Pour hot water into the phin, the French drip filter where the coffee beans are; and watch the water trickles into a cup. It may seems too long sometimes, especially when you need to quench your thirst but your patience will pay off. Just get the condensed milk ready; pour enough into the brew of thick brown coffee to sweeten it and voila, you have a cup of ca phe sua or Vietnamese coffee.I had my first cup of Vietnamese coffee surprisingly not in Vietnam but in a Chinese eating shop in Gua Musang, Kelantan, Malaysia when my nephew drove me to the east coast for the year end holidays.
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