landscapes, thriving best between sea levels of 0 to 900 meters.
Arabica, on the other hand, is a bit finicky. It fancies high mountain living, around 900 to 2000 meters above sea level, with ample rain. While Vietnam welcomes arabica, it’s less common.
In the tale of Vietnamese coffee, robusta shines as the protagonist. Nature and land deemed robusta the star, crafting coffee with a distinct flavor from the sturdy bond between plant and home. Every sip of Vietnamese coffee is a sip of earthy harmony, where bean meets nature.
Liberia – Cà phê mít
Amid Vietnam’s vibrant coffee realm, a hidden gem awaits discovery: liberica, or “cà phê mít” in Vietnamese. Unlike familiar arabica and robusta, liberica beans boast a playful, hook-like shape. As you sip, a tangy twist sets it apart from typical Vietnamese coffee flavors. Embrace liberica as a unique thread in Vietnam’s coffee tale, revealing novel treasures within this well-trodden domain of Vietnamese coffee culture.
Vietnamese Arabica coffee
While journeying across Vietnam, a realm of exquisite Arabica coffee awaits in key locales: the Central Highlands, Northwestern Highlands, and Northern Central Vietnam.
In the Central Highlands, particularly in Dalat, lies Cầu Đất Farm – perched at 1,600 meters above sea level. This haven yields some of Vietnam’s finest Arabica beans. Witness coffee-making at its source – a captivating experience.
Venturing northward, areas like Thừa Thiên – Huế, Nghệ An, Thanh Hóa, and Quảng Trị contribute to the Arabica bounty. Khe Sanh, Quảng Trị, stands as an emblem of exceptional coffee craft, embraced by the region’s winds and mountains.
Further north, the northwestern wonders, such as Sơn La and Điện Biên, offer a cool climate conducive to Arabica cultivation. Each sip unravels a story of nature’s richness and local dedication. As you traverse Vietnam’s varied landscapes, you’re not only witnessing its beauty but also indulging in the excellence of Arabica coffee that both land and people generously bestow.
Cà phê muối – Vietnamese Coffee with Salt Cream
When exploring Central Vietnam, don’t miss the chance to savor the enchanting cà phê muối, or coffee with salt cream, a beloved gem in Huế. For nearly a decade, this unique drink has delighted taste buds. Crafted in cozy cafes along Nguyễn Lương Bằng Street, cà phê muối boasts a tantalizing mystery about its origins.
What sets it apart is the delicate salty foam, an artistic blend of salt, condensed milk, and non-dairy creamer whipped into a cloud-like texture. Layered atop sweet condensed milk and robust black Vietnamese coffee, this symphony of flavors awakens the senses.
With each sip, a tale unfolds through taste. The first sip dances between sweet and salty, choreographed by condensed milk and subtle salt. Beneath this duet lies the deep richness of black coffee, a bold companion to the flavor narrative above.
Culinary artistry in Central Vietnam finds embodiment in cà phê muối. Tradition and innovation converge, inviting you to relish its nuanced simplicity—a small joy that uncovers layers with every mindful sip. So, as you explore Huế’s wonders, allow cà phê muối’s legacy to beckon you into the diverse tapestry of flavors and stories woven by this ancient city.
Cà phê vợt – Net coffee
If you’re a big fan of caffeine, there’s something you really should give a shot – cà phê vợt or net coffee from the Chinese-Vietnamese folks around here.
Now, you can find different types of this coffee in Chinatowns all over the world, but the net coffee in Chợ Lớn is something special. It’s like a blend of Vietnamese coffee and an old-school Chinese brewing way.
Here’s how they make it: First, they handle those coffee beans with care, grinding them just right. Then they pack the coffee powder into a net and dip it into a pot of boiling water. This mix of elements creates a thick, smooth, and nice-smelling coffee that has a woody hint. This kind of net coffee is a bit softer in taste than the usual Vietnamese drip coffee made with a steel filter called a phin.
The places where they serve this net coffee in Saigon have been around for a long time, like 60 to 100 years, passed down through families for generations. So, when you pop into these coffee spots and have a chat with the owners, you’ll get a peek into the history of the neighborhood.
Coffee and Tea Culture
Down in the sunny lands of southern Vietnam, just like in lively Saigon, when you ask for a cool cà phê đá or a creamy cà phê sữa đá, the waiter is quick to arrive with a little tea pot. This tea is like a backup dancer, ready to fill your cup once you’ve enjoyed all your coffee. It’s like a little secret that coffee and tea are the best buddies down here. And it’s totally free!
Saigon, the heart of the action! Sidewalk cafes are the places where people gather. In the morning, folks head there for breakfast and coffee, but the real star is chatting. Chats can go on for ages, like a river that never stops flowing. You know what’s cool? It’s the teapot that keeps the chat party going. Even if the tea is all gone, no worries, they’ll bring more – and guess what, it’s free!
Now, the southerners, they’re a crafty bunch. Sometimes, they mix tea and black coffee to make a new treat called trà lai, sort of like a mash-up. Imagine the bite of one mixed with the snap of the other – it’s a taste you won’t forget, like a song you can’t get out of your head.
Wrapping up our exploration of vibrant Vietnamese coffee culture, we’ve sipped on stories and savored unique flavors. Yet, the adventure continues. Interested in diving deeper into Vietnam’s essence? Look no further than VLS (Vietnamese Language Studies). Our culture course opens doors to exploring the rich traditions of this amazing country. Expand your horizons with VLS and uncover the tapestry of Vietnam’s heritage beyond the coffee cup.
