Hanoi’s Egg Coffee: History, Where to Try It, and How to Order

Egg coffee was first made in 1946 by Nguyen Van Giang, then a bartender at the Sofitel Legend Metropole Hotel. Facing a milk shortage, he whisked egg yolk with sugar and condensed milk to create a creamy substitute. The drink quickly gained popularity and is now closely associated with Hanoi’s culinary identity.

Café Giang (39 Nguyen Huu Huan, Hoan Kiem) is the birthplace of egg coffee and is still run by the founder’s family. Other well-known spots include Café Dinh (13 Dinh Tien Hoang) and Loading T Café (8 Chan Cam), each serving their own version. Most cups cost 40,000–60,000 VND ($1.50–$2.50 USD). While egg coffee can be found elsewhere in Vietnam, Hanoi is considered the best place for the authentic experience.

Ordering is straightforward: ask for 'cà phê trứng nóng' (hot egg coffee) or 'cà phê trứng đá' (iced egg coffee). Staff at popular cafes usually understand basic English, or you can point to the menu. Expect a small cup with a thick, custard-like foam on top, sometimes served in a bowl of hot water to keep it warm. Stir gently before drinking. The flavor is rich and sweet, with a noticeable eggy aroma.

Egg coffee contains both egg and dairy, so it isn’t suitable for vegans or those with allergies to these ingredients. Choose busy, well-reviewed cafes for the freshest ingredients and best hygiene. Combining an egg coffee stop with a walk around Hoan Kiem Lake or Hanoi’s Old Quarter is a classic way to experience the city.