3 min read

Author:hChef Tu David Phu





Coffee was introduced to Vietnam by the French in 1857 to accommodate French colonialist's palates. However, fresh cow's milk, a staple French coffee accompaniment, would yet to be imported. Considering, Vietnam's inaccessibility to fresh cow's milk, sweetened condensed milk was used instead. But it wasn't until the early 1900s, that the French started to import their cafe culture into Vietnam. Specifically, Vietnam's capital city, Ha Noi; a major urban center for primary status. And like all major urban centers, they act as the center of hierarchy for culture. It would only take a few decades for French coffee culture to be permanently instilled in Vietnam.

Prep Time: 5 MIN

Cook Time: 5 MIN

Total Time: 10 MIN



 6 oz., Boiling Water

 2 tablespoons, Omni's Signature Blend [ground]

 2 tablespoons, Condense Milk

 1-2 cups of ice


 Omni Bev Phin Filter


  1. Bring 6 oz. of water to a boil [195-200 F]
  2. Add 2 tablespoon of Omni Bev's Signature Blend Ground Coffee into a Phin Filter chamber.
  3. Lightly pat down ground coffee with press in Phin Filter chamber
  4. Put Phin Filter on top of a glass (or mug) lined with 2 tablespoon of condensed milk
  5. Pour 1 oz. of water onto to groud coffee for 10 seconds to bloom
  6. Then fill the rest of the Phin Filter chamber with the rest of 5 oz. of boiing water [195-200 F]
  7. Allow the Phin Filter to drip for 5 minutes, or when all of hot water has passed through the Phin Filter
  8. Remove Phin Filter
  9. Thoroughly mix with a spoon
  10. In a seperate 8 oz. glass, fill with ice
  11. Pour coffee mixture into 8 oz. glass filled with ice
  12. Serve


Oakland native Chef Tu David Phu is a first-generation Vietnamese-American culinary luminary. His distinguished culinary style of Vietnamese-California Cusine reflects a unique range of cooking cultures- from American classics, traditional European to his mother's home cooking. Tu's family comes from the island of Phu Quoc, Vietnam. Since 1895 his family has operated a small-batch artisanal Phu Quoc fish sauce company. Through his family's business and mother's love for cooking, food has played an integral part in his upbringing fueling his passion for being a chef.

After attending culinary school, Chef Tu’s culinary experiences included the nation's top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. He also served as an Executive Chef of Gather in Berkeley, California. After a decade into the restaurant industry, he left to concentrate on his weekly pop-up dinners focused on a Vietnamese tasting menu that reflected his childhood and culinary talents. His novel pop-up series opened doors for him; in 2017 San Francisco Chronicle recognized him as a Rising Star Chef. After, he was a contestant on Bravo's Top Chef Season 15 and was a host for ABC’s Taste Buds: Chefsgiving. In 2019, Oakland culinary maven Chef Tu won the James Beard Smart Catch Later for his advocacy in sustainable seafood practices and as an educator, sharing flavors and treasures of his heritage through food.

We are thrilled to introduce our collaboration with Chef Tu and his vibrant culinary passion for upbringing the riches in Vietnamese cuisine. Join our newsletter, follow our social media and be a part of our journey as we celebrate our deep cultural roots through food and drinks.