Cà Phê Trứng (Vietnamese Egg Coffee)

Traditional vietnamese egg coffee made of raw egg yolk and condensed milk, close up. Eggcoffee on wooden table background

Coffee with raw egg yolk? Don’t knock it ‘til you try it! Cà phê trứng, a traditional Vietnamese drink, consists of brewed Vietnamese coffee topped with an airy, sweet cream made of whipped egg yolk and sweetened condensed milk. The result is an aesthetically complex drink with two balanced layers of bold Vietnamese coffee and a meringue-like fluff to thicken and sweeten every sip. It’s an absolute must-try when exploring Vietnamese cuisine, preferably in the mornings when you’re in need of a pick-me-up.

Who Invented Cà Phê Trứng?

Cà phê trứng was invented in 1946 during the Vietnam War by Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel. When dairy was scarce, Giang had the idea to substitute eggs for milk to serve guests light, sweet, and frothy coffee. The emulsion of egg yolk created a light and foamy consistency — just like frothed milk — and local customers loved it. Because of his unique creation, Giang decided to quit his job and open the Giang Café, a coffee shop specializing in his “egg coffee.” This popular café continues to be a must-visit in Hanoi, though you can find variations of his drink all across around Vietnam.

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