What happens when you need a coffee like Cappuccino and the barista is out of milk? It’s time to improvise.
And in 1946, that’s exactly how Vietnamese egg coffee was introduced to the world. During the French War, there was a serious milk shortage and a bartender found the solution.
At the time, he was working at the renowned Sofitel Legend Metropole hotel in Hanoi. After customers started enjoying this unique concoction, he decided it was high time to quit his Sofitel trade and open his own boutique. Today, Giang is revered as Vietnam’s first egg coffee king, and his shop, Cafe Giang, is run by his son, Nguyen Van Do in Hanoi’s Old Quarter.
Hot or cold?
As Vietnamese egg coffee has seen a massive explosion in popularity since its introduction, many versions of the original recipe have been modified or reproduced in various forms. It can be ordered hot or cold, and the two seem to be very different experiences.
It’s also worth mentioning that egg is not a dominant taste in coffee and surprisingly it is very palatable, but quite mild and dense for traditional. Cold brew coffee comes in a cup loaded with ice and tastes more like dessert. Think ice cream or tiramisu.
The hot version of Vietnamese egg coffee comes in a smaller cup and has a thick, frothy egg-based head.
What exactly is in it?
It’s a matter of debate, and there are countless tweaks to the traditional recipe, which have been kept strategically hidden since the 1940s by its inventor Mr. Giang. Like Coca Cola, he kept the recipe a secret.
While some classic renditions consist of a host of ingredients like egg yolk, butter, sugar, condensed milk and even cheese, there are various recipes that make it much more simple and relevant.
The key is, however, to use egg yolks to complement your brew without adding the actual egg flavor to the coffee. It’s easier said than done.
How do they do this?
As density plays a vital role in the success of your Vietnamese egg coffee, the secret lies in the whisking. Do too much and you’ve lost the wonderfully frothy key component. Underestimate it and your guests will be drinking an offbeat assortment of coffee and egg yolk, and we can all agree that will be horrible.
“Ca phe trung” or Vietnamese egg coffee is brewed in a Vietnamese-style drip filter, before adding the carefully beaten yolk mixture (and other ingredients). After mixing all the components, the cup is then placed in a bowl of hot water to help the coffee maintain the necessary temperature when served.
Although it seems simple enough, it’s really easy to mess up. Each ingredient must be measured with precise precision, and each brewer may have a different opinion on what is best. While there is a lot of discussion about how much of each ingredient to use, it’s ultimately up to your palate to make the decision.
Where can I find it?
Originating in Hanoi, the frothy drink eventually began flowing to Vietnam’s south-central Ho Chi Minh City. As coffee culture remains a part of Vietnamese culture and society, the industry is experiencing massive growth, and as egg coffee continues to gain international attention, more and more cafes will attempt to produce their own version.
Here is a list of some of the best places currently serving Vietnamese egg coffee.
Hanoi
Cafe Giang : The one and only. The first of its kind and still run by the family of the creator of Café aux oeufs
Dinh Coffee : The daughter of the creator of the egg cafe. Needless to say, the egg coffee is excellent here too.
Ho Chi Minh City
Coffee Note : With a sister shop in Hanoi, they make an excellent egg coffee.
