Ca Phe Trung - The Egg Coffee

The inventor of this unique drink was Nguyen Van Giang, who worked as a bartender for the French five-star Sofitel Legend Metropole (1930-1945). In 1946 he decided to quit and opened his own coffee shop which named after him Cau Go street before moved to number 07 Hang Gai street. Giang had putted much effort into finding unexpensive way to make his favorite drink: cappuccino because fresh milk was so expensive and hard to find at this moment. He thought about using egg yolks to make cream instead of milk. Turned out it was an amazing ideal and egg coffee quickly become famous in Hanoi.

Nowadays tourists can easy to find a coffee shop which has egg coffee in the menu but to try the best and original egg coffee you should come to 2 Giang’s coffee shop at 39 Nguyen Huu Huan street and 106 Yen Phu street which are belong to Giang’s family.

An egg coffee is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and Robusta coffee. The drink is made by beating egg yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a similar amount of egg cream, which is prepared by heating and beating the yolks, the cup is served inside a bowl of hot water to retain its temperature.

Every good meal should end with coffee and Café Giang, which dates back to 1946, is an ideal place to serve yourself a cup of best coffee in Vietnam. Drunk cold, with ice, it tasted like a creamy tiramisu. Served with hot water, the sugar took on more of a caramel taste. Either way, it rounded off our five courses perfectly.

Source: Telegraph/collect & edit