The egg cream in this Hanoi specialty is reminiscent of zabaglione and adds protein and sugar to the caffeine. This sweet and bitter pick-me-up is particularly suited to the colder winter months. — Tracey Lister and Andreas Pohl, authors of Made in Vietnam
- 4 Teaspoons ground Vietnamese coffee, or other finely ground coffee
- 1 egg, separated
- 1 Teaspoon condensed milk
- 1 Teaspoon sugar
Put the ground coffee into the bottom of a Vietnamese coffee filter, then screw the upper filter on top. Don’t screw too tightly as you don’t want to compact the coffee.
Place the filter on top of a coffee cup or mug and pour 1/3 cup boiling water into the filter. Leave to sit for a few minutes to soften the ground coffee. Now completely fill the filter with boiling water and wait for 4–5 minutes for the water to drip through.
Put the egg yolk and egg white in two separate bowls.
Add the condensed milk to the egg yolk and whisk by hand until the mixture turns a pale lemon color. Set aside.
Add the sugar to the egg white and whisk by hand until soft peaks form, then gently fold into the egg yolk mixture.
Pour all but 1 tablespoon of the coffee into a cup. Top with the egg mixture, then drizzle the remaining tablespoon of coffee over the top.
Recipe adapted from Made in Vietnam: Homestyle Recipes From Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl (Hardie Grant, 2017)