Fermented Krill Paste Coffee in Hue Sparks Global Culinary Curiosity

In Vietnam's central city of Hue, a novel coffee creation featuring fermented krill paste is drawing significant attention both domestically and internationally. Introduced in early September by TOC Gallery, a cafe in Thuan Hoa Ward, this 'fermented krill paste coffee' has become a signature draw, boosting the establishment's foot traffic by 20%. The cafe serves approximately 50 cups daily at 55,000 VND ($2.20) each. Tran Ngoc Anh Tuan, the 32-year-old co-owner, conceived the drink as a personal endeavor to weave Hue's quintessential culinary heritage into contemporary cafe culture. While Hue is renowned for its salt coffee, Tuan and his team sought a creation that was genuinely distinct while preserving the ancient capital's culinary heartbeat. Their focus turned to fermented dipping pastes, a staple in every traditional Hue kitchen, and they chose fermented krill paste (mam ruoc) for their boldest experiment. Traditional Hue krill paste is made by mixing tiny, fresh sea krill with sea salt and slowly fermenting it in earthenware jars under the sun. It forms the savory backbone of imperial heritage dishes like spicy beef noodle soup (bun bo Hue) and baby basket clams with rice (com hen). Tuan discovered that the natural salinity of the fermented krill paste paired surprisingly well with roasted coffee notes. Unlike sour ingredients that would curdle cream, salt naturally softened the bean's sharp edge. While fermented krill paste is a beloved scent in local family kitchens, its inclusion in a coffee cup was unprecedented, with many locals dismissing the concept as absurd. Undeterred, the team spent six months refining the recipe. They employed a simmering technique with caramel syrup and fresh whipping cream to tame the paste's sharp aroma, releasing a soft, buttery fragrance instead. Each glass features four deliberate layers: a base of chilled fresh milk and sweet condensed milk, a middle layer of espresso brewed from A Luoi Arabica and Vietnamese Robusta beans, and a crown of krill-paste-infused cold cream, finished with dried bonito tuna flakes. Tuan advises patrons to skip the straw and gently stir the bottom milk and espresso while leaving the savory cream cap intact. This method allows drinkers to experience the velvety cream first, followed by the dark roasted coffee and a rich, savory finish. The drink's unusual name invariably sparks intense curiosity alongside immediate hesitation among first-time visitors. Quoc Bao, a 28-year-old traveler from Ho Chi Minh City, was pleasantly surprised that the krill aroma was far gentler than expected, allowing the coffee flavor to shine while delivering a clean, savory finish. Bich Ngoc, a 35-year-old tourist from Nghe An, sought out the shop after seeing viral clips online and found the balance fascinating and delicious despite initial skepticism. This unique beverage highlights how Vietnam's traditional culinary heritage can merge with contemporary trends to generate novel international interest, signaling a potential new avenue for Hue's culinary legacy to gain global recognition.