Vietnam is the second largest exporter of coffee after Brazil.
Start with medium-ground beans -- Nyugen tells me there is corn and small green beans ground in with it also to make it smoother, but I can't see them so I'm just trusting him.
Next you pour a small amount of hot water -- just under boiling -- to get the beans wet and let it sit for a minute. You add water a couple more times over the course of several minutes.
Two quotes about this dripping process as stated by Nguyen.
1. The slower the better.
2. The only thing slower than Vietnamese coffee is Vietnamese wifi.
The final and crucial (and most delicious) step is the sweetened condensed milk. You add as much as you like and then.stir it since its heavy and thick and sinks to the bottom.
It's always hot here so often you'd put it over ice at this point. Typically, you just have one in the morning and one in the afternoon. Not 8 cups each morning because the caffeine would make you crazy. Also, more men than women drink coffee. "Tea is for ladies!" Thanks, Nyugen.
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