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The BEST Vietnamese Egg Coffee (Cà Phê Trứng) Recipe
Experience the rich tradition of Vietnamese egg coffee with our family's authentic recipe—inspired by our time in Da Nang and ready in just 10 minutes! This guide will show you how to create this luxurious, dessert-like drink perfectly every time.
From My Journal: A Taste of Da Nang's Coffee Culture
I’m Oliver, and I’m thrilled to share an authentic Vietnamese egg coffee recipe inspired by a vibrant day in Da Nang’s Hai Chau district. During a family adventure, Natalia and I savored this iconic treat at a charming cafe while our son, Victor, sipped a smoothie. The first sip was pure magic: velvety egg foam melted into bold coffee, balancing bitter and sweet. As a chef, I was fascinated. Guided by local barista Minh’s tips, I've perfected this recipe to bring Vietnam’s rich coffee culture from our travels directly to your kitchen.
Why This is the Best Egg Coffee Recipe
- Authentic Cafe Experience: Tastes just like the egg coffee served in the best cafes in Hanoi and Da Nang, based on tips from local baristas.
- Incredibly Easy & Fast: My streamlined recipe is ready in just 10 minutes with simple ingredients.
- Luxurious & Creamy: I'll show you the secret to the perfect rich, dessert-like texture that's both a drink and a treat.
- A Taste of Our Travels: This recipe is a direct result of our family's first-hand experience and learning from local experts in Vietnam.
The Secret to Perfect Egg Coffee: Balance & Technique
This drink is a testament to Vietnamese ingenuity. Born in Hanoi during the 1940s milk shortages, egg coffee was innovated by Nguyen Van Giang, who used whipped egg yolks as a creamy substitute (Vietcetera). The key is balance. The intense, dark-roast Vietnamese coffee is perfectly offset by the sweet, airy, meringue-like foam. The barista Minh’s best tip was to "whisk the egg until it’s like a cloud," which is the secret to achieving that perfect, luxurious texture.
The Best Coffee to Use
For true authenticity, you need a strong, dark roast coffee. For that authentic, bold flavor we experienced in Da Nang, I recommend using Trung Nguyen's Creative 5 blend. Its bold flavor is essential to cut through the richness of the egg cream. Brewing it with a traditional Phin Filter is part of the ritual and yields the best results.
The Egg Foam: Light as a Cloud
The magic is in the foam. The goal is a texture similar to tiramisu cream - thick, pale, and airy enough to float on top of the coffee. Using an electric milk frother is the easiest way to achieve this, but vigorous whisking by hand also works. The key is to incorporate as much air as possible.
Video: How to Make Vietnamese Egg Coffee
Watch our step-by-step video to see how we make this authentic Vietnamese egg coffee, just like we had in Da Nang!
Authentic Vietnamese Egg Coffee (Cà Phê Trứng)
A luxurious blend of strong coffee topped with a creamy, frothy egg yolk mixture, offering a dessert-like experience. Inspired by Da Nang’s coffee culture.
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes | Servings: 1
Ingredients
- 1–2 tbsp ground dark roast coffee (preferably Vietnamese Robusta)
- 1 large fresh egg yolk
- 2 tbsp sweetened condensed milk
- 1/2 tsp vanilla extract (optional)
- A pinch of sugar (optional)
- 3-4 oz hot water (195°F–205°F)
My Recommended Kitchen Tools
- Vietnamese Phin Filter
- Electric Milk Frother (or whisk)
- Digital Kitchen Scale (for precise coffee measurement)
Instructions
- Brew the Coffee: Place 1–2 tbsp of ground coffee into the phin filter set over your cup. Pour just enough hot water (about 1 tbsp) to "bloom" the coffee grounds and let it sit for 30 seconds. Then, fill the filter with the remaining hot water, cover, and let it drip. This should take about 4–5 minutes.
- Prepare the Egg Cream: While the coffee brews, combine the egg yolk, sweetened condensed milk, and optional vanilla/sugar in a small bowl. Using an electric milk frother or a whisk, beat the mixture continuously for 3–5 minutes until it becomes thick, pale, and ribbony. It should be light and frothy, like a cloud.
- Assemble the Drink: Gently spoon the frothed egg cream over the top of the hot brewed coffee. The cream should float on top.
- Serve: Serve immediately. Traditionally, it's served with a small spoon to stir the cream into the coffee as you drink, or to enjoy the layers separately.
Serving Suggestions (The Mayerhoffer Way)
We love making this coffee a cozy ritual. For Victor, we make a "no-coffee" version with just the egg cream over hot chocolate. Serve it in a pre-warmed cup with a spoon to savor the foam, and set out small bowls of cocoa powder or cinnamon for a fun, customizable twist.
- Sweet Pairings: Enjoy with simple pastries or explore our Dessert Recipes.
- For Balance: Pair with a light, unsweetened green tea, as we often did in Da Nang.
- Meal Companion: Serve as a dessert after a bowl of our Traditional Vietnamese Pho.
Frequently Asked Questions
Yes, when made with fresh, high-quality eggs. The hot coffee poured into the cup helps to gently heat the egg foam, but if you have concerns, you can use pasteurized eggs.
While it works in a pinch, it won't have the same depth and strength as coffee brewed with a phin filter. The bold flavor of a dark roast is needed to balance the sweetness of the cream.
This usually means the foam wasn't whipped long enough. It needs to be very thick, light, and airy to float properly. Keep whisking until it forms stiff peaks, similar to a meringue.
Conclusion
This Vietnamese egg coffee recipe is more than a drink—it’s a cultural escape in every sip, ready in just 10 minutes. It’s a taste of our family’s journey through Da Nang’s vibrant cafes, brought to your kitchen. We hope it delights you as it does us. Watch our video above, try a twist, and make it yours! Share your creations with #MangoesAndPalmTreesCoffee on social media or email team@mangoesandpalmtrees.com. Happy brewing!
How Will You Enjoy Your Vietnamese Egg Coffee?
