A Hanoi speciality of strong Vietnamese coffee topped with thick whipped egg-yolk and condensed-milk custard foam.
Brew 60–90 ml strong coffee using a phin. Whisk pasteurised egg yolk with 1–2 tbsp condensed milk until thick and foamy, then spoon it over hot coffee.
Custard, Rich, Sweet, Roasted
Hanoi, Vietnam; the egg-cream coffee tradition is associated with mid-20th-century city cafés.
Small glass cup set in warm-water bowl
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