Hey, it’s Grant Cardone, and I’m here to unlock a coffee secret that’s got you hooked: how to make Vietnamese white coffee—Bac Xiu. You’re probably tired of the same old brew, wondering how to shake things up with something smooth, creamy, and bold. I’ve been there—craving a drink that’s not just fuel but a vibe. Bac Xiu—that Vietnamese gem—is lighter than the usual phin coffee punch, and I’m obsessed. Let’s cut the noise and get you brewing this Vietnamese coffee drink at home—real, simple, and badass. Ready to crush it? Let’s dive in.
What Is Bac Xiu? The Basics
First off, Bac Xiu—pronounced “bahk see-oo”—means “white silver” in Vietnamese. It’s a twist on classic Vietnamese coffee—less coffee, more milk, still that signature kick. Think of it as the chill cousin of ca phe sua da (iced coffee with condensed milk). It’s got espresso or phin-brewed coffee, a heavy dose of sweetened condensed milk, and often ice—smooth, sweet, and easy-drinking. I tried it on a whim—hooked ever since. You’re about to see why.
What You’ll Need
No fancy gear required—keep it simple:
- A phin filter (or espresso maker)—4-6 ounce size, $10 anywhere.
- Coffee—medium-coarse grind, Robusta if you’re going authentic.
- Sweetened condensed milk—2-3 tablespoons, your call.
- Hot water—195-205°F (90-96°C), just off the boil.
- Ice—big cubes, no skimping.
- Glass—6-8 ounces, tall and sturdy.
I grabbed a phin off Amazon—cheap and tough. You’re set.
Step 1: Brew the Coffee Base
Bac Xiu coffee starts with a strong shot—here’s how I do it with a phin filter:
- Set the phin on your glass—base plate down.
- Add 1-2 tablespoons (10-15 grams) of medium-coarse coffee—less than regular Vietnamese coffee for that lighter vibe.
- Screw the press in lightly—just touching the grounds.
- Pour 1 tablespoon (15 ml) hot water to bloom—wait 20 seconds.
- Fill with 50-60 ml more water—lid on, let it drip 3-4 minutes.
You’ll get 1-2 ounces of dark, rich coffee—not too much, that’s the Bac Xiu trick. I’ve overdone it before—too strong, lost the balance. Less is more here.
Step 2: Load Up the Condensed Milk
Here’s the Vietnamese coffee ingredients magic: sweetened condensed milk. Pour 2-3 tablespoons into your glass first—adjust if you’re sweet-toothed. I go heavy—3 tablespoons—because I’m all in. This is what makes Bac Xiu creamy and mellow compared to the hardcore ca phe sua. Stir it a bit if you want—gets the party started.
Step 3: Pour and Mix
Drip that coffee right over the condensed milk—hot and slow. Stir it up good—blend that thick sweetness with the coffee’s bite. You’ll see it turn light brown—smooth, not jet-black like regular Vietnamese iced coffee. I’ve skipped stirring once—milk just sat there. Mix it, own it.
Step 4: Ice It Down
Fill the glass with ice—big cubes, all the way up. That coffee-milk combo over ice? That’s Bac Xiu in its glory—cold, refreshing, creamy. I’ve had it on hot days—beats any iced latte hands down. No ice? Hot works too, but iced is the classic.
Coffee Choice: Robusta Rules
What’s in Vietnamese coffee like Bac Xiu? Robusta beans—Vietnam’s go-to. They’re bold, nutty, and pack caffeine—25-40 mg per gram vs. Arabica’s 12-15. You can use Arabica, but Robusta’s the soul of Bac Xiu coffee. I’ve tried both—Robusta nails that authentic taste. Grind it medium-coarse—kosher salt vibe—for the phin.
Ratio: Light Coffee, Heavy Milk
The Bac Xiu ratio is key—1 part coffee, 2-3 parts milk (by volume after brewing). So, 1-2 ounces coffee, 2-4 ounces milk and ice melt. Regular Vietnamese coffee is 1:1—more coffee punch. How much condensed milk in Vietnamese coffee like Bac Xiu? Start at 2 tablespoons—tweak it up if you’re me. It’s lighter, smoother—less about the jolt, more about the chill.
Taste: Creamy Sweetness with a Kick
How does Vietnamese coffee taste in Bac Xiu? Sweet from the milk, a touch bitter from Robusta, creamy as hell. It’s not as intense as black phin coffee—more balanced, less in-your-face. I’ve sipped it slow—feels like a treat, not just fuel. What does Vietnamese iced coffee taste like here? Cool, rich, and easy-drinking.
Hot vs. Iced: Your Call
Classic Bac Xiu is iced—perfect for kicking back. Hot? Skip the ice, sip it warm—still smooth, just cozier. I’ve done both—iced wins in summer, hot’s clutch in winter. You pick what moves you.
Pro Tips to 10X Your Bac Xiu
- Use less coffee—1 tablespoon keeps it light, true to Bac Xiu.
- Chill the glass first—keeps ice solid, coffee cold.
- Fresh Robusta—stale beans kill the vibe.
- Stir well—uneven milk’s a rookie move.
- Big ice—melts slower, doesn’t dilute the goods.
I’ve flubbed it with tiny ice—watery mess. These hacks make it pro-level.
FAQ: Bac Xiu Questions Answered
What is Bac Xiu?
Vietnamese white coffee—light coffee, heavy condensed milk, usually iced.
How to make Vietnamese white coffee?
Phin brew 1-2 ounces coffee, 2-3 tablespoons condensed milk, ice—stir.
What’s in Vietnamese coffee like Bac Xiu?
Robusta coffee, sweetened condensed milk, ice—simple and strong.
How is Bac Xiu different from regular Vietnamese coffee?
Less coffee, more milk—smoother, less intense.
What does Bac Xiu taste like?
Sweet, creamy, mildly bitter—chill and rich.
How much coffee in Bac Xiu?
1-2 tablespoons grounds—light for balance.
Wrap It Up: Brew Bac Xiu and Win
Alright, here’s the bottom line: how to make Vietnamese white coffee—Bac Xiu is your ticket to a smooth, creamy coffee upgrade. Grab that phin filter, brew 1-2 ounces of Robusta, hit it with 2-3 tablespoons of condensed milk, and ice it up. It’s lighter than the usual Vietnamese coffee recipe, but still packs that bold soul. I’ve made this my go-to when I want flavor over firepower—you can too. Stop sipping boring coffee—get after Bac Xiu and own your brew game today.