Michelin Sommelier Reveals Wine Pairing Secrets for Vietnamese Cuisine

A Michelin-rated gastronomic specialist shares insights into how combining traditional Vietnamese cuisine with European wines—such as serving pho alongside dry sparkling wine—can intensify tastes and upgrade the overall meal enjoyment.

Yu Yamamoto, a seasoned food and drink consultant who has won the Sommelier Award for the 2023 MICHELIN Guide Hanoi & Ho Chi Minh City, offers advice on matching traditional Vietnamese dishes with Western drinks to elevate mealtime enjoyment.

Yamamoto, who hails from Osaka, Japan, delves into regional fare and compatible drinks. He emphasizes the use of fresh ingredients, straightforward cooking methods, and an abundance of vegetables in Vietnamese cuisine. He observes that selecting the appropriate wine can elevate the dining experience without requiring additional refreshments.

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
Composed of rice paper enclosing an assortment of herbs, noodles, shrimp, and sliced pork, these dishes come with a side of peanut dipping sauce. Yamamoto recommends accompanying them with a dry German Riesling—a dessert wine derived from Riesling grapes. This type of wine’s sharp acidity along with its zesty, herbaceous flavors enhances the vibrancy of the spring 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 fruit-forward profile, perfect complements to this meal. Furthermore, opting for a dry sparkling wine will help 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 paired with banh mi. Considering its French culinary influence, a Merlot-based red wine from Bordeaux would be an ideal selection. The robust flavor and tannins of this wine complement the hearty broth well, creating a perfect harmony.