Cà phê trứng
A Hanoi invention: coffee under a whipped, custard-like meringue of egg yolk and condensed milk.
Invented in 1940s Hanoi during a milk shortage, it tops strong coffee with a thick, sweet, whipped foam of egg yolk and condensed milk — more tiramisu than beverage. Served hot, it is essentially a drinkable dessert and one of the few genuinely original Vietnamese coffee creations.
How to eat it well
- Do not stir it at first — spoon the custard foam, then sip the coffee through it.
- It is rich and sweet; it works as a one-per-day treat, not a morning regular.
- Best hot, in a cool-weather Hanoi afternoon.
Where it’s best
Hanoi, where it was invented — Café Giảng, run by the inventor’s family, is the origin spot.
Contains raw-ish egg and dairy. Generally safe at established cafés; the cautious or pregnant may want to skip it.
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