Vietnamese phin coffee: why the wait belongs in the cup
A practical guide to the gravity-fed metal filter, the stages of a brew, and why black coffee, condensed milk and ice ask different things from the same cup.
Read the coffee guide
Food · method · culture
The Vintage 1986 Journal
Useful guides to the structure, culture and pleasure inside Vietnamese food.
Three guides, three different questions
This is a compact journal about the mechanics and culture inside Vietnamese food. It does not repeat the restaurant menu, and it does not try to turn every dish into a definitive history. Each guide starts with the question a diner is likely to have at the table, then follows the details that make the answer useful.
How to eat bún chả without flattening it
Grilled pork, noodles, herbs and dressing arrive separately for a reason. Learn how to build a balanced bite while keeping the meal flexible.
Read the bún chả guideWhat makes a bánh mì?
The answer is less about one compulsory filling than about structure: a light crisp loaf, savoury depth, richness, acidity, freshness and heat.
Read the bánh mì guideHow the journal is written
Historical and cultural claims are tied to named sources, with Vietnam Tourism used for the core background in this first collection. Practical advice is presented as flexible guidance, because a serving habit is not a law and Vietnamese food varies by region, cook and table.
Where to find the dishes
The journal explains; the live menu lists the current selection and prices. For location, opening hours and the restaurant’s relationship with Siamese Cat Café, use the Vintage 1986 landing page.