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Vietnamese coffee

b
BLM Aug 11, 2007 11:33 PM

Any recommendations for best place for getting a cup of Vietnamese coffee in Montreal(if there's one that stands out above the rest)? Are their any coffee dining establishments in Montreal, that specialize in Vietnamese coffee?

  1. kpzoo Aug 12, 2007 12:44 PM

    Hiya, I know this wasn't really your question, but have you tried making one yourself? It's my current beverage addiction. You pick up a one-cup Vietnamese coffee maker in Chinatown or at an Asian market (about $4) and some Vietnamese coffee (I got Wonderfarm brand at the big Asian market on St-Denis near Jean Talon). I put lots of ice in a big glass, put the coffee in the gizmo and crank it shut (the more you compress it, the stronger it is), and let it drip into the glass til it's about half-full, and top it up with milk. If you like it sweet, you can put some sweetened condensed milk in the glass first before you drip it in. (Some people do the condensed milk w/coffee first, then mix & pour the two over ice in a separate glass.) Divine.

    8 Replies
    1. re: kpzoo
      s
      SusanB Aug 12, 2007 01:19 PM

      We just bought 4 of the little drip things the other day here in Toronto and made our own Vietnamese coffee yesterday. It was great! We decided to get 4 since we'll want to serve it to friends - and it takes a while to drip. They were about $5 each to buy.

      1. re: kpzoo
        b
        BLM Aug 12, 2007 08:22 PM

        Thanks it didn't occur to me, to make my own. Sounds good.

        1. re: kpzoo
          p
          Peter Cherches Aug 13, 2007 06:26 AM

          A number of Vietnamese restaurants use Cafe du Monde coffee. The chickory is a nice touch.

          1. re: kpzoo
            redroses Aug 18, 2007 10:52 PM

            my coffee is dripping so quickly even though i tightened the screw on the inside of the metal cup as hard as i could. what do you think the problem is? what size grounds do you use?

            1. re: redroses
              SnackHappy Aug 19, 2007 08:23 AM

              I think the size of the ground is the most important. I use espresso grind or slightly larger. Also you need to use a lot of coffee.

              1. re: SnackHappy
                redroses Aug 23, 2007 09:16 PM

                thanks so much for that link. i was fpoing it completely wrong. i put the coffee in the cup above the filter. cant wait to try it now
                mystery looks solved

                1. re: redroses
                  kpzoo Aug 24, 2007 05:29 AM

                  Ha - I did that too the first time I made it - a complete mess all over my counter. Glad you figured it out - enjoy!

              2. re: redroses
                kpzoo Aug 19, 2007 04:35 PM

                My tin of Vietnamese coffee (Wonderfarm brand) is quite coarse, it's about 2 or even 3 times coarser than regular machine-drip grind. Also, did you put enough coffee in the filter? About 2-3 tbsp.

                Two visual guides here:

                http://www.ineedcoffee.com/04/vietnamese/
                http://www.wanderingspoon.com/ws/Viet...

                Tell us how it goes!

            2. redroses Aug 16, 2007 08:11 PM

              try Hoai Huong on Victoria at St. Kevin. thoe food is incredible. I recommend #22

              1. mainsqueeze Aug 19, 2007 07:14 AM

                I don't think there's much of a difference between the actually coffee beans that are used at different Vietnamese establishments.

                I've often ordered coffee at Vietnamese restaurants only to have them serve something they prepared in the kitchen. I prefer when they bring you the filter at the table.

                At Pho Tay Ho on St.Denis at Beaubien, they will bring you the filter to the table.

                2 Replies
                1. re: mainsqueeze
                  t
                  T.I.M. Sep 1, 2007 09:41 PM

                  I've asked some servers at Vietnamese restos and found they both said they use French dark roast (makes sense, Vietnam used to be a colonial possession of France) and they use an espresso grind. The guides above are very close to how I've had it prepared in front of me in at a place in Ottawa (no idea the name, it was in Chinatown and is long gone).

                  1. re: T.I.M.
                    c
                    chipman Sep 1, 2007 09:59 PM

                    French roast has nothing to do with France, just as Vienna and Italian roast have nothing to do with those respected countries. They are just the names given to a certain level of the roasted bean, with French being the darkest of the three.

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