3 minute read
A guide to Vietnamese coffee culture
With each Vietnamese region having its own distinctive way of brewing, serving and enjoying coffee, it is no surprise that coffee culture has become an indispensable part of both Vietnamese history and every day life. By Thuy Nguyen
Advertisement
The arrival of coffee in Vietnam
The first coffee trees followed the French to Vietnam in the 19th century. The main coffee beans at the time were Robusta, which boast a strong and bitter flavour and have undoubtedly influenced the way coffee is enjoyed in Vietnam today.
Coffee began as a luxury drink, enjoyed only by French nobility and the highly-educated. After 1975, coffee farms appeared at a fast rate in the Central Highlands, and coffee became an increasingly popular beverage. From the ‘90s until present day, Vietnam has been the second-largest exporter of this commodity, closely following Brazil.
The coffee trio
Hanoi locals will proudly introduce you to egg coffee and recommend that you pay a visit to Giang Coffee Shop to experience this decadent delight authentically.
Legend has it that a well-known chef at the Metropole hotel created egg coffee in an attempt to combat milk scarcity. In the 1940s, the shortage of produce was at a critical high, and it was too costly to make a cappucino in the traditional Italian-style. After extensively experimenting, the innovative chef found that egg coffee was a sweet and delicious alternative to the costly cappucino.
To make egg coffee, raw yolk, sugar and milk are vigorously whisked and served atop black coffee. While the drink is still hot, you are advised to softly stir the topping into the coffee to produce a blended taste that is fluffy, tender and bitter.
Although Hue and central Vietnam do not have an ‘iconic’ coffee beverage of their own, their coffee culture is similar to the temperament of the people: sophisticated, dense and slow.
Coffee shops in Hue and central Vietnam are a relaxing affair and are often located in quiet and peaceful neighbourhoods. Coffee in these regions is usually served in small cups, and the blend itself is denser than the blends found in Hanoi and Saigon.
Locals often visit these casual and relaxing street shops accompanied by a close companion, and together, with a dripping filter coffee in hand, they unwind and watch the world go by.
After enjoying egg coffee in Hanoi, explore the sweet coffee of Saigon with a “bac siu”. Derived from the Chinese word for “white coffee”, bac siu is a blend of hot milk with a dash of coffee. Its conception, just like that of egg coffee, arose from a scarcity of milk. Condensed milk was used as an alternative and the creative Saigonese not liking the odour of condensed milk and water, added coffee to disguise the smell, creating an iconic beverage in the process.
In Saigon, coffee is considered a “refreshing drink”, and it is often served in a high glass with an abundance of ice. Locals from Hanoi and Hue may be shocked by the sweetness when first experiencing Saigonese coffee as they are used to a much stronger and deeper taste.
What’s more, those living in the municipality of Saigon tend to enjoy their coffee in accordance with the fast-paced nature of the city, whereas locals of Hanoi and Hue enjoy their caffeine at a more leisurely pace.
In Vietnam, coffee is considered a cultural legacy and the image of a Vietnamese person relaxing with a coffee has been and always will be, a symbol of Vietnam. With each cup holding an individual story and representing the diverse regions and cultures of the country, coffee in Vietnam is a true art of cuisine.
