Vietnamese Egg Coffee

Method

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1. Set a heatproof bowl over a pan of barely simmering water, making sure it does not touch the surface.

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2. Put the yolks, condensed milk, vanilla and salt in the bowl and whisk constantly — an electric whisk is much easier — for 5 to 7 minutes.

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3. The mixture will pale, triple in volume and thicken until it holds a soft ribbon. It should read about 70°C.

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4. Take it off the heat and keep whisking for another minute as it cools slightly and stiffens further.

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5. Brew the coffee and divide it between two small warmed glasses, filling them halfway.

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6. Spoon the egg foam over the top in a thick layer — it should sit proud rather than sink.

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7. Dust with cocoa and serve with a spoon. Eat the top third, then stir the rest through.

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Chef’s Tips

• The bowl must not touch the water, or the yolks scramble.
• Whip it warm, not cold. A cold-whipped foam collapses before it reaches the table.
• Serve it in a small glass standing in a bowl of hot water, as they do in Hanoi, and it stays hot to the last spoonful.

Pairing Suggestions

• A hot afternoon
• Bánh mì
• Nothing sweet

Storage & Reheating

Made to order. The foam does not hold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.