Mekhong Soda

Thai Mekhong spirit—a blend of rice and sugarcane distillate—mixed with soda, ice, and lime wedge.

Ingredients

• 400g pork shoulder
• 400g rice vermicelli
• 2 tsp sliced lemongrass
• a pinch of ground turmeric
• 1/4 cup coconut oil
• a generous handful of snake beans
• a handful of fresh Thai basil, chopped
• crispy fried shallots, to taste

Instructions

1. 1

   Combine the roti dough and coconut milk in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the dried shrimp and coconut cream, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with tamarind paste, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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