Thi Nguyen Balances Cocktails w Umami Flavors Moon Rabbit, DC

Thi Nguyen ‘s journey from communications student to industry leader is nothing short of inspiring.

Photos by Rachel Paraoan

Driven by a passion for storytelling and a deep-rooted connection to her Vietnamese heritage, Thi is reshaping the art of cocktail making. Her career is decorated with impressive achievements, including top placements in renowned competitions. But for Thi, it’s not just about the accolades. Her bartending style blends culture, creativity, and a flair for innovation. Whether incorporating bold Vietnamese ingredients or fostering community connections, Thi’s cocktails are as impactful as they are delicious.

Currently, Thi serves as the bar director at Moon Rabbit by Kevin Tien in Washington D.C. The bar experience at Moon Rabbit is more than just enjoying cocktails; it’s about exploring Vietnamese cultural heritage. At Moon Rabbit, each drink is carefully crafted, blending Vietnamese and Asian flavors, allowing guests to not only experience unique cocktails but also engage in the stories and traditions behind each drink.

At Moon Rabbit, Thi and her team incorporate Vietnamese ingredients into their cocktail menu, drawing inspiration from the country’s culinary traditions. Ingredients like fish sauce, rau ram, pandan, jackfruit, and bitter melon bring a distinct Southeast Asian flair to their cocktails. These ingredients not only offer bold flavors but also serve as a way to share the cultural narratives and traditions that inspire the drinks.

When it comes to using these ingredients in cocktails, Thi emphasizes the importance of balance:

“These ingredients can pack a punch in terms of flavor, so it’s important to find the right balance.”

The key is to ensure that these bold flavors stand out without overwhelming the drink. Experimenting with these ingredients and testing them is essential to achieving the right harmony and enhancing the overall cocktail experience.

1. Balance is key: Strive for balance between the bold flavors of Vietnamese ingredients and other cocktail elements to create a harmonious flavor profile.
2. Freshness matters: Opt for fresh Vietnamese ingredients to maximize their aromatic and flavor potential in your cocktails.
3. Embrace versatility: Experiment with different combinations and applications of Vietnamese ingredients, from infusing herbs to syrups, to unlock their full potential in your cocktails.
4. Think about your garnish: Consider the cultural significance of each ingredient and incorporate storytelling into your cocktail presentation to enhance the guest experience.
5. Mixing with savory ingredients: Savory elements, such as shrimp salt, fish sauce, and fermented fruits, can add complexity, depth, and a memorable umami quality to cocktails.

Amidst the careful balancing act of concocting these innovative and culturally inspired cocktails, Thi reminds bartenders to have fun and embrace the creativity.

“Experimentation is key to discovering unique and exciting flavor combinations with Vietnamese ingredients. Don’t be afraid to think outside the box and try new things in your cocktail creations.”

Recipes:

Nuoc Cham is a Vietnamese dipping sauce that is both tangy and slightly sweet, often used in a variety of Vietnamese dishes. I transform it into a delightful syrup for our cocktails. Inspired by the experience of enjoying lettuce wraps dipped in nuoc cham, our signature drink is a blend of flavors.

Using vodka as a blank canvas, we combine it with passionfruit liqueur and our house-made nuoc cham syrup. The result is a perfectly balanced cocktail with a subtle umami finish that complements without overpowering. It’s a unique and refreshing beverage that embodies the essence of Vietnamese cuisine in a glass.

Out Of Dipping Sauce

Ingredients

• 1 ½ oz. Vodka
• ½ oz. Chinola Passionfruit Liqueur
• ¾ oz. Nuoc Cham Syrup*
• 1 oz. Fresh Lemon Juice
• Bouquet of Herbs (Mint, Basil, and Shisho) or dehydrated Thai Chili (for garnish)
• Tool: Shaker, Strainer
• Glass: Rock Glass

Preparation

1. Add all the other ingredients to the shaker with ice.
2. Shake to chill and double strain it into the glass.
3. Add one big ice cube.
4. Garnish.

*Nuoc Cham Syrup

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Ingredients

• 3 tbsp. Fish Sauce
• 3 tbsp. Fresh Lime Juice (about 2 limes)
• 3 tbsp. Warm Water
• 2 tbsp. White Sugar
• 1 Clove Garlic, minced
• 1 Thai Bird’s Eye Chili Peppers, finely chopped (adjust to taste)

Preparation

1. In a small bowl, add all ingredients and stir until the sugar is completely dissolved.
2. Let the Nuoc Cham sit for about 10-15 minutes.
3. In a saucepan, add 100 g white sugar, 100 g water, and the nuoc cham mixture.
4. Place over medium heat, bringing it to a boil then reduce to a simmer over low heat and simmer for 15 mins.
5. Turn off the heat, let it cool down then strain into a bottle.
6. Label with date and name.

Bà’s Secret Recipe

Ingredients

• 1 ½ oz. Reposado Tequila
• 1 oz. Curry Coconut Milk*
• ¾ oz. Lime Juice
• ¾ oz. Basil Syrup**
• 2 drops Bittermens Hellfire Bitters
• Toasted Star Anise & Lime Leaves (for garnish)

Preparation

1. Shake, strain into tiki glass.
2. Garnish and serve.

*Curry Coconut Mil

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Ingredients

• 1 can Coconut Milk (13.5 oz)
• 1 tbsp. Madras Curry Powder
• ½ tsp. Garlic Powder
• ½ tsp. Onion Powder

Preparation

1. Add all ingredients to a small container and whisk until everything is dissolved.

**Basil Syrup

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Ingredients

• 500 g Sugar
• 500 g Water
• 120 g Basil Leaves

Preparation

1. Combine water, sugar, and basil leaves in a small saucepan.
2. Bring to a boil, stirring occasionally, until sugar has dissolved.
3. Turn off the heat, let it cool down then strain into a bottle.
4. Label with date and name.