For the past centuries, Asian cuisines have taken a backseat, but that is all starting change these days. Vietnamese food, in particular, is rapidly gaining popularity in Western countries and most especially in Australia.
This no longer comes as a surprise. After all, Vietnamese food is not as spicy as other Asian dishes. Instead, it offers a great balance of textures and flavors of the perfect combination of spices.
Another thing that makes Vietnamese dishes stand out is its colonial heritage. It is heavily influenced by a lot of foreign cuisines, particularly the French. This is the very reason why most of our dishes are best paired with wine.
But what is the best wine for Vietnamese food? How do you choose which wine should go with your Vietnamese recipe? Read this article to find out!
If you love wine and Vietnamese is your favorite takeaway, then you need to familiarize yourself with which wines go best with Vietnamese food. Well, here are the wines that you should know about and which Vietnamese dishes they should go with.
Most Riesling variations give off a hint of sweetness that will not clash with the spiciness of Vietnamese dishes, and that is why it is a great option.
The high acidity and natural minerality of an off-dry Riesling will work well with the flavours of Pho, a Vietnamese noodle soup made up of soft rice noodles, a good dose of protein, and a wide array of spices including spring onions, brown onion, lemon, hoisin sauce, hot chilli sauce and chilli.
The sweetness of this wine is also able to stand up against spicy flavors so if you love Sriracha (Vietnamese hot sauce) and can cool down its heat a bit without altering its taste. Lastly, its acidity can cut through the richness of fatty meats like pork.
This wine is considered to be a light variety of reds. More than that, this is also believed to be low in tannins and is bland enough to perfectly match the herbal and sweet notes of Vietnamese dishes rich in cilantro and basil.
Because of this, it is recommended that you pair this wine with Banh Mi, Curry, Pork Bao,…
This wine is a bit tricky. It gives off an intense fruity flavor with an equally strong herbal note. For millennials, fruity wines seem to be a thing of the past but do not turn your back on this just yet.
A fruity wine tastes good with something spicy, sweet and sour. This white also goes well with fried foods and the famous Vietnamese dipping sauce, Nuoc Cham.
Since it is fruit-based, this wine also enhances the flavors of citrus and spices, two ingredients that are common in Vietnamese dishes so you can consider this one to be a good all-rounder.
This is an Italian red wine, so it is not commonly offered in Vietnamese restaurants, but this is a great at-home option. Same with Pinot Noir, this red wine also contains only a small amount of tannins which makes it perfect for Vietnamese Pork Dishes.
You see, tannins make pork dishes bitter and can overpower the flavor of herbs that are common with Vietnamese cuisines. So go ahead, feel free to pair it with Bun Thit Nuong (Vietnamese grilled pork with rice vermicelli).
A dry Lambrusco has a bit of tartness and contains residual sugar which highlights the sweetness of the pork. It also gives off a cleaning effervescence that works well in washing away the richness of fried dishes, so it is also usually paired with fried spring rolls and banh mi.
When it comes to Argentinian wines, Malbec is the king. But when it comes with Vietnamese cuisines, the best Argentinian wine to drink would be Torrontés.
This wine grape variety is light and not too sweet, so it is best paired with light Vietnamese dishes like Cha Gio (deep fried Vietnamese spring rolls made of a mixture of proteins (shrimp or pork) and veggies like carrots, white onions, mushroom…
This is a rare wine with a unique flavor from the Spanish Basque country. Txakoli contains high amounts of acids and produces a bit of effervescence that matches seafood pretty well.
In the region where it is produced, locals usually drink it with barbecued prawns, so the safest bet is that it will taste great with Vietnamese seafood dishes like shrimp rice paper rolls(summer rolls) and catfish vermicelli.
Pho is the most celebrated Vietnamese dish, and it is probably due to its intoxicating mix of flavorful spices like fennel, clove, anise, and cinnamon—all soaked up in a steamy hot broth. Because of its pool of flavors, it may seem like no wine will ever complement its taste.
Well, Sauvignon Rosso has hints of rose and pomegranate. Both of these citrus and floral notes match the flavor of fragrant ingredients in Pho pretty well. Moreover, these flavors also stand up well with fatty and meaty dishes.
Do you like Vietnamese pancakes? I bet you do! This dish is a typical Vietnamese street food filled with bean sprouts, pork and shrimp strips, and spring onions dipped in salty and sweet sauces.
As you already know, these pancakes are already bursting with flavors so you should shy away from wine with strong, full-bodied flavor and go for light-bodied, low-acid, and bland wines and Grenache is one of them.
If you want to know more about Vietnamese food and wine pairings, please watch this video:
At first thought, it may seem like pairing wine with Vietnamese food is not a good idea. After all, the bland and subtle taste of wine may be overpowered by the salty, sour, sweet, and spicy taste of Vietnamese dishes.
But as it turns out, some types of wine can complement the big and bold flavors of these dishes. All that you have to do is choose the type of wine carefully. When prepping for a big Vietnamese dinner at home, keep this guide in mind so you can find the best wine for Vietnamese food!
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