A Michelin culinary expert suggests pairing Vietnamese dishes with Western wines to enhance flavors. Yu Yamamoto, a food and beverage specialist, recommends:
Spring rolls with dry German Riesling: The wine's acidity complements the freshness of the rolls.
Beef pho with dry sparkling wine or Pinot Noir/Gamay: Low-tannin reds or sparkling wine refresh the palate.
Banh xeo with Italian sparkling wine: Enhances the dish's crispiness.
Bo kho with Merlot: Balances the rich broth with the wine's strong taste and tannins.
These pairings aim to elevate the dining experience by harmonizing the unique flavors of Vietnamese cuisine with complementary Western wines.