Vietnamese Egg Coffee

Vietnamese Egg Coffee, known as "Cà Phê Trứng," dates back to the 1940s during the French colonial period in Vietnam. As the story goes, a resourceful Hanoi bartender named Nguyen Van Giang, facing a scarcity of fresh milk, substituted whisked eggs instead — combining Vietnamese robusta coffee with a sweetened egg yolk mixture to create a luscious, frothy beverage that's since become an iconic part of Vietnamese coffee culture.

What you'll need

• 2 tbsp Vietnamese ground coffee
• 1 egg yolk
• 2–3 tbsp sweetened condensed milk
• Hot water
• A Vietnamese phin filter

How to make it

1. Brew a strong shot of Vietnamese coffee using a phin filter (see our Traditional Vietnamese Coffee recipe for brewing steps).
2. In a separate bowl, whisk the egg yolk with the condensed milk until thick, pale, and frothy — about 3–5 minutes by hand mixer.
3. Pour the brewed coffee into a cup.
4. Spoon or slowly pour the whipped egg mixture on top, letting it settle into a thick layer.
5. Serve immediately, stirring gently to combine the layers as you sip.

Tip: Use fresh egg yolks for the best texture. Serve warm for a custard-like drink, or chill it for a cooler treat.

Shop this recipe: Vietnamese Ground Coffee · Phin Filter