Cà Phê Trứng (Vietnamese Egg Coffee)

Rich Vietnamese dark roast coffee gets luxurious with a whipped egg yolk topping that creates a creamy, custard-like crema—a technique perfected in Hanoi's bustling cafés. The sweetened condensed milk balances the bold coffee bite, while vanilla adds subtle depth to this velvety blend. Make this decadent pick-me-up whenever you want something indulgent yet surprisingly easy that feels like a special café treat at home.

Ingredients

2 to 3 tablespoons (30 to 45 milliliters) Vietnamese dark roast ground coffee

6 to 8 ounces (180 to 240 milliliters) hot water, about 195 to 205 degrees Fahrenheit (90 to 96 degrees Celsius)

1 large egg yolk (room temperature)

2 to 3 tablespoons (30 to 45 milliliters) sweetened condensed milk

1/2 to 1 teaspoon (2.5 to 5 milliliters) sugar, optional

Pinch of salt

Ice cubes as needed

1/4 to 1/2 teaspoon (1 to 2 milliliters) vanilla extract, optional

Instructions

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.

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.

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.

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.

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.

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.

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.

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.