Tran Minh Nhut, a bartender from Can Tho’s Endless Summer Rooftop Bar, made waves in Vietnam’s cocktail world by securing a place among the top 8 finalists in World Class Vietnam 2025. What makes his accomplishment particularly noteworthy is that he was the sole representative from outside Vietnam’s major cocktail hubs of Hanoi and Ho Chi Minh City.

“Can Tho Is Fresh and Fruity!” – The Delta’s Secret Weapon

“Can Tho is fresh and fruity!” Nhut declares with infectious enthusiasm. This characterization reflects both Can Tho’s abundant natural resources and his approach to bartending. Working from the 19th floor of his rooftop bar, he draws inspiration from the Mekong Delta’s rivers and agricultural abundance. “Our rich flavors come directly from the Mekong Delta’s rivers and farms. That connection to the source — that’s what sets us apart.”

The bartender finds poetry in his city’s origins, explaining that “The name Can Tho actually comes from Cam Thi — the City of Poetry. When you arrive here, you’ll feel a gentle, calming vibe. Life here flows like the river — not too rushed, but never still.”

The Countryside Cocktail Revolution: Battling Big City Prejudice

“I’m from the countryside,” Nhut says with a self-deprecating laugh, though Can Tho is actually Vietnam’s fourth-largest city with over 2 million residents. Despite his modesty, he acknowledges the practical challenges: “I often find myself sourcing what I need online or traveling to other cities just to get the right tools and ingredients, but it’s worth it.”

His victory represents a broader trend, as he notes: “We’re witnessing a rapid boom in the cocktail bar scene. Especially in Can Tho and similar cities — with many new bars opening with a wide variety of concepts.” Yet he remains realistic about the journey ahead: “I think Vietnamese bartenders still need to work really hard for a while longer in order to grow the bar industry in Vietnam, but I believe, eventually, we’ll get there.”

“Practice Makes Perfect, Right?” – The Grind Behind The Glory

The World Class Vietnam competition demands relentless dedication. “Man, it’s a long journey. I put in the work every single day to become better than I was yesterday. After all, practice makes perfect, right?” Nhut reflects on the grueling preparation process.

His philosophy emphasizes fundamentals over flash: “Keep everything as simple and efficient as possible. Time becomes your biggest enemy long before you step into the competition arena.” He advocates for mastering basics until they become second nature: “Perfect your fundamentals first. Master your basic techniques until they’re second nature. When the pressure hits and the clock starts ticking, you want your hands to move without your brain having to think.”

His advice to future competitors is pragmatic: “Don’t try to reinvent the wheel. Take the best of what your city offers — for me it’s our fresh ingredients, our authentic flavors — and present them with flawless technique. That’s how you compete with the capitals.”

Harvest Festivals In A Glass: When Ancient Traditions Meet Modern Mixology

Nhut’s competition cocktails drew deeply from local harvest traditions, creating drinks that told stories of Can Tho’s cultural heritage. His “Thượng Điền” aperitif honored the festival marking harvest season’s beginning. “The Thượng Điền (or ‘Up Field Festival’) marks the beginning of the harvest season, when locals make offerings of pork, fruits, and betel leaves, as they pray for favorable weather. My aperitif of the same name featured Ron Zacapa 23, symbolizing the mother land, with herbal betel leaf notes representing the earth’s bounty, and sparkling wine celebrating the new harvest.”

His second creation, “Hạ Điền,” celebrated the later harvest festival: “So my digestif reimagined the classic White Russian — replacing cream with toasted rice foam and using homemade coffee liqueur infused with cocoa from Can Tho’s renowned cacao farms.”

The cultural storytelling proved as important as the technique. “We spent time after each round discussing festival traditions and Vietnam’s culture. That cultural exchange — sharing the soul behind the cocktails — proved just as important as the technique,” Nhut explains.

“Bar Side And Tender Side” – The Philosophy Of Mekong Hospitality

At Endless Summer Rooftop Bar, Nhut embodies what he sees as bartending’s dual nature. “There’s two elements to being a bartender, the bar side and the tender side,” he explains, emphasizing each word. “I’m not just someone who mixes drinks, but someone who tends to the entire space and everyone in it.”

His role extends far beyond cocktail crafting: “My main job is crafting drinks, but more importantly, I listen and connect with guests, making sure everyone feels comfortable and welcome. That’s the heart of Mekong Delta hospitality too — we don’t just serve you, we embrace you.”

“Forget The Guidebooks” – Nhut’s Underground Can Tho

As an unofficial city ambassador, Nhut becomes animated when describing authentic Can Tho experiences. “If you want the real Can Tho experience, forget the guidebooks,” he grins enthusiastically. “I’ll take you to places that don’t even have addresses. We’ll start with Vietnamese pancakes stuffed with coconut filling — something you can’t get anywhere else. Then we’ll squeeze into this tiny spot I know for grilled beef wrapped in wild betel leaves. After that, we’ll find a roadside vendor for silky tofu pudding with ginger syrup that’ll warm your soul.”

“The Capitals Taught Me Technique, But Can Tho Taught Me Soul”

Nhut’s achievement challenges assumptions about where exceptional bartending talent emerges in Vietnam. His response to doubters is profound: “The cocktail capitals of this country taught me technique, but Can Tho taught me soul. And in the end, soul is what people remember long after the last sip.”

With his Top 8 trophy now displayed at Endless Summer Rooftop Bar, he represents more than personal achievement – he’s pioneering a new vision for Vietnamese cocktail culture that celebrates regional diversity. His success suggests that authentic flavors and cultural stories can compete with metropolitan sophistication, proving that Vietnam’s cocktail scene is ready to embrace its full geographic and cultural spectrum.