Add 2–3 tablespoons of finely ground dark roast coffee to a Vietnamese phin filter
Gently press the filter press on top of the coffee
Place the phin over a heatproof glass or cup
Pour a small amount of hot water over the coffee to bloom it
Wait 20–30 seconds
Fill the phin with the remaining hot water
Let the coffee drip completely into the cup
Add 2–4 tablespoons of sweetened condensed milk to a separate glass
Pour the brewed coffee into the glass with condensed milk
Stir until fully combined
Serve hot
Pour over ice for iced Vietnamese coffee