Vietnamese Egg Coffee (Ca Phe Trung)

Vietnamese egg coffee, a Hanoi specialty of robusta espresso topped with whipped egg yolk and condensed milk, went global in 2025 after decades as a traveler's secret. Invented at Cafe Giang in 1946 during a milk shortage, it combines dessert-like richness with intense coffee flavor. Specialty cafes in London, New York, and Sydney now offer variations, and it is 50% sweeter than the average cold brew at home, setting it apart as a unique indulgence. Its rise highlights a 25% surge in demand for Asian coffee innovations.