Vietnamese Egg Coffee

Born from necessity, Cà Phê Trứng (Egg Coffee) is a testament to ingenuity. When fresh milk was scarce, whisked egg yolks provided the creamy richness needed to tame the strong bite of Vietnamese Robusta beans. The result is a drink that sits somewhere between a morning brew and a custard dessert.

At a Glance

•The egg cream should be whisked until it forms soft peaks and doesn't smell like raw egg.

When People Drink This

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Cold Hanoi winters

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After dinner dessert

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Lazy weekend afternoons

Often part of rituals

Stirring the foam gently into the black coffee belowLicking the spoon like a dessert

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How This Drink Feels

The sensory experience

sweet custard and bitter coffee and vanilla and rich, with notes of warm egg custard and roasted robusta ending with a coating and velvety finish

Why This Drink Matters⌄

It defines Hanoi's coffee culture. While the south has the iced Cà Phê Sữa Đá, the north has the warming, comforting Egg Coffee. It transforms the aggressive intensity of Robusta coffee into something velvety and approachable, proving that limitations can breed culinary masterpieces.

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Origin Story

Rooted in Vietnam

📍 Vietnam

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Perfect for the Holiday Season

Holiday Pick

A natural companion to the holiday season — often shared during cozy winter evenings, festive gatherings, and moments that feel slower and more meaningful.