The Vietnamese iced coffee recipe is a strong black coffee consumed straight on the rocks. But this one is an iced version of Hanoi's most iconic café drink called cà phê trứng, or egg coffee, that locals and visitors have been relishing since 1946. The original was created by a local coffee shop owner who, faced with milk shortage during wartime, used whipped egg yolks and sweetened condensed milk. The cold version of the egg coffee is served over ice, making it the perfect summer drink. This iced egg coffee recipe is sight after because it shares the same frothy top like the viral dalgona recipe. But for the egg coffee, the foamy top is created by the whisked egg yolk, condensed milk, and vanilla. This foam is light yet rich and closer to a loose version of the Italian dessert zabaglione, rather than a stiff meringue. Spooned over cold, strong-brewed coffee and ice, for an energising drink. For the most authentic version of this iced egg coffee recipe, you should go for the Vietnamese robusta beans. Brew using a Vietnamese phin brewer to produce a coffee that is strong, earthy, and full-bodied to match the richness of the egg cream. Brewing an espresso from a dark roast coffee works just as well. All you need is a whisk, a glass, and good-quality eggs.