Vietnamese coffee is a strong coffee that uses condensed milk as a substitute for creamer and sugar.
4 tablespooons Coffee Grounds
4 tablespoons Condensed Milk
2 cups Hot Water
How to Cook
1. In a medium size mug, add 2 tablespoon condense milk per mug. Pour coffee over using a drip brew, 2 tablespoon of coffee ground per cup. Do not mix. Serve Hot.