Ca Phe Trung

Hanoi, Vietnam — 1946 (created by Nguyen Van Giang at Café Giang)

When fresh milk was scarce in 1940s Hanoi, bartender Nguyen Van Giang at the Sofitel Legend Metropole whipped egg yolks with sweetened condensed milk and Vietnamese coffee to create this custard-topped drink. The original Café Giang on Nguyen Huu Huan street still serves it today. It tastes like liquid tiramisu.

How to make it

1. 1

   Brew strong Vietnamese coffee using a phin filter — place on top of a cup, add 20–25g of coarse-ground dark roast, pour hot water, and let it drip for 5 minutes.

2. 2

   While the coffee drips, whisk 1 egg yolk with 2 tablespoons of sweetened condensed milk until thick, pale, and frothy (3–5 minutes of whisking).

3. 3

   Pour the brewed coffee into a small cup.

4. 4

   Spoon the egg cream generously on top — it should float like a thick layer.

5. 5

   Serve the cup sitting in a bowl of hot water to keep everything warm.