Love it or loathe it, few things say “Hanoi” like Vietnamese egg coffee.
The sweet, creamy concoction, known by locals as ca phe trung, combines whipped egg yolk, condensed milk and smoky Robusta coffee for an essentially Hanoian pick-me-up.
Far from a culinary novelty, egg coffee is a beloved tradition with roots dating back to 1946 — specifically at the Metropole Hotel, now the Sofitel Legend Metropole Hanoi, a landmark MICHELIN-listed hotel in the capital.
In the 1940s, milk was scarce in Vietnam, forcing baristas to get inventive with their recipes.
“The bartender at the Metropole at the time, [Nguyen Giang], thought, ‘Okay, let’s try something else,’” says Remi van Peteghem, Director of Food and Beverage and Culinary at the Sofitel Legend Metropole Hanoi.
That “something else” was egg yolk, which Nguyen whipped with sugar and gently warmed to create a frothy, velvety topping for bitter Robusta coffee. The custard-like cap mellowed the coffee’s intensity while adding a touch of indulgence.
When Nguyen opened Café Giang in the Old Quarter in the 1960s, his ca phe trung took the city by storm, and soon coffee shops across Hanoi began to serve it.
Today, ca phe trung is more than just a nostalgic treat for many city residents. It’s a product of ingenuity and a point of pride — a testament to Vietnamese resourcefulness.
“It’s very easy to make because [Nguyen] didn’t have any complicated tools when he created it, so the recipe has been unchanged from the beginning,” says van Peteghem.
The Sofitel Legend Metropole Hanoi hasn’t tinkered with that winning formula. Instead, they elevate their egg coffee with quality ingredients and a meticulous process.
The hotel has built close relationships with small farmers and producers across Vietnam. The culinary team not only champions local goods — including honey, rice and fish sauce, many of which are packaged, co-branded and sold in the hotel’s shop — they also regularly visit suppliers to see their processes firsthand.
“In Vietnam, we are very proud of the way we grow and harvest our agricultural products,” says van Peteghem. “Our partners are all committed to a sustainable mindset, and we aim to help them grow, be better known in the market, and broadcast their message further.”
For their ca phe trung, the Sofitel team uses free-range chicken eggs gathered daily from a farm near Hanoi for ultimate freshness. They also emphasise presentation. Their egg coffee is served in a delicate cup kept warm by a candle, so it maintains the perfect temperature from the first sip to the last.
“We’re very specific with the recipe, the temperature and how we serve it. We make sure that you get the same consistent quality every time you visit,” says van Peteghem.
“It’s a full sensory experience.”
Once you fall in love with the flavour, you can recreate it at home, too. Here’s the hotel’s original recipe in four simple steps.
Egg Coffee (serves 1)
Ingredients:
- 10 grams, Vietnamese Robusta coffee grounds
- 3 egg yolks
- 10 millilitres, vodka
- 10 grams, condensed milk
- 10 millilitres, homemade vanilla syrup (made with vanilla pod, Vietnamese brown sugar and water)
Instructions:
- Brew the coffee using a dripper, slowly pouring hot water over the Robusta grounds to extract a rich, strong brew.
- Whisk the egg yolks with vodka, condensed milk and vanilla syrup until light, airy and velvety smooth.
- Carefully spoon or pour the egg foam over the hot coffee.
- To serve, place the coffee cup in a bowl of hot water or over a small candle to maintain the ideal temperature.
Illustration image: © Sofitel Legend Metropole Hanoi
