Luke has done and dusted his Street Food Asia adventures, and now he is coming back to our screens with Luke Nguyen's Food Trail combining his life and career with family and food. So we asked Luke about his top tips for coffee Vietnamese-style and where he likes to get his fix when he visits Sydney.
What to look out for?
1. Use only Vietnamese coffee beans, as they are more robust with nutty, chocolate, caramel notes.
2. 'Trung Nguyen' brand is my preferred Vietnamese coffee.
3. Coffee should be pressed tightly into the Vietnamese coffee press. Pour 10ml of boiled water into the filter and allow to steep for 30 seconds. Then pour in the rest of the water.
4. The drip should be nice and slow for the best coffee extraction. So be patient - so take 5 and read the newspaper...
5. The ratio should be - 2 tablespoons of condensed milk to 2 tablespoons ground coffee.
6. Use a generous amount of ice - definitely a glass more than half full!
7. I always combine the dripped coffee, condensed milk & ice in a cocktail shaker and shake vigorously before pouring it into a tall glass. There should be a nice froth on top.
"Don't count on sleep anytime soon and be warned, Vietnamese iced coffees are addictive and you will want them anytime of the day." Luke Nguyen
Luke's Sydney coffee spots
And if those tips didn't have you clutching for an icy glass here's where you can go and get your Sydney iced caffeine hit.
4/29 John Street, Cabramatta
1/281 Illawara Rd, Marrickville
64 Bankstown City Plaza, Bankstown 2200
12/256 Chapel Rd, Bankstown 2200
Vietnamese iced coffee is made with a delicious, chicory flavoured coffee, plenty of condensed milk, and ice – hugely refreshing in the humid Vietnamese climate. #BringBackTheClassics
The Vietnamese enjoy their coffee strong and sweet, commonly serving it with lashings of condensed milk. Inspired by those flavours, this simple dessert is a wonderful combination of soothing, barely set milky jelly with the jolt of a strong, coffee-based syrup.