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 things-to-dos 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.