← Nouns Cooking · Vietnamese

Ingredients

• 2 tbsp Vietnamese ground coffee (or dark roast)
• 120 ml just-boiled water
• 2 pasteurised egg yolks
• 1½ tbsp sweetened condensed milk
• 1 tsp Sugar
• 1 pinch Cocoa powder (optional)

Method

1. Brew the coffee in a phin filter (or make a short, very strong coffee any way you like) for 4–5 min. Stand the cup in a bowl of hot water to keep it hot.
2. Meanwhile, whisk the egg yolks with the condensed milk and sugar using an electric whisk or milk frother for 3–5 min, until very pale, thick and holding a ribbon, like a light custard cream.
3. Pour the hot coffee into a small cup and gently spoon the egg cream over the top so it floats in a thick layer.
4. Dust with cocoa if you like. Eat the foam with a spoon first, then stir the rest into the coffee.

Tips

• Use pasteurised eggs, as the yolks are not cooked; this matters especially for children, older people and during pregnancy.
• For an iced version, pour the coffee over ice before adding the foam.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Hungry Huy