Pho-King Champ


  • 20ml vodka
  • 5-7ml Dry Sack 15-year-old Oloroso sherry
  • 30ml pho broth
  • 5-7ml lime juice
  • 2 drops mineral saline (1 part kosher salt to 9 parts mineral water)
  • Garnish: cilantro leaf

Pour all the ingredients in a shaker. Add Ice and Shake. Strain and Pour into a shot Glass.

For Reference

  • Pho broth: Roast 1/2 pound peeled and quartered white onion and 2 ounces peeled and halved ginger root at 350 degrees for 25 minutes. Grind and pan-toast 3/4 teaspoon black cardamom, 3/4 teaspoon green cardamom, 8 star anise pods, one 3-inch stick cassia bark, 1 1/4 tsp black peppercorns and 1 teaspoon allspice. Add ground and toasted spices, roasted onion and ginger to 1 quart boiling no-sodium beef stock. Remove from heat, let infuse for 30 minutes and fine-strain through a chinois followed by a 50 micron superbag. To the strained broth add 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons fish sauce, 1/3 teaspoon Sriracha, 2 1/2 tablespoon hoisin sauce, 1/3 teaspoon Bragg liquid aminos and stir well. Store in the refrigerator.