Coffee topped with whipped egg yolk might sound unusual, but in Hanoi, Viet Nam, it has become a beloved local specialty. Known as cà phê trứng, or egg coffee, the drink combines strong coffee with a thick, sweet cream made from egg yolks.
Its origin story dates back to 1946, when a shortage of milk reportedly inspired a Hanoi bartender to experiment with an unexpected substitute. Eight decades later, his creation remains part of the Vietnamese capital’s coffee culture.
When Milk Ran Short
The bartender was Nguyễn Văn Giảng, who worked at the Grand Metropole Hotel, now the Sofitel Legend Metropole Hanoi. The story of how he came up with egg coffee comes largely from his sons.
Nguyễn Trí Hòa told Chinese state news agency Xinhua in 2018 that his father developed the drink in 1946. Another son, Nguyễn Văn Đạo, gave CNN a similar account in 2017, saying Giảng used whipped egg yolks as a substitute for milk.
Giảng combined egg yolks with sugar and other ingredients to produce a thick cream that was placed on top of strong Vietnamese coffee. Hotel guests reportedly favored the drink to such an extent that Giảng eventually left the Metropole and established his own business, Café Giảng, which opened in Hanoi during the 1960s.
The recipe was later adjusted to make the egg flavor more subtle, and the introduction of blenders simplified the preparation of the mixture. VICE reported in 2015 that the drink became increasingly popular during the 1980s.
The origin story is not supported by records from 1946. It rests mainly on media reports published later and on family testimony. Several publications recount a similar history, and the exact circumstances of the invention cannot be independently confirmed from the available historical evidence.
How It’s Made and How It Tastes
In most recipes, the cream is made by beating egg yolks, sugar, and sweetened condensed milk until thick and frothy. At Café Giảng, CNN and VICE report, the cream also contains butter and cheese.
The coffee is brewed separately, often through a traditional drip filter called a phin, and the egg mixture is spooned on top. Bitter coffee and sweet cream are meant to be taken together. The topping has a custard-like texture, and it softens the strong brew underneath without hiding it.
The drink comes hot or cold. The hot version usually arrives in a small cup set in a bowl of hot water, which keeps it warm while you sip slowly. Despite the egg, the flavor is mild, and the drink tastes closer to a dessert than to black coffee.
Café Giảng and the Metropole
Egg coffee has since spread well beyond the Metropole. Café Giảng, the business Giảng founded, operates in Hanoi’s Old Quarter and draws locals and international visitors, while other cafés across the city serve their own variations.
Xinhua’s 2018 report described customers gathered around small wooden tables at the café. One local customer named egg coffee alongside the Old Quarter and Hoàn Kiếm Lake as part of Hanoi’s identity.
The drink has even made its way back to the hotel where it started. The Sofitel Legend Metropole Hanoi now serves its own version at La Terrasse and Le Club Bar. On April 22, 2025, the MICHELIN Guide published a feature on egg coffee that traced its origins to the Metropole and covered the hotel’s take on the recipe.
