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Loading...A signature Hanoi cafe drink born in the 1940s, Ca Phe Trung layers a silky, meringue-like foam of egg yolk and sweetened condensed milk over a shot of strong robusta coffee. The frothy yolk topping is gently warmed over a double boiler so it stays safe to drink yet rich and custardy. Stir it all together before sipping for a dessert-like cup that tastes like coffee tiramisu.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings4
Yield4 small cups (about 80 ml each)
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 11 gFat
- 4 gSaturated Fat
- 15 gCarbs
- 0 gFiber
- 14 gSugar
- 6 gProtein
- 70 mgSodium
- 165 mgPotassium
- 110 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 230 mcgVitamin A
Ingredients
For the Egg Yolk Foam
- 4 large egg yolks, room temperature
- 4 tablespoons sweetened condensed milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- Pinch of fine sea salt
For the Coffee
- 4 tablespoons finely ground Vietnamese robusta coffee
- 4 cups (950 ml) just-boiled water (about 205 F)
- 4 teaspoons granulated sugar, or to taste
Optional Garnish
- Unsweetened cocoa powder, for dusting
- Finely ground dark roast coffee, for dusting
Directions
- Set up a bain-marie: fill a saucepan with 1 inch of water and bring to a gentle simmer; place a heatproof bowl over the pot without touching the water.
- Add the egg yolks, sweetened condensed milk, sugar, vanilla, and salt to the bowl. Whisk constantly for 3 to 4 minutes until the mixture thickens, lightens to pale yellow, and holds a ribbon when the whisk is lifted; the eggs should feel slightly warm (around 160 F) for safety.
- Transfer the warm yolk mixture to a stand mixer (or use a hand mixer) and beat on high speed for 2 to 3 minutes until it is fluffy, nearly doubled in volume, and the consistency of soft meringue; set aside.
- Meanwhile, place 1 tablespoon of ground coffee into each of 4 Vietnamese phin filters (or use a French press with the same total coffee), tamp lightly, and pour 1 cup of just-boiled water over each; let drip for 4 to 5 minutes until strongly brewed.
- Stir 1 teaspoon of sugar into each cup of hot coffee while it is still steaming, then set the cups on saucers or small plates to catch drips.
- Spoon about 2 heaping tablespoons of the egg yolk foam onto each cup of coffee, mounding it gently so it floats on top rather than sinking.
- Dust the foam lightly with cocoa powder and a pinch of ground coffee if using, and serve immediately with a small spoon; instruct drinkers to stir the foam into the coffee before the first sip.
- Repeat for remaining cups and enjoy while piping hot, the way it is served at the original Cafe Giang in Hanoi.
Cook’s Notes
- For the most authentic flavor, brew with a traditional Vietnamese phin filter and dark-roasted robusta; the deep, slightly bitter base balances the sweet foam.
- Always temper the egg yolks over gentle, not rolling, boiling water to avoid scrambling them while still lightly pasteurizing for safety.
- If the foam deflates or feels heavy, whip it again for 30 seconds right before serving; once it sits, a quick re-whisk brings back the mousse-like texture.
- Serve in small heatproof cups or glasses so the contrasting dark coffee and pale foam layers are visible, just like at the original Hanoi cafes.
- Leftover yolk foam keeps in the fridge for up to 24 hours; briefly re-whisk with a splash of condensed milk before using to refresh the texture.
