{"id":8484,"date":"2026-09-01T05:17:04","date_gmt":"2026-09-01T03:17:04","guid":{"rendered":"https:\/\/maybayrestaurant.com\/?p=8484"},"modified":"2026-09-01T05:17:04","modified_gmt":"2026-09-01T03:17:04","slug":"food-and-wine-pairings-at-a-vietnamese-restaurant","status":"publish","type":"post","link":"https:\/\/maybayrestaurant.com\/en\/archives\/8484","title":{"rendered":"Food and wine pairings at Vietnamese restaurants | 2026 Guide"},"content":{"rendered":"<p>Which wine should you choose to pair with a vegan pho, crispy spring rolls or b\u00fan ch\u1ea3 gio? Vietnamese cuisine has a unique flavour profile that challenges the traditional rules of food and wine pairing in Vietnamese restaurants. Fresh herbs, rich broths, the umami of nuoc mam, sweet-and-sour sauces and a subtle hint of chilli create a delicate balance that wine must complement without overpowering.<\/p>\r\n<div class=\"wp-block-group oscar-article\">\r\n\r\n\r\n<p class=\"wp-block-paragraph\">At M\u00e2y Bay, a 100% vegetarian and vegan Vietnamese restaurant in Vincennes, we have built our approach to food and wine pairings around a simple observation: a good wine is not chosen on the basis of its geographical origin, but according to the specific characteristics of the dish being served.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-title\">Food and wine pairings at Vietnamese restaurants | 2026 Guide<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Reading time: ~9 mins<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" id=\"h-toc\">\r\n<li><a href=\"#h-resume-en-bref\">A brief summary<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-regles-dor\">The 5 golden rules of food and wine pairing in a Vietnamese restaurant<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-accords-par-categorie\">Pairings by category of Vietnamese dishes<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-vin-rouge\">Can you drink red wine with Vietnamese food?<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-carte-des-vins\">Creating a wine list for a Vietnamese restaurant in France<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-conseils-pratiques\">Practical advice on customer service and sales<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-aller-plus-loin\">Taking food and wine pairing to the next level in a Vietnamese restaurant<\/a><\/li>\r\n\r\n\r\n\r\n<li><a href=\"#h-faq\">FAQ<\/a><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-resume-en-bref\">A brief summary<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>The golden rules: why Vietnamese cuisine calls for wines with high acidity, low tannins and intense aromas.<\/li>\r\n\r\n\r\n\r\n<li>Pairings by type of dish: the best combinations for soups, fried dishes, herb-rich salads and grilled dishes.<\/li>\r\n\r\n\r\n\r\n<li>Can you drink red wine? Yes, provided you choose the right grape varieties and serve them at the right temperature.<\/li>\r\n\r\n\r\n\r\n<li>Putting together a wine list: which French appellations to prioritise for a Vietnamese menu in France.<\/li>\r\n\r\n\r\n\r\n<li>Practical tips: serving temperature, managing the heat, and common mistakes to avoid.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-regles-dor\">The 5 golden rules of food and wine pairing in a Vietnamese restaurant<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Vietnamese cuisine is characterised by a lower level of chilli heat compared to Thai or Sichuan cuisine, a very prominent use of fresh herbs such as mint, coriander and Thai basil, and a pronounced umami flavour derived from nuoc mam, stock and fermented ingredients. These characteristics clearly point towards wines with high acidity, low tannins, aromatic profiles and a moderate alcohol content.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" style=\"width: 100%;height: auto;border-radius: 8px\" title=\"food and wine pairings at a Vietnamese restaurant\" src=\"https:\/\/maybayrestaurant.com\/wp-content\/uploads\/accord-mets-vins-restaurant-vietnamien.webp\" alt=\"food and wine pairings at a Vietnamese restaurant\" width=\"1200\" height=\"675\" \/><\/figure>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">1. Increase the acidity and reduce the tannins<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">The acidity refreshes the palate, cuts through the greasiness of fried foods and brings out the flavour of fresh herbs. The high tannin content, on the other hand, clashes with the chilli and nuoc mam to produce an unpleasant bitter taste.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">2. Choose a wine to complement the dish\u2019s profile<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">It is essential to pair wine with the characteristics of the dish, rather than with the cuisine\u2019s country of origin. A delicate broth such as pho does not call for the same wine as a crispy spring roll or a herb-rich salad \u2013 a principle also highlighted by the <a href=\"https:\/\/guide.michelin.com\/en\/article\/dining-in\/101-guide-vietnamese-food-wine-pairing\/\" target=\"_blank\" rel=\"noopener\">Michelin Guide to pairing Vietnamese cuisine with wine<\/a>.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">3. Balancing the heat with residual sugar<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Balancing the chilli with residual sugar rather than alcohol remains the most effective strategy. A slightly off-dry Riesling controls the chilli\u2019s heat better than a high-alcohol wine, which amplifies it.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">4. Serve the wines a little cooler<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Serving wines cooler than usual helps to preserve the balance of the dish. In a warm dining room or on a terrace, a wine that is too warm seems heavy and overpowers the delicate flavours of the dish.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">5. Ensure that the intensities match<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Ensuring that the intensity of the dish and the wine are well-matched prevents any imbalance. A light, herbaceous dish cannot stand up to a powerful, oaky wine, which would completely overpower it.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-accords-par-categorie\">Pairings by category of Vietnamese dishes<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Each major category of Vietnamese dishes calls for a different type of wine. The following table summarises the most suitable pairings.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table\">\r\n<table><caption>Wine and food pairings by type of Vietnamese dish<\/caption>\r\n<thead>\r\n<tr>\r\n<th>Type of dish<\/th>\r\n<th>Examples at M\u00e2y Bay<\/th>\r\n<th>Ideal wine profile<\/th>\r\n<th>Recommended grape varieties and appellations<\/th>\r\n<\/tr>\r\n<\/thead>\r\n<tbody>\r\n<tr>\r\n<td>Herb-based salads and fresh rolls<\/td>\r\n<td>Goi M\u00e2y Bay (vegetable salad)<\/td>\r\n<td>A crisp, lively, aromatic white wine<\/td>\r\n<td>Sauvignon Blanc, dry ros\u00e9 from Provence<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Soups and broths (pho)<\/td>\r\n<td>M\u00e2y Bay Delight, Hu Tieu M\u00e2y Bay<\/td>\r\n<td>An aromatic white or a very light red<\/td>\r\n<td>Semi-dry Riesling (Alsace), Gr\u00fcner Veltliner, Beaujolais-Villages<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Fried foods and crispy dishes<\/td>\r\n<td>Crispy Cha Gio spring rolls, Banh Cuon<\/td>\r\n<td>A crisp, lively white or a raw, effervescent white<\/td>\r\n<td>Chablis, Muscadet, Sancerre, Cr\u00e9mant d\u2019Alsace<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Grilled and marinated dishes<\/td>\r\n<td>Bun Cha Gio (rice vermicelli with spring rolls)<\/td>\r\n<td>A dry ros\u00e9 or a light red, served chilled<\/td>\r\n<td>C\u00f4tes de Provence, Gamay (Beaujolais), Saumur-Champigny<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Dishes rich in umami or fermented dishes<\/td>\r\n<td>Dishes with a strong nuoc mam flavour<\/td>\r\n<td>Orange wine or oxidative white wine<\/td>\r\n<td>P\u00e9t-nat, natural orange wine<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Herb-based salads and fresh rolls<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">For fresh rolls and salads such as <a href=\"https:\/\/maybayrestaurant.com\/en\/product\/goi-may-bay-vegetable-salad\/\">Goi M\u00e2y Bay<\/a>, a crisp Sauvignon Blanc or a dry ros\u00e9 from Provence are the obvious choice. Their sharp acidity and herbaceous notes complement the mint and coriander without overpowering them.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Vietnamese soups and broths<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">For soups and broths, including the <a href=\"https:\/\/maybayrestaurant.com\/en\/product\/may-bay-delice-homemade-sate-soup-vegetable-broth-rice-pasta-tofu-shitake\/\">M\u00e2y Bay Delight<\/a>, the semi-dry Riesling from Alsace remains the benchmark. Its subtle residual sugar softens the heat, whilst its acidity complements the stock. The Austrian Gr\u00fcner Veltliner, with its peppery notes, offers an interesting alternative. If you prefer a red, a Beaujolais-Villages or a Fleurie served slightly chilled works well, provided you avoid anything with pronounced oak notes.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Fried foods and crispy dishes<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">For fried foods such as <a href=\"https:\/\/maybayrestaurant.com\/en\/product\/crispy-vegetable-cha-gio-nems\/\">Crispy Cha Gio spring rolls<\/a> Or, as with Banh Cuon, the aim is to cut through the richness and cleanse the palate between each mouthful. Chablis, Muscadet and Sancerre fulfil this role effectively thanks to their minerality and high acidity. A brut Cr\u00e9mant d\u2019Alsace or a brut Champagne also offers the lightness of bubbles, which is particularly appreciated during a festive meal or a tasting menu.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Grilled dishes and vermicelli<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">For grilled dishes and vermicelli such as <a href=\"https:\/\/maybayrestaurant.com\/en\/product\/bun-cha-gio-vermicelli-with-egg-rolls\/\">Bun Cha Gio<\/a>, a dry ros\u00e9 from Provence or a Gamay from Beaujolais, served at between 12 and 14 degrees, are safe bets. Their virtually non-existent tannins and immediate fruitiness do not clash with the marinades and herbs.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-vin-rouge\">Can you drink red wine with Vietnamese food?<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Yes, but with care. Red wine can be paired with Vietnamese cuisine provided you choose light, low-tannin, fruity and unoaked varieties. Gamay, the iconic grape variety of the Beaujolais region, is the one most frequently recommended by experts. Pinot Noir, particularly the lighter Burgundian styles or those from the C\u00f4te de Beaune, is also suitable for grilled dishes without overly spicy sauces. Certain reds from the Loire Valley, such as a young Saumur-Champigny or a light Bourgueil, also offer excellent options.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Conversely, very tannic, very oaky or very alcoholic reds, such as powerful Cabernet Sauvignons or full-bodied Shiraz, should be avoided. They amplify the heat of the chilli, clash with the nuoc mam and overpower the fresh herbs \u2013 an observation shared by the specialist press, which highlights the <a href=\"https:\/\/www.wineenthusiast.com\/ratings\/wine-ratings\/vietnamese-food-and-wine-pairings\/\" target=\"_blank\" rel=\"noopener\">light red wines, such as Beaujolais<\/a> for this type of cuisine. The serving temperature is crucial: a Vietnamese red wine should be served between 12 and 15 degrees, never at the ambient temperature of a restaurant dining room in summer.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Gamay from the Beaujolais region is often described as a \u00abversatile\u00bb wine for Vietnamese cuisine. Its low tannin content, expressive fruitiness and natural freshness make it a reliable choice to accompany everything from pho to grilled dishes, provided it is served slightly chilled.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-carte-des-vins\">Creating a wine list for a Vietnamese restaurant in France<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">For a Vietnamese restaurant in France, the wine list would benefit from featuring French appellations that are well known to the public, widely available in the caf\u00e9, hotel and restaurant sector, and consistent with the establishment\u2019s gastronomic positioning. A selection of six to ten carefully chosen wines is sufficient to complement a full vegetarian or vegan menu.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" style=\"width: 100%;height: auto;border-radius: 8px\" title=\"food and wine pairings at a Vietnamese restaurant\" src=\"https:\/\/maybayrestaurant.com\/wp-content\/uploads\/accord-mets-vins-restaurant-vietnamien-restaurant-m-y-bay.webp\" alt=\"food and wine pairings at a Vietnamese restaurant\" width=\"1200\" height=\"675\" \/><\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">White wines form the backbone of the wine list. Dry or off-dry Riesling from Alsace pairs well with soups and mildly spiced dishes. Sauvignon Blanc, whether from Sancerre or the Loire, goes well with salads and fresh spring rolls, in the same way as the <a href=\"https:\/\/www.elle.fr\/Elle-a-Table\/Cote-cave\/Accords-mets-vins\/Que-boire-avec-les-plats-asiatiques-3613691\" target=\"_blank\" rel=\"noopener\">Fruity, low-tannin white wines recommended for Asian cuisine<\/a>. Muscadet and Chablis are the obvious choices for fried starters. Gr\u00fcner Veltliner, which is less well known in France but available via direct import, offers a distinctive and educational option for curious customers.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Ros\u00e9s and sparkling wines offer great versatility. A dry C\u00f4tes de Provence ros\u00e9 pairs seamlessly with almost the entire menu. A Cr\u00e9mant d\u2019Alsace or a brut Cr\u00e9mant de Loire is ideal for festive meals, tasting menus or fried starters. For guests keen to explore, a p\u00e9t-nat or an orange wine might feature as the sommelier\u2019s recommendation for dishes rich in umami.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Light reds round off the wine list without overloading it. A Beaujolais-Villages, a Fleurie or a R\u00e9gni\u00e9 is sufficient for grilled dishes and broths. A young Saumur-Champigny or a light Pinot Noir from the C\u00f4te de Beaune could be included as a premium option.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Putting together a wine list for a Vietnamese restaurant in France does not require an extensive wine cellar. Six carefully selected wines \u2013 two whites, a sparkling, a ros\u00e9, a light red and a natural or orange wine \u2013 cover the full range of dish profiles and meet the expectations of a diverse clientele.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-conseils-pratiques\">Practical advice on customer service and sales<\/h2>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Train the front-of-house team in food and wine pairings<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Training front-of-house staff is an often-underestimated way of increasing the average spend. A waiter who can suggest a perfect pairing between an Alsace Riesling and the D\u00e9lice de M\u00e2y Bay, or between a brut Cr\u00e9mant and the crispy Cha Gio spring rolls, transforms a simple recommendation into a memorable experience for the customer.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Operating temperatures and common errors<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">A few practical guidelines make this task easier on a day-to-day basis. White wines are served at between 8 and 10 degrees, slightly cooler than usual, especially in summer. Light reds are served at between 12 and 15 degrees. Sparkling wines are served between 6 and 8 degrees. It is helpful to list the recommended pairing directly on the menu, next to the name of the dish, to guide the customer without them having to ask.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table\">\r\n<table><caption>Common mistakes in food and wine pairing, and how to avoid them<\/caption>\r\n<thead>\r\n<tr>\r\n<th>Error<\/th>\r\n<th>Consequence<\/th>\r\n<th>Solution<\/th>\r\n<\/tr>\r\n<\/thead>\r\n<tbody>\r\n<tr>\r\n<td>Serve a tannic, oaky red (a full-bodied Cabernet Sauvignon or a robust Shiraz)<\/td>\r\n<td>Intensifies the chilli\u2019s heat and clashes with the nuoc mam<\/td>\r\n<td>Choose a light, fruity red such as Gamay or a Pinot Noir from the C\u00f4te de Beaune<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Serve red wine at room temperature<\/td>\r\n<td>The wine seems heavy and overpowers the delicate flavours<\/td>\r\n<td>Serve at between 12 and 15 degrees, always chilled<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Choose a completely dry wine to go with a very spicy dish<\/td>\r\n<td>Alcohol intensifies the heat from chilli peppers<\/td>\r\n<td>Opt for a slightly off-dry Riesling to balance the chilli with its residual sugar<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Serve a full-bodied, oaky wine with a light, herbaceous dish<\/td>\r\n<td>The wine completely overpowers the dish<\/td>\r\n<td>Ensure that the intensity of the dish matches that of the wine<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Making the most of business meals and large gatherings<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Finally, for business meals or larger gatherings, sharing a bottle as part of a well-thought-out wine pairing enhances the convivial atmosphere and boosts the restaurant\u2019s reputation. At M\u00e2y Bay, our <a href=\"https:\/\/maybayrestaurant.com\/en\/menu-2\/\">weekend evening menu<\/a> is particularly well suited to this sort of experience, with a varied selection of dishes that allow you to explore different pairings throughout the meal.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-aller-plus-loin\">Taking food and wine pairing to the next level in a Vietnamese restaurant<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Pairing food and wine in a Vietnamese restaurant is based on a simple and consistent principle: prioritise acidity, minimise tannins, match the intensity of the wine to that of the dish, and never forget that chilli is better balanced with a hint of residual sugar than with a high-alcohol wine. French appellations such as Alsace Riesling, Sancerre, Chablis, Muscadet, Cr\u00e9mant and Beaujolais offer a rich and accessible range for creating a coherent and informative wine list.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" style=\"width: 100%;height: auto;border-radius: 8px\" title=\"food and wine pairings at a Vietnamese restaurant\" src=\"https:\/\/maybayrestaurant.com\/wp-content\/uploads\/accord-mets-vins-restaurant-vietnamien-restaurant-m-y-bay-2.webp\" alt=\"food and wine pairings at a Vietnamese restaurant\" width=\"1200\" height=\"675\" \/><\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">At M\u00e2y Bay, we believe that a well-chosen wine enhances the Vietnamese dining experience and adds a new dimension to it, creating a complete, serene and memorable dining experience.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-conclusion\">In summary: food and wine pairings at a Vietnamese restaurant<\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">In short, successful food and wine pairing in a Vietnamese restaurant involves favouring lively white wines, fresh sparkling wines and light reds, whilst taking into account the intensity of the dish, the level of chilli and the role of herbs and umami in the recipe, so as to enhance the culinary experience without ever overpowering it.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\" id=\"h-faq\">FAQ<\/h2>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\" id=\"h-rouleaux-printemps\">What wine should you serve with fresh spring rolls?<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Fresh spring rolls, packed with fresh herbs and crunchy vegetables, pair perfectly with a crisp Sauvignon Blanc or a dry Provence ros\u00e9. Their acidity brings out the freshness of the herbs without overpowering the delicacy of the dish.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\" id=\"h-orange-wine\">Is orange wine a good match for Vietnamese cuisine?<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Orange wine, produced using prolonged skin contact, develops oxidative notes and a light tannic structure, making it particularly well-suited to dishes with strong umami flavours or fermented dishes. It is an original and educational choice to recommend as a sommelier\u2019s suggestion.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\" id=\"h-champagne\">Should you avoid Champagne with Vietnamese food?<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">No, on the contrary, brut Champagne is an excellent choice for light fried dishes, crispy spring rolls and tasting menus. Its bubbles cleanse the palate between each mouthful, and its high acidity pairs well with the vibrant flavours of Vietnamese cuisine.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\" id=\"h-repas-affaires\">What would you recommend for a business lunch at a Vietnamese restaurant?<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">For a business lunch, a white Sancerre or an Alsace Riesling, paired with a red Beaujolais-Villages, offers a selection that is both approachable, elegant and well-suited to the variety of a Vietnamese menu. These well-known French appellations put guests who are unfamiliar with Asian food and wine pairings at ease.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\" id=\"h-dessert-coco\">Can you pair a wine with a Vietnamese dessert made with coconut milk?<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Yes. Vietnamese desserts made with coconut milk, such as the <a href=\"https:\/\/maybayrestaurant.com\/en\/product\/che-chuoi-bananas-with-tapioca-pearls-coconut-milk-and-peanuts\/\">Che Chuoi with bananas and tapioca<\/a>, go well with a sweet Alsace Muscat or a late-harvest Gew\u00fcrztraminer, whose exotic and floral notes harmonise naturally with the sweetness of the coconut and the roundness of the fruit.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\" id=\"h-former-equipe\">How can you quickly train your team in food and wine pairings for a Vietnamese menu?<\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">The most effective method is to organise an in-house tasting session featuring three or four selected wines, pairing them with the menu\u2019s signature dishes. A simple one-page document, listing the name of the dish, the recommended wine and a brief explanation, is all that is needed for the front-of-house team to advise customers with confidence from the very first service.<\/p>\r\n<\/div>\r\n<!-- \/wp:post-content -->","protected":false},"excerpt":{"rendered":"<p>Which wine should you choose to go with pho, spring rolls or b\u00fan ch\u1ea3 gio? Discover the best food and wine pairings for Vietnamese cuisine, along with the French wine appellations to look out for.<\/p>","protected":false},"author":2,"featured_media":8480,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-image":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-8484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lactu-de-may-bay"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Accord mets-vins restaurant vietnamien | Guide 2026<\/title>\n<meta name=\"description\" content=\"Quel vin choisir avec un pho, des nems ou un b\u00fan ch\u1ea3 gio ? 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