If you think you’ve tried every kind of coffee — espresso, flat white, cappuccino, cold brew, then think again! There’s one that stands in a league of its own: Vietnamese Egg Coffee or Cà Phê Trứng.
Silky, rich, and almost dessert-like, this coffee is all about the contrasts: strong and bitter beneath, yet sweet, airy, and custard-like on top. It’s one of Vietnam’s most beloved drinks, born out of necessity but now celebrated for its sheer indulgence. I have been known to enjoy quite a few on my trips to Vietnam but now you can make this amazing coffee at home because I’m going to show you how it’s done!
What Is Vietnamese Egg Coffee?
Cà Phê Trứng literally translates to “egg coffee.” It’s a classic Vietnamese beverage made by combining strong brewed coffee (traditionally from robusta beans) with a luscious foam made from egg yolks, sugar, and sweetened condensed milk.
The result? A drink that looks like a small cup of tiramisu, warm, velvety, and luxurious. The thick, sweet foam floats on top of the strong, bitter coffee, creating layers of flavour that mix as you sip.
Despite its unusual name, the taste is nothing like scrambled eggs or custard. The whipped egg mixture transforms into a sweet, frothy cream that perfectly complements the strong coffee beneath it.
A Brief History of Vietnamese Egg Coffee
The origins of Vietnamese Egg Coffee go back to Hanoi in the 1940s. During this time, milk was scarce and expensive. A creative hotel bartender named Nguyen Van Giang, working at the Sofitel Legend Metropole Hotel, decided to experiment.
Instead of milk, he whisked egg yolks with sugar to create a creamy substitute and then poured it over strong Vietnamese coffee. The result was so delicious that it became an instant hit.
Later, Giang opened his own café, Café Giang, in Hanoi’s Old Quarter. It’s not to be missed on any trip to Hanoi. To this day, Café Giang remains a pilgrimage site for coffee lovers from around the world, serving the same secret family recipe that started it all.
Over the decades, the drink has changed some with the addition of condensed milk. That is the recipe I have for you here.
Ingredients
Get all your ingredients together before you start and ensure you are using the freshest coffee grounds and egg yolks you can get your hands on! The exact ingredient measures I use are in the printable recipe card at the bottom of this page.
See recipe card for quantities.
- Good quality coffee grounds
- 4 egg yolks
- Condensed milk
- Vanilla extract
- Powdered cocoa (optional)
Step by step photos
Check out my step by step photos to see for yourself just how easy it is to make Vietnamese egg coffee at home! The ingredient measures I use are in the printable recipe card at the bottom of this page.
- Step 1: Crack four eggs into a mixing bowl.
- Step 2: Whisk in the condensed milk and vanilla extract and keep whisking until thick and creamy. This needs to sit on to of the coffee so it needs to be thick as custard.
- Step 3: Using a Vietnamese phin filter or another good coffee filter, add 4 tsp ground coffee to the filter.
- Step 4: Pour 120ml (1/2 cup) per cup over the coffee grounds in the filter.
- Step 5: Cover and allow the hot water to slowly pass through the coffee grounds in the filter into an awaiting cup or glass.
- Step 6: Slowly pour half of the egg yolk mixture over each glass/cup of hot coffee. It should float on top.
- Step 7: Dust the top of the whisked egg yolks with cocoa if you like. Look how creamy that it! This is one you need to try soon.
Variations to Try
Once you’ve mastered the basic recipe, there are plenty of fun ways to experiment:
1. Iced Egg Coffee (Cà Phê Trứng Đá)
Prepare as usual, then pour over ice cubes in a tall glass. The cold version is refreshing and creamy, like an iced latte-meets-dessert.
2. Coconut Egg Coffee
Blend in a tablespoon of coconut cream or coconut milk with the egg mixture for a tropical twist.
3. Chocolate Egg Coffee
Add 1 teaspoon of cocoa powder to the whipped egg mixture before beating. Perfect for mocha lovers.
4. Egg Matcha Latte
Replace the coffee with strong green tea (matcha) for a beautiful fusion of Vietnamese and Japanese flavours.
5. Spiced Egg Coffee
Add a dash of cinnamon, nutmeg, or cardamom to the egg foam for extra warmth.
Useful Equipment
Here’s what you’ll need to make authentic Vietnamese egg coffee at home:
Vietnamese phin filter – For traditional brewing (optional but authentic). You can use any similar coffee filter.
Whisk, electric hand mixer or milk frother – To whip the egg cream quickly.
Heatproof serving glass or cup – Clear glasses show off the layers beautifully.
Mixing bowl – Medium-sized for whisking the eggs.
Fine sieve (optional) – To dust cocoa or cinnamon over the top. As you will see from the photos, we just used a spoon.
What do you serve with egg coffee?
You don't have to serve anything with a good egg coffee. It's delicious and nice any time of day. You might like to serve your amazing egg coffee as part of a Vietnamese feast though and I've got just the recipes for you!
Vietnamese Mains: There are a lot of main course recipes that might be new to you. Famous dishes like Shaking Beef, Bo Kho - Spicy beef soup, Cha Ca - Fried fish with Dill, Vietnamese Tofu with Pork Stuffing, Bun Cha - Grilled Pork Patties in Sauce and Vietnamese Rotisserie Chicken are among my favourites!
Pho: Pho is by far the most famous dish to come out of Vietnam and you really should try my Beef Pho which takes a while to make but it's worth all the effort! If time isn't on your side, try Chicken Pho or Duck Pho. Both are delicious.
Snacks and starters: There are a lot of them! And just like these crispy rice paper dumplings, all are worth trying. Give these a go soon! Beef Congee, Vietnamese Grilled Scallops, Vietnamese Chicken Wings, Ban Xeo - Crispy Vietnamese Pancakes and Pork and Lemongrass Skewers
By the way, if you like this egg coffee, you might like to try Vietnamese coconut coffee too. Both are hugely popular.
Storage and Make-Ahead Tips
Vietnamese egg coffee is best made fresh, but you can prep parts in advance:
- Brewed coffee: You can brew strong coffee and refrigerate it for up to 2 days. Reheat gently before serving.
- Egg mixture: Best made fresh. If needed, you can beat it ahead and refrigerate for up to 2 hours but whisk again before serving.
- Leftovers: Avoid storing assembled egg coffee. The foam will deflate and lose its texture.
If you must save it, refrigerate the leftover egg cream separately in an airtight container for up to 1 day, and use it cold over iced coffee.
Why Vietnamese Egg Coffee Is Worth Trying
In my personal opinion, there’s something magical about this drink. It feels luxurious yet simple, like a cross between a cappuccino, tiramisu, and a custard dessert.
Unlike Western coffee drinks that rely on milk frothers and espresso machines, Vietnamese egg coffee can be made with nothing more than a whisk, coffee, and a bowl.
It’s a perfect example of culinary ingenuity: transforming a humble ingredient like egg yolk into something elegant and unforgettable.
Once you try it, you’ll understand why it’s become a global coffee trend and why it’s one of the first drinks I order when in Vietnam. From street cafés in Hanoi to hip cafés in London and New York, it’s winning over coffee lovers everywhere.
Top Tip
Use the freshest eggs possible. Fresh yolks whip better and give a smoother, cleaner flavour.
FAQ
Not at all. The egg yolks are whipped with sugar and condensed milk, so they taste sweet and creamy, more like custard or tiramisu than scrambled eggs.
Vietnamese egg coffee is traditionally made with raw egg yolks. If you are concerned about doing this, you could try using a bain-marie to gently heat the yolk mixture while whisking. To pasteurize the egg yolks, they need to reach a temperature of 60°C/140°F but be careful as they will become scrambled eggs if they get too hot.
It’s best to use yolks only. The whites don’t whip well with sugar and can make the texture rubbery.
Yes. Dissolve 2 teaspoons of instant coffee in 100ml of hot water for a quick, single serving alternative. It won’t have quite the same depth as phin-brewed coffee, but it will work if you like the flavour of instant coffee. I don't so I brew mine.
Yes. Try coconut condensed milk or oat condensed milk. I personally have not tried this but my daughter says it works fine and gives the coffee a nice nutty flavour.
Use sweetened condensed milk, not evaporated milk. Brands like Longevity, Nestlé or Carnation work well.
Traditionally yes but you can tailor yours to taste. Sugar is often added to make it even sweeter but I usually don't and rely on the condensed milk for sweetness.
Yes! Hot is traditional but nowadays, ice cold egg coffee is also popular, especially in hotter months.
Related
If you're making egg coffee, why not make some of these popular Vietnamese starters too?
Vietnamese Main Courses
Cook up a good starter and then make one of these famous Vietnamese main courses!
Have you tried this egg coffee recipe?
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Egg Coffee
One of my favourite drinks from Vietnam that isn't alcoholic... Vietnamese egg coffee is better, sweet, creamy and delicious! Give this recipe a try soon.
Ingredients
- 8 tsp, ground coffee beans
- 240ml (1 cup) hot water
- 4 egg yolks
- 4 tbsp sweetened condensed milk
- Sugar to taste (optional and if needed)
- 2 tsp vanilla extract
- 1 - 2 tsp cocoa powder (optional)
Instructions
- In a mixing bowl, whisk the egg yolks with the condensed milk and vanilla extract for a few minutes, until it becomes pale and thick like custard. You can use an electric hand whisk if you have one which will speed things up a bit.
- If you like, you can dip your finger in to taste for sweetness, adding more sugar if you feel it’s necessary. Set aside.
- Now add 4 tsp ground coffee to a Vietnamese phin filter or another similar coffee filter. Pour in 120ml (1/2 cup) hot water over the coffee grounds over a cup or glass. Cover and let the water slowly drip through the filter into the glass or cup.
- Once all the water has drizzled through the filter, gently add in the egg cream over the top, it should float nicely.
- Dust with a thin layer of cocoa (optional) and serve.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 382mgSodium: 506mgCarbohydrates: 49gFiber: 5gSugar: 32gProtein: 14g
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