The Story Behind Vietnamese Egg Coffee (Cà Phê Trứng)
Imagine walking through the bustling streets of Hanoi. Motorbikes weave through narrow lanes, street vendors call out, and the scent of freshly brewed coffee fills the air. You step into a small, unassuming café, where locals are huddled over tiny cups of something magical. You take a sip—it’s rich, velvety, and unlike anything you've ever tasted. That’s Vietnamese Egg Coffee.
This decadent drink was born in the 1940s when milk was scarce in Vietnam. During the French colonial period, coffee culture was booming, but with dairy in short supply, one creative bartender at Hanoi's Sofitel Legend Metropole Hotel, Nguyễn Giáng, found a clever workaround: whipped egg yolk. The result? A creamy, sweet, custard-like topping that turned coffee into a dessert experience.
Today, egg coffee remains a beloved staple, enjoyed both traditionally and with modern twists. And the best part? You can easily make it at home. Let’s dive in.
What Makes Egg Coffee Special?
Vietnamese Egg Coffee isn’t just about caffeine—it’s about texture and experience. The combination of robust Vietnamese coffee and a silky, meringue-like egg foam creates a rich, velvety contrast. It’s like drinking tiramisù in a cup.
If you’re skeptical about eggs in coffee, don’t be. Properly whipped, the yolks become creamy and smooth, with a subtle sweetness that blends perfectly with the coffee’s deep, chocolatey notes. It’s comforting, indulgent, and uniquely Vietnamese.
How to Make Vietnamese Egg Coffee at Home
Ingredients (Serves 1-2)
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2 egg yolks (fresh, high-quality eggs)
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2 tbsp sweetened condensed milk
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1 cup specialty Vietnamese Robusta coffee (brewed with a Phin filter)
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A pinch of salt (enhances flavour)
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Hot water (for warming the cup)
Equipment Needed
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A Vietnamese Phin filter (or use espresso if needed)
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A hand mixer or whisk
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A small heatproof glass or cup
Step-by-Step Recipe
Step 1: Brew the Coffee
Vietnamese Egg Coffee is best made with strong robusta coffee, which has a bold, chocolatey, and nutty flavour that stands up to the rich egg topping.
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If using a Phin filter: Add 2 tbsp of ground Vietnamese robusta into the Phin. Place over a cup, pour in a bit of hot water to bloom the coffee, then fill to the top. Let it drip slowly (about 5 minutes) until you have a strong, concentrated brew.
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If using espresso: Brew a double shot for a similarly intense flavour.
Step 2: Make the Egg Cream
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Separate 2 egg yolks and place them in a mixing bowl.
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Add sweetened condensed milk, sugar, and a pinch of salt.
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Whisk vigorously with a hand mixer (or by hand, if you're up for an arm workout) until light, frothy, and thickened (about 3-5 minutes). The texture should be silky, custard-like, and slightly stiff.
Step 3: Assemble the Coffee
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Pour your hot coffee into a pre-warmed cup.
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Gently spoon the whipped egg mixture over the coffee, letting it float on top.
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Optionally, sprinkle with a little cocoa powder or cinnamon for extra richness.
Step 4: Enjoy!
Vietnamese Egg Coffee is best sipped slowly. Use a spoon to scoop a little egg foam with each sip of coffee. As the layers mix, you’ll experience the perfect balance of bold coffee and creamy sweetness.
Pro Tips & Variations
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For an iced version: Chill the coffee, pour it over ice, then top with whipped egg cream.
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Make it even richer: Add a tiny splash of vanilla extract to the egg mixture for extra depth.
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Want a boozy twist? Add a dash of rum or Baileys for an indulgent after-dinner treat.
Why You Need to Try This
Vietnamese Egg Coffee isn’t just a drink; it’s an experience. It represents innovation, resilience, and the rich coffee culture of Vietnam. With just a few ingredients, you can recreate this legendary coffee at home and transport yourself to the streets of Hanoi with every sip.