Drink this with That – Vietnames Cuisie

Welcome back to Drink This with That—a new feature about what to drink with specific foods and international cuisines. Each month we will highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to the options that add a bit of a twist to the standard pairing.

This month we explore wine pairing options for the vibrant world of Vietnamese cuisine.

The iconic dishes of Vietnamese cuisine offer a literal garden of delights with a harmonious blend of fresh herbs, spices, with flavors ranging from spicy and sweet to sour, and savory umami notes.

Vietnamese Cuisine is lighter and more subtle utilizing herbs and light broths versus Thai cuisine, which is bolder, spicier and more intense. Characteristic ingredients include lemongrass, ginger, mint, coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Many dishes are low in sugar and dairy and primarily rice based using rice flour and rice-based noodles rather than what based, making them naturally gluten free.

Search for compatible wines here www.wineroad.com/wineries

Vietnamese Cuisine & Wine Pairing Recommendations

Fresh and Herbaceous

Goi cuon

Salad rolls made from rice sheets filled with rice vermicelli, fresh raw vegetables and herbs, and prawns or other seafood.

+  Sauvignon Blanc / Pinot Grigio / Sparkling Rosé

Bánh mi

Vietnamese sandwich made with a crusty baguette filled with meats like pork or chicken, pickled vegetables, cilantro, and spicy mayonnaise or pate.

+ Sauvignon Blanc / Gewurztraminer /Pinot Noir/ Pinot Meunier

Savory and Umami

Cha gio

Fried, crispy spring roll typically wrapped with rice paper, filled with ground pork and vegetables.

+ Rosé of Grenache/ Skin Contact Pinot Gris/ Sparkling Blanc de Blancs

Bánh Xèo

Vietnamese crepes, traditionally stuffed with pork belly, shrimp, mung beans and bean sprouts.

+ Brut Rosé Sparkling / Gewürztraminer

Pho

Vietnamese soup dish consisting of light and aromatic broth, rice noodles, herbs, and meat – usually thinly sliced beef, and sometimes chicken; garnished with fresh herbs, bean sprouts, lime, and chili.

+ Pinot Blanc / Unoaked Chardonnay / Pinot Noir

Cha ca La Vong

Grilled fish marinated with turmeric, galangal, fermented rice and other ingredients, served with scallion and dill.

+ Chardonnay / Viognier / Marsanne Roussanne

Spicy and Sour

Bun Cha: Grilled Pork Meatballs served over rice noodles with a light and sweet dipping sauce.

+ Dry Rosé / Cabernet Franc/ Skin Contact Ribolla Gialla

Posted by Marcy Gordon

Marcy Gordon is a freelance wine and travel writer. Her work has appeared in a variety of publications including Wine Enthusiast, San Francisco Chronicle, Sonoma Magazine, The California Travel Guide, and Forbes Travel Guide. In 2017 she was awarded a fellowship to the Symposium for Professional Wine Writers. She is the co-host of the award winning Wine Road Podcast.

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