Yu Yamamoto, a food and beverage specialist and Sommelier Award winner of the 2023 MICHELIN Guide Hanoi & Ho Chi Minh City, shares his tips on pairing Vietnamese cuisine with Western beverages to enhance dining experiences.

Originally from Osaka, Japan, Yamamoto explores local dishes and drink pairings. He highlights Vietnamese cuisine’s ingredients, simple preparation, and greens, noting that the right wine enhances the experience without needing other beverages.

Spring rolls with dry 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 with dry sparkling wine or Pinot Noir, Gamay

Traditionally eaten for breakfast, pho is versatile enough to be enjoyed any time of day and pairs well with wine. Yamamoto advises choosing low-tannin red wines to avoid clashing with the broth’s flavors.

Pinot Noir or Gamay wines are light and fruity, making them great pairings for this dish. Additionally, a dry sparkling wine can refresh the palate and counterbalance the dish’s savory elements.

Banh xeo with Italian sparkling wine

Banh xeo (crispy pancakes) features a rice flour pancake filled with pork, shrimp, bean sprouts, and scallions. Yamamoto suggests a dry Italian sparkling wine, which makes the dish crispier and matches its texture.

Bo kho with Merlot

Bo kho, a beef stew flavored with lemongrass, star anise, and cinnamon, is often enjoyed with banh mi. Given its French culinary influences, a Merlot-based red wine from Bordeaux is an excellent choice. The wine’s strong taste and tannins match the rich broth, making a great balance.