Hanoi egg coffee (Cà phê trứng)

1. Brew strong, concentrated coffee in a Vietnamese drip filter (phin), moka pot or filter.

2. Beat the egg yolks with the condensed milk and sugar in a bowl with a whisk or hand mixer for 4-5 minutes until you have a thick, pale, foamy cream.

3. Warm the cups with hot water, then pour it away – this keeps the coffee hot for longer.

4. Divide the hot coffee between the cups.

5. Carefully spoon the egg cream on top to form a thick layer.

6. Serve immediately with a teaspoon: spoon up some of the cream first, then stir it into the coffee and drink.

Tip: A Hanoi invention from the 1940s, when milk was scarce and egg yolk replaced cream – the foam tastes like a liquid tiramisu. Use fresh, good-quality eggs; standing the cup in hot water keeps it warm longer.