Make it yourself: Cà Phê Trung- Vietnamese traditional egg coffee
Coffee is a huge part of Vietnamese life. Whether it is empires like Starbucks, or a small streetl cafe with plastic chairs, locals love to start and end their day with a coffee.
The most common type you will come across is comparable to an Americano. Vietnamese coffee is crushed and brewed with boiling water and served in a small glass.
For those who enjoy a bit of variety a dollop of thick condensed cream is added to the bottom of the glass before the coffee. The drinker can then decide how much they want to stir their coffee depending on how milky and sweet they like it.
Cà Phê Trung, as I mentioned in my Hanoi post was the traditional egg coffee which I was told I had to try while in the capital city. And try I did. It is much sweeter than the other types of coffee, bringing a kind of tiramisu like taste and texture to the equation.
And here is how you make it……
2-3 teaspoons of ground coffee (preferably Vietnamese if you can get hold of it)
1 egg yolk
2 teaspoons of condensed milk
Brew the coffee and boiling water in a Moka Pot or other coffee brewing device.
Beat the yolk of the egg with the condensed milk until light and frothy.
Pour the freshly brewed coffee into a coffee glass.
Slowly pour the egg and milk froth onto the top of the coffee. Be careful to pour slowly otherwise it will sink.
Place into a bowl of hot water and serve.