Any budding home mixologist can appreciate experimenting with a well-stocked bar. But when’s the last time you stocked it with actual beef stock? One student just won NZChefs National Salon awards (it’s like the Oscars of the Kiwi hospitality industry) for his cocktail based on a Vietnamese noodle dish. The competition took place between students and industry professionals, and in the field of innovative cocktails Jackie Nguyen of Auckland took top honors for his broth-y concoction.
Nguyen’s “The Streets of Da Nang” is a play on a spicy beef noodle dish Bún bò and includes beef stock, chili sauce, coriander, lemongrass, fish sauce, and citrus, along with vodka and cream sherry for the alcoholic kick. Nguyen said it took him a while to get right, but the combination of sweet, sour, bitter and spicy all blend perfectly. The final touch? Smoke, which represents the smog around Da Nang. This is one cocktail that’s truly a taste of home. Watch him explain the drink below.