A Vietnamese 333 beer is a great accompaniment to fresh rice paper rolls (and we’re sending you a couple), but I prefer a glass of sparkling Franciacorta, like the organic brut rosé from Majolini not least because its pretty colour echoes that of the pink prawns in the rolls!
The pinot grigio from Borgo Magredo is a fuller-bodied style than many with good fruit on the nose and palate (think ripe apples and pears) and a pleasant bitter note at the end, which complements the herbs and nuoc mam cham in our bánh xeo so well.
I love a soft red wine with Vietnam’s lemon-cured beef, something with enough body to meet the sirloin but light enough not to overpower the herbs, the Montepulciano d’Abruzzo from Rocca works a treat!
Vigna del Cristo 2018 Lambrusco di Sorbara DOC (order here)
Vigna del Cristo, a pale pink Lambrusco from Emilia-Romagna, is an excellent match for the herbs and spices in our stir-fried pork with lemongrass, chilli & garlic.
This pink fortified wine from Rutherglen in Victoria (Australia’s home of fortified’s) is a great match, both in colour and flavour, for the watermelon jelly in our Vietnamese-inspired fruit salad. It’s an intriguing blend of touriga, tinta roriz, shiraz and gewürztraminer.