Vietnamese Egg Foam Coffee (Cà Phê Trú’ng)

While some coffees are for a quick pick-me-up, this one is meant for slowing down and savouring the experience. Start with a strong, slow-drip coffee and top with a wonderfully frothy and indulgent foam to add rich sweetness to every sip. Share this one with your favourite coffee lover!

Prep Time
10 minutes
Cook Time
10 to 14 minutes
A glass of Vietnamese Egg Foam Coffee shown with a bowl of egg foam, a glass of coffee, and coffee-making equipment.

1 x 8–12 oz. phin filter OR 2 x 4–6 oz. phin filters

16 oz. Mason jar OR large mug

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Large bowl (heatproof) or high-sided container (heatproof)

Small heavy-bottomed saucepan

Medium stainless steel bowl OR heatproof glass bowl



Kitchen towel

2 servings
For the coffee:
  • 6 tbsp (30 g) medium to medium-fine ground coffee, preferably robusta beans or Vietnamese coffee (see Chef’s Tips)
  • 1½ cups (375 ml) water, boiling
For the egg foam (makes about 1 cup of foam):
  • 2 egg yolks, large (see Chef’s Tips)
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
  • ⅓ cup (83 ml) evaporated milk
For the coffee:

Step 1

In a medium-sized (8–12 oz.) phin filter (see Chef’s Tips), add the ground coffee and gently shake to level. Place the filter over a mason jar or large mug. Carefully place the metal filter over the coffee, gently pressing down or screwing the filter on (depending on the type of filter the phin has).

Step 2

Pour ¼ cup (63 ml) of the boiling water over the coffee. Let sit for 30 seconds. This blooms the coffee, allows the CO2 to dissipate, and helps to prevent a bitter flavour in the final product. Slowly pour the remaining water into the filter and cover with the lid provided. If using a phin filter that is slightly smaller than the amount of water being used, after about 2 minutes, slowly pour in the remaining hot water.

Step 3

Place the Mason jar or mug into a high-sided bowl or container and fill just over halfway up the jar/mug with boiling water to keep the coffee warm as it slowly drips. It should take 5 to 6 minutes for the coffee to finish dripping.

For the egg foam:

Step 1

Bring about two inches of water to a boil in a small heavy-bottomed saucepan. Reduce heat to medium-low to low. The water should be just simmering with a few bubbles breaking the surface.

Step 2

In a medium stainless steel bowl, lightly beat the egg yolks. Add in evaporated milk and the Redpath® Dark Brown Sugar. Whisk well until mixture is homogeneous. Place bowl over the simmering pot of water. Continuously whisk until sugar is dissolved and the mixture reaches the ribbon stage. The mixture's temperature should also register 160°F (71°C) on a thermometer; 10 to 14 minutes, depending on the distance of the bowl from the hot water. Remove from heat, wiping the moisture off the bottom of the bowl with a kitchen towel.

Step 3

Pour just-boiled water into 2 small heatproof glasses or mugs to warm. Discard water and divide the brewed coffee between the two cups. Gently spoon the egg cream mixture between the two cups of coffee. Serve immediately.

A glass of Vietnamese Egg Foam Coffee shown with a bowl of egg foam, a glass of coffee, and coffee-making equipment.