The egg coffee, or “cà phê trứng” in Vietnamese, is a unique beverage that originated in Hanoi during the 1940s. This innovative recipe combines the rich, bold flavors of Vietnamese coffee with a creamy, sweet egg foam that sits atop the brew like a fluffy cloud. The result is a drink that’s both indulgent and comforting, offering a perfect balance of bitter and sweet.

Thinh, a viewer from Ho Chi Minh City, Vietnam, shared this recipe with us. Having lived in the United States since she was 16, Thinh maintains a strong connection to her Vietnamese heritage. She recalls enjoying egg coffee during visits to friends and family in Hanoi, creating memories in tiny coffee shops. Thinh describes egg coffee as “a beautiful hug in a mug” and appreciates it not only for its taste but also as a slice of Vietnamese history. Thinh’s submission reflects her deep appreciation for the cultural significance of coffee in Vietnam, where it serves as a means to slow down and connect with others in an increasingly fast-paced world.

To make cà phê trứng, brew Vietnamese coffee using a phin filter or pour-over method. While the coffee drips, whip up the egg cream by vigorously whisking egg yolks, sugar, and sweetened condensed milk until the mixture becomes light, frothy, and increased in volume. This process can take several minutes, so using a hand mixer is recommended for best results. Once your coffee is ready, gently spoon the fluffy egg cream on top of the brew. Let the coffee settle at the bottom, creating a beautiful layered effect.

This coffee is absolutely delightful. It’s surprising because I know I’m drinking egg yolks, but it tastes like frothed milk sweetened with condensed milk. It’s such an interesting and fabulous drink, especially when I consider its history. The balance between the strong coffee and the sweetened egg froth is really, really good. I definitely recommend trying this. Just be prepared for a froth mustache!