In the resourceful cities were born, where cuisine can be build up to a simple necessity, egg coffee was one of the world's most exotic beverages. The Origin In 1946 the city of Hanoi was occupied by the French and milk was unobtainable. Nguyen Van Giang, barman at what was then the Sofitel Legend Metropole hotel, had had to come up with a substitute.
He beat egg yolk and sugar together until it was thick and creamy and then poured it over a strong Vietnamese robusta. It was sweet, rich and unlike anything else.
Finally, Van Giang eventually departed from the hotel and established Caf Giang in the historical district of Hanoi, where he continued to serve his creation. This Caf remains active and under the management of Giang's family today and is one of the most frequented locations in Hanoi.
What It Tastes Like Egg coffee (c ph trng) is either warm or chilled.
The egg cream remains on top of the coffee like a thick, smooth custard saccharine, dense and just a little eggy (in the most wonderful way). The coffee below is strong and bitter, complementing the sweetness.
You can sip through the cream or stir it up. Where to Try It Caf Giang in Hanoi's Old Quarter is the original and best. Get there early it gets busy. This tiny caf is up a narrow staircase, and has hardly changed since it opened. Hanoi cafe tours are available with Viator.
Making it At Home You will need a quality Vietnamese robusta filter coffee (brewed using a phin) to make this, and egg yolks, condensed milk (sweetened) and sugar. Whisk the yolks and condensed milk together until pale and thicken, then spoon over the hot coffee. Drink straightaway. Discover Vietnamese style at Global Coffee Haven.