How to make Hanoi's egg coffee?

Last update: 09:00 | 03/01/2018

Hanoi’s egg coffee has received numerous compliment for international media. Per a recent piece in The Guardian about the coffee, “It doesn’t taste of egg – more like vanilla – and while I can taste the coffee at the bottom of the cup, the egg part is surprisingly light-tasting and not at all sickly, though certainly sweet. The cold option, laden with ice, is more of a dessert and tastes like coffee ice-cream”.


While CNN describe about the cuisine: “Everyone at Hanoi's humble Cafe Giang however, is after something more than just a caffeine fix. They've come for "cà phê trúng," or egg coffee, a Hanoi specialty in which a creamy soft, meringue-like egg white foam is perched on dense Vietnamese coffee.”

The hot version of egg coffee comes resting in a small dish of hot water to maintain its temperature. 

The strong coffee taste at the bottom of the cup seeps through the egg - the yellow layer on top - and is quite thick and sweet, though not sickly. 


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