The most dangerous creatures in Vietnam
- The Vietnamese Giant Centipede. Also known as the red-headed centipede, this fast-moving, 100-legged menace feeds on everything from bats to wolf spiders.
- Bats. Come dusk, every street lamp in the country teems with bats.
- Gaur.
- Mosquitoes.
So keep a lookout for the following tricks during your stay in lovely Vietnam.
- Money switch. It's usually motorbike taxi drivers that try this one.
- The groin grab. This one preys on men in touristy areas.
- Fake taxis.
- Fake travel companies.
- The two-shine.
- A fine bag of tea.
- The coconut photo shoot.
- Bait-and-switch massage.
In the Northern region of Vietnam around Hanoi, there is evidence of arsenic contamination in the drinking water. About 7 million people living in this area have a severe risk of arsenic poisoning and since elevated levels of arsenic can cause cancer, neurological and skin problems, this is a serious issue.
Measure two teaspoons full of condensed mild in a glass. Pour hot water in the coffee filter and wait for it to drip into your glass, add more water if needed. Stir and drink it hot or if you want it cold, just add ice cubes.
Rinsing or brushing your teeth with tap water in Vietnam is fine, as long as you don't swallow a significant amount of it. In the rural areas, maybe no. If you have bottled water or boiled water available, use them.
Vietnamese food: 40 delicious dishes you'll love
- Pho. Cheap can be tasty too.
- Cha ca. A food so good they named a street after it.
- Banh xeo. A crepe you won't forget.
- Cao lau. Soft, crunchy, sweet, spicy -- a bowl of contrasts.
- Rau muong.
- Nem ran/cha gio.
- Goi cuon.
- Bun bo Hue.
Not only is Vietnamese food delicious, but it is also really healthy. Low in fat, gluten-free and jam-packed with vitamins and minerals, it is the perfect food to boost your immune system, aid weight loss and give your energy. (And it's pretty good at soaking up a hangover.)
When making Vietnamese coffee, the rule of thumb is 1 part sweetened condensed milk : 2 parts espresso. Of course, everyone's tastes vary so you can adjust to your liking by adding more espresso or using less condensed milk. The Vietnamese coffee filters can vary a bit in style.
To make Vietnamese Iced Coffee, start with using the right grind of coffee. Look for MEDIUM coarse grind coffee. I've found French Roast is best, but you can use any type of coffee, as long as the coffee is medium coarse grind. Fine grind coffee would fall right through the little holes of the coffee press.
At its simplest, cà phê đá is made using medium to coarse ground dark roast Vietnamese-grown coffee with a small metal Vietnamese drip filter (phin cà phê). This finished cup of hot coffee is then quickly poured into a glass full of ice making the finished Vietnamese iced coffee.
Vietnamese coffee should be made with Robusta beans. These beans are easier and cheaper to grow than Arabica beans. Robusta beans tend to be more bitter, less acidic and contain almost twice as much caffeine.
Storage Suggestions. If you add condensed milk in the coffee and store in the fridge, it will last for about 12 hours. If you want it to last longer, do not add the condensed milk. Place the brewed coffee in the fridge in a sealed glass container and it will last for about 2 days.
Vietnamese coffee is a strong, sweet and milky concoction that's made with dark-roasted coffee and sweetened condensed milk. Easy to make and delicious, many people love coffee that's made the Vietnamese way.
This traditional treat, sometimes called “ca phe sua da”, combines sweetened condensed milk with our dark-roasted Cold Brew Coffee to create our spin on a wildly popular Vietnamese café staple.
The Vietnamese coffee filter is a small stainless steel vessel with a filter basket, a wide base and a lid. The filter unit is placed on top of a coffee cup OR glass. The filter is filled with coffee grounds, and hot water is poured over the grounds. Once all the water has flowed through the coffee is ready to drink.
“Weasel Coffee” – also known in Indonesia as Kopi Luwak – is made via a process in which coffee cherries are eaten by an Asian palm civet: a small mammal somewhere between a raccoon, a mongoose and a lively house cat. These furry little creatures eat the cherries, which they partially digest and then excrete.
A typical recipe for Vietnamese iced coffee contains 2 to 4 tablespoons of sweetened condensed milk per cup of coffee, for a total of 123 to 245 calories.
The Starbucks version lacks the nuttiness and aroma of a traditional Vietnamese iced coffee, making it much milder in flavor. This probably comes from the different coffee blends but hey I'm not complaining!
Typically Vietnamese coffee has a distinctive and strong flavor, often compared to drip coffee. The coffee will drip extremely slowly into your cup, allowing the flavors and caffeine to become extra concentrated (and therefore producing a brew stronger than of an espresso).
It's similar to espresso, but the Vietnamese use Robusta coffee instead of Arabica coffee, making Vietnamese black coffee is less sour and stronger than espresso. Roasted and grind coffee is added into a “phin” (a metal coffee filter), with a little boiled water.
Adding the egg helps clarify the coffee, allowing the grounds to separate from the water easily. The egg white extracts the bitterness from the grounds and enhances the caffeine. The result is a light, clear brew with absolutely no bitterness or acidity and a velvety texture that's easy to drink.
Vietnamese Coffee is typically brewed very strong with a drip apparatus and then sweetened with sweetened condensed milk. The main difference for Thai Iced Coffee is that spices are added directly to the coffee grounds/beans before brewing.
Best Coffee in the World Quick Comparison
| Coffee Brand | Weight | Check Prices |
|---|
| Juan Valdez Colombian Coffee | 340 grams | Check Price |
| Old Town White Coffee | 600 Grams | Check Price |
| Kopi Luwak or Civet Coffee | 100 Grams | Check Price |
| Lavazza Qualita Rossa Roast and Ground Coffee | 250 grams | Check Price |
G7 3-in-1 Instant best Vietnamese coffee brand. This is a product of Trung Nguyen, the best Vietnamese coffee brand. It offers you an instant mood kick if you feel sluggish in the morning. Plus, it's organic and guarantees freshness.
Despite containing less caffeine than Robusta, Arabica beans are often considered superior in taste. Arabica tends to have a smoother, sweeter taste, with flavour notes of chocolate and sugar. Robusta, on the other hand, has a stronger, harsher and more bitter taste, with grainy or rubbery overtones.
Vietnamese Coffee BeansVietnam primarily grows robusta coffee, famous for its high caffeine content and bitter profile. Arabica coffee, most popular in the US specialty coffee market, continues to grow rapidly in production and export in Vietnam.
The coffee trees planted in Vietnam are mainly Robusta and Arabica coffee. Southern Vietnam is humid and hot, suitable for growing Robusta whereas the northern part is suitable for Arabica. In 2014, total coffee cultivation area in Vietnam was 653,000 hectare, increasing by 2.7% YOY.
The Best Ho Chi Minh City Coffee Shops
- Cà phê s?a đá – iced coffee with condensed milk.
- Cà phê s?a nóng – hot coffee with condensed milk.
- Cà phê đen đá – iced black coffee.
- Cà phê đen nóng – hot black coffee.
- Facebook page: Café La Tamia.
- Facebook page: Bang Khuang Café
- Facebook page: She Cafe.
- Facebook page: Chez Vous.
New Orleans French Market
G7 is 100% pure black coffee with nothing added. Caffeine is rated at 60 mg per serving/packet, about 20% less than an average cup of brewed coffee. One sachet makes about 7 ounces of coffee. Natural sugar content of the beans is approximately 0.2 grams per serving.
According to the USDA*, 1 rounded teaspoon of instant coffee (1.8 grams in weight) contains 57 mg of caffeine. No matter how much water, milk, or creamer you add to the coffee - the amount of caffeine will remain the same. Barone and Roberts* quote a value of 40-108 mg per 150 ml.
