Prepare a strong base for your coffee by brewing 4 tablespoons of Vietnamese ground coffee using a traditional Vietnamese phin filter. Place the phin over each cup, add 1 tablespoon of coffee grounds, press gently with the filter press, and pour in hot water to brew. Let the coffee drip slowly for the best flavour.

While the coffee is brewing, separate the egg yolks from the whites, placing the yolks in a mixing bowl. It’s important to use only fresh egg yolks for a smooth and creamy texture.

Add 4 tablespoons of sugar to the egg yolks. Using an electric mixer, whisk the yolks and sugar together on high speed until the mixture becomes pale, thick, and creamy, about 3-5 minutes. This creates the fluffy, airy base of the egg cream.

Gradually add 6 tablespoons of sweetened condensed milk to the egg mixture. Continue to whisk on medium speed until the mixture is well-combined and smooth. The condensed milk will add sweetness and body to the cream.

Check the texture of the egg cream. It should be thick but pourable, with a light consistency. If it’s too thick, add a small amount of condensed milk and whisk again until it reaches the desired texture.

Once the coffee is ready, divide it evenly among four cups. Each cup should be filled only halfway to leave room for the egg cream. Vietnamese coffee’s rich, dark flavour is ideal for complementing the sweet cream.

Gently spoon or pour the whipped egg mixture over each cup of coffee, creating a thick layer on top. Pour slowly to keep the layers separate, preserving the presentation and texture of the drink.

Serve the cà phê trứng immediately. For an authentic experience, enjoy with a small spoon to mix the cream layer into the coffee slowly as you sip. The sweet, frothy topping balances the strong, robust coffee for a unique and delightful treat.