With only 10 minutes to spare before our van departed from Sapa (Vietnam) we finally spotted a small placard in the window that read, “Egg Coffee.” Aha! There it is! The coffee my colleague warned me not to miss.We ducked inside and called up to the hotel owner to see about grabbing a cup to go. But we quickly realized that this wasn’t any ordinary coffee that just rests on the warmer waiting patiently for the next customer. There just wasn’t enough time to wait while he prepared it for me. I left disappointed.
When I mentioned my regret to Thuy, our Niteo tour guide, she insisted that it would be a waste of time, disappointing perhaps, to enjoy it in a place other than the home of the original recipe.She would take me to Giang Café in Hanoi to sample the very best.
The Humble Origins of Egg Coffee — We Are Out of Milk?
Egg coffee (also known as Coffee Tiramisu) originated in a Vietnamese hotel in 1946 during the French War. A shortage of fresh milk ravished the country, inspiring a bartender named Nguyen Giang to substitute egg for milk.
Today’s version of what some call egg cream coffee,, especially the recipe served up by Nguyen’s son Tri at Giang Café, is wildly popular and listed among the top ten drinks in the world.
Cafe Giang: The original Vietnamese egg coffee
Giang Café isn’t easy to find. Even people on return trips to the shop can overlook the understated sign above the door. You enter through a small narrow hallway, pass by the small staging kitchen, and climb upstairs to a room that resembles the bohemian coffee shop you might find found on a college campus in America.
The distinct difference is immediately obvious – the tables (and patrons) sit much lower to the floor.
Cafe Giang in Hanoi
Egg Coffee Should be Savored! Experience the Feeling on your Palate.
When I think back now to my idea of pouring this delicacy into a paper cup to take on the road, it seems ridiculous. I’ve since learned that egg coffee is meant to be sipped slowly in the company of friends.
Take time to slowly stir it with a silver spoon, cooling gently in a proper cup that rests in a bath of warm water. This beverage is decadent. Some have labeled it “Coffee Tiramisu” because of its layers of coffee and thick sweet cream whipped with egg yolks.
With the popularity of Egg Coffee in recent years, copies are being served in many shops around Vietnam, and around the world.
But Giang is not worried by the inferior competition. His original and protected family recipe is feted to incorporate additional unknown ingredients that others miss – some have suspected that his coffee contains things like butter and cheese.
Enjoy Your Version of Egg Cream Coffee at Home
Of course the BEST way to have Egg Coffee is in Hanoi at the original shop, but you can try a variation at home with this recipe*: For a uniquely American twist, check out the many recipes for BulletProof Coffee. Very tasty and touts interesting health benefits.
Cà Phê Trung – Egg Coffee (serves one)
Ingredients
- 12 oz espresso
- 1 egg yolk
- 4 tbsp sweetened condensed milk
Instructions
- Brew 2 cups of espresso
- Whip the egg yolk and sweetened condensed milk until light frothy or soft peaks.
- Add egg mixture on top of the espresso.
- Pour coffee into cups, filling it 1/3 full
- Spoon egg cream over coffee
- Sprinkle with Vietnamese coffee powder or cocoa
Egg Coffee or Thai Street Food . . . Endless Opportunities Await You!
So, what is next? Perhaps you want to explore one of Niteo’s culinary adventures or design one of your own for an experience with your tribe.
Contact us today to get started!