Cà Phê Trứng
Authentic Vietnamese egg coffee — thick custard foam over bold robusta — served hot or iced at three Metro Vancouver locations.
Cà Phê Trứng — egg coffee — was invented in Hanoi in the 1940s when fresh milk was scarce. A barista began whipping egg yolks with sweetened condensed milk to create a thick, custard-like foam that could stand in for cream. The result was something entirely its own: rich, velvety, and perfectly balanced against the bold bitterness of Vietnamese robusta coffee.
At Hanoi Drip, we serve it the traditional way — fresh egg yolks whipped to order with Vietnamese condensed milk, spooned over a concentrated phin-brewed robusta. You can have it hot, nestled in warm water to keep the custard silky, or iced for Vancouver's warmer months.
Our Rupert Street location in the Renfrew–Collingwood neighbourhood of East Vancouver is where most Vancouverites discover Cà Phê Trứng for the first time. It is a short walk from Rupert SkyTrain Station and sits in the heart of East Vancouver's Vietnamese community.
We whip fresh egg yolks with Vietnamese sweetened condensed milk for every cup — no pre-made mix, no shortcuts.
Our Cà Phê Trứng starts with robusta beans from the Central Highlands, brewed through a phin filter for a concentrated, full-bodied shot.
The traditional hot preparation keeps the custard silky in warm water. The iced version is a Vancouver adaptation — equally exceptional on a warm day.
Our Rupert Street café sits in the Renfrew–Collingwood neighbourhood of East Vancouver — one of the city's most vibrant Vietnamese communities. We also serve Cà Phê Trứng at our Richmond and Mount Pleasant locations.
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