Cà Phê Trứng (Vietnamese Egg Coffee)

Instructions

1. 1

   Place the Vietnamese coffee grounds into a traditional phin (drip filter) or pour-over filter, filling the basket about two-thirds full and pressing gently with the built-in filter plate.

2. 2

   Pour about 1 ounce (30 milliliters) of hot water into the phin to bloom the grounds for 30 to 45 seconds, then slowly add the remaining hot water in a steady stream until the phin is full.

3. 3

   While the coffee drips, separate the egg yolk from the white in a clean bowl, reserving only the yolk and discarding or saving the white for another use.

4. 4

   Add the sweetened condensed milk, sugar if using, salt, and vanilla extract if desired to the egg yolk, whisking by hand with a fork vigorously for 2 to 3 minutes until the mixture becomes pale, fluffy, and nearly doubled in volume, creating a mousse-like consistency.

5. 5

   Once the coffee has finished dripping (this takes about 5 to 8 minutes), pour it into a serving glass or coffee cup, filling it about three-quarters full.

6. 6

   Gently spoon the whipped egg mixture on top of the hot coffee, allowing it to float and creating a thick layer of foam that covers the surface of the coffee.

7. 7

   Stir the drink thoroughly with a spoon before drinking to blend the creamy egg foam with the hot coffee, or sip it slowly, alternating between the foam and the coffee beneath for distinct flavor layers.

8. 8

   For a cold version, prepare the coffee as directed, then pour it over ice in a glass and top with the whipped egg mixture, stirring well before serving.