Get a style of Vietnam’s vibrant espresso tradition with these delectable drinks.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Featured photograph by Vasileia Fanarioti
When most individuals consider Vietnam and low, they consider manufacturing—and rightly so. The nation is the world’s second-largest exporter of espresso, identified primarily for its robusta beans. However Vietnam’s espresso tradition goes far past the fields. It pulses via the streets of Hanoi and Ho Chi Minh Metropolis, in tiny glasses clinking on sidewalks and low plastic stools clustered beneath followers.
This isn’t the form of espresso you’ll discover within the third-wave cafés which can be typical within the Western world, although Vietnam has loads of institutions like that, too. On my newest journey, I made some extent to go to each conventional cafés and on a regular basis neighborhood spots, selecting to discover the drinks that locals sip each day, somewhat than focusing solely on the kind of espresso scene shoppers usually count on within the West. What I discovered was a daring, creative, and deeply rooted espresso tradition—one which doesn’t shrink back from condensed milk, sweetness, or a little bit culinary experimentation.
Listed here are 4 of probably the most memorable cups I attempted.
1. Egg Espresso
Egg espresso is a Vietnamese basic that was born in Hanoi throughout a milk scarcity within the Forties. When making the drink, a uncooked egg yolk is whipped with condensed milk till it turns into a velvety custard, then it’s spooned over sizzling, sturdy espresso. The result’s extra dessert than drink.
The woman who whipped it up for me took about 10 minutes, utilizing three egg yolks and all the things from a hand mixer to a microwave. “I at all times add a drop of honey—just a bit secret to make it smoother,“ she advised me with a smile.
The primary few sips have been wealthy, candy, and creamy, virtually like tiramisu in a cup. There was no egginess in any respect at the beginning, only a deep, satisfying espresso taste softened by the custard layer. However because it cooled, I began noticing the odor of egg changing into extra outstanding. I discovered it’s a drink finest consumed heat. I had mine at a small café on Hanoi’s well-known Practice Road, proper by the railway tracks, the place the egg foam was thick sufficient to eat with a spoon.
2. Coconut Espresso
Served iced and blended, coconut espresso is Vietnam’s reply to the frappé—and it’s wildly refreshing. A base of sturdy black espresso is poured over a slushy mixture of coconut milk, condensed milk, and ice. The feel is nearly like a coconut sorbet with a caffeine kick.
I attempted this on my technique to Ha Lengthy Bay, the place the warmth and humidity made it much more satisfying. The coconut taste was candy however pure, not overpowering. It softened the bitterness of the espresso with out masking it utterly. I might drink this each afternoon and be completely comfortable. It’s a superb summer season drink and proof of how Vietnam adapts espresso to its local weather and native elements with ease.
3. Salt Espresso
This was the drink that stunned me probably the most. The barista scooped in 4 beneficiant tablespoons of salt into what seemed like a daily iced Vietnamese espresso and smiled as he stirred it vigorously. I braced myself, not realizing what to anticipate—however upon first sip, the drink was well-balanced, creamy, and splendidly addictive.
There was a slight savory undertone, enhancing the candy style of the espresso. It jogged my memory of how a pinch of salt could make chocolate style extra chocolaty. “Most individuals visiting for the primary time discover it curious and are stunned when it’s not tremendous salty,” the barista advised me. “However why not salt and sugar collectively, if the espresso is simply too bitter? It made sense again on the time.”
Salt espresso felt like a really native secret—a reminder that espresso, like cooking, is about stability and distinction.
4. Pandan Espresso
Recognized for its floral, nutty aroma and vivid inexperienced shade, pandan is a well-liked taste all through Southeast Asia and is normally related to desserts. I attempted a pandan espresso drink at Constructing Espresso in Ho Chi Minh Metropolis, the place the pandan leaves have been blended with espresso and milk into a chilly drink.
The flavour was delicate and refreshing, with an earthy sweetness that lingered after every sip. There was a touch of natural complexity that I discovered intriguing, and it was lighter than the opposite drinks—an important introduction to Vietnamese espresso tradition.
When you’re ever in Vietnam, skip the Western-style outlets and observe the locals: Order the egg espresso. Sip the coconut mix. Attempt the salted espresso. I promise you’ll stroll away with a brand new appreciation for what a cup of espresso could be.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a main give attention to the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate individuals about baristas and their work.
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