Ice cools the beer instantly, which is especially useful on the country’s hot and steamy days. By pouring the brew over ice, the temperature drops much faster than waiting for refrigeration alone.

The author also uses ice as a zero‑calorie snack. Sucking on the cubes keeps the mouth busy between sips and prevents the feeling of boredom that can come from drinking a plain, warm beer.

Another practical benefit is that ice can make one volume of beer feel like several drinks. The same amount of liquid spreads across multiple icy glasses, giving a sense of getting more for the same price.

Critics argue that ice waters down the beer, but the author points out that dilution is not automatically negative. Many other drinks – coffee, tea, cocktails – are commonly served with ice, and the milder flavor can be enjoyable.

Beer experts say that a good head of foam enhances taste, yet the author notes that pouring beer over ice can reduce the amount of CO₂ that escapes, keeping the drink fizzier for longer. The ice should be rinsed, preferably with a quick swirl of beer.

The piece does not promote excessive drinking; it simply suggests that if you choose to have a beer in Vietnam, the local habit of serving it ice‑cold is both practical and culturally ingrained.