Whenever I’m in Hanoi, I can’t resist a cup of Ca Phe Trung (Egg Coffee). Here’s how to make this iconic drink at home—plus my favorite spots to try it in the capital.
Cà Phê Trứng – The story of a clever Hanoi bartender
Back in the colonial days, French culture blended into our kitchens and gave birth to many famous French-Vietnamese fusion favorites like Banh Mi, Pate Chaud (meat pie), Ga Ro Ti (coconut glazed chicken)…
And of course, the coffee culture we now can’t live without.
When fresh milk was scarce, a bartender named Nguyễn Văn Giảng, who worked at the famous Sofitel Legend Metropole Hotel, came up with a genius idea.
Inspired by Italian cappuccino, he whisked up egg yolk into a rich, frothy cream to pour over coffee. That’s how egg coffee was born.
In 1946, he opened Café Giảng, the very first spot to serve this one-of-a-kind drink. From then on, egg coffee became more than just a clever fix—it turned into a Hanoi tradition, still warming hearts (and hands) to this day.
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Where to Try Egg Coffee in Hanoi
After inventing egg coffee, Mr. Giảng passed the secret recipe to his children — and each of them went on to open their own café in Hanoi, keeping the family tradition alive.
The soul of the drink stays the same, but if you pay close attention, you’ll notice every spot adds its own little touch.
These days, you can find egg coffee almost anywhere in Hanoi (and even outside Vietnam). But not every place gets it right.
The real charm lies in the whipped egg cream — it has to be smooth, aromatic, and just rich enough, without that lingering “eggy” smell. If you want to taste the real deal, here are some spots worth checking out:
Cà Phê Giảng – 39 Nguyễn Hữu Huân, Hoàn Kiếm District. Run by one of Mr. Giảng’s sons.
Cà Phê Giảng – 106 Yên Phụ, Ba Đình District. Another branch, run by his other son.
Cà Phê Đinh – 13 Đinh Tiên Hoàng, Hoàn Kiếm District. Managed by Mr. Giảng’s daughter, with a cozy old-Hanoi vibe.
Blackbird Coffee – 5 Chân Cầm, Hoàn Kiếm District. A modern spot that swaps in espresso instead of Vietnamese black coffee, but their egg cream is excellent, with real vanilla for extra depth.
Ingredients
Making Cà Phê Trứng is actually pretty simple once you know the trick. The secret lies in whipping the egg mixture until it’s silky, creamy, and rich—without that overpowering eggy smell.
I’ve picked up a few tips from Vietnamese baristas along the way, and here’s what you’ll need:
Vietnamese coffee or espresso – Traditionally brewed with a phin filter, but instant coffee or a shot of espresso works too.
Coffee also makes a great Vietnamese souvenir—I’ve shared my favorite Vietnamese coffee brands in another post.
Egg yolks – Two per serving, the soul of this recipe. Pasteurized yolks are ideal if you can find them.
Vanilla extract or a splash of rum – Adds that lovely aroma and softens the eggy edge.
Condensed milk or honey – For sweetness and balance, keeping the froth smooth and delightful.
Instructions
- Whisk the base: In a mug or glass, whisk together the egg yolks, condensed milk, and vanilla extract. Then place the mug in a bowl of hot water (like in the photo). This gentle heat helps reduce the eggy smell and lightly pasteurizes the yolks.
- Whip it up: Use a hand mixer with a whisk attachment to beat the mixture until it turns pale yellow, thick, and creamy. To test if it’s ready, drop a little froth into the hot water—if it floats, you’ve nailed it.
- Assemble and enjoy: Pour the fluffy egg cream over your hot Vietnamese coffee, dust with a touch of cocoa powder, and enjoy immediately.
(Tip: the fresher, the better—if it sits too long, that eggy aroma can sneak back in.)
Expert Tips
Use strong coffee. Vietnamese Robusta coffee is bold enough to balance the sweetness of the egg cream. If you use espresso or Arabica, make sure it’s brewed nice and strong.
Whip while warm. Beating the yolks over gentle heat helps create a stable, silky froth and keeps that eggy aroma in check.
Flavor matters. Don’t skip the vanilla or rum—it’s what makes the cream fragrant instead of eggy.
Serve immediately. Egg coffee is best when hot. The longer it sits, the more likely the egg smell will creep in.
Try different toppings. Cocoa powder is classic, but cinnamon or even a sprinkle of nutmeg can give it a cozy twist
More Local Ways to Enjoy Vietnamese Coffee
Vietnamese Iced Coffee (Cà Phê Sữa Đá) – the classic mix of strong coffee and sweet condensed milk over ice.
Salt Coffee – topped with a layer of sweet-salty cream for that irresistible balance.
Avocado Coffee – a rich Vietnamese avocado smoothie blended with a shot of coffee.
Coconut Coffee – a creamy, vegan-friendly combo of coffee and coconut milk.
Bac Xiu – Saigon’s favorite sweet, milky white coffee that’s lighter but just as comforting.
Authentic Egg Coffee (Cà Phê Trứng)
Ingredients
- 2 egg yolks
- 1 tbsp condensed milk (or honey)
- 2 shots Vietnamese coffee (or Espresso, 60ml)
- ½ tsp vanilla extract (or Rum liquor)
Instructions
- Combine egg yolks, condensed milk, and vanilla extract in a mug or glass. Place the mug in a bowl of hot water. This tip will help reduce the eggy smell and pasteurize the eggs.
- Use a hand mixer with a whisk to beat the egg yolk until it turns pale yellow and creamy.
- To check readiness, drop some egg cream into water; if it floats, it's ready.
- Pour the egg cream onto the coffee, sprinkle cocoa powder on top.
- Enjoy the hot coffee; the eggy smell may develop as it cools.
It’s exactly my cup of egg coffee in Hanoi. Thank you!!!