Vietnamese Egg Coffee (Cà Phê Trứng) is a rich and indulgent drink from Hanoi, Vietnam. This unique coffee combines strong Vietnamese robusta coffee with a silky, sweet foam made from egg yolks and condensed milk. The result is a creamy, dessert-like coffee you can easily make at home.

Whether you’re a coffee lover searching for unique coffee recipes or simply curious about Vietnamese coffee culture, this guide will walk you through the ingredients, process, and tips for perfecting this iconic beverage.

What is Vietnamese Egg Coffee?

Vietnamese Egg Coffee was created in Hanoi in the 1940s when fresh milk was scarce. A creative bartender replaced milk with whipped egg yolks and condensed milk, producing a luxurious, custard-like topping over strong coffee. Today, it’s a must-try drink for travelers to Vietnam and a favorite in coffee shops worldwide.

Ingredients for Authentic Vietnamese Egg Coffee

Servings: 1–2 cups

• 2 fresh egg yolks (room temperature for easier whipping)

• 2 tablespoons sweetened condensed milk

• 1 cup strong brewed robusta coffee (traditionally made with a Vietnamese phin filter)

Pro Tip: For the most authentic flavor, use Vietnamese robusta beans. They’re bolder and more bitter than arabica, which pairs perfectly with the sweet, creamy topping.

How to Make Vietnamese Egg Coffee (Step-by-Step)

Step 1 – Brew the Coffee

1. Add 2–3 tablespoons of ground robusta coffee to a phin filter.

2. Place the phin over your cup or mug.

3. Pour a splash of hot water (90–95°C / 194–203°F) to bloom the coffee for 20–30 seconds.

4. Slowly fill the phin with hot water.

5. Let it drip for about 4–5 minutes until you have a strong, aromatic coffee base.

Step 2 – Make the Egg Cream

1. Separate egg yolks into a mixing bowl.

2. Add sweetened condensed milk.

3. Whip using a hand mixer (3–5 minutes) or whisk (7–8 minutes) until pale, thick, and frothy like light custard.

Step 3 – Assemble the Drink

1. Pour the brewed coffee into a serving mug.

2. Spoon the whipped egg cream on top, letting it float as a separate layer.

3. Optionally, sprinkle with cocoa powder or cinnamon for extra aroma.

How to Drink Vietnamese Egg Coffee

You can enjoy it two ways:

• Layered Sip: Drink through the creamy foam without mixing for a bold-then-sweet experience.

• Mixed Indulgence: Stir the cream into the coffee for a rich, latte-like texture.

Tips for the Best Vietnamese Egg Coffee

• Use fresh eggs for better flavor and safety.

• Don’t overbrew your coffee — a 4–5 minute drip keeps it bold but not burnt.

• Serve immediately while hot for the best taste and foam texture.

Variations to Try

• Iced Vietnamese Egg Coffee: Brew hot coffee, then pour over ice before topping with whipped egg cream.

• Chocolate Egg Coffee: Add a teaspoon of cocoa to the egg mixture before whipping.

• Vanilla Egg Coffee: Add a drop of vanilla extract for a dessert-like flavor.

Making Vietnamese Egg Coffee at home is simple, requiring just three main ingredients and a few minutes of your time. With its perfect balance of bold coffee and creamy sweetness, it’s a treat worth mastering — and a beautiful way to experience Vietnam’s rich coffee tradition from your own kitchen.