Vu Trong Khanh/The Wall Street Journal
    Egg coffee at Giang Caf 0069n Hanoi is served in a bowl of hot water to keep its temperature.

    Hunting for a coffee shop in Hanoi?

    Well, that’s a piece of cake, given that Hanoi is the capital city of a country that is the world’s second-largest coffee exporter. You can easily find several coffee shops on each of the city’s hundreds of small streets.

    But finding egg coffee in a shop whose history dates back to French colonial times is a different story.

    Giang Café is humbly hidden on a small lane on Nguyen Huu Huan Street in the city’s old quarter. It may be difficult to find for visitors, but it is well worth the effort. It continues to be hugely popular among Hanoi’s coffee addicts with its special ca phe trung, or egg coffee.

    Giang Café was founded by Mr. Nguyen Giang in 1946, when he was working as a bartender for the famous five-star Sofitel Legend Metropole Hanoi hotel. Although the café has been relocated twice, its egg coffee recipe is almost the same as in its early days, with its chief ingredients being chicken egg yolk, Vietnamese coffee powder, sweetened condensed milk, butter and cheese.

    The coffee is brewed in a small cup with a filter before the addition of a well-whisked mixture of the yolk and other ingredients. The cup is placed in a bowl of hot water to keep its temperature.

    Mr. Giang’s son, Nguyen Tri Hoa, says his father developed the recipe in days when milk was scarce in Vietnam. He used egg yolks to replace milk.

    Read more on Southeast Asia Real Time.

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