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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":440,"variations":442,"ingredients":452,"instructions":471,"pronunciation":494,"substitutions":495,"slug":508,"title":509,"shortTitle":510,"nativeName":511,"romanized":512,"countrySlug":513,"region":514,"baseServings":515,"prepMinutes":438,"cookMinutes":516,"difficulty":517,"course":518,"diet":520,"mainIngredients":524,"images":525,"keywords":535,"publishedAt":543,"updatedAt":543,"authorSlug":544,"summary":545,"localeSlug":508,"alternates":546},[394,397,400,403,406,409],{"answer":395,"question":396},"Either the grind is too coarse or the press is not screwed down enough. Vietnamese coffee wants a medium-coarse grind, similar to coarse sand — noticeably finer than a French press grind. Level the grounds flat before fitting the press, and tighten it until you feel resistance. A phin that empties in under two minutes gives thin, sour coffee that condensed milk cannot rescue.","My phin is dripping far too fast. What went wrong?",{"answer":398,"question":399},"The press is too tight or the grind is too fine, and the bed has sealed itself. Back the press off a quarter to a half turn and the flow usually restarts within a few seconds. If nothing happens, lift the whole phin off, stir the grounds gently with a spoon to break the compacted layer and reseat the press more loosely. Next time, grind one notch coarser.","My phin has stopped dripping completely. What do I do?",{"answer":401,"question":402},"No, though it changes the drink. A moka pot is the closest substitute since it also makes a small, thick, low-acid concentrate, and an AeroPress or French press brewed at roughly one part coffee to six parts water gets you most of the way. Two shots of espresso over condensed milk and ice is fine too. A phin costs very little, needs no power and no filters, and is worth buying if you like the drink.","Do I need a phin filter to make Vietnamese iced coffee?",{"answer":404,"question":405},"Start with two tablespoons per cup, which is what most Vietnamese cafés use for a standard glass, and adjust from there. It should read as clearly sweet against a very bitter coffee, not as a sweetened coffee. If you want it lighter, reduce the milk rather than adding more water — diluting the coffee is what makes homemade versions taste weak.","How much condensed milk should I use?",{"answer":407,"question":408},"Almost certainly the beans. Light and medium roast arabica, which is what most specialty coffee is, brings out fruit acidity that reads as sour under condensed milk. Vietnamese coffee is built on very dark-roasted robusta, which has low acidity, high caffeine and a heavy, chocolatey bitterness. Switch to a dark roast with robusta in the blend and the problem usually disappears in one cup.","Why does my version taste sour instead of bitter and rich?",{"answer":410,"question":411},"Yes — the same drink without the ice is cà phê sữa nóng, and it is what people order on a cool morning or in the northern winter. Use slightly less coffee since nothing will dilute it, warm the glass first, and stir the condensed milk in thoroughly before drinking or the last mouthful is pure syrup.","Can I drink it hot?",[413,414,415,416,417,418],"Grind medium-coarse, roughly like coarse sand and clearly coarser than espresso. Too fine and the filter clogs and the coffee turns acrid; too coarse and it gushes through thin and sour.","Take the water off the boil and let it sit 30 seconds — around 95°C. Water at a full rolling boil scorches a dark roast and adds a burnt-rubber note.","Put the condensed milk in the glass first and let the coffee drip onto it. It is not just tidy: the hot coffee dissolves it as it lands, so you are not fighting a solid pool at the bottom later.","Screw the phin press down only until it meets resistance, then back off a quarter turn. Cranking it tight is the most common cause of a filter that never drips.","Aim for a drip you can count — roughly one drop a second, finishing in four to six minutes. If it is faster, tighten the press; if it has stalled, loosen it.","Fill the glass with ice to the very top before pouring. A half-filled glass melts fast and you end up drinking diluted coffee within two minutes.","☕","Cà phê sữa đá is strong dark-roast coffee brewed one cup at a time in a small metal drip filter called a phin, dripped directly onto a couple of spoonfuls of sweetened condensed milk, stirred together and poured over a full glass of ice. It tastes nothing like iced filter coffee: the phin's slow gravity drip pulls a concentrate that is heavy, low in acid and frankly bitter, and the condensed milk turns it into something closer to a cold caramel with a hard coffee edge. Made properly it takes five minutes of waiting and about thirty seconds of work, and the whole method exists because it needs no electricity and no machine.","Coffee arrived in Vietnam with French colonists in the second half of the nineteenth century and stayed long after they left. Two things about the local situation shaped the drink permanently. The first is the bean: the highlands around Buôn Ma Thuột in Đắk Lắk province turned out to suit robusta far better than the more delicate arabica, and Vietnam went on to become the world's dominant robusta producer and one of the largest coffee exporters of any kind. Robusta carries roughly twice the caffeine of arabica and tastes darker, more bitter and less fruity — which is why light-roast brewing methods make it taste harsh and why Vietnamese roasters take it very dark instead.\n\nThe second is the milk. Fresh dairy was scarce and did not survive the heat, but tinned sweetened condensed milk kept indefinitely on a shelf, and it did the job of sugar and milk at once. That practical substitution became the taste people actually wanted, and it stuck long after refrigeration became normal. Vietnamese roasting practice added its own signature: beans are often finished with a little butter or oil during roasting, which rounds the bitterness and gives the brew its characteristic dark, almost chocolatey heaviness.\n\nThe phin itself is a small stack of stamped metal — a chamber, a press, a lid, a saucer — descended from French drip filters and now more Vietnamese than French. Nobody in a Vietnamese café is in a hurry while it drips; the wait is built into how coffee is drunk there, sitting on a low plastic stool watching the street. The same base drink branches into the rest of the family: bạc xỉu with far more milk and less coffee, cà phê đen đá with no milk at all, and Hanoi's cà phê trứng, where whipped egg yolk and condensed milk sit on top of the coffee like a warm custard. Cà phê sữa đá is the everyday one, ordered by the million, and outside Vietnam it is the drink that made the country's coffee famous.","The finished drink does not keep — the ice melts within twenty minutes and it turns weak and watery. What you can do is brew the concentrate ahead: coffee dripped from the phin and stirred with condensed milk keeps in a sealed jar in the fridge for up to 3 days, and pouring the cold mixture over fresh ice takes ten seconds. It thickens slightly in the cold, so shake or stir before pouring. Do not brew a phin and leave it standing at room temperature for hours, as a dark roast goes stale and papery quickly once it has been extracted. If you want to batch it for a crowd, multiply the concentrate and keep it cold, and never dilute it in advance — the ice is meant to do that in the glass.",[424,425,426,427],"Gets the grind right, which is the single thing that decides whether your phin drips in five minutes or twenty.","Uses the bloom step that most home instructions skip, so the grounds swell and seal evenly instead of channelling water straight through.","Gives a real substitute for the phin, with an honest account of what you lose and what you gain by hunting one down.","Ratios that hold up over ice — a concentrate strong enough that the melt dilutes it into balance rather than into brown water.",[429,430,431,432],"Vietnamese phin filter","Kettle","Tall heatproof glass","Long spoon",{"fat":434,"carbs":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},4,24,23,55,3,145,[441],"Traditionally drunk with a small glass of free iced tea alongside, which is how Vietnamese cafés serve it. It also cuts straight through a bánh mì at breakfast.",[443,446,449],{"name":444,"description":445},"Cà phê đen đá","The same brew with no milk at all, just sugar to taste and ice. Much more bitter, and the version to order if you actually want to taste the roast.",{"name":447,"description":448},"Bạc xỉu","Condensed milk with a little coffee rather than the other way round — roughly three parts milk to one part coffee, over ice. Sweet, pale and gentle, often what children and non-coffee drinkers get.",{"name":450,"description":451},"Cà phê trứng","Hanoi's egg coffee: egg yolk whipped with condensed milk into a thick warm foam and floated on hot black coffee. Served in a bowl of hot water to keep it warm, and eaten as much as drunk.",[453,459,463,468],{"qty":454,"name":455,"note":456,"unit":457,"group":458},44,"Vietnamese dark-roast coffee, ground medium-coarse","about 22 g, or 3 heaped tablespoons, per phin","g","For the coffee",{"qty":460,"name":461,"unit":462,"group":458},280,"hot water at about 95°C, off the boil","ml",{"qty":434,"ref":464,"name":465,"unit":466,"group":467},"condensed-milk","sweetened condensed milk","tbsp","To serve",{"qty":469,"name":470,"unit":457,"group":467},600,"ice cubes",[472,475,479,483,488,491],{"text":473,"title":474},"Spoon 2 tablespoons of condensed milk into the bottom of each heatproof glass. Sit the phin chamber on the rim, without its press, and rinse it and the glass with a splash of hot water first if you want to keep the coffee from cooling on contact with cold metal.","Set up the glass",{"tip":476,"text":477,"title":478},"A visibly uneven bed means the water finds one channel and races through, and the cup comes out weak.","Add about 22 g of ground coffee to each phin chamber, tap it once on the counter to settle the bed flat, then fit the press on top and screw it down only until you feel resistance — then back it off a quarter turn.","Load and level the grounds",{"text":480,"title":481,"timerSeconds":482},"Pour about 30 ml of the hot water into each phin, just enough to wet all the grounds, and wait 40 seconds. The bed will swell and dome slightly and you should smell it clearly — this expansion is what seals the filter and makes the drip even.","Bloom the coffee",40,{"tip":484,"text":485,"title":486,"timerSeconds":487},"Do not lift the lid to check. Every look drops the temperature and slows the extraction further.","Top each phin up with the remaining hot water, cap it with the lid and leave it alone. It should drip at roughly one drop per second and finish in 4 to 6 minutes, leaving about 90 to 100 ml of near-black coffee sitting on the milk in each glass.","Fill and drip",300,{"text":489,"title":490},"Lift off the phin and stir each glass hard with a long spoon until the pale streaks of milk have vanished completely and the coffee has gone an even light caramel brown, about 20 seconds. Taste it hot at this point and add a little more condensed milk if you want it sweeter.","Stir until it turns caramel",{"text":492,"title":493},"Pack a second tall glass right to the top with ice cubes and pour the hot sweetened coffee straight over them, or tip the ice into the same glass if it is large enough. Stir once more and drink immediately, while the ice is still holding its shape.","Pour over ice","ka fey SUH-uh dah",[496,500,504],{"note":497,"swap":498,"original":499},"The moka pot is the closest common substitute — it makes a small, thick, low-acid concentrate that stands up to condensed milk. A French press works if you brew it short and strong. What you lose is the phin's slow gravity extraction, which is gentler and less bitter than pressure brewing, and the fact that the drink builds itself in the glass while you watch.","A moka pot, or a French press or AeroPress brewed at a 1:6 ratio of coffee to water","Phin filter",{"note":501,"swap":502,"original":503},"Avoid light-roast single-origin arabica here. Its acidity turns sour and thin under condensed milk, and it cannot carry the sweetness. If a dark robusta is not available, an Italian-style espresso blend is the next best thing.","Any very dark roast, ideally a robusta blend, ground medium-coarse","Vietnamese dark-roast robusta",{"note":505,"swap":506,"original":507},"Neither is the same. Condensed milk is thick enough to sit under the coffee in a distinct layer and sweet enough to season the whole glass, and the substitutes give a thinner, less caramelly drink. Oat condensed milk is genuinely close and is now easy to find.","Evaporated milk plus 1 tsp sugar, or oat condensed milk for a dairy-free version","Sweetened condensed milk","ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","vietnam","Nationwide",2,7,"easy",[519],"drink",[521,522,523],"vegetarian","gluten-free","nut-free",[464],[526,529,531,533],{"alt":527,"src":528},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":527,"src":530},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":527,"src":532},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":527,"src":534},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[536,537,538,539,540,541,542],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee","2026-08-19","dishroute-kitchen","Dark robusta dripped slowly through a phin filter onto sweetened condensed milk, stirred to caramel brown and poured over ice — Vietnam's daily coffee, bittersweet and thick as syrup.",{"en":547},"\u002Frecipe\u002Fca-phe-sua-da",{"items":549,"total":814,"page":839,"limit":435,"hasMore":840},[550,584,618,649,675,685,714,747,779,809],{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":513,"region":555,"baseServings":434,"prepMinutes":556,"cookMinutes":482,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":563,"images":567,"keywords":577,"publishedAt":543,"updatedAt":543,"authorSlug":544},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","Hanoi",30,60,"hard",[560],"breakfast",[562],"dairy-free",[564,565,566],"ground-pork","mushrooms","fish-sauce",[568,571,573,575],{"alt":569,"src":570},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[578,579,580,581,582,583],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese",{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":513,"region":589,"baseServings":434,"prepMinutes":590,"cookMinutes":591,"restMinutes":557,"difficulty":517,"course":592,"diet":594,"mainIngredients":595,"images":600,"keywords":610,"publishedAt":543,"updatedAt":543,"authorSlug":544},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",20,5,[593],"street-food",[],[596,597,598,599],"carrot","cucumber","cilantro","chicken-liver",[601,604,606,608],{"alt":602,"src":603},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[611,612,613,614,615,616,617],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":513,"region":623,"baseServings":434,"prepMinutes":624,"cookMinutes":556,"restMinutes":556,"difficulty":625,"course":626,"diet":628,"mainIngredients":629,"images":633,"keywords":643,"publishedAt":543,"updatedAt":543,"authorSlug":544},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo","Mekong Delta",25,"medium",[627,593],"main",[562],[630,631,632,566],"shrimp","pork-belly","scallions",[634,637,639,641],{"alt":635,"src":636},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[644,645,646,582,630,647,648],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":513,"region":555,"baseServings":434,"prepMinutes":556,"cookMinutes":624,"restMinutes":557,"difficulty":625,"course":654,"diet":655,"mainIngredients":656,"images":658,"keywords":668,"publishedAt":543,"updatedAt":543,"authorSlug":544},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[627],[562],[564,631,566,657],"lime",[659,662,664,666],{"alt":660,"src":661},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[669,670,671,672,673,674],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":508,"title":509,"shortTitle":510,"nativeName":511,"romanized":512,"countrySlug":513,"region":514,"baseServings":515,"prepMinutes":438,"cookMinutes":516,"difficulty":517,"course":676,"diet":677,"mainIngredients":678,"images":679,"keywords":684,"publishedAt":543,"updatedAt":543,"authorSlug":544},[519],[521,522,523],[464],[680,681,682,683],{"alt":527,"src":528},{"alt":527,"src":530},{"alt":527,"src":532},{"alt":527,"src":534},[536,537,538,539,540,541,542],{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":513,"region":623,"baseServings":434,"prepMinutes":590,"cookMinutes":590,"difficulty":625,"course":690,"diet":692,"mainIngredients":694,"images":698,"keywords":708,"publishedAt":543,"updatedAt":543,"authorSlug":544},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá",[691],"soup",[693,562,522],"pescatarian",[695,696,697,566],"white-fish","pineapple","tomato",[699,702,704,706],{"alt":700,"src":701},"Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top","\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-1x1.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-4x3.jpg",[709,710,711,712,647,713,696],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"romanized":719,"countrySlug":513,"region":720,"baseServings":434,"prepMinutes":624,"cookMinutes":437,"restMinutes":721,"difficulty":517,"course":722,"diet":724,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":543,"updatedAt":543,"authorSlug":544},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè Ba Màu","Chè ba màu","Che ba mau","Southern Vietnam",120,[723,519],"dessert",[521,725,522,562,523],"vegan",[727,728],"coconut-milk","cornstarch",[730,733,735,737],{"alt":731,"src":732},"Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice","\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-4x3.jpg",[740,741,742,743,744,745,746],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"romanized":752,"countrySlug":513,"region":753,"baseServings":434,"prepMinutes":624,"cookMinutes":754,"difficulty":625,"course":755,"diet":756,"mainIngredients":757,"images":761,"keywords":771,"publishedAt":778,"updatedAt":778,"authorSlug":544},"chicken-pho","Chicken Pho (Hanoi-Style Phở Gà)","Chicken Pho","Phở gà","Pho ga","Northern Vietnam",100,[691,627],[562,522,523],[758,759,760,566],"chicken","onion","ginger",[762,765,767,769],{"alt":763,"src":764},"Bowl of chicken pho with flat rice noodles, shredded chicken, scallions and herbs in clear broth","\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero-1x1.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero-4x3.jpg",[772,773,774,775,670,776,777],"pho","pho ga","chicken 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rice paper, beside a bowl of peanut sauce","\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero.jpg",{"alt":824,"src":827},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero-16x9.jpg",{"alt":824,"src":829},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero-1x1.jpg",{"alt":824,"src":831},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero-4x3.jpg",[833,834,835,630,836,837,838],"summer rolls","goi cuon","rice paper rolls","fresh rolls","peanut sauce","vietnamese appetizer",1,false,1788563737861]