I make Vietnamese egg coffee when I want caffeine and dessert at the same time.
, the drink originated in Hanoi in 1946, when the First Indochina War caused a milk shortage in the city. A resourceful bartender at the Sofitel Legend Metropole Hotel named Nguyen Van Giang used some whisked egg as a substitute, and the result was a success. The coffee shop he opened in the city, called Café Giang, still serves their famous version, but the drink has spread across the country, where people enjoy it in cafés at all hours of the day.
, I learned that it’s not so hard to make in a home kitchen. It starts, of course, with Vietnamese coffee, which has a very distinct taste that’s strong and slightly bitter. Sweetened condensed milk is typically paired with the coffee to create a perfectly balanced bittersweet flavor. You’ll want to source Vietnamese coffee—look for a ground coffee variety by Trung Nguyên or Café du Monde, available in many Asian grocery stores.
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