Stop 6: Ne Cocktail Bar

Vietnamese food is complex, craveable and wholly one of a kind, so why not apply those flavors to beverages, specifically cocktails? That’s the strategy behind the “cuisine-inspired” libations at Ne Cocktail Bar. At present, that particular section of the menu comprises nearly a dozen signature offerings, with the list growing each year.

On the more approachable side, the Com (meaning rice) features rice vodka, young rice syrup, orange and lime, while the O Mai is a liquid version of the lunar new year candy, with clove gin, apricot liqueur, o mai syrup, ginger and lime. For the more adventurous, the Krong Pa Sunshine pays homage to the drink’s namesake region in the highlands; it stars gin infused with lemongrass, chiles and dried beef and is finished with ant salt—a crunchy condiment of spiced, roasted ants.

But the drink that started it all dates back to 2012 when Ne first opened, immediately making a splash in Hanoi’s nascent cocktail scene. Served in a small soup bowl, the Pho doesn’t include beef like the Krong Pa Sunshine or tomato-shrimp shrub like The Flaming Red City. Instead, it taps into the dish’s medley of spices and herbs. Cointreau, cinnamon, black cardamom and star anise play up the backing spices, gin and cilantro bring herbaceous accents, and a bit of sweet-and-sour sauce mimics pho’s flavor-building side condiments. It’s earthy, spice-forward, refreshing and the perfect translation of a beloved dish.  

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