A version of the famous Vietnamese egg coffee (Cà phê trung) from Hanoi, northern Vietnam. The bitter strong coffee contrasts perfectly with the sweet, firm cream made with egg yolk and condensed milk.
This Vietnamese Egg Coffee was created by Nguyen Van Giang, the founder of Giảng Café in Hanoi and brings a very interesting story (which we already told here). While Giảng’s recipe is a well-kept secret, here are some details for you to prepare an easy home-made version.
How to make Vietnamese Egg Coffee
For that, you’ll need a strong and concentrated filtered coffee. In Vietnam, the Robusta type coffee beans are used. In addition to be locally available, it contains more caffeine, body and bitterness than Arabica beans. There, coffee is filtered through a metal filter called Phin, it becomes more concentrated than coffee filtered on cloth or filter paper. If you don’t have Robusta beans, replace with a double shot of Arabica espresso.
The great trick of the egg coffee recipe is to minimize the egg taste and here are two secrets. The first is to beat the egg yolks well before starting to add the condensed milk. Ideally, use a mixer. The cream is ready when it reaches a firm and aerated consistency. The second is to add a few drops of vanilla essence.
Vietnamese Egg Coffee (Cà phê trúng)
- 60 ml strong filtered coffee – Robusta beans or double espresso shot of Arabica coffee
For the cream
- 1 unit egg yolk
- 2 tbsp condensed milk
- 2 drops vanilla essence
First, make the cream
- In a deep bowl and with the help of a fouet or mixer, beat the egg yolk until it starts to whitish.
- Add the condensed milk gradually and keep beating until the mixture is even, pale and creamy.
- Add the vanilla essence and mix carefully.
Prepare the coffee
- Make a strong coffee, if you have Robusta beans, the coffee can be filtered. Otherwise, it is ideal to prepare a double dose of espresso.
Now ladies and gentleman, the Egg Coffee
- Put the coffee in the cup. On top, carefully add the cream.
- To serve like the Vietnamese, put the cup in a bowl with hot water. This technique keeps the coffee warm.
In Vietnam, sunflower seeds are the favourite accompaniment to any coffee, the one you take the cone off and everything. Try it!