Cà Phê Muối

Hue, Vietnam — 2010s

Salt coffee started in Hue's Ca Phe Muoi shops and spread south through Vietnam's specialty scene. A layer of salted cream foam sits atop strong black coffee. The salt amplifies the coffee's sweetness and cuts its bitterness, the same way salt improves chocolate. The foam is whipped from fermented milk, condensed milk, butter, and salt. It shouldn't taste salty. If the balance is right, the coffee just tastes fuller.

How to make it

1. 1

   Brew strong Vietnamese coffee using a phin filter.

2. 2

   While it drips, prepare the salted cream: whip together condensed milk, a knob of butter, fermented milk (or heavy cream), and a pinch of salt until thick and fluffy.

3. 3

   Pour the brewed coffee into a glass (hot or over ice).

4. 4

   Spoon the salted cream foam generously on top — it should float as a thick layer.

5. 5

   Drink through the cream layer. Don't stir — the contrast between salty-sweet cream and bitter coffee is the point.