SIGNATURE EGG COFFEE (Hot)

magine a rich, bold espresso topped with a foam so thick, creamy, and sweet that it tastes like liquid tiramisu. That is Egg Coffee (locally known in Vietnam as Cà Phê Trứng).
Here is how this magical concoction comes together:
The Base: A dark, intense shot of robusta coffee—brewed traditionally using a Vietnamese metal phin filter—which provides a deep, slightly bitter, and earthy foundation.
The Cloud: A luscious, velvety meringue-like cream whipped from fresh egg yolks and sweetened condensed milk.
When served, the golden egg cream floats elegantly on top of the dark coffee. You can gently swirl them together or scoop up the custard-like foam with a spoon before sipping the rich brew underneath. It is the ultimate balance of bitter and sweet, hot and comforting—essentially a decadent dessert and a high-powered caffeine kick all in one cup.