Coffee culture is serious business in Vietnam. The French began cultivating robusta plantations in the late 19th century. The country has grown, exported, and, increasingly, consumed the fruits of its labour ever since. Iced coffee is a nationwide obsession.
Vietnamese coffee is served as a dark-dark, concentrated brew. Like similarly robust powder-based Greek and Turkish coffee, Vietnamese coffee calls for some serious sugar to balance all that black. Condensed milk is the go-to sweetener.
In the foggy capital, Hanoi, baristas have taken the already decadent combination of Vietnamese coffee and condensed milk to the next level. They’ve done what all culinary professionals do when the want to make something good great: put an egg on it. Behold the rich, creamy, and fantastically satisfying Vietnamese egg coffee. This is a drink so absurdly yummy that you can, and should, eat it with a spoon.
If coffee and eggs are your standard breakfast, Vietnamese egg coffee is your weekend brunch.
We were initiated into the Vietnamese egg coffee society at the hip and hunger-satisfying Hanoi Social Club. Made using organic pasture raised eggs and served in a simple tumbler, their version feels and tastes like the stuff dreams are made of.
Vietnamese Egg Coffee Recipe
This recipe makes two cups of Vietnamese egg coffee (whisking a single egg yolk is about as fun as it sounds).
- 2 egg yolks
- 6 ounces strong Vietnamese coffee or espresso
- 6 TBS condensed milk
- Separate eggs; discard egg whites (better yet, put aside and make a pisco sour when brunch really heats up)
- Brew two cups filtered Vietnamese coffee.
- While coffee brews, place yolks in small mixing bowl; whisk gently until they begin to thicken.
- Add condensed milk to yolks; whisk until you can whisk no more. The result should resemble a beautifully buoyant meringue.
- Stir a splash coffee into the “meringue” mixture.
- Pour coffee into clear glasses or mugs; top with remaining “meringue”, and enjoy.