Vietnamese Food and Wine Pairing - Alfredo de La Casa

Vietnamese
food and wine pairing

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ISBN-13: 978-1519283832
ISBN-10: 1519283830
Table of Contents
Introduction ……………………………………………………………………… 4
The Author ……………………………………………………………………….. 6
Introduction to Food and Wine pairing. ……………………………….. 7
The taste of wine ………………………………………………………………. 8
But, what is taste?………………………………………………………….. 8
Sight …………………………………………………………………………….. 9
Smell…………………………………………………………………………… 10
Taste …………………………………………………………………………… 11
The taste of Food …………………………………………………………….. 13
Food and wine pairing ……………………………………………………… 15
Pairing Vietnamese food with wine ……………………………………. 17
Introduction ……………………………………………………………………. 18
Vietnamese food……………………………………………………………… 19
Salads - Starters ………………………………………………………………. 20
Rice & Soups …………………………………………………………………… 39
Fish & Seafood ………………………………………………………………… 65
Meat & Poultry ………………………………………………………………… 91
List of dishes Vietnamese names. …………………………………….. 148
List of dishes English names…………………………………………….. 153
Dishes by grape type ………………………………………………………. 158
SPARKLING AND ROSE…………………………………………………. 159
WHITE WINE GRAPES ………………………………………………….. 160
RED AND FORTIFIED ……………………………………………………. 167
Map of Vietnam …………………………………………………………….. 173
Acknowledgements ………………………………………………………… 175
Introduction
Welcome to Pairing wine with Vietnamese food, the ultimate guide for those who want to
make the most of drinking wine with Vietnamese food!
In this book you will find the basics about wine and food pairing, to then move into the
particulars of the worldwide awarded Vietnamese cuisine.
After having lived several years in Vietnam, the author, still living in Ho Chi Minh City,
and a member of the Society of Wine Educators, will take you through the particulars of
the most popular Vietnamese dishes and which wines will not only go well with them, but
even enhance the experience of both eating the dish and enjoying wine.
Vietnamese food is very diverse, as you can imagine considering that Vietnam is the 13th
most populated country in the world, and over 1650km in length, benefiting from seaside,
different climates and flat as well mountainous terrain.
This book covers many of the most popular dishes from North, South and Middle of
Vietnam, and how can they be better paired with different types and styles of wine.
The first two chapters cover the basics of food and wine, as well as a fast course on
pairing food and wine: this will not make an expert, but will give those readers wanting to
learn more, the basic tools to pair food, however the work has been done for you already!
The core of the book covers 100 of the most popular Vietnamese dishes divided in four
groups: salads and starters, rice and soups, fish and seafood and meat and poultry
Each dish and its ingredients are described briefly with suggestions for wine pairings.
The book does not recommend wine brands, but the likely grapes and/or grapes and
regions which will pair better with the food: a dish pairing may be a Marlborough (New
Zealand) Chardonnay rather than a Villa Maria. The reason for this is that different brands
are available in different countries, hence is more practical for everyone to match food
with grapes and styles rather than brands.
There are regional variations when preparing Vietnamese food, but in most of the cases
the wines selected don’t change, unless otherwise stated.
A very useful feature of the book is the three indexes at the back:
- The first index in alphabetical order for the dishes in Vietnamese names, useful if you are
in a restaurant and the menu is in Vietnamese.
- A second index with the name of the dishes in English.
- You have the grape, here are the matching dishes.
We hope you will enjoy the experience of discovering Vietnamese food, and pairing it
with the right wines!
The Author
Alfredo de la Casa is a British national, active member of the Society of Wine Educators,
and passionate about food and wine. He moved to Ho Chi Minh City in Vietnam in 2011
where he still resides with his Vietnamese wife.
Alfredo has been organising wine tastings for over 20 years and he is the person behind
wineinvietnam.com (the only wine blog in Vietnam), and the founder of Wine and
Restaurants magazine (wineandrestaurants.com). He is also the wine columnist for OI!
Magazine in Vietnam and has written 14 books, four of them about wine, including two
winners of the prestigious international Gourmand award:” Introduction to wine and wine
tasting” and “Sherry wines: from origins to food pairings”.
Passionate about wine and sharing knowledge, he now dedicates most of his time to wine
and education, and apart from writing he is working in a new project to bring free wine
education to Vietnam (and the rest of the world).
Born in England to Spanish parents, he has lived and visited over 30 countries, and enjoys
visiting wineries and learning from winemakers all over the world.
Introduction to Food and Wine pairing.
The taste of wine
When I first tasted wine I was 5 years old, or so I have been told, at a wedding and one of
my cousins and I convinced the adults to give us a sip of their wine, to which they added
sugar. It tasted so good that my cousin and I went through the tables drinking the wine
people had left and we got rather drunk, and we have been reminded of the situation many
times by family.
Next time I tasted wine I was around 16, festival time, tired of beer and spirits, two friends
and I bought 2 bottles of wine. My friends complained because I spent much more in one
than in the other while “both tasted the same” for me the extra money was well spent, as
the second wine was more smooth, less alcoholic and in two words, tasted better.
It would take me a few more years to get professionally interested in wine, but during that
time I developed my taste and senses through premium spirits and mixology.
But, what is taste?
So what is taste? When we taste something, wee experience a sensation or series of

sensations in particular parts of the mouth, the taste buds, which deliver information tour
brain making us feel different things.
This is combined to what other sensors in our nose send to the brain, and in fact most of
the sensations we get when we taste do actually come through our nose. You don’t believe
me? Let’s do an experiment:
Eat some bread, or some green apple to clear your palate. Pour a glass of wine, block your
nose as much as you can with a hand, and drink the wine with the other. What do you get?
Now try drinking the wine in a normal way, with your nose unblocked…
There are other factors that will affect the sensations we feel: temperature of the room,
temperature of the wine, mood, perception from our eyes, and the pre-set idea we get from
the bottle, label or what someone has told us about the wine. However sight, smell and
taste are the factors which will provide us with more valuable information about the wine.
Sight
Sweetness Acidity
Tannin
Before tasting a wine, if we look at it we can get quite a lot of useful information.
In general, the paler the white wine the more likely to be young and without oak. If the
wine has been aged in oak it will probably give it some deep gold colour.
A pale red is likely to be less full bodied than darker ones.
Wine tears, also known as legs, can be caused by high alcohol or high glycerine content.
Smell
Primary aromas Secondary aromas Tertiary aromas Faults
When we smell wine the first thing we need to check is for faults, and this requires quite
skill. Two of the most common faults are oxidation (wine was in touch with too much
oxygen) and corking (a fault in the cork transferred to the wine).
The aromas can be divided into three clear categories:
Primary aromas: this are directly linked to the grapes used in making the wine. For
example, red fruit, dark fruits, dried fruit, tropical fruit, citrus, floral and tree aromas are
the most common general categories and some of them maybe present in each particular
wine, some may have mango or lychee or lemon,…
Secondary aromas: are created through wine making, usually by reaction from yeast or
bacteria.
Tertiary aromas: they come from ageing and the type of wood (or lack of it) used in
ageing.
Taste
Sweetness Acidity
Tannin
Alcohol
Body
Put some wine on your mouth and swirl it around it, as different parts of our mouth and
tongue have different sensors.
Try to identify flavours, but also:
Is the wine sweet or rather dry?
How acidic is the wine? Do you feel the acidity of lemons or not at all?
What about tannin? Tanning or astringency, is the sensation that you can feel like a mini
vacuum in your mouth.
Alcohol? Does it feel too alcoholic, or rather mellow?
And finally, the body? Does it feel light or more as a heavy weight?
All these factors will help you choose the best food for your wine.
The taste of Food

These are some of the main tastes that we feel when we eat food:
Bitter
Fat
Acid
Sweet
Salty
Hot/spicy
Both the ingredients and the way food is cooked, but especially the sauces will determine
which wine pairs better with it. So try to avoid generalist pairings, and most important,
experiment!
100%
80%
60%
40%
20%
0%
Components Texture
Flavours
Components are very basic elements that correspond to basic perceptions in the tongue:
sour, sweet, bitter, salty.
The texture, in both food and wine, is related to the “weight”, the body, the structure, and
the power.
Flavours are linked tour perception of specific characteristics inherent in wine and food
based in aroma and taste sensations.
Food and wine pairing
When pairing food with wine, or even tasting wine, we must remember that each person is
unique, and so are his/her tasting buds. We could write a couple of books alone on how
sensations are transmitted to the brain, and how we humans perceive different things from
the same stimuli.
The best advice I can give you when pairing food and wine is to try new things and to
experiment, as you may find surprising pairings which no one would expect: I have done
so, and surprised several sommeliers by for example pairing raw tuna marinated in soya
sauce and wasabi with a Rioja reserva; when I did they thought I was drunk, but when
they tried…
When pairing food and wine, usually you are going to look to food that complements wine
(or wine that complements food), or you may be looking to the opposite: characteristics in
wine (like acidity or tannin) which balance those of the food.
In general:
Bitter food, make the bitter of the tannins in wine feel even bigger, so if eating bitter food
try to avoid tannic wine.
Sweet food can make dry wines taste bitter, so you should try and pair it with sweet wines.
Spicy/hot food can be paired with a cold sweet wine to balance the heat.
Fat food goes fantastic with high tannic wines, as the wine clears the palate.
Pair acid food, like oyster, with wines with high acidity, if you pair it with low acidity
wines they will taste flat.
Salty food can be paired with wines with high acidity, and sometimes sweet.
Try to match food and wine of the same weight and body: light food will be killed by a
full body wine, and the opposite also applies.
But above all, experiment!
Pairing Vietnamese food with wine
Introduction
In this book I have chosen 100 of the most popular and delicious Vietnamese dishes from
different regions, which are widely available both in Vietnam and in Vietnamese
restaurants overseas.
Dishes are grouped under the following categories:
- Salads
- Rice and Soups
- Fish and Seafood
- Meat and Poultry
Dishes and pairings are individually set, so feel free to jump to any section or dish, as they
are not linked to others.
For each dish I provide some brief information about the dish, its popularity, and basic
ingredients used to make it, to end with my suggestions of wine pairings.
Vietnamese food
There are three characteristics about Vietnamese food, which makes it unique:
Variety: the amount of different dishes that you can find in Vietnam is awesome,
especially if you move around the different regions, you will be spoilt for choice. In fact
you can eat something different each day of the year for each meal, without having to
repeat dishes.
Having said that, a lot of dishes play around rice, rice noodles and fried/grilled food.
Healthy : Vietnamese food is really healthy, while very tasty. Ingredients tend to be very
fresh, and no saturated fats used or hardly used.
Balance : when cooking, Vietnamese look at the balance in each dish, hence linking to the
healthy, sometimes medicinal properties of Vietnamese cuisine.
Fish sauce is very popular and you will find that Vietnamese use it to cook almost every
single dish.
Salads - Starters
Cha Phung (Royal omelette)

This dish originates from the Royal city of Hue and nearby Danang.
A little bit about the dish
Peppers, green beans and carrots are steamed and then blended with pork meat and boiled
with fish sauce, pepper and garlic. Vegetables are placed on seaweed, sushi style, and
using an egg omelette as base, then rolled and cut into small pieces.
Pairing
You can pair this dish with a Sauvignon Blanc (France, New Zealand), Verdejo (Spain), or
Sylvaner (France).
Coi cuon dau hui (Fresh spring rolls)

Another of the Vietnamese dishes that is so popular which is almost everywhere. Fresh
and nice.
Rice paper is used as a base to roll a mix of peeled prawns, rice noodles, mint, cucumber,
spring onions. The dipped in fish sauce with chili.
Pairing
The best pair for this dish is Albarinho (Spain), Sauvignon Blanc (France, Australia) or
Verdejo (Spain)
Dau Sot Ca Chua (Tofu with tomato sauce)

Tofu is very popular in Vietnam, which has a large population of Buddhists and
vegetarians.
Tofu is first fried and then moved to a pot with chopped tomatoes, tomato paste, fish
sauce, water and sugar. Then garnished with chopped spring onions.
Pairing
The best pair for this dish is a Sangiovese (Italy) or a Ripasso (Italy) or a nice Garnacha
(Spain)
Goi Bap Cai Chay (Cabbage spicy salad)

This is another of the many Vietnamese salads easily to find, refreshing and different.
Cabbage is cut very thinly, as well as with some carrots, cashew nut, mint coriander. All
marinated with salt, rice vinegar, fish sauce and chilies.
Pairing
This dish is not easy to pair, but in general a nice Alsace (France) wine, either Riesling or
Pinot Gris. Other option could be a rose Vin Gris (France). Dry Riesling from Mossel
(Germany) can also be a good option.
Goi Buoi Tom Thit (Grapefruit, pork and shrimp salad)

This refreshing salad uses yellow pomelo as base, sometimes mixed with green grapefruit.
This savoury dish blends mint with grapefruit, pork and shrimps, all marinated with fish
sauce, lime juice, carrot, shallots and chili
Pairing
A Gewurztraminer (Germany, Australia) goes nicely with this dish, you may wish to try a
sweet Riesling (Germany).
Goi Cuon (Fresh prawn rolls)

This is likely one of the most popular snacks and starters which you can find both in
normal and street restaurants, simple and nice.
Prawns are boiled and put together with rice noodles and green leafs, then rolled on rice
paper. The dish is served with fish sauce for dipping.
Pairing
This dish is relatively easy to pair: a Viura (Spain), Orvieto (Italy), Soave (Italy), Riesling
(Australia) or crisp Chenin Blanc (South Africa)
Goi cuon dau hu (Tofu fresh rolls)
This is a popular snack and starter which you can find both in normal and street
restaurants, simple and nice.
Tofu is boiled and put together with rice noodles and mint, then rolled on rice paper. The
dish is served with fish sauce for dipping.
Pairing
This dish is relatively easy to pair: a Viura (Spain), Orvieto (Italy), Soave (Italy), Riesling
(Australia) or crisp Chenin Blanc (South Africa)
Goi du du chay (Vegetarian Green papaya salad)

This is a refreshing salad with a mix of vegetables and tofu.
Vegetarians will find here a nice and refreshing salad, usually served with fried tofu.
Green papaya thin slices, garlic, fish sauce, lime juice, soy sauce, rice vinegar and sugar
make the marinade.
Pairing
This salad can easily be paired with a rose from Navarra (Spain) or an Alsace (France)
Viognier.
Goi Du Du Bo Kho (Green papaya with beef salad)

This is another very popular dish and widely available, and often served as starter or
snack, easy to eat and full of flavour.
Thin slices of green (unripe) papaya with some vegetables and beef (sometimes small
shrimps) and all marinated with fish sauce and fresh lime juice. Vietnamese usually go
crazy with this refreshing dish.
Pairing
If the dis is not spicy, you can pair it with a Sauvignon Blanc (France, Australia), an
Albarinho (Spain), a Chablis (France) or a Chenin Blanc (South Africa or France).
If the dish has chili the best bet is to pair it with a Gewurztraminer (Germany, Australia)
Goi ga (Chicken and cabbage salad)

This refreshing dish is one of the multiple Vietnamese salads which mix vegetables with
meat.
Shredded cabbage is mixed with pieces of boiled or grilled chicken, carrot, coriander and
bean sprouts. And then marinated with fish sauce, lime juice, sugar, rice vinegar and garlic
(sometimes chili is added)
Pairing
You can pair this dish with a dry Riesling from Germany, Alsace (France) or Australia.
Alternatively try a Sylvaner from Alsace (France).
Goi Ga Bap Cai (Chicken salad)

Vietnam has a huge Chinese heritage, and still a large part of their population has Chinese
roots, this is one of the many dishes of Chinese influence.
Chicken is boiled and then shredded, although sometimes is also served on the bone. Then
several vegetables including red and white onions, bean sprouts, green leaves, and
tomatoes are marinated together with fish sauce, sugar, salt, garlic and chili.
Pairing
Sylvaner (France).
Goi ngo sen (Lotus and prawn salad)

This is another popular dish all over Vietnam, very refreshing for hot weather, and full of
taste.
Lotus roots are picked and sliced and mixed with coriander, garlic, peeled prawns, soya
beans and other vegetables and marinated with fish sauce, fresh lime, sugar and garlic.
Pairing
Sylvaner (France).
Goi Tom (Shrimp salad)
This seafood salad is very refreshing and tasty, goes fantastic with Vietnamese hot
weather.
Prawns are cooked and pealed and added to a salad with different vegetables including
thinly sliced onion, carrot, bamboo, peppers and marinated with rice vinegar, fresh lime
juice, fish sauce and garnished with slices of chili, coriander and peanuts.
Pairing
You can pair this dish with a Sauvignon Blanc (New Zealand, France) or a Verdejo
(Spain), especially those from Rueda.
Nem ran (Northern Vietnam spring rolls)
This delicious starter is similar to the traditional Chinese fried spring rolls, delivering a
mix of vegetables and meat.
Mince pork is mixed with mushroom, banana leaves, black pepper, rice noodles, salt and
sugar, and rolled into thin rice paper which will then deep fried.
Pairing
This dish can be paired with a powerful white, the best a nice Burgundy (France), Godello
(Spain), or oaked Chardonnay (Australia)
Nhoam moan (Chicken noodle salad)
This is dish is popular in the areas bordering Cambodia, as it is from Cambodian origin,
but adapted by Vietnamese
Chicken is boiled and chopped and is turn into a salad with rice noodles, dried shrimps,
peanuts, mint, bean sprouts, coriander, shredded carrot and onion
Pairing
You can pair this dish with a light white wine like a Soave (Italy), Riesling (Australia) or a
light rose from Provence (France)
Rau muong xao mam tom (water spinach with chili)
This vegetarian dish is gorgeous, widely available and very nice.
The water spinach/morning glory are fried with very hot oil, garlic, fish sauce and chili.
Pairing
You can pair this dish with a full body Chardonnay (France, Australia, USA), Viura
(Spain), or Godello (Spain).
If you prefer red try this dish with a light Pinot Noir.
Sa lach dia (Vegetables salad…is there any other?)

Salads go great with the hot Vietnamese weather and they are in fact very popular, this is
one of the most similar to western style salads.
Lettuce, tomatoes, sliced carrots and an array of leaves and onions make that salad, which
is marinated with fresh lime juice and fish sauce, and sometimes chilies are added.
Even though it is called vegetables (or vegetarian) salad, it is frequently served with
prawns and/or slices of grilled beef.
Pairing
light Chardonnay (France).
Rice & Soups
Banh Canh Cua (crab soup)

An exquisite noodle soup with stone crab claws and seafood.
This dish is delicious: the rice noodles are cooked with broth and stone crab claws, crab
meat, soya sauce, fish sauce, fish balls, shrimps, crab meat, shallots, garlic, salt and
pepper.
Pairing
Bun Mang Ga (Chicken and bamboo soup)

This is one of the many noodle soups available in Vietnam, where noodle soups is a must
for breakfast and lunch.
This dish will get chicken on bone, usually chicken legs, cooked in a chicken broth with
steamed bamboo shoots, fish sauce, sugar, mushrooms and rice noodles.
Pairing
This noodle soup can be paired with a nice fortified wine like sherry or white port (if you
are crazy enough).
Otherwise, try a Gruner Vertliner (Austria), or a kabinet Riesling (Germany)
Bun bo hue (Beef noodle soup Hue style)
This gorgeous noodle soup is one of the first Vietnamese dishes I ever tried. Very famous
and delicious, it originates from the Royal City of Hue in Central Vietnam.
It is a rich soup with deep layers of flavours due to the array of ingredients it has and the
slow cooking.
The base of this dish is beef shank and rice noodles, however it also contains pork on
bone, pork sausage, pork blood (oops), oxtails, garlic, salt, sugar, shrimp paste, fish sauce,
black pepper, shallots, coriander and mint.
Chilies are usually added to the soup, especially in Hue city where they love spicy food.
Pairing
The best pair for this dish is a Carmenere (Chile), but you can also enjoy it with Cabernet
Sauvignon (Chile or Australia) and Cabernet Franc Blends.
Bun ca (mackarel soup)

This savoury soup is widely available, and yet one more of the basic Vietnamese dishes.
Mackerel fish is cut into slices and cooked with garlic, fish sauce, shallots, pepper, sugar,
fish paste, chicken broth, pineapple and rice noodles. Rather strong in taste.
Pairing
The best pair for this dish is a German Gewurztraminer or an Alsace dry Riesling (France)
Bun mang vit (Duck soup)
Duck in Vietnam is fantastic, almost naturally free range and very tasty.
This is yet another noodle soup with rice noodles and pieces of duck on bone, cooked with
broth, salt, sugar, fish sauce, and bamboo shoots.
Pairing
Bun moc (Pork soup)
This is another of the popular soups available almost everywhere.
The pork is cut into pieces and usually left on bone. The soup is completed with
mushrooms, pork paste balls, coriander, fish sauce, coriander, garlic, pepper, salt, and
sugar
Pairing
(Spain), or Godello (Spain).
If you prefer red try this dish with a light Pinot Noir.
Bún Thang (Noodle soup with pork, chicken and egg)

This gorgeous noodle soup originates from Hanoi in the north, and is another popular
noodle soup that is usually eaten as breakfast or as main course for lunch or dinner.
The base of this soup are rice noodles and thin slices of chicken, which are cooked on
chicken broth with coriander, onions, dried shrimp, fish sauce and sugar.
The dish is topped with scrambled egg, pork sausage and spring onions.
Pairing
The best pair for this dish is a Chardonnay (France), Orvieto (Italy), Sylvaner (Alsace) or
Pinot Blanc (Alsace).
Canh Chua Tom (Prawn and tamarind sour soup)
This is a delicious seafood soup originating from the Mekong delta.
Large prawns and sometimes clams are used for this soup, cut into slices and then cooked
with fish stock, dried prawns, tamarind, pineapple, tomatoes, sugar salt, fish sauce, chili,
mushrooms and bean sprouts.
Pairing
The best pair for this dish is a cabinet Riesling (Germany), Pinot Grigio (Italy) or a Viura
(Spain)
Canh Dua Chua Thia La (Mustard leaves soup)
This savoury soup is widely available, and yet one more of the basic Vietnamese dishes.
Pork ribs are cut into pieces and cooked with chicken broth, mustard leaves, fish sauce,
sugar, salt, tomatoes, dill and chili.
Pairing
The best pair for this dish is a Pinot Noir (Burgundy or New Zealand). You can also pair it
with a Sangiovese (Italy) or Gamay (France)
Canh Dua Thit Heo (Pork and pineapple soup)

This exotic dish is quite refreshing and special in the flavour mix, a natural way of
cooking a sweet and sour dish.
This is a very simple sauce made from chicken stock to which chunks of pork and chunk
of pineapple are added for flavour. Fish sauce, sugar, salt and coriander are also added.
Pairing
For this dish I recommend a white Zinfandel (USA), a merlot based rose, a Torrontes
(Argentina).
Other good pairs are Riesling (Australia), a Verdejo (Spain) or a fruity Chardonnay (South
Africa)
Chao Ca (fish soup)
This is a delicious seafood soup originating from the Mekong delta.
Large prawns and sometimes clams are used for this soup as well as white river fish, cut
into slices and then cooked with fish stock, dried prawns, tomatoes, sugar salt, fish sauce,
chili, mushrooms and bean sprouts.
Pairing
(Spain)
Chao ga (Chicken rice soup)

This dish is very popular and it is commonly translated as “chicken porridge”, tasty and
filling.
This soup is cooked with chicken stock and bones, to which later rice is added, as well as
pieces of chicken, coriander, garlic and ginger, and sometimes butter.
Pairing
For this dish I recommend a nice Burgundy Chardonnay (France) or an oaked Chardonnay
(USA or Australia).
If it is not cooked with butter, try it with a crisp Verdejo (Spain)
Mi ga (Chicken noodle soup)

A nice chicken noodle soup with egg noodles.
Chicken is first boiled on the bone, and then taken off bone and shredded, served with egg
noodles, squid, ginger, sugar, salt and bean sprouts.
Pairing
or an oaked Chardonnay (France).
Mi hoanh thanh (Wonton soup)

Vietnam has a huge Chinese heritage, and still a large part of their population has Chinese
roots, this is one of the many dishes of Chinese influence.
Rice pastries are filled with minced pork and herbs and then boiled in broth with salt,
pepper, fish sauce, coriander, egg, and sometimes pork meat.
Pairing
Sylvaner (France).
Mien ga (Chicken glass noodle soup)
Another popular rice noodles soup, this one using as base glass noodles.
The chicken is chopped into pieces and salted and peppered. The boiled with a mix of fish
sauce, sugar, onion, shallots, spring onion, mint, ginger, coriander and lime leaves, and
then the glass noodles are cooked with its broth.
Pairing
(Spain)
Niu Rou Mian (Spicy beef noodle soup)
This is one of the many noodle soups available in Vietnam, where noodle soups are a must
for breakfast and lunch.
Beef shank is the main component of this delicious soup, which is slow cooked with
garlic, chilies, sugar, soya sauce, large selection of vegetables and thick rice noodles.
Unless you are allergic to chili, try it, as it is delicious and the spicy sensation makes it
even greater
Pairing
My number one pair for this is a Chilean Carmenere. You may also want to try a Cabernet
Sauvignon from France, or Cabernet blend. Want to go crazy? Pair it with an Amontillado
Sherry
Pho Bo (Beef noodle soup)

Pho Bo is definitely one of the most popular dishes in Vietnam. Its simplicity, richness and
great flavour, not to mention that in Vietnam you can get a huge portion for well under
two USD, makes it very popular while delicious.
Pho Bo is basically made out of three parts, which combined create a delicious dish. The
broth, is essential, usually made with beef bones, onions, ginger, beef, cloves, salt, fish
sauce and sugar; slow cooked to get all the juices and flavours.
The pho noodles, the second part, are rice noodles that vary in shape, width and length
depending on the part of the country you have them.
The third part, also very important, is made out of beef sirloin (the most common variety,
but a lot of different options are available), spring onions (green part only, finely
chopped), cilantro, ground pepper, mint, bean sprouts, lime juice, basil and red hot chilies.
It is served hot, and is one of the main meals for most Vietnamese, widely available all
over the country.
Pairing
This noodle soup is very delicate in flavour, so the chosen wine should act as support to
the dish rather than being the star. And I can think of two totally different options to do
that:
If you are adventurous, and I am, pair the pho bo with a sherry or madeira wine. Both are
fortified and will add a touch of sweetness to balance the acidity of the lime juice in the
pho, while respecting its full flavours and delicacy.
For less adventurous wine lovers, my suggestion is that you go for a crisp dry wine,
intense and persistent while delicate. A nice Ribeiro (Spain), Albarinho (Spain), or ideally
a Chablis (France) will be perfect pairs. However if you are in a budget try a Pinot Grigio
(Italy) a Soave (Italy) or mineral Sauvignon Blanc like Pouilly Fume (France), Alsace
Pinot Blanc or Sylvaner are also good options.
Pho Ga (Chicken noodle soup)

Pho Ga is another of the most popular dishes in Vietnam. Its simplicity, richness and great
flavour, not to mention that in Vietnam you can get a huge portion for well under two
USD, makes it very popular while delicious.
Pho Ga is basically made out of three parts, which combined create a delicious dish. The
broth, is essential, usually made with different chicken parts, onions, ginger, chicken
breast, cloves, salt, fish sauce and sugar; slow cooked to get all the juices and flavours.
The pho noodles, the second part, are rice noodles that vary in shape, width and length
depending on the part of the country you have them.
The third part, also very important, is made out of chicken slices (the most common
variety, but a lot of different options are available), spring onions (green part only, finely
chopped), cilantro, ground pepper, mint, bean sprouts, lime juice, basil and red hot chilies.
It is served hot, and is one of the main meals for most Vietnamese, widely available all
over the country.
Pairing
This noodle soup is very delicate in flavour, so the chosen wine should act as support to
the dish rather than being the star.
My suggestion is that you go for a crisp medium dry. A Rueda or Verdejo (Spain), a Pinot
Grigio (Australia), a Soave (Italy) or a German Riesling would be great pairs.
Sup mang cua (asparagus and crab soup)
One of my favourite soups from Vietnamese cuisine.
The crab is boiled and the mean taken out and minced and blended with coriander, black
pepper, asparagus (previously boiled), egg, fish sauce and topped with coriander.
Pairing
Sup Thit Bo (Beef and vegetables soup)

Vietnamese love soup, and they love beef nearly as much as they love rice, and this is a
good example of a traditional dish, perhaps influence by the colonial French at the time
(very similar to Pot au feu), hearty and healthy.
Beef flank on the bone is the base for this delicious soup. The beef is boiled with a
selection of herbs and vegetables including celery, onions, garlic, parsley, thyme, carrots,
leaks, potatoes, and cooked with salt, pepper and butter.
Pairing
For this hearty dish you need a hearty wine. My recommendation a nice Merlot based
Bordeaux (France), Malbec (France), Chateauneuf du Pape (France), Tierra de Castilla
(Spain) Garnacha, or a South Africa Merlot. Want to go crazy? Try this soup with an
oaked Chardonnay from California or Australia.
Xoi man (Sticky rice with Chinese sausage)
This is a celebration dish coming from North Vietnam, but popular all over the country.
Rice is cooked with shrimps, dried shrimps, Chinese sausage, shredded chicken, coriander,
garlic, soya sauce, fish sauce, green beans and soya beans.
Pairing
If you are more into red, try to pair it with a Pinot Noir (France) or a Carinena (Spain).
Fish & Seafood
Banh duc tom chay (Rice cake with dried shrimp)

This dish originates from the Royal city of Hue and nearby Danang, very popular as a
snack.
Rice cake is topped with dried shrimp coriander, sea salt, chili and sugar and then dipped
in a bowl with fish sauce, carrot, onion and chili
Pairing
Sylvaner (France).
Ca Kho Cam (Fish cooked with orange)

If you go down the Mekong River in the South of Vietnam you can find different versions
of this tasty dish.
The fish (usually trout or grouper) is fried with peppercorns, fish sauce, caramel sauce,
sugar, orange peelings (in Vietnam oranges are green!) and onions.
Pairing
This dish can be paired with Torrontes (Argentina), a sweet port (Portugal) or an Oloroso
sherry (Spain). Moscatel (Spain) or Moscato (Italy) are also good pairs.
Ca kho to (fish in tamarind sauce)

This popular dish can be found made with different types of fish, but the most popular is a
river fish from the same family of salmon, and very similar in taste.
Red onion and garlic are finely chopped, blended with water, fish sauce, sugar and
tamarind puree and put in a pot with slices of the fish, and slow cooked.
Pairing
This dish can be paired with a powerful white, the best a nice Burgundy (France) or oaked
Chardonnay (Australia), or Godello (Spain)
Ca nuong (roasted catfish)

Typical from the Mekong Delta area, but widely available all over Vietnam
This is a simple dish by which the fish in full is marinated with garlic and herbs and then
roasted, usually in open fire.
Pairing
The best pair for this dish is an oaked Chardonnay (France, Australia, US). You can also
pair it with a full bodied Sauvignon Blanc (France) or Viura (Spain)
Canh Chua Ca (Fish tamarind sour soup)
This is a delicious fish soup originating from the Mekong delta.
White fish is used for this soup, cut into slices and then cooked with fish stock, dried
prawns, tamarind, pineapple, tomatoes, sugar salt, fish sauce, chili, mushrooms and bean
sprouts.
Pairing
(Spain)
Cari ca (fish curry)

This dish is not very common, but can be found in some nice restaurants. It originates in
the Royal city of Hue, famous for its fine cuisine.
The white fish is usually cut in filets, and marinated, and it is cooked with lemongrass,
garlic, ginger, curry powder, carrots, sweet potatoes, sugar, coconut milk and coriander.
This gives you an idea of the flavour explosion and how difficult is to pair properly.
Pairing
Cha Ca Hoi (Salmon fish cakes)
This is a real delicacy, made from fresh salmon and herbs, absolutely fantastic.
The main ingredient of this dish is fresh salmon, which is thinly chopped and mixed with
egg whites, ground pepper, oil, sugar rice starch, onion and garlic.
Fried and then topped with thinly cut dill.
Pairing
Without doubt Salmon’s best friend is Chardonnay, and this dish is no exception. Cha Co
Hai will go fantastic with fresh Chardonnay wines from almost any country.
My favourite are Australian Chardonnay wines, however a nice Californian or Chilean
will go fantastic.
You are not a Chardonnay fan? No problem, try this dish with a semi sweet Cava (Spain),
or if you like this dish spicy, and sometimes is served with lots of chili, go for a nice
German Riesling.
Cha Ca Thang Long (Fish with dill)

This is another popular dish in South Vietnam, especially around the Mekong delta river
which is very rich in fish.
White fish, usually catfish, is sliced into fillets. Then marinated with ginger powder,
turmeric, garlic, salt, sugar, fish sauce and fried in oil with herbs added as garnish.
Pairing
Sylvaner (France).
Chao Tom (Prawn paste on sugar cane)
This delicious snack is very popular all over Vietnam, and one of my favourites, as no
matter the different varied ways it is prepared in the different regions, it is always great.
In order to make Chao Tom you need to peel and mince king prawns and mix them with
fish sauce, sugar, egg, garlic, mint, coriander, light white pepper and shallots.
Pairing
This snack can easily be paired with any of the following wines: Rueda or Verdejo
(Spain), Sauvignon Blanc (New Zealand), Sauvignon Blanc (Australia or Chile), Orvieto
(Italy). If you want to drink red wine, try this dish with a nice Gamay (France) or a
medium bodied rose like Navarra Garnacha (Spain).
Cua Hap Bia (Crab cooked with beer)

This is a delicious dish very common in Saigon, but originating from the coastal area of
Muine and Phan Thiet.
This dish is based in fresh alive stone crabs (the second most popular in Vietnam), cooked
in a sauce made with beer, oil, garlic, onions and thin sliced chilies
Pairing
As chilies are part of the cooking sauce, this dish is usually rather hot and spicy not ideal
for wine pairing… However you can succeed by either pairing it with a very dry Riesling
from Alsace (France), Mossel (Germany) or Eden Valley (Australia).
If you want something more adventurous, pair it with a Carmenere (Chile)
Mien xao cua (Glass noodles with crab)
This is another popular dish all over Vietnam, very delicious and refreshing, making the
best of the fresh ingredients easily available in Vietnam.
Glass rice noodles are boiled in broth and mixed with crab meat, black pepper, fish sauce,
sugar, salt, omelette. Marinated with fresh lime juice and garnished with coriander.
Pairing
Sylvaner (France).
Muc Chien (Fried squid)

Vietnam, with its almost 2000km of coast is very rich in seafood and fish, and coastal
restaurants offer some of the best squid dishes I have ever tried, this is one of them.
The Vietnamese version of calamari, the freshness of the squid, its simplicity and the
flavours are great.
This dish is made by cutting the squid in rings and coating it in a mix of garlic, starch, fish
sauce, dill and ground pepper and then deep fried.
It is usually served with a light sauce made from mixing fish sauce, lime juice, garlic and
chilies.
Pairing
I am going to give you two totally different wine pairs for this dish, both nice and
gorgeous, but different.
The first is to pair it with a sparkling wine, preferably dry like Champagne (France), Cava
(Spain) or Prosecco (Italy).
My other recommendation, but not for everyone, is to pair it with a dry fino sherry, which
will balance the dish.
Muc nhoi thit (Stuffed squid)

This is a gorgeous dish with a great presentation and lovely flavours.
This is another of the many Vietnamese dishes blending sea and land ingredients: squids
are stuffed with a mix of minced pork, rice noodles, mushrooms, fish sauce, pepper, salt,
garlic, and salt and then grilled together.
Pairing
The best pair for this dish is a light Pinot Noir (France, New Zealand) or a Gamay
(France)
Muc rang muoi (Fried squid with spices)

Squid in Vietnam is the most delicious I have ever tried, especially if you can have it
around Nha Trang or Muine, by the seaside. This dish is very popular and absolutely
gorgeous.
Large squids are cleaned and sliced, and then covered in a mix of flour, white pepper, salt,
and deep fried.
The dish is served with chili slices, and garnished with shallots and coriander
Pairing
An Albarinho (Spain), or Ribeiro (Spain) or a Marlborough New Zealand (Sauvignon
Blanc), goes fantastic with this dish. Want to go crazy? Try this with a Fino Sherry (Spain)
Muc Xao Ot (Stir fried squid with chili)

Vietnam, with its almost 2000km of coast is very rich in seafood and fish, and coastal
restaurants offer some of the best squid dishes I have ever tried, this is one of them.
This dish gets the squid into thin rings (or if small into cones) and is cooked with chilies,
sugar, fish sauce, fresh lime juice and shallots.
Pairing
As chilies are part of the cooking sauce, this dish is usually rather hot and spicy not ideal
for wine pairing… However you can succeed by either pairing it with a very dry Riesling
from Alsace (France), Mossel (Germany) or Eden Valley (Australia).
If you want something more adventurous, pair it with a Carmenere (Chile)
Tom Chien Com (Green rice coated shrimps)

This popular snack is usually eaten on the streets or a starter available from many
Vietnamese restaurants, different, colourful and delicious.
Tom Chien Com is very simple to make, you use flakes of young green rice as coating for
shrimps/prawns, which are then deep fried and served hot.
The prawns are pealed, salted and peppered and bathed in egg before using the green rice
as coating.
Pairing
I am going to recommend two different sets of wines to pair this dish depending on how
you have it:
Having the dish on its own, it can be paired with a crisp young white wine like Txakoli
(Spain), Pinot Grigio (Italy), Chardonnay unoaked (Australia), or Chenin Blanc (South
Africa).
This dish is usually served with hot chili sauce, if you are having it this way, try a Riesling
(Australia, Eden Valley),
Gewurztraminer (Germany or Australia) or Riesling (Alsace, France).
Tom Rang Muoi

(salted prawns)
Vietnam is very rich in delicious seafood, and this dish is a good example of its simplicity.
Large prawns are marinated with salt, black pepper and chili and grilled, sometimes on
stick and served with salad.
Pairing
(Spain), or Godello (Spain)
Tom Rang Thit Ba Chi (Prawns and pork belly)

Is this dish weird mixing fatty pork belly and prawns? Yes it is. Is it delicious? Oh yes it
is!
The pork belly is cooked with fish sauce, sugar and shallots, and then the pealed prawns
are added and garnished with coriander.
Pairing
The best pair for this dish is a Pinot Noir (Burgundy or New Zealand). You can also pair it
with a Sangiovese (Italy) or Gamay (France).
Meat & Poultry
Banh beo (shrimp and pork rice cakes)

This dish is usually served as both starter and snack, very easy to eat and savoury.
Rice flour is mixed with water, salt, oil and fish sauce to make the base for the cakes.
Once cooked is topped with minced pork and minced shrimp and served with dipping fish
sauce and chili.
Pairing
or an oaked Chardonnay (France).
Banh chung (Tet rice cake)

During Tet (Lunar New Year) these cakes are extremely popular and a common gift when
you visit relatives.
Minced pork and spices are cooked and covered with sticky rice and the covered with
green leaves for preservation. The spices and herbs are usually coriander, coconut juice,
lime juice, chili and garlic
Pairing
This is a celebration dish, and what better paired for celebration than a sparkling wine like
Cava (Spain), Prosecco (Italy) or even Champagne (France).You can also pair this dish
with a Pinot Grigio (Italy), a Soave (Italy) or a Chenin Blanc (France).
Banh chung chien (Pan-fried Tet rice cake)

During Tet (Lunar New Year) these cakes are extremely popular and a common in many
houses, usually served as a snack or starter.
Minced pork and spices are cooked and covered with sticky rice and coriander, coconut
juice, lime juice, chili and garlic. This is then pan-fried with oil.
Pairing
This is a celebration dish, and what better paired for celebration than a sparkling wine like
Cava (Spain), Prosecco (Italy) or even Champagne (France). You can also pair this with a
Sauvignon Blanc (France) or a Chablis (France).
Banh Gio (Pork and rice dumpling)

This is a Hue speciality which has been replicated almost everywhere in Vietnam. Very
common and savoury, is a very popular snack and starter
Mince pork and mushrooms and a selection of herbs like mint and coriander are finely
chopped and put together and the covered in a rice dough
Pairing
This dish is easy to pair. About too tannic, too heavy red wines and oaked whites and you
are likely to be fine.
For whites, a nice unoaked Chardonnay (France), a Soave (Italy), Pinot Grigio (Italy) or
Vermentino (Italy) are very nice. For reds, try a GSM (Grenache, Syrah, Mouvedre) blend
(France or Spain), or a Gamay (France).
Banh Hoi Thit Nuong(Beef wrapped in rice noodles)

This is one of the many Vietnamese delicacies, quite filling and elegant.
Pieces of marinated beef, once cooked are wrapped with very thin rice noodles, and
sometimes also with leafs.
This is a rather tasty dish, which totally changes the texture of the beef, as you eat with the
noodles, and hence the wine should follow.
Pairing
A light to medium body cabernet Sauvignon tend to go very well with this dish.
Alternatives are unoaked Zinfandel (USA), Monastrel (Spain), Gamay (France) and
merlot from Australia.
Banh Xeo (crispy pancakes)

This dish is very popular and it was influenced by French occupation of Vietnam, widely
available, and very delicious.
The crepe is made with rice flour, and then filled with slices of pork, prawns, black
pepper, mushrooms, turmeric, sugar and salt.
It is served with different sauces, including fish sauce and a large selection of green leaves
where the pieces of crepe are then rolled and dipped on the sauces.
Pairing
This dish can be paired with a powerful white, the best a nice Chardonnay from Burgundy
(France), Godello (Spain), or oaked Chardonnay (Australia)
Bo Bia (Sausage spring rolls)

This delicacy is especially popular during Tet holiday (Lunar New Year celebration),
where the best of the food is made for the family and numerous visitors.
Chinese sausages are sliced and mixed with omelette (or boiled eggs), carrot, dried
shrimp, leaves and Chinese sausage, rolled in rice paper and then dipped in a sauce made
with hoisin sauce, garlic, oil, sugar and peanuts.
Pairing
The best pair for this dish is a nice Pinot Noir (France), you can also pair it with a
Sangiovese (Italy), Garnacha (Spain) or Grenache (France).
Bo Kho (Beef stew)

This is a very popular dish, very rich and delicious, and widely available.
Beef is cut into chunks and marinated with different spices and boiled with lemongrass,
garlic, ginger, tomatoes, carrots, pepper, fish sauce, sugar and broth.
Pairing
The best pair for this dish is a Tempranillo (Spain), Merlot (France) or Cabernet
Sauvignon (Chile)
Bo Luc Lac (Grilled beef cubes)

Bo Lu Lac is one of the most popular Vietnamese dishes that you can find in almost any
local restaurant. Simple but delicious.
The beef is usually cut into cubes, which are marinated in a mix of dark and light soya
sauce, fish sauce, minced garlic, sugar, salt, black pepper and rice vinegar.
Pairing
This tasty dish can easily be paired with a range of wines. Merlots, from either France or
New World tend to pair very well, but also do Cabernet Sauvignon (Chile or Australia),
Bordeaux (France) blends, or Monastrel (Spain) or Tempranillo (Spain).
Want to go crazy? Pair it with an Amontillado sherry (Spain)
Bo Ne (Beefsteak
and eggs)
This is a very popular dish, with many restaurants just serving it and nothing else.
A small beef steak is salted and peppered and fried with oil, served with two fried eggs,
and sometimes pate and fries.
Pairing
The best pair for this dish is a Shiraz (France or Australia) or a Cabernet Sauvignon
(Chile)
Bò Nhúng Dấm (Beef hot pot)
Vietnamese love hot pot, nothing better than a hot pot for them to socialise and eat and
drink around the steaming pot, with some restaurants offering just this dish.
The idea behind this dish is to have a very hot pot with broth brought to the table. When it
boils mushrooms, onions, different types of leaves, green beans and other vegetables are
added to the broth to provide extra flavours. When boiling the raw strips of beef are then
added.
Pairing
The best pair for this dish is a Cabernet Sauvignon (Chile, France, Australia), a Bordeaux
(France) blend or a nice Bierzo (Spain), or Tempranillo (Spain).
Bo nuong xa (Lemongrass beef)

This gorgeous dish is widely available all over Vietnam, very popular and filling.
The beef is cut into cubes or stripes and marinated with white sugar, fish sauce, minced
lemongrass, soya sauce, garlic, black pepper, and then grilled in skewers and garnished
with coriander, mint and spring onion
Pairing
The best pair for this dish is a Rioja Crianza Tempranillo (Spain), an Argentinian Malbec,
or Australian Shiraz.
Bo Tai Chanh (Beef Carpaccio)
This is a rather unusual dish but very nice. If you are in Vietnam avoid it unless you really
trust the restaurant.
Thin slices of beef are marinated with fresh lime juice, garlic and chili.
Pairing
You can pair this dish with a Pinot Noir (France, New Zealand), a Pinotage (South Africa).
Bo Xao Sa (beef with lemon grass)

This is a simple but delicious dish, widely available in Vietnam.
Beef tenderloin is cut in small strips, which are then fried with lemongrass, garlic, and
vegetables. Very nice and delicious, and available all year round.
Pairing
The tasted of the beef is usually disguised with that of the herbs, and especially of the
lemongrass which is very particular and aromatic, so don’t be surprised with my
suggestions:
And this is a difficult one! On this dish usually lemongrass takes protagonism, hence I
would recommend a Sauvignon Blanc either from Quincy (France) or something more
aromatic like Marlborough (New Zealand).
If the beef is the main taste, a nice Malbec (France) could be great, but avoid Argentinian
ones. Another option would be a Californian (USA) Zinfandel.
Bun cha ha noi (Pork patties and noodles)
This dish is gorgeous, and very different to normal Vietnamese food. Originates from
Hanoi, but there are different variations available all over the country.
Pork is minced with garlic, fish sauce, shallots, sugar, lemongrass and served with rice
noodles cooked in a broth with basil and bean sprouts, and served with lettuce leaves.
Pairing
This dish can be paired with a Pinot Noir (France, Oregon or New Zealand) or a Gamay
(France). Other pairing alternatives are: Carignan (France/Spain)
Bún Nem Nướng (Pork meatballs)

There are many varieties to this popular dish, especially regarding the shape of the
meatballs that could be round, square, rectangular or free hand shape!
Mince pork is blended with potato starch, salt, sugar, baking powder and fish sauce. The
dish is served with rice noodles and season vegetables and garnished with coriander.
Pairing
Bun thit nuong (grilled pork and rice noodles)
A very popular dish, yet another one with a base of rice noodles, quite varied and
delicious.
Pork is sliced and marinated with a mix of fish sauce, shallots, sugar, garlic, salt, soy
sauce, oil and then grilled.
It is served together with different vegetables (mint, cucumber, leaves,…) and rice noodles
plus extra fish sauce.
Pairing
Ca Ry De (Goat with curry and lemongrass)
Goat meat is a delicacy in Vietnam, don’t ask me why, but they love it, it reaches high
prices and you even have restaurants which specialise and in fact, only sell different cuts
of goat meat, one of them across the street from where I live.
The goat meat in this dish is usually cooked in a mix of either coconut milk or goat milk,
water, lemongrass, garlic, onion, ginger and curry powder. Sometimes you will also find
peppercorn and chilies added to the sauce.
Pairing
This is not an easy dish to pair with wine, not only due to the strong flavour of the goat,
but in particular because the sauce it may be cooked in could change everything.
As a general rule, I would recommend a nice Ribera de Duero Tempranillo (Spain) or even
a traditional Rioja (Spain), but other wines like a Brunello (Italy), or a powerful Shiraz
from Barossa (Australia).
If the dish is rather spicy try a Carmenere (Chile).
Com Ga Hai Nam (Hai nam chicken rice)

This dish, with many consider of Chinese origin, as the territory it originates from now
belongs to China, is very popular and widely available.
The chicken is poached and then the broth is used to cook the rice, making it quite
flagrant. To the chicken, fish sauce, garlic, coriander, onion and salt are added without
forgetting the fish sauce!
Pairing
White wine goes very well with this dish. In particular I like pairing it with Torrontes
(Argentina), Chenin Blanc (South Africa) or Muscat Blanc (France).
Cam kho qua (Bitter melon soup)

There are many varieties to this popular dish, many times available ready made from
shops and supermarkets.
Mince pork is blended with onion mushrooms, rice noodles, sugar, salt, fish sauce and put
inside biter melons.
Pairing
Cari ga (Chicken curry)

This dish is not very common, but can be found in some nice restaurants. It originates in
the Royal city of Hue, famous for its fine cuisine.
The chicken is usually cut in chunks or slices, and marinated, and it is cooked with
lemongrass, garlic, ginger, curry powder, carrots, sweet potatoes, sugar, coconut milk and
coriander.
This gives you an idea of the flavour explosion and how difficult is to pair properly.
Pairing
Cha gio (Pork and crab spring rolls)
This is a really delicious starter, sometimes served as a snack.
The spring rolls are made with mince pork, mushrooms, rice noodles, garlic, crab meat,
fish sauce, white pepper and mint and lettuce leaves, and served with a light fish sauce for
dipping.
Pairing
Cha Hue (Hue style pate)

This dish was influences if not originated by the French colonial times, widely available,
usually serve don its own, in sandwiches or as companion to beef steaks.
This is basically the Vietnamese version of French pork pate with herbs, which follows its
same basic cooking principles, however it usually has coriander, black pepper and pieces
of raw garlic added.
Pairing
The best pair for this dish is a Grenache (France) or red Garnacha from Navarra (Spain).
Want to go crazy? Try it with an Oloroso Sherry (Spain).
Com Tam Tau Hu Ky Suon Bi (Pork
chop with broken rice)
This is a very popular dish, easy to find it in street restaurants for $1-2 all over Vietnam.
A pork chop is marinated with sugar, spices and fish sauce and then grilled. Served with
white rice and bean curd.
Pairing
You can pair this dish with a Pinot Noir (France, New Zealand), a Pinotage (South Africa).
Dau Hu Nhoi Thit (braised stuffed tofu)

This delicacy is not so easy to find, but when you do it is great, even for people like me
who really dislikes tofu.
The pork is minced with mushrooms, rice noodles, fish sauce, salt, pepper, and coriander.
The tofu is then filled with the mix and fried with tomatoes and onions and more fish
sauce.
Pairing
A Pinot Noir (France, New Zealand) is the best pair for this dish. Alternatives: Sangiovese
(Italy) or Zinfandel (USA)
De Nuong Rieng Xa (Grilled Goat chop with lemongrass)
Goat meat is a delicacy in Vietnam, don’t ask me why, but they love it, it reaches high
prices and you even have restaurants who specialise and in fact, only sell different cuts of
goat meat, one of them across the street from where I live.
The goat chops are usually marinated in a paste made from galangal, chopped onion,
garlic, lemongrass, shallot, sesame seeds and chili.
Pairing
This is not an easy dish to pair with wine, not only due to the strong flavour of the goat,
but in particular because the sauce it may be cooked in could change everything.
As a general rule, I would recommend a nice Ribera de Duero (Spain) or even a traditional
Rioja (Spain), but other wines like a Brunello (Italy), or a powerful Shiraz from Barossa
(Australia).
If the dish is rather spicy try a Carmenere (Chile). Want to go crazy? Pair it with a German
Gewurztraminer.
Ech Chien Sa ot (Lemongrass frog)
This is a delicacy for Vietnamese. Apart from Kangaroo I don’t usually eat anything that
jumps rather than walk, this is the exception.
Ok frogs are skinned and then marinated in a mix of grinded lemongrass, garlic, chili and
fish sauce, and served with fresh vegetables.
Pairing
Sylvaner (France).
Ga kho (caramelised chicken)
Another popular dish, available almost everywhere with many street restaurants
specialising in this plate.
Chicken is cut in chunks on bone and marinated with brown sugar, fish sauce, rice vinegar,
garlic, chopped ginger, onions and pepper. Then grilled and served with white rice.
Pairing
(Spain), or Godello (Spain) or if you prefer red wine try it with a Ripasso (Italy) or
Dolcetto(Italy).
Ga roti(Roasted chicken)
Another popular dish, available almost everywhere with many street restaurants having
long queues serving this dish.
Chicken is cut in chunks on bone and marinated with brown sugar, fish sauce, five spices,
garlic, sesame oil, onions and pepper. Then roasted and served with white rice.
Pairing
(Spain), or Godello (Spain)
Gà xào sả ớt (lemongrass spicy chicken)
Another popular dish widely available with different while nice flavour.
The chicken is cut into pieces, usually with skin and bones, but sometimes you can find it
lean. It is then marinated with shallots, garlic, minced lemongrass, chili, sugar, fish sauce,
turmeric and ground pepper. Then fried together with diced tomatoes, fish sauce, pepper,
garlic, lemongrass and sometimes tomatoes.
Pairing
You can pair this dish with a full bodied, oaked if possible, Chardonnay (France or
Australia), a Viura (Spain) or a full body Godello (Spain).
Luoi Bo Nau Ruou Vang (Beef tongue with wine)

This dish, though delicious, is not very common, as it is not for everyone’s taste.
Personally I love it.
The beef tongue is another Vietnamese dish with huge French influence from the colonial
times. It is cooked with sliced carrots and onions, potatoes, wine, bay leaves, parsley,
thyme, tomatoes and salt. Everything slow cooked.
Pairing
The best pair for this dish is a nice Pinot Noir, especially from Burgundy (France); it can
also be paired with its neighbour a Beaujolais (France).
As an alternative try Washington (USA), Oregon (USA) or New Zealand Pinot Noirs, or
for a hit and miss a South African Pinotage.
Nem chua (Fermented pork cakes)

This dish is not for everyone, although I personally love it, many will be put off by the fact
that the meat is raw…
Pork is minced very thinly and blended with salt, pepper and minced again together
turning it into a paste which is then used to make small square cakes. Half raw garlic and
chili are then inserted into the cake which is covered in leaves for fermentation and eaten
raw.
Pairing
You can pair this dish with a Pinot Noir (France, New Zealand) or Carmenere (Chile).
Nem nuong (Pork patties)

This delicious dish is an alternative to the popular Bun Cha Ha Noi, equally delicious but
slightly different.
Minced pork is mixed with fish sauce, sugar, black pepper, and garlic and then boiled. It is
served with rice and salad.
Pairing
This Vietnamese version of a shish kebab is nicely paired with a Gamay (France), Pinot
Noir (France, New Zealand, USA) or with an unoaked Garnacha (Spain).
San choy bau heo (Minced pork on leaves)

This is an inexpensive simple dish, with delivers good presentation and it is very easy to
make.
Pork is minced with black pepper, white pepper, mushrooms, and blended with onions,
garlic and green beans, and served with boiled rice.
Pairing
light rose from Provence (France).
If you prefer red, try a nice Pinot Noir.
Ta Pin Lu (Chrysanthemum Hot Pot)
Vietnamese go crazy for hot pot, probably because they bring them together to the table all
interact. Hotpots are widely available in many versions, this is a popular one.
Usually chicken broth and ginger are pre-cooked, and then a selection of vegetables,
mushrooms, ginger, and chicken is added to the hotpot, with rice noodles.
Pairing
This dish goes very well with a crisp white wine like Pinot Grigio (Italy), Soave (Italy),
Gruner Vertliner (Austria) or a Torrontes (Argentina).
Thit Bo Nuong La Lot (Beef in Betel leaf)

This dish is very popular and widely available, and often served as starter or snack, easy to
eat and full of flavour.
Basically the beef is cut is small strips and marinated in fish sauce, black pepper and salt,
grilled and rolled in betel leafs and grilled again. The betel gives most of the aromas and
flavours.
Pairing
Believe it or not, this dish is nicely paired with white wines, especially oaked chardonnay
(USA or Australia) or a nice dry Riesling from Germany
Want to go crazy? Pair it with a fino sherry sherry (Spain)
Thit bo xao dau (beef with beans)
This gorgeous dish is widely available all over Vietnam, very popular and filling.
The beef is cut into stripes and marinated with white sugar, fish sauce, soya sauce, garlic,
black pepper, and then fried with green beans and garnished with coriander, mint and
spring onion
Pairing
The best pair for this dish is a Rioja Crianza Tempranillo (Spain), an Argentinian Malbec,
or Australian Shiraz.
Thit Heo Nuong Xa (grilled pork with lemon grass)

This is a simple but delicious dish, widely available in Vietnam.
Pork chops or sliced pork shoulder is cut in small strips, which are then fried with
lemongrass, garlic, and vegetables. Very nice and delicious, and available all year round.
Pairing
The tasted of the pork is usually disguised with that of the herbs, and especially of the
lemongrass which is very particular and aromatic, so don’t be surprised with my
suggestions: And this is a difficult one! On this dish usually lemongrass takes
protagonism, hence I would recommend a Sauvignon Blanc either from Quincy (France)
or something more aromatic like Marlborough (New Zealand).
If the pork is the main taste, a nice Grenache (France) or Garnacha (Spain) or even a Tanat
(France).
Thit kho (Braised pork with egg)
Tofu is very popular in Vietnam, very intense flavours while delicious.
The pork belly is slow cooked with boiled eggs, coconut essence, fish sauce, soya sauce,
salt and onions. The flavours are rather intense, and the meat is delicious almost melting
on your mouth.
Pairing
The best pair for this dish is a Sangiovese (Italy) or a Nebbiolo (Italy) or a nice Garnacha
(Spain) or Tempranillo (Spain)
Thit Ga Let Chien (Chicken pan-fried with garlic)

Chicken dishes are very popular in Vietnam, and this is one, which although not the
healthiest, is very tasty and savoury.
Although I prefer to use just chicken breast for this, if you are in Vietnam, where they love
anything-on-bone, this is how you will find it!
The chicken pieces are marinated in a mix of herbs (mint, coriander, thyme), lots of garlic,
white and black pepper, fish sauce and breadcrumbs, and the pan fried.
Pairing
Try to pair it with a zesty citrus white wine, like a Chenin Blanc from South Africa,
Quincy (France) Sauvignon Blanc or an Albarinho (Spain).
Want to go absolutely crazy? Pair this dish with Champagne (France) or Cava (Spain).
Tit Heo Let Chien (Pork cutlet pan-fried with garlic)
Vietnamese love pork, and the pork cutlet with rice, which usually can be bought for a
dollar on the streets, is terribly popular in Vietnam.
The pork cutlets are marinated in a mix of herbs (mint, coriander, thyme), lots of garlic,
white and black pepper, fish sauce and then fried.
Pairing
This dish is usually a bit sweet so you can try to pair it with a Chianti (Italy), a Gamay
(France), Vacqueyras (France) or a Spanish red Garnacha.
Tit cot Let Chien (Pork filets pan-fried with garlic)
Vietnamese love pork, and the thin filets with rice (an alternative to the cutlet), which
usually can be bought for a dollar on the streets, is terribly popular in Vietnam.
The pork filets are marinated in a mix of herbs (mint, coriander, thyme), lots of garlic,
white and black pepper, fish sauce and then fried.
Pairing
This dish is usually a bit sweet so you can try to pair it with a Chianti (Italy), a Gamay
(France), Vacqueyras (France) or a Spanish red Garnacha.
Xao chua ngot (sweet and sour pork ribs)
This is a delicious tropical dish, very nice and enchanting
The pork ribs are individually separated and marinated in a mix of sugar, salt, fish sauce,
black and white pepper, minced tomatoes, shallots and rice vinegar and then cooked with
chili and onions.
Pairing
I will give you three extreme pairing alternatives for this dish, all three going pretty well
with it:1.- Carmenere from Chile.
2.- Pinot Noir (New Zealand or Burgundy-France)
3.- German Riesling.
Xiang Su Quan Ya (Crispy duck)
Duck lovers will love this dish, although popular in Vietnam, Vietnamese tend to prefer
chicken, while ducks, which are usually naturally free range, are absolutely gorgeous.
I really love this dish, where the duck is marinated in pepper, salt and spices, then roasted
to perfection, very similar to Peking duck.
Pairing
Many alternatives that can go very well with this delicious dish: Sauvignon Blanc (New
Zealand); Chenin Blanc (South Africa, France), Riesling (Alsace, France).If you prefer
red, try Zinfandel (USA), Garnacha (Spain), Grenache (France) or a light Shiraz (France)
Indexes
List of dishes Vietnamese names.

Dish Pag Banh Beo 92
Banh Canh Cua 40
Banh Chung 93
Banh Chung Chien 94
Banh Duc Tom Chay 66
Banh Gio 95
Banh Hoi Thit Nuong 97
Banh Xeo 99
Bo Bia 100
Bo Kho 101
Bo Luc Lac 102
Bo Ne 104
Bo Nhung Dam 105
Bo Nuong Xa 106
Bo Tai Chanh 107
Bo Xao Sa 108
Bu Mang Ga 41
Bun Bo Hue 42
Bun Ca 44
Bun Cha Hanoi 110
Bun Mang Vit 45
Bun Moc 46
Bun Nem Nuong 111
Bun Thang 47
Bun Thit Nuong 112
Ca Kho Cam 67
Ca Kho To 68
Ca Nuong 69
Ca Ry De 113
Cam Ga Hai Nam 115
Canh Chua Ca 70
Canh Chua Tom 48
Canh Dua Chua Thia La 49
Canh Dua Thit Heo 50
Cari Ca 71
Cari Ga 117
Cha Ca Hoi 73
Cha Ca Thang Long 75
Cha Gio 118
Cha Hue 119
Cha Phung 21
Chao Ca 51
Chao Ga 52
Chao Tom 76
Coi Cuon Dau Hui 22
Com Kho Qua 116
Com Tam Tau Hu Ky Suon
Bi 120
Cua Hap Bia 78
Dau Hu Nhoi Thit 121
Dau Sot Ca Chua 23
De Nuong Rieng Xa 122
Ech Chien Sa Ot 124
Ga Kho 125
Ga Roti 126
Gà Xào Sả Ớt 127
Goi Bap Cai Chai 24
Goi Buoi Tomt Hit 25
Goi Cuon 26
Goi Cuon Dau Hu 27
Goi Du Du Chai 28
Goi Dudu Bo Kho 29
Goi Ga 31
Goi Ga Bap Cai 32
Goi Ngo Sen 33
Goi Tom 34
Luoi Bo Nau Ruou Vang 129
Mi Ga 53
Mi Hoanh Thanh 54
Mien Ga 55
Mien Xao Cua 80
Muc Chien 81
Muc Nhoi Thit 83
Muc Rang Muoi 84
Muc Xao Ot 85
Nem Chua 131
Nem Muong 133
Nem Ran 35
Nhoam Moan 36
Niu Rou Miam 56
Pho Bo 57
Pho Ga 59
Rau Muong Xao Mam Tom 37
Sa Lach Dia 38
San Choy Bau Heo 134
Sup Mang Cua 61
Sup Tit Bo 62
Ta Pin Lu 135
Thit Bo Nuong La Lot 136
Thit Bo Xao Dau 137
Thit Cot Let Chien 144
Thit Ga Let Chien 141
Thit Heo Nuong Xa 138
Thit Kho 140
Tit Heo Let Chien 143
Tom Chien Com 87
Tom Rang Muoi 89
Tom Rang Thit Ba Chi 90
Xao Chua Ngot 145
Xian Su Quan Ya 146
Xoi Man 64
List of dishes English names

Dish Pag Rice cake with dried shrimp 66
Fish cooked with orange 67
Fish in tamarind sauce 68
Roasted cat fish 69
Fish tamarind sour soup 70
Fish curry 71
Salmon fish cakes 73
Fish with dill 75
Prawn paste on sugar cane 76
Crab cooked with beer 78
Glass noodles with crab 80
Fried squid 81
Stuffed squid 83
Fried squid with spices 84
Stir fried squid with chili 85
Green rice coated shrimps 87
Salted prawns 89
Prawns and pork belly 90
Shrimp and pork rice cakes 92
Tet rice cake 93
Panfried Tet rice cake 94
Pork and rice sumpling 95
Beef wrapped in rice noodles 97
Crispy pancakes 99
Sausage spring rolls 100
Beef stew 101
Grilled beef cubes 102
Beef steak and eggs 104
Beef hot pot 105
Lemongrass beef 106
Beef carpaccio 107
Beef with lemongrass 108
Pork paties and noodles 110
Pork meatballs 111
Grilled pork and rice noodles 112
Goat with curry and lemongrass 113
Hainam chicken 115
Bitter melon soup 116
Chicken curry 117
Pork and crab spring rolls 118
Hue style pate 119
Pork chop with broken rice 120
Braised stuffed tofu 121
Grilled goat chop with lemongrass 122
Lemongrass frog 124
Caremelised chicken 125
Roasted chicken 126
Lemongrass spicy chicken 127
Beef tongue with wine 129
Fermented pork cakes 131
Pork paties 133
Minced pork on leaves 134
Chrysanthemum Hot Pot 135
Beef in betel leaf 136
Beef with beans 137
Grilled pork with lemongrass 138
Braised pork with egg 140
Chicken panfried with garlic 141
Panfried pork 143
Pork filets 144
Sweet and sour pork ribs 145
Crispy duck 146
Crab soup 40
Chicken and banboo soup 41
Beef noodle soup Hue style 42
Mackarel soup 44
Duck soup 45
Pork soup 46
Noodle soup with pork, chickenand egg 47
Prawn and tamarind sour soup 48
Mustard leaves soup 49
Pork and pineapple soup 50
Fish soup 51
Chciken rice soup 52
Chicken noodle soup 53
Wonton soup 54
Chicken glass noodle soup 55
Spicy beef noodle soup 56
Beef noodle soup 57
Chicken noodle soup 59
Asparagus and crab soup 61
Beef and vegetables soup 62
Sticky rice with chinese sausage 64
Royal Omelette 21
Fresh Spring rolls 22
Tofu with tomato sauce 23
Cabbage spicy salad 24
Grapefruit, pork and shrimp salad 25
Fresh prawn rolls 26
Tofu fresh rolls 27
Vegetarian green papaya salad 28
Green papaya with beef salad 29
Chicken and cabagge salad 31
Chicken salad 32
Lotus and prawn salad 33
Shrimp salad 34
Northen Vietnamese spring rolls 35
Chicken noodle salad 36
Water spinach with chili 37
Green salad 38
Dishes by grape type

SPARKLING AND ROSE
Cava
Banh Chung
Banh Chung Chien Cha Ca Hoi
Muc Chien
Tit Ga Let Chien
Champagne
Banh Chung
Banh Chung Chien Muc Chien
Prosecco
Banh Chung
Banh Chung Chien Muc Chien
Rose
Canh Dua Thit Heo Goi Bap Cai Chai Goi Du Du Chai Nhoam Moan
San Choy Bau Heo
WHITE WINE GRAPES
Albarinho
Coi Cuon Dau Hui Goi Dudu Bo Kho Muc Rang Moi Pho Bo
Tit Ga Let Chien Tom Chien Com
Chardonnay Banh Xeo
Banh Beo
Banh Chung Chien
Bun Moc
Bun Thang
Ca Kho To
Ca Nuong
Canh Dua Thit Heo
Cha Ca Hoi
Ga Kho
Ga Roti
Gà Xào Sả Ớt
Goi Dudu Bo Kho
Chao Ga
Mi Ga
Nem Ran
Pho Bo
Rau Muong Xao Mam Tom
Sa Lach Dia
Sup Tit Bo
Thit Bo Nuong La Lot
Tit Ga Let Chien
Tom Chien Com
Tom Rang Muoi
Chenin Blanc
Banh Chung
Banh Gio
Cam Ga Hai Nam Goi Cuon Dau Hu Goi Cuon
Goi Dudu Bo Kho Tit Ga Let Chien Tom Chien Com Xian Su Quan Ya
Gewurztraminer Banh Beo
Bun Ca
De Nuong Rieng Xa Goi Buoi Tomt Hit Mi Ga
Tom Chien Com
Banh Xeo
Bun Moc
Ca Kho To
Ga Kho
Ga Roti
Gà Xào Sả Ớt Nem Ran
Rau Muong Xao Mam Tom Tom Rang Muoi
Godello
Gruner Vertliner Bu Mang Ga
Ta Pin Lu
Moscatel/Muscadet/ Moscato Ca Kho Cam
Cam Ga Hai Nam
Orvieto Bun Thang
Chao Tom
Goi Cuon Dau Hu Goi Cuon
Pinot Blanc/Girs/ Griggio Banh Chung
Banh Gio
Bun Thang
Canh Chua Ca Canh Chua Tom Chao Ca
Goi Bap Cai Chai Mien Ga
Pho Bo
Pho Ga
Sa Lach Dia
Ta Pin Lu
Tom Chien Com
Riesling Banh Beo
Bu Mang Ga
Bun Ca
Canh Chua Ca Canh Chua Tom Cari Ga
Cary Ca
Cha Ca Hoi
Chao Ca
Cua Hap Bia
Goi Bap Cai Chai Goi Buoi Tomt Hit Goi Cuon Dau Hu Goi Cuon
Goi Ga
Mi Ga
Mien Ga
Muc Xao Ot
Nhoam Moan
Pho Ga
San Choy Bau Heo Thit Bo Nuong La Lot Tom Chien Com
Xao Chua Ngot
Xian Su Quan Ya
Sauvignon Blanc Banh Canh Cua
Banh Chung Chien
Banh Duc Tom Chay
Bo Xao Sa
Bun Mang Vit
Ca Nuong
Cha Ca Thang Long
Cha Gio
Cha Phung
Chao Tom
Coi Cuon Dau Hui
Ech Chien Sa Ot
Goi Dudu Bo Kho
Goi Ga Bap Cai
Goi Ngo Sen
Goi Tom
Mi Hoanh Thanh
Mien Xao Cua
Muc Rang Moi
Pho Bo
Sup Mang Cua
Thit Heo Nuong Xa Xian Su Quan Ya Xoi Man
Soave
Banh Chung
Nhoam Moan
Pho Bo
Pho Ga
Sa Lach Dia
San Choy Bau Heo Ta Pin Lu
Sylvaner Banh Duc Tom Chay
Bun Thang
Cari Ga
Cary Ca
Cha Ca Thang Long
Cha Gio
Cha Phung
Ech Chien Sa Ot
Goi Ga
Goi Ga Bap Cai
Goi Ngo Sen
Mi Hoanh Thanh
Mien Xao Cua
Pho Bo
Torrontes Ca Kho Cam
Cam Ga Hai Nam
Canh Dua Thit Heo
Ta Pin Lu
Verdejo Banh Canh Cua
Banh Duc Tom Chay
Bun Mang Vit
Ca Kho Cam
Canh Dua Thit Heo
Cha Phung
Chao Tom
Coi Cuon Dau Hui
Ech Chien Sa Ot
Goi Ga Bap Cai
Goi Ngo Sen
Goi Tom
Chao Ga
Mi Hoanh Thanh
Mien Xao Cua
Pho Ga
Sup Mang Cua
Xoi Man
Viognier Goi Du Du Chai
Vermentino Banh Gio
Viura Bun Moc
Ca Nuong
Canh Chua Ca
Canh Chua Tom
Chao Ca
Ga Kho
Ga Roti
Gà Xào Sả Ớt
Goi Cuon Dau Hu
Goi Cuon
Mien Ga
Rau Muong Xao Mam Tom Tom Rang Muoi
RED AND FORTIFIED

Cabernet Sauvignon
Banh Hoi Thit Nuong Bo Kho
Bo Luc Lac
Bo Ne
Bo Nhung Dam
Bun Bo Hue
Niu Rou Miam
Carmenere
Bun Bo Hue
Ca Ry De
Cua Hap Bia
De Nuong Rieng Xa Muc Xao Ot
Nem Chua
Niu Rou Miam
Xao Chua Ngot
Carignan
Bun Cha Hanoi
Dolcetto Dau Sot Ca Chua Ga Kho
Gamay Banh Gio
Banh Hoi Thit Nuong Bo Bia
Bun Cha Hanoi
Canh Dua Chua Thia La Chao Tom
Luoi Bo Nau Ruou Vang Muc Nhoi Thit
Nem Muong
Tit Heo Let Chien
Tom Rang Thit Ba Chi Xao Chua Ngot
Garnacha/Grenache Banh Gio
Bun Nem Nuong
Bun Thit Nuong
Cam Kho Qua
Cha Hue
Chao Tom
Dau Sot Ca Chua
Nem Muong
Thit Heo Nuong Xa
Thit Kho
Tit Heo Let Chien
Xian Su Quan Ya
Malbec Bo Nuong Xa
Bo Xao Sa
Sup Tit Bo
Thit Bo Xao Dau
Mencia Bo Nhung Dam
Merlot Bo Kho
Bo Luc Lac
Sup Tit Bo
Monastrell/Mouvedre Banh Gio
Banh Hoi Thit Nuong
Bo Luc Lac
Nebbiolo Dau Sot Ca Chua
Thit Kho
Pinot Noir Bo Bia
Bo Tai Chanh
Bun Cha Hanoi
Bun Moc
Bun Nem Nuong
Bun Thit Nuong
Cam Kho Qua
Canh Dua Chua Thia La
Com Tam Tau Hu Ky Suon Bi
Dau Hu Nhoi Thit
Luoi Bo Nau Ruou Vang
Muc Nhoi Thit
Nem Chua
Nem Muong
Rau Muong Xao Mam Tom
San Choy Bau Heo
Tom Rang Thit Ba Chi
Xao Chua Ngot
Xoi Man
Pinotage Bo Tai Chanh
Com Tam Tau Hu Ky Suon Bi
Luoi Bo Nau Ruou Vang
Ripasso Dau Sot Ca Chua Ga Kho
Sangiovesse Bo Bia
Bun Nem Nuong
Bun Thit Nuong
Ca Ry De
Cam Kho Qua
Canh Dua Chua Thia La Dau Hu Nhoi Thit
De Nuong Rieng Xa Thit Kho
Tit Heo Let Chien
Tom Rang Thit Ba Chi
Syrah/Shiraz Bo Ne
Bo Nuong Xa
Ca Ry De
De Nuong Rieng Xa Sup Tit Bo
Thit Bo Xao Dau Tit Heo Let Chien Xian Su Quan Ya
Tempranillo Bo Kho
Bo Luc Lac
Bo Nhung Dam
Bo Nuong Xa
Ca Ry De
De Nuong Rieng Xa Sup Tit Bo
Thit Bo Xao Dau Thit Heo Nuong Xa
Zinfandel Banh Hoi Thit Nuong Bo Xao Sa
Dau Hu Nhoi Thit Xian Su Quan Ya
Amontillado Niu Rou Miam
Pho Bo
Thit Bo Nuong La Lot Bu Mang Ga
Muc Chien
Muc Rang Moi
Oloroso Bo Luc Lac Ca Kho Cam Cha Hue
Oporto Bu Mang Ga Ca Kho Cam
Map of Vietnam
Acknowledgements
A long list of people to thank for their support, inspiration and knowledge.
First, my wife Kieu Kim Thoa, also passionate about food and wine, who has taken me
through many of the Vietnamese dishes, cooking many of them, and responsible for many
of the pictures in this book.
The lovely people at the Wine Warehouse, Wine Embassy and Saigon FNB: Youri
Korsakoff, Roger Gafney, Vincent Verduron, Jean Bernard Baudron, Ludovic Redolfi de
Zan, Charles Dale, Francois Carteau, Tan Le and many more. Thanks for your continuous
help and support.
Ashley Nichols, Jim Cawood, Catherine Guo, for their knowledge and shared passion.
And also to my friends Nitin Ravat, Melanie Danna, Arnaud di Rocco, Fabrice Guercio,
Paul Wallis, and many more….

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Vietnamese

food and wine pairing

The taste of wine

But, what is taste?

So what is taste? When we taste something, wee experience a sensation or series of

The taste of Food

Food and wine pairing

Cha Phung (Royal omelette)

Coi cuon dau hui (Fresh spring rolls)

Dau Sot Ca Chua (Tofu with tomato sauce)

Goi Bap Cai Chay (Cabbage spicy salad)

Goi Buoi Tom Thit (Grapefruit, pork and shrimp salad)

Goi Cuon (Fresh prawn rolls)

Goi du du chay (Vegetarian Green papaya salad)

Goi Du Du Bo Kho (Green papaya with beef salad)

Goi ga (Chicken and cabbage salad)

Goi Ga Bap Cai (Chicken salad)

Goi ngo sen (Lotus and prawn salad)

Sa lach dia (Vegetables salad…is there any other?)

Banh Canh Cua (crab soup)

Bun Mang Ga (Chicken and bamboo soup)

Bun ca (mackarel soup)

Bún Thang (Noodle soup with pork, chicken and egg)

Canh Dua Thit Heo (Pork and pineapple soup)

Chao ga (Chicken rice soup)

Mi ga (Chicken noodle soup)

Mi hoanh thanh (Wonton soup)

Pho Bo (Beef noodle soup)

Pho Ga (Chicken noodle soup)

Sup Thit Bo (Beef and vegetables soup)

Banh duc tom chay (Rice cake with dried shrimp)

Ca Kho Cam (Fish cooked with orange)

Ca kho to (fish in tamarind sauce)

Ca nuong (roasted catfish)

Cari ca (fish curry)

Cha Ca Thang Long (Fish with dill)

Cua Hap Bia (Crab cooked with beer)

Muc Chien (Fried squid)

Muc nhoi thit (Stuffed squid)

Muc rang muoi (Fried squid with spices)

Muc Xao Ot (Stir fried squid with chili)

Tom Chien Com (Green rice coated shrimps)

Tom Rang Muoi

Tom Rang Thit Ba Chi (Prawns and pork belly)

Banh beo (shrimp and pork rice cakes)

Banh chung (Tet rice cake)

Banh chung chien (Pan-fried Tet rice cake)

Banh Gio (Pork and rice dumpling)

Banh Hoi Thit Nuong(Beef wrapped in rice noodles)

Banh Xeo (crispy pancakes)

Bo Bia (Sausage spring rolls)

Bo Kho (Beef stew)

Bo Luc Lac (Grilled beef cubes)

Bo nuong xa (Lemongrass beef)

Bo Xao Sa (beef with lemon grass)

Bún Nem Nướng (Pork meatballs)

Com Ga Hai Nam (Hai nam chicken rice)

Cam kho qua (Bitter melon soup)

Cari ga (Chicken curry)

Cha Hue (Hue style pate)

Dau Hu Nhoi Thit (braised stuffed tofu)

Luoi Bo Nau Ruou Vang (Beef tongue with wine)

Nem chua (Fermented pork cakes)