Where to find the best Egg Coffee in Hanoi – and how to make it.
This might sound like an odd combination, but it does taste divine. Something I have heard as described between a warm tiramisu and a coffee Cadburys creme egg. I prefer it hot, but is often served over ice too. At Giangs in Hanoi, the extra ingredients are a secret, but it is whispered to me butter, cheese and cinnamon may be involved. Invented out of necessity in the mid 1940s when milk was scarce, egg coffee (cà phê trúng) is a firm favourite today with both locals and visiting foodies seeking an authentic taste of Hanoi.
2-3tsp Vietnamese coffee *(alternative ingredient – Ground expresso will work, but add a little sugar)
2tsp Sweet condensed milk
1 Egg yolk
Brew a small cup of coffee.
In a separate bowl, whisk together the egg yolk, condensed milk and just one teaspoon of the brewed coffee until you get a thick fluffy mixture.
Pour your coffee in a cup and top with the mixture.
To serve – sit the cup in a bowl of hot water to keep it warm and serve with a spoon to stir as you sip.
If you prefer over ice, then just do it.