Cà phê sữa đá is strong, sweet, and meant to be sipped over conversation, not chugged like an espresso shot.
Order it 'đá' (iced) or 'nóng' (hot). The metal phin drips slowly over condensed milk — wait until it stops dripping (around 4–5 minutes), then stir and pour over ice.
Egg coffee (cà phê trứng) is a Hanoi specialty: whipped egg yolk over hot espresso. Try it at Café Giảng for the original recipe.