Michelin Sommelier Reveals Wine Pairing Secrets for Vietnamese Cuisine

A Michelin-rated specialist shares insights into combining traditional Vietnamese cuisine with European wines, such as serving pho alongside dry sparkling wine, to intensify tastes and improve the overall meal enjoyment.

Yu Yamamoto, an expert in food and drink and the recipient of the 2023 MICHELIN Guide Hanoi & Ho Chi Minh City Sommelier award, offers advice on matching Western drinks with Vietnamese dishes to elevate mealtime enjoyment.

Yamamoto, who hails originally from Osaka, Japan, delves into regional foods and their ideal wine pairings. He emphasizes the use of fresh ingredients, straightforward cooking methods, and an abundance of vegetables in Vietnamese cuisine. Yamamoto points out that selecting the appropriate wine can elevate the dining experience sufficiently, eliminating the necessity for additional drinks.

A Vietnamese banquet highlighting char-grilled meats, spring rolls, and various dipping sauces. Image provided by the Michelin Guide.

Spring rolls paired with crisp German riesling

Spring rolls consist of rice paper wrapped around herbs, vermicelli, shrimp, and sliced pork, served with peanut dipping sauce. Yamamoto suggests pairing them with dry German riesling - a sweet wine made from Riesling grapes. The wine's high acidity and citrusy, herbal notes complement the freshness of the rolls.

Beef pho paired with dry sparkling wine or Pinot Noir, Gamay

Traditionally eaten for breakfast, pho Is flexible enough to be savored at any hour and complements wine nicely. Yamamoto recommends selecting low-tannin red wines to prevent conflicts with the broth’s tastes.

Either Pinot Noir or Gamay wines offer a light and fruity profile, ideal complements to this meal. Alternatively, opting for a dry sparkling wine can cleanse your mouth between bites and offset the dish’s rich flavors.

Bánh Xèo paired with Italian sparkling wine

Banh xeo ( crispy pancakes ) includes a rice flour pancake stuffed with pork, shrimp, bean sprouts, and scallions. Yamamoto recommends a dry Italian sparkling wine, enhancing the dish’s crispiness and complementing its consistency.

Bo kho with Merlot

Bo kho A beef stew seasoned with lemongrass, star anise, and cinnamon is commonly served alongside banh mi. Considering its French culinary influences, a Merlot-based red wine from Bordeaux would be an ideal pairing. The robust flavor and tannins of this wine complement the hearty broth well, achieving a perfect harmony.