This treat definitely represents the touch of French influence in Vietnamese treats. Like any yogurt, to make this you need a starter which is really just plain yogurt. However, unlike most yogurts which are usually made with fresh milk, Vietnamese yogurt differs in the fact that it is made with sweeten condensed milk. Although fresh milk will work just fine in this recipe, the sweetened condensed milk is what gives Vietnamese yogurt its "Vietnameseness". This is a traditional recipe. By that I mean the fermentation process does not require a yogurt maker.

Ingredients:
-1 can sweetened condense milk
-1 can boiling water (measured using the milk can)
-2 cans cooled boiled or filtered water (measured using milk can)
-1/2 cup yogurt (Starter)
-wash and dried baby food jars (or any container you may have)
-boiling water
-large container with a lid

What to Do:
Empty milk into a large bowl and stir in boiling water until milk is dissolved. Stir in the cooled water and the yogurt goes in last. Stir well and fill mixture into baby food jars, and close them with a lid. Arrange yogurt jars into a "container" (container should be large enough so that the yogurt jars can fit in one layer). Pour boiling water over the jars until the water level comes up to right around the lid of the jars but not covering the jars. Place lid on container tightly and leave to ferment overnight...you'll have fresh yogurt in the morning.

Note:
Preferably use Vietnamese yogurt which buy at most Viet delis as your starter. If you don't live by one...just use plain yogurt from the supermarket...but remember to read the label and buy the most natural yogurt you can find. After the yogurt ferments you save a jar to use as a starter for your next batch.

Reference:
Madam Nguyễn Thị Hường (Gia Chánh Hoa Hường/Rose School of Home Economics)