Vietnamese Egg Coffee (Cà Phê Trứng) – A silky Hanoi classic made with strong Vietnamese coffee and a whipped egg‑yolk cream.
This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. These small commissions help support the development of new recipes, pantry guides, and cooking resources on Lemongrass Cooking.
Table of Contents
What Is Vietnamese Egg Coffee
Cà phê trứng was created in Hanoi in the 1940s when fresh milk was scarce. Baristas whipped egg yolks with sweetened condensed milk to create a rich, custard‑like foam that sits on top of hot coffee. The result is a layered drink that’s both comforting and luxurious.
Why You’ll Love This Recipe
Vietnamese Egg Coffee is warm, velvety, and naturally sweet — like a cross between a latte and a dessert. The contrast of bold robusta coffee and cloud‑light egg cream makes it one of Vietnam’s most iconic café drinks. This version stays true to the Hanoi original while keeping the method simple and reliable for home kitchens.
Related Vietnamese Coffee Recipes:
- Vietnamese Iced Coffee (Cà Phê Sữa Đá)
- Vietnamese Coffee Mousse with Salted Coconut Cream
- Browse More Vietnamese Desserts & Drinks
Simple Ingredients You’ll Need
Four simple ingredients for the best Vietnamese Egg Coffee (Cà Phê Trứng):
How It Works: Vietnamese Egg Coffee (Cà Phê Trứng)
The magic of this drink comes from whipping egg yolks with condensed milk until they become pale, thick, and airy. When spooned over hot coffee, the foam floats like a soft custard cap. Stir it in for a creamy, dessert‑like sip.
Is It Safe to Use Raw Eggs?
Yes — this drink traditionally uses raw egg yolks, but technique and ingredient quality matter.
Raw egg safety This recipe uses raw egg yolks, just like the original Hanoi version. Always use fresh, high‑quality eggs and whip the yolks thoroughly until they become pale and fluffy. If you prefer an extra layer of caution, you can use pasteurized shell eggs, which are heated just enough to reduce risk while keeping the yolks raw for whipping.
Vietnamese Egg Coffee (Cà Phê Trứng)
Equipment
- Phin filter or espresso maker
- Mugs
- Electric hand mixer or whisk
- Small mixing bowl
- Spoon
Ingredients
- 8 tablespoons Vietnamese ground coffee dark roast
- 24 ounces Hot water
- 4 Egg yolks
- 8 tablespoons Sweetened condensed milk
- 1 teaspoon Vanilla extract optional
- Hot water bath for serving optional
Instructions
- Brew the Vietnamese coffee using a phin filter or strong coffee maker until you have a deep, concentrated brew.
- Separate the egg yolks into a mixing bowl and add the sweetened condensed milk and vanilla if using.
- Whip the mixture with a hand mixer until thick, pale, and airy resembling a soft custard foam.
- Divide the hot brewed coffee into heatproof mugs.
- Spoon the whipped egg mixture generously over the top of each cup creating a thick, creamy layer.
- Serve immediately allowing the drinker to stir the foam into the hot coffee or sip through the custard layer.
Notes
- Use robusta‑forward Vietnamese coffee for the most traditional flavor.
- Whip the egg mixture until very light to achieve the signature cloudlike texture.
- For a Hanoi‑style presentation, place the mugs in a warm water bath to keep the coffee hot without cooking the foam.
- Adjust sweetness by adding more or less condensed milk to the egg mixture.
- Always use fresh eggs and whip until no eggy aroma remains.
Tips for Success
These Vietnamese Egg Coffee (Cà Phê Trứng) tips will help you master this truly traditional Vietnamese favorite:
- Use Vietnamese robusta coffee for the most authentic flavor.
- Whip the yolk mixture until very light — this removes any eggy aroma.
- Serve immediately so the foam stays airy.
- Keep the mugs warm for a true Hanoi café experience.
Give These Variations a Try
Enhance Vietnamese Egg Coffee (Cà Phê Trứng) with these options:
- Add a pinch of cinnamon or cocoa on top.
- Use a splash of rum or coffee liqueur for a dessert version.
- Swap in coconut condensed milk for a dairy‑free twist.
Vietnamese Egg Coffee (Cà Phê Trứng) — FAQ
Does this recipe use raw eggs? Yes. The topping is made from raw egg yolks whipped with sweetened condensed milk until pale, thick, and custardy. This is the traditional Hanoi method. Use fresh, high‑quality eggs or pasteurized shell eggs if you prefer an added layer of safety.
Is it safe to drink raw egg coffee? Vietnamese egg coffee has been served this way for decades. Fresh eggs, clean equipment, and proper whipping all matter. Pasteurized eggs are an easy option for readers who want the classic texture with reduced risk.
Can I make this without raw eggs? Yes. Pasteurized eggs or a pasteurized yolk product work well. The foam will be slightly less airy but still creamy and stable.
Why does the foam smell eggy? It wasn’t whipped long enough. Properly whipped yolks turn pale, thick, and sweet‑smelling. Keep mixing until the color lightens and the mixture holds soft peaks.
Can I use instant coffee? Yes, but Vietnamese phin‑brewed robusta gives the drink its signature depth and slight caramel bitterness. If using instant, choose a dark, strong variety.
Why is my foam deflating? The yolks weren’t whipped enough or the coffee was too cool. The foam needs volume to float, and the hot coffee helps support the custard layer.
Can I make the egg mixture ahead of time? No. The foam is best whipped right before serving because it loses volume as it sits. The coffee can be brewed ahead and reheated.
Can I make this dairy‑free? Yes. Coconut condensed milk works well. The flavor leans more tropical, but the foam still whips beautifully.
What’s the best coffee to use? Vietnamese robusta is ideal — bold, chocolatey, and naturally intense. Arabica works but tastes softer and less traditional.
How do I get the classic Hanoi presentation? Serve the mugs in a warm water bath. It keeps the coffee hot without cooking the foam and recreates the cozy café experience.
Can I adjust the sweetness? Yes. Add more or less condensed milk to the yolk mixture. The foam structure comes from whipping, not sugar, so it still holds.
