- Coffee
- 18 g
- Water
- 100 g
- Grind
- Medium-fine
Very strong phin coffee crowned with a yolk cream and condensed milk. A cup dessert born in Hanoi.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialPhin vietnamitaEl filtro metálico vietnamita que gotea directamente sobre el vaso. Café muy fuerte, perfecto con leche condensada.€5–15approx.
- RecommendedBatidoraDe vaso o de mano, emulsiona mantequilla en el café, prepara frappés y monta espumas. Un comodín de la cocina.€20–80approx.
- RecommendedHervidorEl hervidor eléctrico de siempre. Calienta el agua rápido para casi cualquier método; con un poco de maña, sirve hasta para el goteo.€15–50approx.
- OptionalMolinillo manual de muelasMuelas cónicas y una manivela: molienda uniforme y ajustable por poco dinero. La mejor inversión para mejorar tu café.€60–300approx.
No Phin vietnamita? This works too
Method
Bit the 2 yolks with condensed milk and sugar for 3-5 minutes, until you have a pale, thick and airy cream.
4 min
With electric mixer it is faster; by hand, get ready for a good time of sticks.
Make a very strong coffee in the phin ("Vietnamese Phin" recipe) with 18 g of coffee and about 100 ml of water.
5 min
Put each small cup inside a bowl with hot water so the coffee doesn't cool.
It delivers 40-60 ml of coffee in each cup and covers with egg cream with tablespoons.
Serve it with spoon: first you take some cream and then mix with the coffee.
Tips and warnings
It is attributed to Nguyņn Văn Giang, who worked at the Metropole Hotel in Hanoi and in 1946, with little milk, used whipped yema instead. The coffee that his family opened, Café Giang, is still open.
- Security: the yolk is taken raw. Use pasteurized eggs (there are pasteurized yolks in brik). If you don't find them, do not serve them to pregnant women, young children, older people or with low defenses.
One last thing
Yema, coffee and five minutes of rods: Hanoi in a cup. We also hit a ko‑fi?