When Hanoi Meets the Pho‑Vibe: A Cocktails Twist
In the bustling streets of Hanoi, one bartender is shaking things up (literally) with a gin‑powered twist on Vietnam’s beloved beef noodle soup, pho. Meet Pham Tien Tiep, a local hipster who’s turning the city’s boisterous beer culture into something a bit… finer.
Why the Mix‑Up?
Traditionally, Hanoi’s nightlife is a low‑cost, high‑energy affair, with “bia hoi” (open‑air beer) stalls and rice wine pouring from every corner. But Tiep says, “I wanted to offer a drink that feels luxurious and sophisticated, not just a cheap gulp.” He’s essentially whisking the romance of pho into a cocktail that makes your taste buds do a little happy dance.
What’s in the Bottle?
- Gin – the spirited heart of the cocktail
- Triple Sec – a splash of citrus zest to keep things bright
- Key aromatics: Cinnamon, Star Anise, Cardamom, and fresh Coriander – the backbone of pho’s flavor
- No beef, no broth – just aromatic swirls that remind you of the original dish
Impact on the Local Scene
Vietnam chomped down on a staggering 3.4 billion litres of beer in 2015, only 70 million litres of wine or spirits (source). Tiep’s creation is a bold attempt to shift that preference, offering a cocktail that feels like the “next big thing” for Hanoi’s drinkers.
“It was a bit hard for me to promote this, to beat the bia hoi or rice wine, but we’re making it for a different level – it’s more luxury and more elegant,” he confessed at his hidden gem, Ne, nestled in the Old Quarter.
Takeaway
When you’re craving a drink that says, “I’ve got style,” one sip of Tiep’s pho‑inspired cocktail will have you wondering why you never thought of mixing a favorite soup with gin before. Cheers to Hanoi’s bartender for turning the city’s classic taste into something unforgettable!
From Street Noodles to Cocktails: The Rise of Mr. Tiep
Picture this: a young Vietnamese teen, waist‑deep in a dusty pho stall, dreaming of something more than just soup. Fast‑forward six years, and that dream has bloomed into an award‑winning cocktail that’s now gracing the neon‑lit bars of Brooklyn and Berlin.
“Pho” the Way You’ve Never Tasted It
Meet Mr. Tiep, a 30‑year‑old mixologist whose apron is as worn as his jeans. Out of
the blue, he’s taking a humble bowl of beef or chicken broth, loaded with herbs and a splash of fish sauce, and turning it into a $7 drink. Talk about culinary creativity!
From Frugal Roots to Portfolio
- Winsy upbringing: “Sometimes we could barely afford a bowl of pho,” he recalls.
- Once barista at France’s old‑world Metropole Hotel, stoked by a taste for noodles.
- Brought that street‑food spirit into the bar, crafted a cocktail that’s a nod to Vietnam’s national dish.
How It All Started
While working at the Metropole hotel, Mr. Tiep was inspired by his teenage days on the street, the way a steaming cup of pho could turn a poor evening into a feast. That “street food” vibe continues to steam through the glass of his newest libation.
Fans Say It’s a Game‑Changer
Customers are raving, saying the cocktail’s aroma is a fresh, spicy reminder of always good ramen‑time, but now in a cocktail shaker. It feels like you’re sipping an old‑time secret recipe while living a modern, posh night out.
Cheers to the Future
Who knew a bartender could mix an entire culture into a single drink? Mr. Tiep proves that a humble bowl of soup can turn into a high‑roller toast when a little creativity and a lot of heart appear.
Street Food Meets the Cocktail Club: A Surprise for Your Palate
A local guy in Ho Chi Minh City, Kien Phan, is shouting from his balcony that restaurants are already turning street noodles into “fine dining.” And now, the next big thing is sipping pho in a glass, because why not blend soup with a splash of spirit?
Why Pho Drinks Are Taking Over
- The Hype – “Everyone’s biting into pho pizza, burritos, even ice cream these days,” says Phan. “So why not pour it into a cocktail?”
- Copycats Galore – Bars across Vietnam have already started serving “pho cocktails.”
- Global Spread – Food bloggers on the world stage now list pho ice cream and pho tacos as must‑try.
What’s in a Pho Cocktail?
Phan’s signature concoction starts with a custom broth base, then a twist of something “special” and a dash of sweet and spice that’s sure to keep your taste buds dancing. He’s juggling flavors like a bartender on a caffeine high, loving every stir.
Future Plans
- Pickle Punch – The next development, promising zesty, tangy vibes.
- “Under the Bridge” – A fish‑sauce‑based drink already on the menu, which he describes as cautiously adventurous.
- Tasting Beyond – “We can push boundaries in the beverage world, never stopping,” he affirms.
One Bartender’s Vision
Bartender Nguyen Tuan Anh is optimistic. “With every cocktail we craft, we’re actually promoting Vietnamese cuisine worldwide,” he says, which makes him feel like a culinary superhero.
Keep your eyes on the bar! The next botched drink is probably going to have a pho shot in it. And if you’re still skeptical, just remember: even the weirdest trends can become the next classic.
