Planning to enjoy a decent steamy bowl of pho or delicious summer rolls for your next meal? Hold that tea, we got a few tips to amp up your Vietnamese food experience.
Living in the perpetual warmth of Ho Chi Minh City, Yu Yamamoto, the Sommelier Award recipient of the inaugural MICHELIN Guide Hanoi & Ho Chi Minh City 2023, embraces Vietnam's culture with open arms.
After accepting Chef Mark Shimmori's invitation to join the Lửa project—listed in the MICHELIN Guide 2023—in Ho Chi Minh City, the man from Osaka discovered a sense of ease and comfort in the peaceful, expat-friendly surroundings of Saigon. Intrigued by the imminent growth in Vietnam's wine scene, Yamamoto, a passionately dedicated wine enthusiast and a WSET Diploma-certified professional, tirelessly practices his culinary magic by experimenting with the flavours of local food and wine, whether at work or in his leisure.
“Vietnamese cuisine is based on fresh ingredients, minimal cooking, and lots of leafy greens,” says Yamamoto. “I’m about to pair Vietnamese fresh summer rolls with a German dry Riesling next Sunday. I think it will be fun and can’t wait to try it.”
We asked the wine guru 101 tips when it comes to pairing Vietnamese food with wine, so you can set aside that mundane tea and elevate your Vietnamese cuisine experience at home…
Banh xeo and Italian prosecco
“Banh xeo is one of my favourite Vietnamese street foods; it's crispy and savoury Vietnamese pancakes. The inside of the banh xeo is filled with delicious ingredients like pork, shrimp, onions, and bean sprouts. It is light and crunchy, so I recommend a dry, casual sparkling wine like Italian Prosecco to pair with the delicate nature of the dish. The fine bubbles of sparkling wine complement the crunchy banh xeo.”
Bo kho and Merlot
“I chose two types of Vietnamese local food this time. Bo kho is a traditional Vietnamese braised beef stew with many fragrant aromatics such as lemongrass, star anise, and cinnamon. It is always accompanied by numerous fresh herbs and is most often enjoyed with a warm Vietnamese baguette. Many Vietnamese dishes have been influenced by French cuisine, so I prefer a French wine for bo kho. I like to pair it with a medium-bodied Merlot from Bordeaux. The rich, dense body and velvety tannins of the wine complement the complex, anise-flavoured stew perfectly.”
Pho bo and dry sparkling wine or Pinot Noir, Gamay
“Pho bo is often enjoyed as breakfast in Vietnam, but the versatility of the dish makes it an ideal partner for wine. I typically favor a light, crisp, traditional method of dry sparkling wine, such as Spanish Cava, to refresh the palate from the salty and naturally complex flavours of the soup. I recommend a Blanc de Blancs Champagne. The slight savoury flavour of the champagne enhances the deliciousness of pho bo. Cuvee de Reserve NV Pierre Peters is also a perfect start to the day in Vietnam.“For red wine, I recommend avoiding tannic wines, as they can clash with pho. Instead, opt for a lighter-bodied, low-tannin, earthy red wine such as Pinot Noir or Gamay, which pairs excellently with beef pho soup."
Summer rolls and German dry Riesling
“Vietnamese summer rolls (fresh spring rolls) are a popular Vietnamese dish made with rice paper filled with fresh herbs, vegetables, rice noodles, and often shrimp or thin slices of pork. These rolls are usually served with a delicious peanut sauce and fish sauce for dipping. German dry Riesling with summer rolls is a lovely combination. It has a refreshing high acidity, citrus, and herbal flavours. It would complement the freshness of the rolls. The delicate citrus and herbal flavours fit wonderfully with fresh Vietnamese basils. As wonderful appetisers, I love having them for lunch with ice-cold German dry Riesling. Of course, other light and fresh white wines also pair well, such as Austria’s Gruner Veltliner, as well as unoaked Chablis and Sancerre.”Illustration image: © Shutterstock
