Cà phê trứng is the Vietnamese egg coffee drink created in Hanoi.
It combines strong Vietnamese coffee with a whipped topping made from egg yolk and sweetened condensed milk. The topping is beaten until thick and creamy, creating a texture often compared with custard or meringue. Cafés may serve the drink in a cup set inside warm water to help preserve its temperature.
The drink is widely credited to Nguyễn Văn Giảng, who developed it at Hanoi’s Hotel Metropole in the 1940s. Dairy was scarce at the time, so egg yolk offered an alternative way to add richness to coffee. Giảng later opened Café Giảng, which helped establish the drink’s enduring association with Hanoi.
Cà phê trứng is different from cà phê sữa đá, which uses sweetened condensed milk but no whipped egg topping. It is also not a savory egg beverage despite the name.