Ingredients
Coffee
- 25 gdark roast Vietnamese coffee, coarsely ground
- about 100 ml hot water, at 92C
Milk
- 4 tablespoonssweetened condensed milk
- 100 mlfresh milk, or evaporated milk
To serve
- a tall glass
- plenty of ice
- a long spoon
Equipment
- a phin, Vietnamese drip filter
- or any small filter
Directions
- Grind it coarsely rather than finely. Understanding the phin helps with the brewing.
- Spoon the condensed milk into the bottom of the glass. Add the fresh milk and stir them together. Some cafes warm the milk slightly first.
- Put the ground coffee into the phin chamber. Shake it level but do not press it down hard. Set the press filter gently on top of the grounds. Screw it down only lightly if it is the screw type.
- Set the phin on top of the glass of milk. Pour in a small amount of hot water first. Wait thirty seconds while the grounds swell. Then fill the phin with the rest of the hot water.
- Put the lid on and let it drip. Watching the drip tells you if it is right. Adjust the next one accordingly. Lift the phin off when it has finished dripping.
- Stir the coffee and milk together thoroughly. The mixture should be a pale caramel colour. Taste it and add more condensed milk if you want it sweeter. Serving it is done over plenty of ice.
- Fill a tall glass right to the top with ice. Pour the coffee and milk mixture over it. Stir it well with a long spoon. Drink it while it is still cold.
Technique
- The name bac xiu is a shortening of a longer Cantonese phrase and reflects the Chinese-Vietnamese origins of the drink in Saigon.
- Vietnam grows a great deal of robusta coffee, which is what gives Vietnamese coffee its distinctive strength and bitterness.
Substitutions
- Any dark roast coffee works, though Vietnamese robusta gives the correct character.
- Evaporated milk can replace fresh milk for a richer drink.
Variations
- Ca phe sua da is the much stronger iced coffee with far less milk.
- A hot version of bac xiu is served without ice in cool weather.
- Some cafes now make it with espresso rather than with a phin.
History
A Saigon Chinese-Vietnamese drink whose name comes from Cantonese for a small amount of white.
Frequently asked questions
What is Bac Xiu?
Bac Xiu is a drink from Vietnam: condensed milk lengthened with a little coffee and plenty of ice. A Saigon Chinese-Vietnamese drink whose name comes from Cantonese for a small amount of white.
How long does Bac Xiu take to make?
Bac Xiu takes 10 minutes of preparation and 5 minutes of cooking. The recipe makes 1 glass. It is rated easy to make.
What can I substitute in Bac Xiu?
Yes, within limits. Any dark roast coffee works, though Vietnamese robusta gives the correct character. Evaporated milk can replace fresh milk for a richer drink.
What is the most important thing to get right in Bac Xiu?
Grind it coarsely rather than finely. Understanding the phin helps with the brewing.
