Vietnamese egg coffee, or Cà Phê Trứng, is a creamy, rich coffee treat that’s like a dessert in a cup. My first time trying this drink was at Da Vien Coffee in Orange County, CA (iykyk, it’s the mecca of Vietnamese food.) It actually originates from Hanoi, this unique drink pairs robust Vietnamese coffee with a sweet and frothy egg custard topping. It’s indulgent, velvety, and perfect for those that love a classic Vietnamese coffee with a twist. Don’t let the idea of egg in coffee scare you—it’s a BOMB combination that’s worth a try!

Let’s get into this easy recipe for making authentic Vietnamese egg coffee at home.

Ingredients (2 servings):

For the Coffee:

4 tablespoons ground coffee (Trung Nguyên, Cafe Du Monde or similar)
8-10 ounces hot water (about 200°F/93°C)
A Vietnamese coffee filter (phin) or French press

For the Egg Cream:

2 fresh egg yolk (room temperature)
4 tablespoons sweetened condensed milk
1/2 teaspoon vanilla extract
Optional: 1 teaspoon sugar (if you like it sweeter)

How to Enjoy Vietnamese Egg Coffee

There are two ways to enjoy this drink:

Layered: Sip the coffee through the thick, sweet egg cream topping, letting the flavors blend in your mouth.
Mixed: Stir the egg cream into the coffee for a rich, custard-like drink.

Tips for the Perfect Vietnamese Egg Coffee

Use fresh eggs: Since the egg yolk is uncooked, ensure it’s fresh and comes from a trusted source.
Strong coffee is key: Vietnamese coffee’s bold flavor balances the sweetness of the egg cream. If you don’t have Vietnamese coffee, use a dark roast.
Condensed milk matters: This adds the perfect sweetness and richness to the egg cream. Avoid substituting it with regular sugar or milk.
Whipping is crucial: Take your time to whip the egg mixture until it reaches a thick and frothy consistency—it’s what makes the drink so special.

Variations

Iced Egg Coffee: Brew the coffee as usual and let it cool. Pour over ice before topping with the egg cream.
Cocoa Twist: Sprinkle cocoa powder or grated chocolate over the egg cream for a mocha-like flavor.
Matcha Egg Coffee: Add a pinch of matcha powder to the egg cream for a green tea-infused twist.

Why You’ll Love Vietnamese Egg Coffee

Vietnamese egg coffee is more than just a drink—it’s an experience. Its creamy, custard-like top paired with the robust coffee base creates a perfect balance of sweet and bitter. This drink is a nod to Vietnam’s coffee culture and showcases how creativity can elevate a simple cup of coffee into something extraordinary.

Frequently Asked Questions

1. Can I make this without Vietnamese coffee?

Yes, but the coffee must be strong! A French press or espresso machine works well.

2. Is the egg raw?

The egg yolk is raw but whipped with sweetened condensed milk to create a safe, airy, and creamy texture. Ensure you use fresh eggs from a reliable source.

3. Can I use egg whites instead?

Egg whites won’t work for this recipe since they don’t create the same creamy custard-like consistency. Stick with yolks!

Whether you’re reminiscing about trips to Vietnam or simply curious about this unique treat, Vietnamese egg coffee is a must-try. It’s comforting, indulgent, and surprisingly easy to make at home.

Give this recipe a shot and let me know how it turned out! Happy brewing!

How to make Vietnamese Egg Coffee (Cà Phê Trứng)

Recipe by Jen H. DaoCourse: Dessert, RecipesCuisine: vietnamese, asianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Coffee:
4 tablespoons ground coffee (Trung Nguyên, Cafe Du Monde or similar)
8-10 ounces hot water (about 200°F/93°C)
A Vietnamese coffee filter (phin) or French press
For the Egg Cream:
2 fresh egg yolk (room temperature)
4 tablespoons sweetened condensed milk
1/2 teaspoon vanilla extract
Optional: cocoa powder (for topping)

Directions

Brew the Coffee:
If you’re using a Vietnamese phin filter, add 2 tablespoons of ground coffee into the filter, gently press it down with the insert, and place the filter over your cup.

Pour a small amount of hot water (about 1-2 tablespoons) into the filter to bloom the coffee. Wait 30 seconds.

Slowly pour the rest of the hot water into the filter. Let it drip completely, which takes about 5 minutes.

If you don’t have a phin, brew strong coffee using a French press or espresso machine. The coffee should be concentrated and bold.
Prepare the Egg Cream:
In a mixing bowl, combine the egg yolk, sweetened condensed milk, and vanilla extract. If you prefer a sweeter topping, add sugar.

Using a hand mixer or whisk, beat the mixture until it becomes pale, thick, and creamy. This will take 3-5 minutes with an electric mixer or a bit longer if whisking by hand.
Assemble the Egg Coffee:
Pour the freshly brewed Vietnamese coffee into a small heatproof cup or glass.

Gently spoon the whipped egg cream mixture on top of the coffee, creating a distinct layer. Optionally, dust with cocoa powder on top.