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 occasional, they consider manufacturing—and rightly so. The nation is the world’s second-largest exporter of espresso, recognized 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 type of espresso you’ll discover within the third-wave cafés which might 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 every day, quite than focusing solely on the kind of espresso scene shoppers sometimes anticipate within the West. What I discovered was a daring, ingenious, and deeply rooted espresso tradition—one which doesn’t shrink back from condensed milk, sweetness, or slightly culinary experimentation.

Listed here are 4 of essentially the most memorable cups I attempted.

1. Egg Espresso

Egg espresso is a Vietnamese traditional 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, robust 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 the whole lot from a hand mixer to a microwave. “I all the time add a drop of honey—just a bit secret to make it smoother,“ she informed me with a smile.

The primary few sips have been wealthy, candy, and creamy, nearly like tiramisu in a cup. There was no egginess in any respect in the beginning, only a deep, satisfying espresso taste softened by the custard layer. However because it cooled, I began noticing the scent of egg turning into extra outstanding. I discovered it’s a drink greatest consumed heat. I had mine at a small café on Hanoi’s well-known Practice Avenue, 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 robust black espresso is poured over a slushy mixture of coconut milk, condensed milk, and ice. The feel is sort of like a coconut sorbet with a caffeine kick.

I attempted this on my solution 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 fully. I may drink this each afternoon and be completely completely happy. It’s a superb summer time 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 essentially the most. The barista scooped in 4 beneficiant tablespoons of salt into what appeared like an everyday iced Vietnamese espresso and smiled as he stirred it vigorously. I braced myself, not understanding 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 informed 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

Identified for its floral, nutty aroma and vivid inexperienced coloration, 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 ideal introduction to Vietnamese espresso tradition.

In case you’re ever in Vietnam, skip the Western-style outlets and comply with the locals: Order the egg espresso. Sip the coconut mix. Strive the salted espresso. I promise you’ll stroll away with a brand new appreciation for what a cup of espresso might 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 major deal with 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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