Looking for a new way to satisfy your coffee cravings? Then this Vietnamese Egg Coffee (cà phê trứng) with its sweet dense cream topping and bold espresso-like coffee is exactly what you’re looking for. The flavors of the sweet whipped topping and rich nutty Vietnamese coffee dance on your tastebuds creating an irresistible flavor harmony that instantly wakes you up.
This Vietnamese egg coffee recipe can be adjusted based on your sweetness and coffee strength preference. You can easily adjust the amount of condensed milk and the amount of coffee grounds used. And if you love Vietnamese coffee, you will enjoy it more inside some of my baked treats such as my Chocolate Mini Bundt Cakes and Vietnamese Coffee Tiramisu Layer Cake.
If you’re like me then straight black coffee just doesn’t do it for you. You want a cafe drink that delivers energy AND flavor.
This bold cup of coffee topped with sweet and frothy whipped egg yolks blended with condensed milk delivers. The airy sweet cream is balanced perfectly by the bold Vietnamese coffee so you get a drink that’s not too sweet or too strong. Vietnamese egg coffee is as much of a dessert as it is a drink.
If you are a fan of dalgona coffee, Starbucks frappuccinos, tiramisu, or trying different cafe options then you’ll absolutely love this drink!
The whipped topping has distinct similarities to flan with its shared ingredients. Rather than being dense like a custard, this whipped topping is fluffy and creamy.
Vietnamese coffee is notably strong and known for its similarities to espresso. This coffee is made from a Robusta blend with a signature nutty and bold flavor profile. Traditional black coffee typically has 50-200mg of caffeine for an 8oz cup. But Vietnamese coffee boasts 265mg of caffeine for the same 8oz cup making it famous for being strong.
Together these two flavors dance in harmony to create a rich whipped coffee drink that’s not too sweet or overly strong. Just imagine the big sister of a dalgona coffee. This is her.
When the French War war broke out in Hanoi, Vietnam in 1946, larger cities found it difficult to get basic foods and supplies. This caused the Sofitel Legend Metropole Hotel to quickly run out of milk which was essential for making Vietnamese coffee.
The hotel bartender, Nguyen Giang, discovered he could achieve the same creamy coffee by frothing egg yolks as a substitute for the milk shortage. And it was a hit. So much that Giang ended up opening his own cafe with his invention of cà phê trứng shortly after. And the famous cafe is still open to this day in Hanoi where you can get an original Vietnamese egg coffee to enjoy.
Making traditional Vietnamese Coffee with a phin filter is an incredibly simple process that yields delicious results. Once you taste Vietnamese coffee it will become a staple in your morning routine!
In a small mixing bowl add your sugar, egg yolk, and condensed milk. Using an electric mixer whisk for about 3-4 minutes until thick and fluffy. Test the fluffiness by placing a dollop of whipped cream in a cup of water—it should float. If it doesn’t continue whisking until the cream can float.
Top your coffee. Once the coffee has stopped dripping, carefully remove the phin filter which will be quite hot. Using a spoon, scoop the cream onto the top of the fresh brewed coffee. Stir, sip, and enjoy!
You can make the Vietnamese coffee ahead of time for an iced version and store it in the refrigerator for up to 1 week in an airtight container. When ready to enjoy, simply pour over ice and top with freshly made egg cream for a delicious iced Vietnamese egg coffee.
Vietnamese coffee, also known as cà phê, is the traditional coffee that is served in Vietnam. At its simplest, Vietnamese coffee is made using medium to coarse ground dark roast Vietnamese-grown coffee with a small metal Vietnamese drip filter. This yields a bold roast that is strong, nutty, and chocolaty.
Vietnamese coffee is also classically served two ways as either cà phê (hot Vietnamese coffee) or cà phê sữa đá, which translates to Vietnamese iced coffee. Both of these versions use sweetened condensed milk to create their bold rich and sweet flavor.
Yes. For a less bold coffee opt for 1.5 tablespoons of ground Vietnamese coffee. Or for a stronger coffee use 3 tablespoons of ground Vietnamese coffee.
A phin filter is a traditional metal filter that is a cross between the pour-over and French press and brews a rich and bold coffee. The Vietnamese coffee filter gives a stronger brew than that of an American drip machine and is different than that of a French press.
The phin consists of 4 parts: 1) a round perforated plate that fits on top of a coffee cup; 2) a brewing chamber, that sits on top of the plate; 3) a perforated filter that fits inside the chamber that pushes the grounds down, and 4) a cap that insulates the heat.
Phin filters also come in various sizes, usually with a handle or little knobs, so you don’t burn yourself.
First, add your individual serving of finely ground coffee into the brewing chamber. Lightly sift the chamber to level the grounds. Drop the filter insert on top of the grounds to allow gravity to pack them.
Then pour hot water until just a half-inch above the filter and allow the coffee to bloom for 45 seconds. Next, fill up the chamber all the way with hot water and place the cap on top.
A typical phin filter takes 5 minutes to finish dripping. Carefully remove the hot phin filter before enjoying your fresh cup of coffee.
Simply brew your Vietnamese coffee and place in the fridge inside an airtight container for up to a week. When ready to enjoy, pour over ice and top with freshly made whipped egg cream. Stir and enjoy!
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