Vietnamese Salt Coffee (Cà Phê Muối)

Before you start

Cà phê muối, salt coffee, is associated with the city of Hue in central Vietnam. Strong, dark coffee is sweetened with condensed milk and topped with a layer of cream whipped with a little salt. The salt does not make the drink taste salty so much as it rounds off bitterness and makes the sweetness taste fuller, a bit like salted caramel.

The salt is the delicate part. A small pinch is enough for a drink this size, and fine salt dissolves into the cream better than flakes. Whip the cream only to soft peaks so it floats in a smooth cap and slowly blends as you sip. It is served hot or over ice; both versions are below.

Ingredients

• Coffee20 g (about 3 tbsp) dark-roast ground coffee — medium-fine, for the phin
• 100 ml (3½ oz) water — just off the boil
• 1 tbsp (15 ml) sweetened condensed milk
• Salted cream60 ml (2 oz) cold heavy cream
• 1 tbsp (15 ml) sweetened condensed milk
• 1 small pinch (about ⅛ tsp) fine sea salt — adjust to taste

Method

1. Put 1 tbsp condensed milk in the cup and set the phin on top. Add the coffee, press it lightly, and bloom with 20 ml hot water for 30 seconds.
2. Add the remaining water, cover, and let the coffee drip for about 4 to 5 minutes. Stir the coffee into the condensed milk.
3. While the coffee drips, combine the cold cream, condensed milk and salt in a small bowl.
4. Whip with a hand mixer or milk frother for 30 to 60 seconds until the cream thickens to soft peaks that slump over at the tip. Do not whip to stiff peaks.
5. Spoon the salted cream gently over the coffee in a layer about 2 cm (¾ inch) thick.
6. Serve without stirring. Sip through the cream, or stir it in halfway for a creamier, saltier finish.

Tips for success

• Taste the salted cream before topping. It should taste sweet with a faint salty edge, not like a snack.
• Chill the bowl and cream well. Cold cream whips faster and holds its shape on hot coffee longer.
• Fine salt is best here. Flaky salt can be sprinkled on top as a garnish, but it does not dissolve into the cream.

Substitutions

Heavy cream

Whipping cream with about 30 to 35 percent fat works the same way. Lighter cream will not hold peaks and sinks into the coffee.

Phin coffee

A double espresso topped with 60 ml hot water makes a good substitute and is quicker.

Condensed milk

Use 2 tsp sugar in the coffee and 1 tsp in the cream for a less rich, more coffee-forward drink.

Variations

Iced salt coffee

Pour the sweetened coffee over a glass of ice, then top with the salted cream.

Salted cream cold brew

Spoon the salted cream over 150 ml cold brew sweetened with 1 tbsp condensed milk.

Troubleshooting

The cream sank into the coffee

It was under-whipped. Whip until it holds soft peaks and spoon it on gently rather than pouring.

It tastes salty

Too much salt went in. Start with a very small pinch; you can add a few grains more after tasting.

The cream is grainy

It was over-whipped and starting to turn to butter. Fold in 1 tbsp of liquid cream to smooth it.

Storage

Serve immediately. Leftover salted cream can be covered and refrigerated for up to 1 day; whisk briefly before using. Do not leave cream-topped drinks at room temperature longer than 2 hours.