There’s something satisfying about making Vietnamese coffee at camp when the rest of the site is still quiet—just the soft hiss of the propane stove and that first wave of roasted aroma rolling out of the pot. Propane Stove Vietnamese Camp Iced Coffee (Cà Phê Sữa Đá) brings a little street-café energy to a picnic table, even if you’re brewing in a chipped enamel mug with pine needles underfoot.
The trick is leaning into strength: dark coffee brewed hot on a propane stove so it holds its own against ice and condensed milk. As you pour, the condensed milk settles thick and glossy at the bottom, then ribbons upward when you stir—sweet, caramel-like, and creamy without needing any cooler space for fresh dairy. It’s a small luxury after an early hike, and it doubles as a quick pick-me-up when you’re packing up camp.
For easy cleanup, keep it simple: one pot or kettle for brewing and a sturdy cup for serving. If you’re car camping, stash a bag of ice in the cooler; if not, chill the coffee briefly in the shade before pouring. Either way, that cold, bold sip tastes like you planned the morning right.
Propane Stove Vietnamese Camp Iced Coffee (Cà Phê Sữa Đá)
Equipment
- small pot or kettle
- stainless Vietnamese phin filter or French press
- glasses
- Spoon
Ingredients
- 4 tablespoons coarsely ground dark roast coffee Vietnamese or French roast preferred
- 2 cups water just off the boil
- 4 tablespoons sweetened condensed milk
- 1 cup ice cubes
- to garnish coffee beans optional
Instructions
- Heat water to just below boiling using propane stove.
- Add ground coffee to your phin filter (or French press). Pour in hot water and brew for 4-6 minutes until strong.
- Add 2 tablespoons sweetened condensed milk to each glass. pour brewed coffee over milk and stir until blended.
- Fill each glass with ice cubes and stir again until chilled.
- Garnish with a few coffee beans if desired.