📝 About This Recipe
Born in the 1940s during a milk shortage in Hanoi, this legendary beverage transforms simple ingredients into a decadent, liquid tiramisu. Dark, intense Vietnamese Robusta coffee is crowned with a velvety, meringue-like foam made from whisked egg yolks and sweetened condensed milk. It is a harmonious marriage of bitter and sweet, offering a luxurious texture that has made it a global sensation for coffee lovers.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Vietnamese Ground Coffee (Preferably a dark roast Robusta blend like Trung Nguyen)
- 2/3 cups Hot Water (Approximately 200°F or 93°C; just off the boil)
- 2 teaspoons Sweetened Condensed Milk (Added to the bottom of the glass before brewing)
The Golden Egg Foam
- 2 large Egg Yolks (Must be very fresh and at room temperature)
- 4 tablespoons Sweetened Condensed Milk (Adjust slightly based on desired sweetness)
- 1/2 teaspoon Pure Vanilla Extract (Helps mask any 'eggy' aroma)
- 1 teaspoon Honey (Adds a floral depth and stabilizes the foam)
- 1 pinch Salt (Enhances the richness of the yolk)
Garnish & Service
- 1 pinch Unsweetened Cocoa Powder (For dusting on top)
- 1 cup Hot Water (For the water bath to keep the coffee warm)
👨🍳 Instructions
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1
Prepare your glasses by adding 1 teaspoon of sweetened condensed milk to the bottom of two small heat-proof glass cups.
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2
Set up your Vietnamese Phin filter. Add 2 tablespoons of coffee grounds to each filter, distribute evenly, and place the gravity press lightly on top without pushing too hard.
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3
Place the Phin over your glass. Pour a tiny amount of hot water (about 1 tablespoon) into the filter to 'bloom' the grounds. Wait 30 seconds for the coffee to expand.
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4
Fill the Phin with the remaining hot water, cover with the lid, and let the coffee drip slowly. This should take about 4-5 minutes for a concentrated brew.
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5
While the coffee is dripping, prepare the egg foam. Carefully separate the egg yolks from the whites, ensuring no whites remain as they prevent the foam from becoming thick.
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6
In a deep, narrow mixing bowl, combine the egg yolks, 4 tablespoons of condensed milk, vanilla extract, honey, and a pinch of salt.
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7
Using an electric hand mixer or a milk frother, whisk the mixture on high speed for 3-5 minutes. The foam is ready when it turns a pale, creamy yellow and triples in volume.
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8
Test the consistency of the foam: a spoonful dropped back into the bowl should hold its shape for a few seconds (soft to medium peaks).
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9
Once the coffee has finished dripping, remove the Phin filters. Stir the coffee gently to incorporate the condensed milk at the bottom.
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10
Slowly pour or spoon the thick egg foam over the top of the hot coffee. The foam should sit elegantly on top of the dark liquid in a distinct layer.
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11
Place each coffee glass into a small bowl filled with a shallow amount of hot water. This 'hot bath' keeps the egg foam warm and prevents it from deflating.
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12
Sift a tiny dusting of cocoa powder over the foam for a professional, aromatic finish. Serve immediately with a small spoon.
💡 Chef's Tips
Use the freshest eggs possible to ensure the best flavor and foam stability. If you don't have a Phin filter, a very strong Moka pot espresso or double-shot of traditional espresso will work as a base. Avoid over-beating the eggs until they are dry; you want a glossy, custard-like consistency, not a stiff meringue. If the egg smell is too strong for you, add an extra drop of vanilla or a tiny splash of spiced rum to the yolk mixture. Always serve in a glass rather than a ceramic mug so you can appreciate the beautiful visual layers.
🍽️ Serving Suggestions
Serve with a small spoon to scoop up the foam before sipping the coffee through the bottom layer. Pair with a side of sunflower seeds or roasted lotus seeds for an authentic Hanoi cafe experience. Enjoy alongside a buttery croissant or a piece of pandan sponge cake. Offer a small glass of iced green tea (Trà Đá) on the side to cleanse the palate between rich sips. For a dessert version, serve with a single ladyfinger biscuit for dipping into the egg cream.