How to Make Vietnamese Egg Coffee (Cà Phê Trứng) – NOT Fishy

Sounds strange, right? Eggs… in coffee? But trust me, this Hanoi specialty isn’t fishy at all, it’s rich, creamy, and tastes like liquid Tiramisu.

When I worked at a coffee shop in Vietnam, egg coffee was always a bestseller, especially among foreign customers. It’s not just delicious, it’s such a unique and unusual combination that creates curiosity for first-timers.

Now I’ll show you how to make authentic Vietnamese egg coffee at home. You’ll be hooked.

What is Vietnamese Egg Coffee?

Vietnamese egg coffee is a drink made from strong Robusta coffee brewed through a phin filter, topped with a fluffy, custard-like foam whipped from egg yolks and sweetened condensed milk.

Origin of Egg Coffee

In my homeland, many people know about Café Giảng, founded by Mr. Nguyễn Văn Giảng in 1946, the first shop to sell egg coffee. The drink first appeared in the 1940s during a fresh milk shortage, when Mr. Giảng was working as a bartender at a hotel. Instead of milk, he whipped egg yolks with sugar and condensed milk, creating a smooth, rich cream to top the strong coffee. This novel flavor quickly became a signature of Hanoi. In 1946, Mr. Giảng left his old job and opened Café Giảng, and from there, egg coffee spread nationwide. If you ever visit Vietnam, you must stop by Café Giảng.

Vietnamese Egg Coffee Recipe

Equipment:

• Electric hand mixer or milk frother
• Mixing bowl

Ingredients:

• 2 egg yolks
• 30 g sweetened condensed milk
• 5 g sugar
• 20 g Vietnamese Robusta coffee grounds

Step 1: Make the Egg Foam

In a bowl, combine:

• 2 egg yolks
• 30 sweetened condensed milk
• 5 g sugar

Use an electric mixer to beat until the mixture becomes thick, smooth, and changes from deep yellow to pale (almost white). This takes about 5 minutes. The beating process heats up the mixture and cooks the eggs.

Step 2: Brew the Coffee

Make a strong cup of coffee (40ml) using a phin filter or espresso machine. Pour the brewed coffee into a small cup.

How to brew with a phin:

• Place the phin on the cup and preheat it with hot water
• Add 20g Vietnamese coffee grounds (Medium-coarse grind), shake gently to distribute evenly
• Pour 30ml of 95°C water, let bloom for 40 seconds
• Add another 50ml of 95°C water, close the lid
• Wait for extraction, coffee will drip into the cup (5-7 minutes)
• Remove the phin. You now have 40ml of coffee concentrate

Note: Always keep the coffee hot. If it cools, microwave for 20 seconds at 130°C, or heat until small bubbles appear (about 80°C).

Step 3: Garnish & Serve

Gently pour the egg foam on top of the coffee. The foam should float on the coffee layer and nearly fill the cup.

Sprinkle cocoa powder or chocolate powder on the surface for an appealing presentation.

How to Enjoy

You can scoop the rich cream layer first with a spoon, then stir gently from the bottom to gradually mix the black coffee into the cream.

Egg coffee should be enjoyed hot to savor its aroma and avoid any fishy taste. Try dipping bread or cookies in it, I guarantee you’ll love it.

How to Make Egg Coffee NOT Fishy

Many people making egg coffee at home complain about a fishy taste, but that’s from improper technique. As someone who’s made thousands of cups, I guarantee it won’t be fishy if you follow these tips:

1. Egg White: Enemy #1 is egg white. You must separate the yolk cleanly. Even a tiny bit of white will cause fishiness. Also ensure the eggs are fresh.

2. Fluffiness: You must beat the cream thoroughly (5-7 minutes). The beating generates heat that cooks the egg. If the cream isn’t fluffy enough (runny), it will taste like raw egg. The cream must be thick and fluffy.

3. Hot Coffee: The coffee must be hot. When you pour the cream on top, the heat from the coffee will gently “cook” the cream layer, creating a Tiramisu-like aroma instead of fishiness.

Secret tip: If you want to eliminate any fishy smell, a drop of vanilla extract or 1/2 teaspoon of honey is your “insurance.” It will remove any remaining egg smell.

Where to Try Egg Coffee in Vietnam

I’ve had the chance to experience egg coffee in Vietnam’s two largest cities, Hanoi and Ho Chi Minh City. Some were outstanding, some didn’t meet my expectations. If you visit Vietnam, consider these coffee shops:

In Hanoi:

• Café Giảng – The shop that invented Vietnamese egg coffee. With so many shops now, I’m not sure if it’s still the best, but it’s definitely the most worthwhile to try for its historical value. It attracts many tourists and prices are higher than average.
• Đinh Café – No.13 Dinh Tien Hoang str., Hoan Kiem, Hanoi

In Ho Chi Minh City:

• 3T Saigon Egg coffee – 1A Tôn Đức Thắng, District 1. I drank here twice and wow—the best in HCMC for me. The hot egg coffee was perfect, with cream that had an amazing aroma. Price is around 60,000 VND ($2.50). The staff are very attentive too.
• Nấp Sài Gòn – 3/5 Nguyen Van Thu Street, Ward Dakao, District 1.
• RuNam Bistro – Seaprodex tower, Dong Khoi Street, Ben Nghe Ward, District 1.

Some Places for Egg Coffee in the US

I’ve only tried egg coffee at 3 shops in the US, and overall they were good. Here are the places I’ve experienced:

New York, NY:

• Hanoi House
• Le Phin

Los Angeles:

• Nam Coffee

Enjoy your homemade Vietnamese egg coffee! Remember, fresh eggs, thorough beating, and hot coffee are the keys to perfection.