I know people are going to ask me for this since I kinda started a "coffee around the world" series. I'm sorry but I'm never making it at home ever again. I don't trust the egg even though I DIY pasteurized it. Not to mention the one actually in Vietnam tastes soooo much better.
This was awhile back actually when my family and I visited Ho Chi Minh City also known as Saigon. And we went to the Cafè Apartments.
There's an entrance on the left side of the bookstore that looks shady with how run down and full of graffitis it is. However, it's safe more or less. I suggest paying the fee for the elevator. Supposedly, it's consumable in the cafés from what I recall. By means, you show them your receipt for the elevator and you pay with that.
Anyway, there's so many cafés there but we only went to Meraki Cafè where I ordered the egg coffee. According to the receipt from the café, it costs 70,000 VND (USD 2.70).
What stood out to me then is the texture of the drink. It was dusted/topped with cocoa powder. The egg was frothy, almost like a whipped egg white texture. When mixed, it still keeps its frothy-ness. It's as if instead of steamed milk and foam its with frothed egg.
I couldn't remember the taste that much but I vaguely remember how it doesn't taste eggy. And it wasn't too sweet either.
Anyway, unfortunately, I've never seen anyone come close to replicating it so for me, it's best to check the place out yourself.
As for why I really don't want to make it again. I was disappointed because I never got it to be as frothy as Meraki's. Not to mention I get anxious drinking it because I can't stop thinking of getting salmonella. Not to mention mine still tasted eggy.
I probably messed up somewhere in the process but for what it's worth. I'll just stick to cà phê sua dá (vietnamese coffee) when at home.
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