Egg Coffee - A Gift from Hanoi to the World
Egg Coffee – The Flavor of Old and New Hanoi
The first time I found this café was in the early 2000s. But when I tried to return a few times, I couldn’t find it again. It’s hidden in a tiny alley, squeezed between two clothing shops. With my nearsighted eyes, it was hard to spot. But now, it’s easier to find because there’s a sign above the entrance that says “Cà Phê Phố Cổ – 11 Gia Ngư.”
Whenever friends from the South or abroad visit, I always bring them here. The entrance is still narrow—just enough for one person to walk through. On the right, there’s a small mirror on an old wall, perfect for a quick check before going in. No one would expect that behind this cramped alley is a charming little courtyard, part of an old house in the heart of Hanoi’s Old Quarter.
Hanoi’s cafés don’t just serve coffee. They have juices, smoothies, teas, and many other drinks. But when I come here, I never look at the menu. I just order right away:
“One egg coffee, please!” or “One egg cacao, please!”
Then, I climb the stairs. One floor, two floors, three floors, four floors… The staircase is small and winding, a bit of a workout. But if there’s space on the rooftop, that’s where I always sit. Why? Because from there, you get a stunning view of Hoan Kiem Lake.
About 20 minutes later, the egg coffee arrives. I always feel for the staff here—they must be some of the hardest-working baristas in Hanoi, climbing up and down these stairs all day. No wonder they are all small and skinny!
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The Story of Egg Coffee
The French brought coffee to Vietnam in the 18th century and grew it mainly in the Central Highlands. At first, only the rich could afford to drink it. Later, coffee became more common, from big cities to small villages. By the 1970s, it was a favorite drink in both the North and South. The best part? Coffee became something everyone could enjoy, no matter their background.
When talking about egg coffee, we must mention Nguyễn Văn Giảng—the man who created it. He used to be a chef at the Metropole Hotel. At that time, Western-style coffee required milk and cream—luxuries that were expensive and rare in Vietnam. Looking for an alternative, Mr. Giảng tried using egg yolks and sugar. The result? A smooth, creamy foam that blended perfectly with the strong coffee. It was delicious, affordable, and soon became famous. And so, in 1946, egg coffee was born at Giảng Café on Nguyễn Hữu Huân Street.
There are two ways to drink egg coffee. Some people mix the creamy egg layer with the coffee for a balanced taste. Others scoop up the rich, velvety foam first before sipping the coffee underneath. Either way, the experience is unforgettable.
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A Gift from Hanoi to the World
