If you think coffee surprises stopped at pumpkin spice or oat milk, buckle up: Vietnam is about to upgrade your morning ritual. Ever seen an egg involved in your daily joe? You’re about to.
The Hidden Giant of Global Coffee
When we think of coffee’s birthplace, Vietnam doesn’t often pop into our heads first. For many, the focus is on other producing countries, especially in the context of traditional French coffee habits. Yet, on a global scale, Vietnam is actually the second-largest coffee producer and exporter, just behind Brazil. Surprised? That’s just the first twist in this story.
Stroll through the bustling streets of Hanoi, Da Nang, or Ho Chi Minh City and you’ll see coffee woven tightly into the local social fabric. Coffee shops are everywhere—from tiny roadside stands to hyper-modern, ultra-trendy spaces. Locals drink coffee at nearly any hour, often chilled (Cà phê đá), a specialty especially popular during the steamy summer months. If you ever wondered how to sip your way through a humid Vietnamese afternoon, this might be your answer.
Brewing Tradition: The Vietnamese Way
Vietnamese coffee isn’t just about the beans—it’s about the ritual. Picture this: locals lingering for ages on a café terrace, waiting as their precious elixir drips, drop by drop. The method is distinctive: ground beans go into a phin filter, hot water poured on top, and the coffee slowly collects in a glass below—often over a little cushion of sweetened condensed milk for comfort.
The country is known for its robusta-heavy crops. Classic local brews are 100% robusta, famed for their intense, bold flavors—there’s no room for half-hearted java here. More recently, you’ll also find blends with arabica, or even pure arabica varieties, but the local taste remains reputably strong and spirited. If you’re used to gentler stuff, well, consider yourself warned (and energized).
Coffee with a Twist: Surprising Vietnamese Specialties
Given the intensity of the usual brew, it’s not surprising that sweetened condensed milk (Cà phê sữa) is a common way to dial back the bitterness, resulting in a silkier, rounder cup. But Vietnam isn’t shy of pushing boundaries, offering local variations that range from tempting to outright intriguing:
- Coconut coffee (Cà phê dừa / nước dừa): This one is prepared with coconut milk and, sometimes, a scoop of coconut ice cream. It’s dessert and beverage in one, and travelers can’t get enough.
- Salted cream coffee (Cà phê muối): A specialty from Huế, this coffee is topped with a lightly salted whipped cream. The salt works magic as a flavor enhancer, revealing unexpected nuances in the coffee’s profile. Try it once, and you could be hooked!
- Egg coffee (Cà phê trứng): Brace yourself—this specialty is the plot twist you came for.
The Egg Coffee Revelation
Yes, you read it right: egg coffee. Presented on social media by coffee adventurers at @womogr and @foodloverspvris at @hoacaphecoffeeshop, Cà phê trứng is both an oddity and a delight. But don’t be scared off—there’s no raw egg breaking into your cup. Legend has it, this recipe was born out of necessity: during tough times when milk was rare and expensive, inventive minds turned to egg yolks as an accessible, practical substitute. Simply put, a beaten egg yolk offered a creamy richness that mimicked dairy’s magic.
Today, egg coffee—originally from Hanoi in northern Vietnam—is lovingly crafted with beaten egg yolk and sweetened condensed milk. The result is an ultra-comforting cream, gently placed atop a carefully brewed Vietnamese coffee, following all the local rules of the phin method. The outcome is as indulgent as it is unexpected: smooth, rich, and perfectly balanced with the boldness of robusta coffee. Some historic Hanoi establishments even serve aromatic variations for the curious and the loyal alike.
And the best part? You don’t have to jump on a plane to savor this unusual treat! Several cafés—Paris included—make it possible to discover the joys of Cà phê phin, and maybe even encourage brave souls to try preparing it at home. Word to the wise: it’s addictively good.
The next time you’re craving something new, why not chase that cup of comfort with a dash of Vietnamese flair? Your tastebuds may never be the same—and let’s face it, your brunch guests will be talking about your eggy ingenuity long after the last drop.
Iveta is an aspiring journalist with a passion for storytelling and a deep love for coffee. Always curious and creative, she dreams of sharing stories that inspire, inform, and connect people around the world
