Vietnamese food is often an artful symmetry between five fundamental flavors: salt, sweet, sour, bitter, and spice. Each dish typically has a vibrant blend of bright herbs and fresh vegetables, arranged in colorful presentations. And since Vietnamese cuisine aims to balance flavors and leans less spicy than other Asian fares, it goes beautifully with most styles of wine.
Like many other Asian cuisines, Vietnamese food is typically served communal style—meaning opening multiple bottles for the table is completely acceptable.
So, what should you pair your favorite Vietnamese dishes with? White, rosé, and orange wines tend to be much easier to pair with Vietnamese foods. Wines with high acidity tends to pair well with umami-forward foods and light-bodied, floral varieties go well with herbaceous meal pairings. Creamier wines round out foods that have a lot of spice.
Everything must be served at the right temperature and time. When serving sparkling or white wines alongside the meal, popping the bottle in the freezer for 10 to 15 minutes before opening them assures that the temperatures will be correct. For orange and red wines, its best to decanting them for about two hours prior to serving to allow their nuances to shine.
Interested in crafting your own traditional Vietnamese menu with wine pairings? Look no further.
The Best Wine for Chả Cá Thăng Long (Vietnamese Turmeric Fish with Dill)
Chả cá thăng long is a grilled white fish rubbed with turmeric, fish sauce, ginger and garlic. Served on a bed of vermicelli noodles, the fish is adorned with dill, spring onion and roasted peanuts along with mint and coriander. A side of fermented shrimp paste (xiā jiàng) adds an earthy, umami note to the dish. The complex layers of umami go well with the nuanced flavors of non-vintage Champagne, which highlights the freshness of the fish and adds balance to the more fermented notes.
The Best Wine for Miến Xào Cua (Crab Glass Noodles)
Fresh crab meat and delicate glass noodles come together with crunchy vegetables and refreshing aromatics in this popular stir fry option. It’s often served as part of a banquet meal for special occasions. For a wine that stands up to the high acid of the lime-fish sauce dressing, a wine with a creamy texture, like an oak-aged Chardonnay or a Viognier is recommended. The sweetness of the crab meat is benefited by a crisp glass of Sauvignon Blanc.
The Best Wine for Phở Bò (Beef and Rice Noodle Soup)
Arguably Vietnam’s most famous dish, phở’ features a warming broth ideal for both chilly days and blistering-hot summers. In Hanoi, it is often eaten for breakfast, but the versatility of the dish makes it a go-to at any time of day—and an ideal partner for either red or white wine. A crisp white wine, like an Alsace Pinot Blanc, refreshes the palate from the salty and earthy flavors of the soup. If opting for a red, staying away from tannic offerings is recommended, as those can clash to produce a metallic taste. Instead, choose a Beaujolais for a slightly herbaceous finish.
