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vietnamese egg coffee with eggs and black coffee filtered with a phin on the background

Vietnamese Egg Coffee (Cà phê trúng)

5 from 1 vote
A famous delicacy from Hanoi, Vietnam. The Vietnamese Egg Coffee takes a bitter strong robusta coffee which contrasts perfectly with the sweet, firm cream made with egg yolk and condensed milk.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Beverage
Cuisine Vietnam
Servings 1 person

Adjust servings


  • 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.


Mixer ou Fouet
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