The Metropole Hanoi, a 124-year-old hotel, is the birthplace of Vietnam’s iconic egg coffee. This unique beverage originated here in 1946. Remarkably, the hotel has preserved that inaugural recipe to the present.
Michelin Guide’s Take on Hanoi’s Specialty
Venturing to Vietnam was Craig Sauers, an evaluator for the Michelin Guide and a chronicler of culinary and travel experiences. He experienced egg coffee, a quintessential Hanoi drink favored by many international visitors.
“Very Hanoi”: An Expert Opinion
From the perspective of the Bangkok-based commentator, egg coffee is the very taste of Hanoi encapsulated. In essence, sweetness and creaminess are inextricably linked within this concoction. Within this unique blend, airy egg yolks mingle with the rich sweetness of condensed milk and the assertive notes of robusta coffee. This beverage boasts an 80-year history. It has been known and loved since 1946 at the Hotel Metropole. Now known as Sofitel Legend Metropole Hanoi, it’s a recommended spot in the Michelin Guide list.
Necessity: The Mother of Invention
During the 1940s in Vietnam, milk was scarce. Consequently, bartenders had to innovate with unique drink recipes.
A Different Approach at Metropole
“In those days, the Metropole Hotel’s beverage innovations stemmed from the mind of Nguyen Van Giang, thought it was necessary to create something different,” shared Remi van Peteghem, the hotel’s Food and Beverage Director.
The “Different” Ingredient: Egg Yolk
That “different” element was egg yolk. Mr. Giang whipped the yolks with sugar. Then, he gently warmed the mixture to create a smooth foam. Finally, he poured this foam over bitter coffee. This custard-like creaminess softened the coffee’s intensity. Additionally, it added a touch of elegance to the drink.
Egg Coffee Takes the City by Storm
Upon establishing his own coffee haven within the Old Quarter in the 1960s, Mr. Giang observed his egg coffee create a widespread sensation across the urban landscape. ( Soon after, coffee shops across Hanoi started serving it.
More Than Just a Memory
Today, egg coffee is not just a nostalgic treat for many Hanoians. Instead, it represents creativity and pride. This creation offers a distinct lens through which the cleverness inherent in Vietnamese culture becomes apparent.
A Simple Yet Enduring Recipe
“The method is very simple because Mr. Giang didn’t have any complicated tools when he created it, so the recipe has remained the same from the beginning,” added Mr. van Peteghem.
Maintaining Excellence, Elevating Quality
To this day, the hotel has not changed the original, successful recipe. Despite maintaining the tradition, the hotel takes its egg coffee to a higher level using top-tier ingredients and detailed techniques
Sourcing Local, Ensuring Quality
The hotel collaborates with local farmers and small producers across Vietnam. They visit suppliers to understand their processes firsthand. When crafting their signature egg coffee, the baristas insist on eggs from free-roaming chickens. These are gathered fresh each day from a farm nestled close to Hanoi. Furthermore, the visual aspect receives meticulous consideration. The finished egg coffee arrives in a cup cradled by the gentle warmth of a candle, ensuring a consistent temperature from the initial taste to the final drop.
Consistency is Key
“We are very strict with the recipe, temperature, and serving method to ensure consistent quality with every visit,” Mr. van Peteghem stated. “It’s a complete sensory experience.”
Where to Enjoy It Today
Presently, those seeking to experience this emblematic beverage will find it offered at La Terrasse and Le Club Bar, both nestled within the hotel’s embrace. It is here that the time-honored recipe continues to be revered. “Its beauty lies in its unpretentious sophistication. Furthermore, it represents an essential Hanoi indulgence,” Mr. van Peteghem affirmed.
The Original Recipe
Once you fall in love with its flavor, you can also prepare it at home. Below is the hotel’s original four-step recipe.
Ingredients:
- 10 grams Vietnamese Robusta coffee
- 3 egg yolks
- 10 ml vodka
- 10 grams condensed milk
- 10 ml homemade vanilla syrup (made from vanilla pods, Vietnamese brown sugar, and water)
Instructions:
- Brew the coffee using a phin filter. Slowly pour hot water through the robusta grounds to extract a strong cup of coffee.
- Combine the egg yolks with the vodka, condensed milk, and vanilla syrup, then agitate vigorously until the concoction achieves a pale and airy consistency.
- Carefully spoon the frothy egg blend onto the steaming brew.
- When serving, place the coffee cup in a bowl of hot water or on a small candle to maintain a stable temperature.
According to Michelin Guide