Egg Beer: Hanoi’s unexpected winter comfort in a glass

THE HANOI TIMES — The air is getting cooler. Christmas is peeking around the corner. Somewhere in the world, mulled wine is simmering- orange peels floating, cinnamon sticks posing dramatically, everyone pretending this isn’t the exact same drink as last year.

Oops… but you’re in Vietnam, aren’t you? So let’s politely set those familiar (and yes, slightly predictable) flavors aside.

This winter, trade mulled wine for something far more adventurous- something frothy, golden and proudly unconventional. Introducing Bia trung or Egg Beer, a Hanoi-only curiosity that sounds questionable… until the first sip changes your mind.

Ready to warm your hands and surprise your taste buds? Let’s wander into the Old Quarter and discover this iconic drink together with The Hanoi Times!

From literary whimsy to Hanoi reality

“If a man ordered a beer milkshake, he'd better do it in a town where he wasn't known…” mused Doc in Steinbeck’s Cannery Row - a thought that, in 1945, bordered on outrageous. In Hanoi today, such hesitation would be unnecessary. Tucked inside the Old Quarter, cafés serve bia trung, a creamy blend of frothy egg yolk and cold beer that surprises first-time drinkers with its smoothness.

What began as an unconventional idea now delights locals and intrigues visitors, turning curiosity into a signature Hanoi experience.

The questions that once amused Doc: “Would it curdle?” “Would it need sugar?” “What would it taste like?” also intrigued Hanoi café owner Nguyen Chi Hoa. Guided by curiosity and a sharp palate, he whisked egg yolk, condensed milk, cream and butter into a pale, velvety foam. In 2000, after a curious customer asked to try the secret mix, egg beer made its debut at Giang Café, one of Hanoi’s oldest and best-known cafés.

Reactions came fast. “Surprisingly yummy,” many first-timers said. German traveler Selly Naouma had the same response. “I thought, Egg? In beer?” she laughed. “But after one sip, I was hooked. It’s like a sweet, creamy dessert disguised as beer.”

Hoa, following the bartending instinct he learned from his father, adjusts each glass to the drinker. “Vietnamese women like it sweeter, while foreign guests prefer it lighter.” His confidence comes from long practice and the smiles that follow every first sip.

A foamy lineage of craft, culture and creativity

Unbeknownst to Hoa, he was tapping into an old global tradition. Medieval Europe had Syllabub, eggs whipped with wine or beer, while colonial America favored the frothy “flip,” made with alcohol, spices and egg. Yet his version remains unmistakably Vietnamese: simple, inventive and rooted in Hanoi’s café culture.

His urge to experiment soon produced egg rum, inspired by a South African cream liqueur gifted by his son-in-law. It quickly became a favorite among guests from France, Spain and Italy. Non-alcoholic variations followed: egg cocoa, egg cinnamon, egg bean powder and egg matcha. “Not everything goes with egg,” Hoa joked, “but when it works, it really works.”

These new creations trace back to the original egg coffee invented by Hoa’s father, Nguyen Van Giang. In the early 20th century, when milk and cream were scarce, Giang whisked egg yolks into coffee to create a rich substitute. The drink became so popular that he left his job at the Sofitel Legend Metropole to open Giang Café in 1946.

Decades on, the café remains an institution. Its wooden tables, old photographs and warm family atmosphere continue to draw visitors from around the world. Giang’s egg coffee was even served to 3,000 journalists at the DPRK-US Summit, marking its first appearance beyond the Old Quarter.

With such heritage and global attention, Giang Café has become a magnet for curious travelers. American backpacker Liam Carter, who visited on a friend’s recommendation, recalled his surprise: “I expected something heavy or strange, but it’s smooth and refreshing. The foam gives the beer a dessert-like richness without overpowering it. It’s the most unusual drink I’ve had in Asia and one of my favorites.” He returned the next day for egg rum and egg matcha.

Italian food vlogger Giulia Marinelli called egg beer a “must-taste moment,” adding: “Italy is known for creamy liqueurs, but egg beer is something else. It’s bold, comforting and very Hanoi. You can taste the city’s warmth in it.” Her video, posted to her travel channel, drew hundreds of comments from viewers eager to try it.

These stories echo throughout Giang Café: wide-eyed visitors, cautious at first, then smiling, nodding and lifting their glasses for more.

As modern cafés continue to multiply across Hanoi, Giang Café remains firmly rooted in tradition. It welcomes locals seeking comfort, travelers searching for new flavors and wanderers drawn to drinks that carry the city’s history. And in every cup - egg coffee, egg rum or the legendary egg beer - you taste the essence of Hanoi that is inventive, soulful and unforgettable.