Vietnamese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cà Phê Trứng (Egg Coffee)
A traditional Vietnamese drink made with egg yolks, sugar, condensed milk and robusta coffee.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Brew Coffee: Place the coffee grounds into a Vietnamese phin filter. Pour a splash of boiling water to bloom the coffee, then fill the filter and let the strong, dark coffee drip into a small cup.
- 2
Prepare Egg Mixture: In a separate, clean bowl, combine the egg yolks, sweetened condensed milk, and vanilla extract.
- 3
Whip the Eggs: Using an electric hand frother or whisk, beat the egg yolk mixture vigorously for 3-5 minutes. It will transform from dark yellow to a pale, incredibly thick, and fluffy foam.
- 4
Heat the Cup: Keep the brewed coffee warm by placing the cup in a shallow bowl of hot water.
- 5
Combine: Gently spoon the thick, airy egg foam directly over the hot brewed coffee. It should float entirely on top, creating a distinct layer.
- 6
Serve: Dust the top lightly with cocoa powder. Serve immediately. To drink, slowly sip the coffee through the rich egg foam, or gently stir them together.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving135
Calories
8 g
Protein
11 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cà phê trứng is closely associated with Hanoi, where it is widely traced to cafe culture in the mid-20th century and the problem of making coffee feel rich when fresh milk was scarce. The drink turns egg yolk, sugar, and condensed milk into a thick cap that sits over strong Vietnamese robusta, so each sip moves between bitter coffee and sweet foam.
Listahan note
This version keeps the method fast and focused: brew a small, strong cup, whip the yolks until they truly thicken, and keep the coffee hot enough to contrast with the creamy top layer.
Technique cues
- Vietnamese robusta matters here because its dark, firm bitterness balances the sweet egg foam better than a mild coffee would.
- The foam should look pale, glossy, and spoonable before it goes on the coffee; if it still pours like sauce, keep whipping.
- Warming the serving cup in hot water helps the coffee stay hot without thinning the foam or rushing the drink.
Kitchen flow
- Parallel prep
- Start the phin first, then whip the egg mixture while the coffee drips so both parts are ready at the same time.
- Make-ahead
- Measure the condensed milk and separate the yolks ahead, but whip the foam right before serving for the best lift.
- Leftover move
- Extra brewed robusta can be chilled and shaken with condensed milk over ice for a quick cafe sua da-style drink.
- Cleanup rhythm
- Rinse the whisk or frother right after whipping; dried sweetened condensed milk is much harder to scrub off later.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pasteurized egg yolks
Foam base
Purpose: They give the topping its custardy body and help it float as a separate layer over the coffee.
Handling: Separate cleanly so no whites dilute the foam, then whip until the mixture is thick and lighter in color.
Adaptation: Whole egg changes the texture and makes the foam looser, so yolks are the better choice for this style.
Sweetened condensed milk
Sweetener and body
Purpose: It sweetens the drink while giving the foam a dense, creamy texture that plain sugar cannot match on its own.
Handling: Measure it before brewing so the egg mixture can be whipped as soon as the coffee is ready.
Adaptation: Evaporated milk plus sugar tastes less plush and will not whip as thick, but it can move the drink in the same direction.
Vanilla extract
Soft aromatic note
Purpose: A small amount rounds the egg and condensed milk without making the drink taste like dessert pudding.
Handling: Add it before whipping so it disperses evenly through the foam.
Adaptation: Skip it for a more coffee-forward version, or use a very small pinch of cinnamon for a warmer finish.
Vietnamese Robusta coffee grounds
Bitter coffee backbone
Purpose: Robusta brews strong and dark, which gives the sweet foam something sturdy to push against.
Handling: Bloom the grounds first in the phin, then fill with boiling water and let the coffee drip slowly into a small cup.
Adaptation: A dark espresso-style brew can stand in, though it will miss some of the earthy bite of Vietnamese robusta.
Cocoa powder for dusting
Finishing accent
Purpose: The light dusting adds a dry, bittersweet aroma right where your first sip meets the foam.
Handling: Use a small sieve or pinch it lightly so the cocoa does not clump on the surface.
Adaptation: Finely grated dark chocolate gives a softer finish, while skipping the dusting keeps the foam cleaner and simpler.
Technique notes
- Use a narrow, deep bowl if whisking by hand; it makes the yolks easier to aerate than a wide shallow bowl.
- Spoon the foam gently over the back of a spoon if needed so it lands softly and stays layered.
- Serve in a small cup rather than a mug; the drink is meant to be concentrated, rich, and sipped slowly.
Ingredient swaps
- No phin path
- Brew a short, strong pour-over or moka pot coffee and keep the serving size small so the foam does not get lost.
- Condensed milk alternative
- Use coconut condensed milk for a rounder coconut note and a slightly different sweetness; the foam may whip a little softer.
- Less sweet direction
- Reduce the condensed milk slightly, but keep enough for body or the foam can taste thin and egg-forward.
Serve alongside
- Banh mi op la
- Pandan waffle
- Steamed rice rolls with scallion oil
- Butter cookies
- Hot green tea
- Iced jasmine tea
- Sparkling mineral water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover brewed coffee separately in a sealed container and use it within the next day for the best flavor.
- Reheat the coffee gently until hot, then make a fresh foam rather than reheating the assembled drink.
- Freezing is not a good fit because the whipped topping collapses and turns grainy after thawing.
Equipment
- Vietnamese phin filter
- Electric hand frother or balloon whisk
- Small heatproof serving cups
- Shallow bowl for hot water bath
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Cà Phê Trứng (Egg Coffee) to your week, check it against your household's allergens, and build the shopping list automatically.
More Vietnamese recipes
Vietnamese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Thịt Kho Tàu (Caramelized Pork and Eggs)
Meltingly tender pork belly and hard-boiled eggs braised in a rich, sweet, and savory coconut juice caramel, perfect over steamed rice.
Vietnamese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hủ Tiếu (Pork and Seafood Noodle Soup)
A Vietnamese pork-bone broth noodle soup loaded with ground pork, shrimp, and dried shrimp over chewy tapioca noodles, finished with garlic chives and fried garlic.
Vietnamese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bánh Tét (Cylindrical Sticky Rice Cake)
The Southern equivalent of Bánh Chưng, rolled into a cylinder.