The Vietnamese translation above is literally liquor mixed with tomato juice because there is no way for me to translate Bloody Mary into Vietnamese without being blasphemous.
Bloody Mary is a lovely Sunday morning drink and reputed hangover cure, made with vodka, (sometimes roasted) tomato juice and various spices – most commonly Worcestershire sauce.
Anyway, a month or so ago, a Vietnamese history blog I visit often to disabuse myself of gradeschool-level history mentioned efforts to market Worcestershire sauce in the Far East. Now Worcestershire sauce was attributed to an Englishman bringing back a recipe from the British Far East colonies and attempting to recreate a taste he encountered there. Some decades later, Worcestershire sauce was marketed in Thailand as Western Fish Sauce. Reading the article inspired the idea to make Bloody Mary using Asian ingredients.
Worcestershire sauce is made with primarily tamarind, anchovies, chile pepper, sugar (high fructose corn syrup in the US), and clove. The ingredients up to sugar are easy to substitute – altogether that’s just nước mắm me (fish sauce with tamarind). Clove is harder replace, and it’s one of the defining components of Worcestershire sauce. I ended up making a tea of 10 clove pieces and 20 pepper corns in a shot glass to titrate into my drink.
Tomatoes cut in half were laid on a bed of chopped onions and sea salt and roasted at 375 until the outside were charred. Tomatoes and onions were then blended with wasabi (horseradish traditionally) and lemon juice and chilled overnight (forgot to strain juice to get the seeds and other chunks out.)
Tamarind fish sauce were made from a semi-dry tamarind block, softened and rehydrated with boiling water – about 1/3 of a cup for a 1 inch cube. After straining, fish sauce and sugar and chopped garlic were added to taste. That’s nước mắm me. The sauce was then blended to make a smooth liquid to add to the tomato juice.
I also had some ponzu sauce (a Japanese sauce made of soy sauce, rice cooking wine, and fragrant Yuzu lemons) on hand, so I made another Worcestershire sauce equivalent using ponzu and adding ume-boshi (Japanese pickled plums) for added tartness.
To make the stock solution, equal parts chilled tomato juice and shochu were mixed together. Each type of Bloody Mary was made by adding a tablespoon of the appropriate spices (Worcestershire sauce or the equivalent) and a dash of homemade tương ớt (chilli sauce, Vietnamese style) to a glass of stock solution
- The traditional preparation Bloody Mary with Worcestershire sauce was nice as expected. Hints of the wasabi and tương ớt made a small difference, but Worcestershire sauce and tomato flavors dominated.
- Bloody Mary made with ponzu sauce was missing umami and the fragrance of yuzu lemon was disproportionately strong.
- Bloody Mary made with nước mắm me tasted great, biting, savory and sweet. But it was missing the spicy edge of clove. Adding clove tea didn’t work as clove and nước mắm me were unhappy to share space together.
Ultimately, my favorite nontraditional Bloody Mary made with traditional Asian ingredients to replace Worcestershire sauce because Worcestershire sauce was originally inspired by Asian ingredients (see, head-spinning) was made with 3 teaspoons of nước mắm me and 1 teaspoon of ponzu/ume-boshi sauce. I never noticed it before, but the distinctive fragrance of yuzu lemons could almost be described as citrusy and clovey. Diluted in nước mắm me, that fragrance was more well-behaved and gave a distinctive Bloody Mary that hit most of the same spots as the traditional recipe. A garnish of rau răm completed the East to West back to East transformation.