Phở Hồng
Bowl of noodle soup with beef and herbs beside a plate of fresh greens, jalapeno slices, and lime wedges on a wooden table, warm and inviting mood

Vietnamese Comfort Food in Austin

Phở Hồng Restaurant serves beef noodle soup, vermicelli, rice plates, stir-fried noodles, and appetizers at 2521 Rutland Dr, Austin, TX.

Est. Austin, TX

How to make Vietnamese egg coffee at home

Vietnamese egg coffee is a rich, dessert-like drink made with strong coffee and a lightly sweetened egg yolk foam. It began as a clever way to soften coffee with condensed milk, and its custard-like topping now makes it popular well beyond Hanoi. You can prepare a small version at home with ordinary kitchen equipment and ingredients available in Australian supermarkets.

The drink is inspired by the balance found in Vietnamese café cooking: bold coffee, gentle sweetness and a creamy texture. It is also a pleasant companion to a meal of pho, vermicelli or rice dishes from Pho Hong in Austin. If you are planning a visit or ordering food, you can check the restaurant’s current coupon details before placing an order.

Gather the right ingredients

For two small servings, use 30–40 grams of finely ground Vietnamese coffee if you have it. A dark roast espresso blend or a strong plunger coffee will also work. Vietnamese robusta coffee has a powerful, earthy flavour, while an Australian specialty blend may taste brighter and more acidic, so choose a full-bodied roast for the closest result.

You will also need two fresh egg yolks, two to three tablespoons of sweetened condensed milk, and a small pinch of salt. Vanilla extract is optional. The condensed milk supplies sweetness and body, but it should not overwhelm the coffee. Full-cream milk or a little evaporated milk can be added to the coffee itself if you prefer a softer drink.

Egg freshness matters because the yolks are only gently warmed. In Australia, buy eggs from a reputable supermarket or grocer, keep them refrigerated as directed on the carton, and avoid using cracked shells. People who are pregnant, elderly, immunocompromised or serving young children may prefer a cooked egg-foam method or a pasteurised egg product.

Brew coffee with enough strength

Use a Vietnamese phin filter if you own one. Add the coffee to the filter chamber, place it over a small glass, and pour in a little hot water to bloom the grounds. After about 30 seconds, add the remaining water and allow the coffee to drip slowly. The result should be concentrated, dark and aromatic rather than a large, diluted mug.

Without a phin, brew a short espresso or make a small batch in a stovetop espresso maker. Plunger coffee can work too, provided you use a generous coffee-to-water ratio and strain it carefully. Water just off the boil is best; freshly boiled water can scorch delicate coffee aromas if it is poured directly over fine grounds.

Sydney and Melbourne cafes often serve intense coffee, but supermarket blends in Australia vary considerably in roast level. If your first attempt tastes sharp, add a little more condensed milk or use a darker roast next time. If it tastes flat, reduce the water instead of simply adding more sugar.

Whip the egg cream

Place the egg yolks, condensed milk and salt in a heatproof bowl. Whisk by hand for several minutes, or use an electric beater, until the mixture becomes pale, thick and glossy. A ribbon of cream should fall from the whisk and briefly remain visible on the surface. Add vanilla only after the mixture has thickened so its aroma stays noticeable.

For a more cautious approach, set the bowl over a saucepan of barely simmering water and whisk continuously. The base should become warm and custard-like without scrambling. A kitchen thermometer can help: gently heat the mixture to around 70°C, then remove it from the pan and continue whisking. Keep the bowl from touching the water directly.

A hand mixer produces the fluffiest Vietnamese egg coffee foam, while a balloon whisk gives a denser, more traditional texture. Do not stop as soon as the yolks look pale; extra whipping creates the air that makes the topping light enough to sit above the coffee.

Build the drink in layers

Pour the hot coffee into two small heatproof glasses. Spoon the egg cream over the top, allowing it to settle naturally. For a particularly smooth drink, place each glass in a shallow bowl of hot water while serving. This keeps the coffee warm and gives the topping a softly melted custard texture.

Taste the first sip by drawing a little coffee and cream together. The contrast is the point: bitter roast, caramel-like condensed milk and a rich yolk finish. You can add a dusting of cocoa, cinnamon or finely grated chocolate, though traditional versions usually rely on the coffee and egg cream alone.

For an Australian summer, serve the coffee over a few ice cubes only after the brewed coffee has cooled. The foam may become less stable, so use a thicker topping and a narrow glass. An iced version can be refreshing in Brisbane or Perth, while the warm presentation suits a cool morning in Canberra or Hobart.

Adjust the recipe for your kitchen

The basic recipe is flexible. Reduce condensed milk for a less sweet drink, add a splash of milk for a longer café-style serve, or replace part of the condensed milk with coconut condensed milk for a tropical variation. Oat milk is widely available in Australian supermarkets, but it is best added to the coffee rather than mixed into the egg foam.

If you are avoiding raw egg, use pasteurised yolks where available or gently heat the mixture as described above. Australian food safety guidance places importance on temperature control and preventing cross-contamination, so wash beaters, bowls and work surfaces promptly after preparation. Do not store leftover foam at room temperature.

The drink is naturally rich, so small portions work well. A 100–150 millilitre glass is usually enough, especially after a substantial lunch. You can also prepare the coffee in advance and whip the topping just before serving, which is useful when entertaining or making several drinks at once.

Choose your preferred style

The best version depends on the coffee equipment, sweetness level and temperature you enjoy. Use the guide below to decide how to adapt the drink without losing its Vietnamese character.

Style Coffee base Foam texture Best serving moment
Warm traditional Phin or dark robusta coffee Thick and custard-like Cool mornings or after dinner
Espresso Double espresso Light and airy When time is limited
Iced Chilled concentrated coffee Dense enough to hold its shape Australian summer afternoons
Mild Medium roast with less coffee intensity Soft and creamy For first-time drinkers

For a balanced result, begin with the warm traditional method, then adjust one element at a time. A stronger coffee makes the topping taste less sweet, while extra whipping makes the drink feel lighter. Serve it soon after assembling, when the aroma is freshest and the layers are at their most distinct.