Above: Sign near the entrance, Café Pho Co Hanoi - ANDREW HARPER EDITOR

As a lover of strong coffee, I’m quite fond of how the Vietnamese prepare it. In its simplest form, it’s a pour-over (a style of filter coffee), usually made with robusta beans rather than arabica, served either warm or iced. Taken black, this coffee is too bitter for many people’s tastes — locals as well as visitors — and it’s often mixed with condensed milk.

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