Deutsch I never miss my favorite cup of Cà Phê Trứng (Egg Coffee) whenever I visit Hanoi. Today, I’ll guide you through making your own authentic Vietnamese Egg Coffee at home.
As always, I’ll also share some local recommendations for fantastic egg coffee spots in the capital of Vietnam.
Table of Contents
Cà Phê Trứng – The story of a creative Hanoi Bartender
Back in the days of colonization, the French left an indelible mark on Vietnamese culture and cuisine.
Modern Vietnamese delicacies like bánh mì, pâté chaud, and gà roti are the delicious offspring of this French-Vietnamese culinary fusion.
The buzz around Vietnamese Coffee all started in this melting pot.
Egg Coffee was created by Mr. Nguyễn Văn Giảng, the legendary bartender from the iconic Sofitel Legend Metropole Hotel, a place frequented by luminaries such as Graham Greene and Charlie Chaplin.
Back in the day, there was a shortage of fresh milk in the market. Mr. Giảng drew inspiration from Italian cappuccino and had a brilliant idea – turning egg yolk into frothy cream to enjoy with coffee.
Fast forward to 1946, “Café Giảng” was open. It became the very first spot to serve up the egg coffee in Hanoi.
More Vietnamese coffee recipes to try:
Where to try egg coffee in Hanoi
Since then, Mr. Giảng has passed down the secret recipe to his children. Today, each of Mr. Giảng’s children has opened their own coffee shop in Hanoi.
While they all feature the beloved egg coffee on their menus, there’s always a subtle nuance in flavor that sets them apart each other.
Nowadays, you can find a cup of egg coffee in almost any coffee shop in Hanoi or across Vietnam. However, finding that perfect cup isn’t simple, as not all shops can make the egg cream without the overpowering eggy aroma.
Where to enjoy egg coffee in Hanoi:
- Cà Phê Giảng (39 Nguyễn Hữu Huân, Lý Thái Tổ, Hoàn Kiếm District, Hanoi), run by a son of Mr Giảng.
- Cà Phê Giảng (106 Yên Phụ, Nguyễn Trung Trực, Ba Đình District, Hanoi), run by another son of Mr Giảng.
- Cà Phê Đinh (13 Đinh Tiên Hoàng, Hàng Trống, Hoàn Kiếm District, Hanoi), run by a daughter of Mr Giảng.
- Blackbird Coffee (5 Chân Cầm, Hàng Trống, Hoàn Kiếm District, Hanoi). They serves Espresso instead of traditional Vietnamese coffee. However, their egg cream is spot on. It is made with real vanilla.
Ingredients
Preparing a cup of Cà Phê Trứng is easy when you know how. Here’s the recipe, along with tips I’ve gathered from various Vietnamese baristas.
The key is to create a luxurious and creamy egg froth without letting an overpowering eggy scent dominate.
You will need:
- Vietnamese pure coffee or espresso. Vietnamese coffee can be prepared using instant coffee or the traditional method of brewing with a phin filter.
- Coffee is one of the worth-buying souvenirs when traveling in Vietnam. Check out my post about Vietnamese coffee brands to find the best ones.
- 2 egg yolks.
- Vanilla extract or rum liquor: they play a key role in neutralizing the eggy scent of the froth.
- Condensed milk or honey: they provide a subtle sweetness to the froth and also help in eliminating the eggy smell.
Instructions
- In a mug or glass, combine egg yolks, condensed milk, and vanilla extract. Place the mug in a bowl of hot water, as shown in the photo (This helps reduce the eggy smell and pasteurizes the eggs).
- Use a hand mixer with a whisk attachment to beat the egg yolk until it becomes pale yellow and creamy (similar to making Vietnamese Mayo).
- To check the cream’s readiness, drop some egg cream onto the water in the bowl – if it floats, it’s ready.
- Pour the egg cream onto the coffee, and sprinkle some cocoa powder on top.
- Enjoy the coffee while it’s hot; the eggy smell may develop as it cools down.
More Hanoi Dishes to Try at Home
Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.
And don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, and YouTube 🥰.
Authentic Vietnamese Egg Coffee (Cà Phê Trứng)
Ingredients
- 2 egg yolks
- 1 tbsp condensed milk (or honey)
- ¼ cup Vietnamese coffee (60ml) (or Double Espresso Shots)
- 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.
