Vietnamese Egg Coffee (Cà Phê Trứng)
A rich, velvety Vietnamese coffee topped with a whipped egg yolk cream. Warm, frothy, and naturally sweet with the signature intensity of Vietnamese robusta coffee.
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.