Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Wine >
Dec 30, 2006 02:05 AM

Is it possible to match wine to Vietnamese hot and sour soup? Or should we just stick with beer?

The main ingreds in the soup are grouper fish, shrimp, tamarind paste, pineapple, shallot, garlic, chilies, mint, basil, and fish sauce. I'm thinking lager beer, but maybe something like an Auslese riesling would work? Thx.

  1. Click to Upload a photo (10 MB limit)
    1. It's beer for Sarda. Pick an Asian one like Tiger or Kirin for symmetry. Very cold.

      1 Reply
      1. re: itsonlyfood

        Go for the beer. Export 33 (Ba Mi Ba) from Vietnam or Singha from Thailand.

      2. Thanks. This is definitely my preference, but I have some guests who tend to be "wine-only" types. So I may offer a Riesling alongside the beer and let them tough it out.

        1 Reply
        1. I'm also of the "beer is the wine that goes with everything" school of thought, and it's especially applicable to Asian food. Here's a thoughtful piece on the subject of wine with Asian food by John Mariani for Bloomberg News, here reprinted by The Drunk Report:

          1 Reply
          1. re: Gary Soup

            Thanks for the link -- I was just wondering why so many Indian restaurants make such a big deal about their wine selection when beer seems like the natural choice.

          2. Rheingau or Pfalz riesling spatlese will be fine with the flavor profile. But I will say that I generally shy away from pairing a beverage of any kind with soups. Too much liquid all round.

            1 Reply
            1. re: Melanie Wong

              I think your rieslings have the profile to complement the acidity/spicy of the hot/sour soup but i drink and serve a chilled dry sherry (amontillado is nice) or chilled sake with soups all the time, including acidic soups like tomato/tortilla soups (w/ a touch of chipotle crema) and i love the match.

              as far as wine with asian: go for it. i find most asian food profiles have a complement or opposite in wine, and i especially match a lot of (cellar temp) red wines as opposed to white. the only tough one is the very spicy or chili pepper or curry centric dishes: i head for cold beer or chilled sake, woo!