Lucky Rice, the New York–based festival series, shines a spotlight on Asian culinary culture. Think night markets, hawker centers and all things street food. Festival founder and newly minted cookbook author Danielle Chang rounded up the best of the best in this cookbook named for the festival, a must-read for every fan of noodles, fiery chilies, deep-fried things on sticks, all manner of squid and, of course, rice. Try this extra-spicy, tangy Vietnamese-inspired michelada on for size.
The michelada, a traditional Mexican beer refresher spiced with hot sauce, salt, lime, and Worcestershire and served icy cold, is something I want to drink all day long in the summer. Beer is a natural complement to many Asian foods, and this beer punch carries flavors reminiscent of Southeast Asia’s spicy, savory foods. It’s surprising how similar Mexican and Vietnamese cuisines are, with their fill of limes, chilies, and umami flavors.
- Togarashi spice mix, to taste
- 1 lime wedge
- 2 tablespoons fresh lime juice
- 1 dash fish sauce
- 1 squeeze Sriracha
- 1 12-ounce dry pale lager, such as Asahi beer
- 1 star fruit, cut into thing wedges
For the michelada
Chill a beer mug or pint glass in the freezer until ice-cold. Sprinkle the togarashi spice mixture on a small plate. Run the lime wedge around the rim of the cold mug to dampen it, and then dip the rim into the spice mixture. Fill the mug halfway with ice, and add the lime juice, fish sauce, and Sriracha. Stir. Add the beer, leaving 1 inch at the top of the mug. Stir briefly to incorporate all the ingredients. Then top up the mug with beer, making sure not to disturb the spice rim. Garnish with a wedge of star fruit.