Cà phê muối
Hue’s invention: a pinch of salt in the milk foam that makes the coffee taste sweeter.
A Hue creation that has swept the country: strong phin-dripped coffee over a lightly salted, whipped condensed-milk foam. The salt suppresses bitterness and rounds out the sweetness, giving a smoother, almost caramel-like cup. Once a local curiosity, now on menus nationwide.
How to eat it well
- Stir it together before drinking so the salted foam folds through the coffee.
- Try it iced (đá) in the heat — it’s especially good cold.
- Seek out the Hue originals if you’re there; the salt-to-sweet balance is dialled in.
Where it’s best
Hue, where it was invented, though good versions are now everywhere.
Contains condensed (dairy) milk; ask for black with salt to skip it.
Make it at home
EasyA pinch of salt is the only thing separating it from an ordinary cà phê sữa.
- 1Whisk 2 tbsp sweetened condensed milk with a small pinch of salt and a splash of warm milk until foamy.
- 2Drip strong coffee (a phin filter is ideal) over the salted foam.
- 3Pour over ice and stir to combine before drinking.
- 4Adjust the salt a few grains at a time — you want balance, not a salty cup.
Eat next
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