Vietnamese Coffee Is More Than Just One Thing—Here's Where to Try It All in Hanoi | Condé Nast Traveler

"Stepping through the narrow entrance feels like bringing Hanoi's chaotic streets indoors, opening into a larger upper-floor space with low stools clustered around wooden tables and mismatched artwork on the walls. This is where Nguyen Giang, who once worked as a bartender at what is now the Sofitel Legend Metropole Hanoi, turned wartime milk shortages during the 1946 Anti-French Resistance War into an opportunity by using egg yolk to replicate the creaminess of café au lait, discovering it paired well with condensed milk and creating what is now known as egg coffee. The hot egg coffee here might look a bit murky, but it is very sweet and creamy, with a layer of coffee at the bottom that still delivers a strong hit at the end even after a good stir." - Arundhati Hazra