Cuong's Michelada

Recipe by

By Cuong Pham with Tuen Nguyen and Diep Tran

Serves

Difficulty

Beginner

Photo by:

Oriana Koren

Excerpted from The Red Boat Fish Sauce Cookbook © 2021 by Viet Phu Inc. Photography © 2021 by Oiana Koren. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.

Fish sauce and tomatoes are two umami-rich ingredients, so when you put them in the same dish—or drink—the level of umami hits a whole other level. Here we add our fish sauce to bursting ripe tomatoes and combine them with the refreshing acidity of limes and the spice of Tajín to make our version of a michelada. This recipe is just enough for two, but you can scale it up and make a big pitcher for a party.

Note: Made with our Hot Lime Seasoning instead of Tajín—just use a 1:1 swap.

Ingredients

1 pound ripe tomatoes, quartered
1 tablespoon plus 1 teaspoon Red Boat Fish Sauce
1 tablespoon Cholula Hot Sauce
Juice from 2 limes, half a juiced lime reserved (seeds removed)
Tajín or Hot Lime Seasoning
Ice
1 bottle Modelo or other light pilsner or lager

Methods

Combine in a blender the quartered tomatoes, fish sauce, Cholula, and lime juice. Blend until smooth.
Run the juiced lime half along each of two glass rims, then dip the rims into the Tajín to create a salt rim. Fill each glass with ice, add half of the michelada mix, and top with beer. Serve.