Being the second biggest coffee exporter in the world, for a long time Vietnam has been known for its premium coffee. But the idea of putting eggs into coffee for sure sounds fairly strange to people who’ve heard about it for the first time. In contrast to the common black, bitter one, Hanoi egg coffee is something similar to a liquid version of Tiramisu’. Despite not being the healthiest, this recipe is definitely the most satisfying snack on a cold day.
Inspired by the Cappuccino drink, the first cup of Hanoi egg coffee was made in the early 20th century by Nguyen Van Giang, who used to be a bartender at the 5-star Sofitel Legend Metropole hotel during the French colonial period. Egg yolk whisked to frothy goodness with sweetened condensed milk (not sugar) is topped on a dose of brewed Robusta coffee, which results in an aromatic, rich and creamy drink. The coffee is usually served in a small and short cup, fit to a hand palm.
In a winter day, sit down at a small coffee shop in the Old Quarter of Hanoi, take in a sip of bitter sweetness and let the warmth emanating from the cup heat up your freezing hands, you will understand why the egg coffee has made a big noise in Vietnam and why all visitors who have tried this drink will always recommend it to their friends as a must-try item when visiting the land of coffee.