Ca phe trung — egg coffee — was invented at the Giang Café in Hanoi in 1946, during a period when fresh milk was scarce and egg yolk was used as a substitute. Nguyen Van Giang, a former bartender at the Sofitel Metropole hotel, whipped egg yolk with sugar and condensed milk into a thick, meringue-like cream and floated it on strong Vietnamese robusta coffee. The result — half drink, half dessert — became one of Hanoi's most iconic foods.
Vietnamese Robusta Coffee
Vietnamese coffee culture is built on robusta beans, not arabica. Robusta has nearly twice the caffeine content of arabica, a stronger, more bitter flavour profile, and less acidity. The French drip filter (phin filter) used in Vietnam extracts a concentrated, intensely flavoured coffee that stands up to the rich sweetness of the egg cream. Strong espresso or a concentrated French press is the closest substitute for the phin method.
The Egg Cream
The egg cream is made by whipping egg yolks with condensed milk and a small amount of softened butter until it reaches the consistency of a thick mousse — pale, airy, and stable enough to float on the surface of the coffee without immediately sinking. The butter adds richness and helps stabilise the foam. The result should be light enough to spoon from the top, with the coffee revealed as you work through the cream.
Serves 2 · Prep 10 min
Ingredients
- 2 egg yolks
- 4 tbsp sweetened condensed milk
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 240ml very strong hot coffee (Vietnamese phin or espresso)
Method
- Brew very strong coffee. Pour into two small glasses or cups. Keep hot.
- Beat egg yolks, condensed milk, butter, and vanilla with a hand mixer or whisk until thick, pale, and doubled in volume — about 3-4 minutes.
- The cream should hold a ribbon when the whisk is lifted.
- Spoon the egg cream generously over the hot coffee.
- Serve immediately — eat by spooning through the cream into the coffee beneath.
Hot vs Iced
Ca phe trung is traditionally served hot — the warmth from the coffee heats the egg cream from below, softening it slightly and releasing its aroma. An iced version exists: brew the coffee cold, fill a glass with ice, pour cold coffee, and spoon the egg cream on top. The iced version has a firmer, more stable cream layer that contrasts pleasantly with the cold coffee beneath.
Is raw egg yolk safe?
The egg yolk in this recipe is not cooked. Use the freshest possible eggs from a reliable source. People who are pregnant, elderly, or immunocompromised should avoid raw eggs.
Can I use regular milk instead of condensed milk?
No — the condensed milk's sugar and fat content are essential to the cream's texture. Regular milk will not whip to the required consistency.
What coffee to use?
Trung Nguyen (Vietnamese brand) robusta is most authentic. Failing that, any very strong espresso works. The coffee must be strong enough to stand up to the sweet egg cream — weak coffee will be overwhelmed.
📌 Follow on Pinterest: Seed Oil Free Coffee Recipes on Pinterest
Follow Savannah: @theefoodiekitchen · Facebook · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →