South Philly Restaurant Debuts Unique Pho Soup Cocktail
Gabriella’s Vietnam in South Philadelphia serves a distinct beverage known as the Pho Cocktail. Created by Chef Thanh Nguyen, this drink transforms the flavors of traditional Vietnamese soup into a savory alcoholic format. The preparation involves infusing vodka with beef and classic pho spices, which typically include star anise, cloves, and cinnamon. This savory spirit is then mixed with sriracha and finished with fresh herbs, such as cilantro and Thai basil, to replicate the aromatic profile of the iconic broth.
While savory cocktails have a established place in mixology, often represented by the Bloody Mary or the Dirty Martini, the Pho Cocktail represents a more experimental niche. Culinary historians note that broth-based alcoholic drinks, such as the beef-bouillon-based Bull Shot popular in the mid-20th century, provide a precedent for this type of beverage. Gabriella’s Vietnam utilizes this historical concept to complement its food menu, offering a liquid version of its signature dish.
Despite the creativity involved, the cocktail faces objections from some diners. The concept of a “meaty” alcoholic drink can present a significant psychological barrier, as many consumers associate cocktails exclusively with sweet, sour, or bitter profiles. Critics of savory meat cocktails often cite the texture and the temperature—drinking cold, beef-flavored liquor—as unappealing. Furthermore, the sodium content and intense spice levels required to mimic pho broth may be overwhelming for those seeking a refreshing or lighter beverage option. Nevertheless, the drink stands as a bold example of the modern culinary trend toward cross-utilizing kitchen ingredients behind the bar.
inquirer.com
ubereats.com
postmates.com
