The unlikeliest wine pairing in Vietnam, and why it works

In Vietnam, pork offal is often eaten with the fermented shrimp paste. The offal is sweet and rich in umami, but the mam tom adds a strong aroma.

To balance that intensity, many people drink rice wine, though western-style wine arguably promises a fresh twist.

According to Bao Anh, a WSET Level 3 wine specialist, pairing wine with pork offal and shrimp paste can be enjoyable when you follow the right principles.

Shrimp paste has a powerful flavor, and when paired with a light-bodied wine, its pungency overwhelms the glass, he explains.

"You need a wine with complexity and richness. Because shrimp paste has a fishy edge, you also want high acidity and strong minerality to cleanse the palate and highlight the dish's sweetness."

If the wine lacks the body, acidity or minerality, it would struggle to cope, he warns.

Bao Anh discusses wine pairing while sampling pork offal dishes. Photo courtesy of Bao Anh

Still or sparkling white wines are the most suitable choices since red wines have lower acidity and higher tannins due to grape skins remaining in contact during production, he says.

"Tannins amplify fishiness. These two characteristics run parallel and never work harmoniously. That's why red wines are a poor match."

He applies a simple rule when pairing food and wine: light dishes go with light wines, bold dishes go with full-bodied wines. Similarly, acidic dishes pair best with wines that have good acidity, and sweet dishes match wines with sweet profiles.

Having studied in France, Bao Anh hopes to bring western-style wines to Vietnam's sidewalks in the hope of making it widely accessible.

He pairs these bottles with street foods like boiled snails and green-papaya salad with dried beef.

"Whether something tastes good or not depends on whether we pair it correctly."

Tips for pairing wine with food

- Fishy dishes: Choose wines with strong acidity and minerality to neutralize the fishiness.

- Oily dishes: Sparkling wines help cut through the richness.

- Spicy dishes: Look for full-bodied wines with a hint of sweetness to balance the heat.

Suggested pairings

- Fried dishes: sparkling wine.

- Roast meat: red wines made from Pinot Noir or Grenache, offering smooth tannins.

- Boiled chicken: full-bodied Chardonnay to add dimension to the dish's simple flavor.

- Raw seafood and salads: High-acidity white or sparkling wines, especially Chardonnay from Chablis in Burgundy.

- Saucy beef dishes: Red wines from Syrah or Cabernet Sauvignon, with balanced acidity.