In the bustling city of Hanoi, Vietnam, coffee culture reigns supreme. Amidst the crowded streets and busy markets, one unique beverage stands out from the rest: Vietnamese egg coffee.
This decadent drink consists of a base layer of rich, dark coffee, topped with a fluffy, frothy layer of sweetened egg yolk foam. The combination of these two contrasting textures and flavors creates a truly indulgent and satisfying experience.
But where did this drink originate? Legend has it that during the 1940s, when milk was scarce in Vietnam, a creative bartender named Nguyen Van Giang came up with the idea of using egg yolks as a substitute. The resulting drink was an instant hit and has been a beloved Vietnamese specialty ever since.
Today, egg coffee can be found at cafes throughout Hanoi, each with their own unique twist on the classic recipe. Some add condensed milk for extra sweetness, while others incorporate ingredients like coconut milk or chocolate to create new flavor profiles.
Now, although a trip to Hanoi is always a great idea – luckily, you can also make this delicious drink in the comfort of your own home. You can experience the rich and creamy flavors of Vietnamese egg coffee with this simple and easy-to-follow recipe. Perfect for any coffee lover looking to add a unique twist to their morning cup of joe.Print
Egg Coffee – A Vietnamese Classic
Experience the rich and creamy flavors of Vietnamese egg coffee with this simple and easy-to-follow recipe. Perfect for any coffee lover looking to add a unique twist to their morning cup of joe.
- Author: Kalle Bergman
- Prep Time: 3 min
- Cook Time: 5 min
- Total Time: 8 minutes
- Category: Coffee
- Method: Brewing
- Cuisine: Vietnamese
- 2 egg yolks
- 2 tablespoons condensed milk
- 1 packet 0.2 oz vanilla sugar or 1 tsp vanilla extract
- 2 tablespoons GOOD ground coffee
- 2/3 cup boiling water
- 1 Vietnamese coffee filter
- Remove the middle metal filter from the Vietnamese coffee filter and add 2 tablespoons of ground coffee to the base. Close tightly.
- Add a small amount of boiling water to the base, then fill the filter with boiling water all the way to the top. Close the lid and let the coffee drip through.
- While the coffee is brewing, prepare the egg mixture. In a measuring cup or bowl, whisk together 2 egg yolks, 2 tablespoons of condensed milk, and 1 packet of vanilla sugar or 1 tsp of vanilla extract using a hand mixer on low speed until combined, about 30 seconds. Increase the speed to medium-high and whisk for about 1-2 minutes, until the mixture is fluffy.
- Pour the egg mixture over the brewed coffee and stir to combine.
- For optimal enjoyment, keep the coffee warm by placing the cup in a bowl of hot water while preparing the egg mixture.
Keywords: coffee, breakfast, vietnam, asian, brunch
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.
Hell yeah! Love this, the taste is amazing and it looks gorgeous.