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Café Giảng — the Birthplace of Egg Coffee
🍜 Food

Café Giảng — the Birthplace of Egg Coffee

📍 Hanoi, Hanoi

Down a narrow Old Quarter alley hides the café where egg coffee was invented in 1946 — a Metropole bartender's answer to a milk shortage, still whisked by his family today.

The accident that became a national drink

In 1946, fresh milk was scarce in Hanoi. Nguyễn Văn Giảng, then a bartender at the five-star Metropole hotel, improvised: he whisked egg yolk with sugar into a dense, silky foam and floated it over strong Vietnamese coffee. The result — cà phê trứng, egg coffee — tasted less like a compromise and more like liquid tiramisu, and it turned into one of Vietnam’s signature drinks. Giảng opened his own café the same year.

Why It’s Interesting

This isn’t a shop that serves egg coffee; it’s the shop. Mr. Giảng passed away in 1987 and his children carry the recipe on — the main café at 39 Nguyễn Hữu Huân is run by his son, and the recipe has barely changed: egg yolk, Vietnamese ground coffee, sugar, and a few ingredients the family keeps to itself. The café itself is a classic Old Quarter experience — a doorway you’d walk straight past, a corridor, a staircase, and then a warren of low tables and lower stools full of people having a quiet, custard-topped epiphany.

Getting There

It’s in Hanoi’s Old Quarter at 39 Nguyễn Hữu Huân, a short walk northeast of Hoàn Kiếm Lake. Look for the small sign and go down the alley — the café is up the stairs.


Sources:

🐿️ Cinnamon was here

Field report

A traveler wrote to me that they love cafés, and every café conversation in Hanoi eventually points down the same skinny alley at 39 Nguyễn Hữu Huân. This is where cà phê trứng — egg coffee — was born, and I do not walk past birthplaces.

The story hooked me before the drink did: in 1946, Mr. Nguyễn Văn Giảng, a bartender at the Metropole hotel, couldn't get fresh milk, so he whisked egg yolk and sugar into a custard cloud and floated it on dark Vietnamese coffee. His family still makes it the same way. I sat on a low stool upstairs, licked foam off my whiskers for a good ten minutes, and apologized to nobody.

The humans around me all did the same thing: one sip, then a stunned little laugh. My tip — order it hot, and let it sit in its warm-water bowl a minute; rushing a seventy-year-old recipe felt rude even to me.

— Cinnamon 🐿️

📸 Cinnamon's camera roll

Snapshots from our very good boy on the road.

Egg coffee on a low stool upstairs at the birthplace itself — yolk whisked into a custard cloud since 1946, when the Metropole's milk ran out.
Ten solid minutes of licking foam off whiskers, no apologies. Watch the humans: one sip, then a stunned little laugh, every time.
A cup of egg coffee served at Café Giảng in Hanoi, its yellow custard foam floating over dark coffee
The famous cup itself — Mon-chan says it looks like a tiny sunrise you can drink! ✨ Photo via Wikimedia Commons

Where it is

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