description Vietnamese Egg Coffee Overview
Known as cà phê trứng, Vietnamese egg coffee combines strong dark-roast coffee with a thick topping made by whipping egg yolks with sweetened condensed milk. The resulting cream has a light, foamy texture and a sweetness that contrasts with the coffee beneath it. Associated especially with Hanoi, the drink is often linked to Nguyễn Văn Giảng and his response to milk shortages in 1946. Giảng's family café in Hanoi's Old Quarter remains closely associated with the preparation.
A hot serving commonly arrives in a small cup nested in warm water to help retain its temperature, although cold versions also exist. The topping makes egg coffee particularly suited to drinkers who enjoy coffee with a dessert-like texture. Its identity comes from the egg cream rather than an espresso base, since Vietnamese coffee can be prepared with a traditional phin filter.
help Vietnamese Egg Coffee FAQ
Why was Vietnamese egg coffee originally invented?
The drink was reportedly created in Hanoi in 1946 when fresh milk was extremely scarce. To create a creamy texture, people began whisking egg yolks with sweetened condensed milk instead of using dairy.
What does Vietnamese egg coffee (cà phê trứng) taste like?
Despite its name, it tastes very little like a savory breakfast egg. The vigorously whisked egg yolks and sweetened condensed milk create a sweet, thick, airy meringue-like foam that tastes similar to liquid tiramisu or coffee ice cream.
Who invented cà phê trứng?
The beverage is widely attributed to Nguyen Van Giang, a bartender at the Sofitel Metropole Hotel in Hanoi. He adapted his family's recipe for a sweet custard to create the coffee drink when dairy was rationed.
How is Vietnamese egg coffee prepared and served?
It is made by brewing strong Vietnamese dark roast coffee using a traditional phin filter. The hot coffee is then poured into a cup and topped with the fluffy, whisked egg yolk and condensed milk mixture, often served in a bowl of hot water to keep it warm.
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