Get a taste of Vietnam’s vibrant coffee culture with these delectable beverages.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Featured photo by Vasileia Fanarioti
When most people think of Vietnam and coffee, they think of production—and rightly so. The country is the world’s second-largest exporter of coffee, known primarily for its robusta beans. But Vietnam’s coffee culture goes far beyond the fields. It pulses through the streets of Hanoi and Ho Chi Minh City, in tiny glasses clinking on sidewalks and low plastic stools clustered beneath fans.
This isn’t the kind of coffee you’ll find in the third-wave cafés that are typical in the Western world, though Vietnam has plenty of establishments like that, too. On my latest trip, I made a point to visit both traditional cafés and everyday neighborhood spots, choosing to explore the drinks that locals sip daily, rather than focusing solely on the type of coffee scene consumers typically expect in the West. What I found was a bold, inventive, and deeply rooted coffee culture—one that doesn’t shy away from condensed milk, sweetness, or a little culinary experimentation.
Here are four of the most memorable cups I tried.
1. Egg Coffee
Egg coffee is a Vietnamese classic that was born in Hanoi during a milk shortage in the 1940s. When making the drink, a raw egg yolk is whipped with condensed milk until it becomes a velvety custard, then it is spooned over hot, strong coffee. The result is more dessert than drink.
The lady who whipped it up for me took about 10 minutes, using three egg yolks and everything from a hand mixer to a microwave. “I always add a drop of honey—just a little secret to make it smoother,“ she told me with a smile.
The first few sips were rich, sweet, and creamy, almost like tiramisu in a cup. There was no egginess at all at the start, just a deep, satisfying coffee flavor softened by the custard layer. But as it cooled, I started noticing the smell of egg becoming more prominent. I found it’s a drink best consumed warm. I had mine at a small café on Hanoi’s famous Train Street, right by the railway tracks, where the egg foam was thick enough to eat with a spoon.
2. Coconut Coffee
Served iced and blended, coconut coffee is Vietnam’s answer to the frappé—and it’s wildly refreshing. A base of strong black coffee is poured over a slushy mix of coconut milk, condensed milk, and ice. The texture is almost like a coconut sorbet with a caffeine kick.
I tried this on my way to Ha Long Bay, where the heat and humidity made it even more satisfying. The coconut flavor was sweet but natural, not overpowering. It softened the bitterness of the coffee without masking it completely. I could drink this every afternoon and be perfectly happy. It’s a brilliant summer drink and proof of how Vietnam adapts coffee to its climate and local ingredients with ease.
3. Salt Coffee
This was the drink that surprised me the most. The barista scooped in four generous tablespoons of salt into what looked like a regular iced Vietnamese coffee and smiled as he stirred it vigorously. I braced myself, not knowing what to expect—but upon first sip, the drink was well-balanced, creamy, and wonderfully addictive.
There was a slight savory undertone, enhancing the sweet taste of the coffee. It reminded me of how a pinch of salt can make chocolate taste more chocolaty. “Most people visiting for the first time find it curious and are surprised when it’s not super salty,” the barista told me. “But why not salt and sugar together, if the coffee is too bitter? It made sense back at the time.”
Salt coffee felt like a very local secret—a reminder that coffee, like cooking, is about balance and contrast.
4. Pandan Coffee
Known for its floral, nutty aroma and vivid green color, pandan is a popular flavor throughout Southeast Asia and is usually associated with desserts. I tried a pandan coffee drink at Building Coffee in Ho Chi Minh City, where the pandan leaves were blended with coffee and milk into a cold drink.
The flavor was subtle and refreshing, with an earthy sweetness that lingered after each sip. There was a hint of herbal complexity that I found intriguing, and it was lighter than the other drinks—a great introduction to Vietnamese coffee culture.
If you’re ever in Vietnam, skip the Western-style shops and follow the locals: Order the egg coffee. Sip the coconut blend. Try the salted coffee. I promise you’ll walk away with a new appreciation for what a cup of coffee can be.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work.
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