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Ca phe sua da or cafe sua da is a unique Vietnamese coffee recipe. Literally, ca phe sua da means "iced milk coffee". Ca phe sua da can be made simply by mixing black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice. A substitute made by many Vietnamese immigrants in the Southern U.S., particularly in Louisiana is a dark French roast, often with chicory; otherwise an imported Vietnamese-grown and roasted coffee is used when it's available. The coffee is traditionally brewed with a small metal Vietnamese drip filter into a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice. Ca phe sua nong - literally, "hot milk coffee" - is made by excluding the ice.
Vietnamese coffee may also be prepared this way, but withholding the sweetened-condensed milk and served black (cà phê đen nong, literally "hot black coffee").

History

Coffee was introduced into Vietnam by French colonists in the late 19th century and Vietnam quickly became a strong exporter of coffee. The Vietnam War disrupted production of coffee in the Buon Me Thuot region, the plateau on which the industry was centered. Although seldom involved in fighting, the area was a crossroads between North and South, and was largely depopulated, then later repopulated by the new government in order to resume coffee production. By the late 1990s, Vietnam had become the world's #2 coffee producer, after Brazil, but their production was largely focused on poor-quality beans for export as a commodity.
The re-introduction of private enterprise into the industry resulted in a return to earlier coffee quality standards, and a cooperation between growers, producers and government that resulted in branding of finished coffees and exporting of final products for retail. Thus, in the last decade Vietnam has also become a leading producer of gourmet-quality coffee, sold in large part through coffee shop franchises throughout southeast Asia, and exported to some degree around the world.
Characteristics that distinguish Vietnamese (Buon Me Thuot region) coffee style from other coffees and brewing methods would be:

The growing regions of the Buon Me Thot have been classified into micro-climates by European scientists contracted by private industry. In these different regions, several varieties of coffee are grown, including Arabica, Robusta, Chari (Excelsa), Catimor, and some indigenous varieties of Arabica such as the Arabica SE. Vietnamese coffee producers blend multiple varieties of beans for different flavor characteristics and balance.
Brewing and enjoyment styles are characterized by individual preparation in single-cup filter/brewers, and generally the coffee is served tableside while it's still brewing. The use of sweetened condensed milk as both creamer and sweetener came about due to its availability and easier storage in a tropical climate vs. fresh milk, but also has become a taste preferential following long practice.

In the USA, Vietnamese-style coffee is often confused with French roast with chicory. This practice came about in Louisiana in the latter half of the 20th century when Vietnamese immigrants who came to the state in part for the booming shrimp industry were unable to obtain Vietnamese-grown coffee. The French roast style of coffees popular in Louisiana were similar in relatively coarse grind to Vietnamese coffee, and therefore they made an excellent substitute for traditional brewing methods in the single-serving filter/brewer. In fact, in Vietnam, locally produced coffees are characterized by medium roast and seldom contain chicory.

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