The historical ones
1) Ca phe trung (egg coffee) — invented at Cafe Giang in 1946 when milk shortages hit Hanoi; whisked yolk, sugar and condensed milk over strong Robusta. The original Giang on Nguyen Huu Huan is still the reference at $1.20. 2) Ca phe sua da (iced condensed-milk coffee) — the everyday classic, $1 anywhere, developed under French colonial rule when fresh milk was rare. 3) Ca phe den (black, no sugar) — for purists, $0.80.
The newer additions
4) Ca phe cot dua (coconut coffee) — smoothie-style, blended with coconut cream and ice, popularised by Cong Caphe in the 2010s, $2. 5) Ca phe muoi (salt coffee) — Hue import, gaining ground fast in Hanoi 2024-26, salted-cream foam over espresso, $1.80. 6) Bac xiu — condensed-milk-heavy latte, Saigonese in origin but everywhere in Hanoi now, $1.50. 7) Yogurt coffee (sua chua ca phe) — divisive, $1.50, either love or hate on first sip.
How to order without disappointment
Vietnamese coffee is 90%+ Robusta, not Arabica — expect chocolate, nut and bitter notes, not the bright fruit of a third-wave flat white. If you want espresso-style, order at Blackbird (Chan Cam) or Refined (Hang Bac). Everywhere else, drink the Vietnamese style — it's what the beans are grown for. Best cheap beans to take home: Trung Nguyen Legend and Highland Coffee's ground packs, $4-6 at any supermarket.
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