Try this drink when visiting Saigon. Photo: Tam Bui - Trung Nguyen
Driving
along the street as early as 6:00 am, one can easily spot people young and old
sitting by the roadside with a ca phe sua
da glass in hand.
The
famous and classic drink has long been part of the daily routine of the people
of Saigon, the old name of Ho Chi Minh City many still prefer now.
Be
they college undergrads, office workers or blue-collar employees, young people
in the vibrant city love kicking off their day with a glass of milky iced
coffee.
Taste it and one will never forget it. Photo: Tam Bui - Trung Nguyen
The
drink has the power to ignite the brain, wake up neurons key to mental
activity, relax stiff muscles after a long night’s sleep and dripping fresh
energy into a new work day.
The
best place for ca phe sua da should
not be a fancy restaurant but a streetside (often makeshift) coffee corner with
low tables and tiny plastic or folding wooden stools.
Warm
air and the echoing noise of traffic intensify the taste, like the special
effects of a Hollywood blockbuster.
With
prices anywhere from 50 cents to less than a dollar, one can buy a ca phe sua da from any coffee vendor,
mobile cart, roadside table-and-chair, or takeaway stall on just about any
corner of the bustling city.
A man reads a newspaper next to a glass of ca phe sua da in Ho Chi Minh City. Photo: Tam Bui - Trung Nguyen
What
sets it apart, though, is its taste and recipe.
Ca phe sua da has a sweet taste unlike that of a
hot chocolate, and definitely is not so strong as black coffee.
Some
have compared the Saigonese specialty to the world-renowned Baileys Irish Cream,
an Irish whiskey and cream-based liquor.
But
the aromatic flavor actually varies based on the proportion of milk and coffee.
Try making it and enjoy the taste. Photo: Tam Bui - Trung Nguyen
It
takes only one coffee filter, pronounced ‘fin’ in the local language, which
costs as little as US$1.5-3, freshly ground roast coffee at $8-15 per kg,
sweetened condensed milk at $0.88/can, and boiling water (jeez, DIY!).
To
make it, fill ¼ of a small cup with sweetened condensed milk, then place the
filter over that cup.
Put
three tablespoons of ground coffee into the filter, then pour boiling water in
for brewing. Be sure to adjust the filter so that coffee can actually drip out.
The recommended time for a drip is 3-5 minutes.
Once
the coffee has completely covered the milk, stir the mixture well with a long
spoon. Then, pour the brew into a longer glass filled with cubed, chipped or
shaved ice before serving.
Young people chat while enjoying ca phe sua da in Ho Chi Minh City. Photo: Tam Bui - Trung Nguyen
There
is another term popular amongst locals, especially sweet-toothed fellows. It is
bac siu da.
This
refers to a somewhat upside down ca phe sua da, where the sweet condensed milk
outweighs the actual coffee. It is often referred to as iced coffee milk.
Whatever
the level of sweetness, the drink has successfully 'dripped' into the daily
appetite and life of a large proportion of the Ho Chi Minh City population, now
hovering around 8.5 million.
For
ca phe sua da lovers, a sit-down by
themselves or with companions is a daily norm.
Two men play chess at a roadside coffee shop in Ho Chi Minh City. Photo: Tam Bui - Trung Nguyen
A
roadside coffee cart is the ideal place for gatherings amongst college students
discussing school work, the elderly gathering to tell 'tales of the old days'
or simply some good old-fashioned people-watching.
Businesspeople
even take their work there considering the low cost, easy parking and laid-back
atmosphere of most outlets.
They
might focus on their own work, carry out simple transactions or meet up with
partners and do customer service.
An office worker brings a ca phe sua da into his workplace in Ho Chi Minh City. Photo: Viet Toan/Tuoi Tre News
The
morning is not the only time when people order their iced milky coffee,
however. To recharge their batteries after a tense morning shift, many also
turn to the drink in the afternoon.
They
may stroll out of their workplaces for a ca
phe sua da under shades or in air-con, where their minds will be put to
rest while the powerful sugary liquid penetrates their every fiber.
Some
may not even really need the caffeine boost, but continue to drink the famous
drink out of habit. For them it is ‘mission impossible’ trying to work without
a fresh ca phe sua da sitting next to
the mouse.
Truth
be told, many people di ca phe (go
for a coffee) whenever the moment calls.
By Tuoitrenews