Eggs with your coffee? In Vietnam — a education that loves caffeine at least as much as Americans do — locals put eggs IN their coffee.
Premier, a bit of history: Nguyen Van Dao says that back in 1946, his father Nguyen Van Giang, a barman at the Sofitel Tradition Metropole Hotel in Hanoi, ran out of milk to serve with the coffee. In a taste, he whipped up a mixture of egg yolks and condensed milk, and the rest was history.
As esteem for the beverage grew, so did the business to the Giang Coffee shop in the old quarter of Hanoi today.
The surroundings isn’t the only one to have used eggs in coffee. Several Scandinavian outbacks also crack egg yolks into coffee grounds, which presumably making the coffee less bitter. The two versions could not be more multifarious, save for the use of a shared ingredient, the egg. The Vietnamese version tastes like a foamy flan (a Spanish afters) while the Scandinavian version is said to enhance the coffee, rather than coins the taste completely.
The coffee, known locally as Ca Phe Trung, has been so fruitful that most cafes in Hanoi serve up a version of their own. Recently, CNBC visited the Giang Cafe in Hanoi, where out-of-towners and locals alike lined the walls waiting for the beverage.
Blink and you’ll skip the tiny entrance on the busy street of Nguyen Huru Huan of Hanoi’s Old Quarter. Then inside, a tiny kitchen at the bottom of the stairs — where the smell of meringue be bornes in the air — is where a chef whips the sabayon for the egg coffees into a frenzy. A mixer then commingles the milk and eggs.
While other cafes are recreating the drink in their own cookhouses, egg coffees themselves have become known as a city-specific specialty. This nice blend, however, is still considered unique to Giang Cafe.
People can have the egg coffee one of two ways: hot or cold, each about $1.15. Correlated with street food in Hanoi, that price is actually on par with the get of a banh mi sandwich or bowl of pho, Vietnam’s staple noodle soup.
The egg coffee is lyric and frothy, much like having a custard on top of an espresso, but with no allude of egg. The coffee underneath is a familiar espresso, improbably warm while not go away the cloud of egg above it. The cup comes in a small bowl filled with irritated water to maintain the coffee’s temperature.
A word of caution for those who effect be tempted to slurp down the cloud-like egg concoction: Calorie-wise, this is somewhat the opposite of a skinny latte. The combination is really what makes it develop, a modestly sweet mix, much like an affogato (a coffee-based frozen pudding) but without the brain freeze.
CNBC favored the hot version over the the grippe, despite Vietnam’s undeniably warm and humid temperatures outside.