SHIRAZ
WITH BANH MI CHAO

FEATURING TASTEMAKER CO HONG

AUSTRALIAN SHIRAZ IS FAMOUS FOR ITS BIG FLAVOURS, RICH AND RIPE - PERFECT WITH GRILLED MEATS.

About Banh Mi Chao:

A memorable texture and taste experience are placed before customers, plated in the same small sizzling skillet everything is cooked in. Served at any time of day, a hearty mix of fried eggs, grilled meats, herbs, pickled vegetables and a drizzle of soy or chili sauce, all find their home on your plate when they are paired with a crunchy baguette. Rip and Dip. Rip and Dip. But this wasn’t always the case: Vietnam is a traditional country, so older generations didn’t quite connect with this dish immediately. It’s been the younger generation who have embraced this new way of enjoying these classic flavours and can be seen opening more and more Banh Mi Chao locations.

“Many people told me: I don’t know why my pâté is so delicious… I can recognize it by just smelling the aroma from a far distance. And [this wine] tastes like flowers or something, ]it]smells absolutely perfect. The wine also has a slightly astringent taste. It pairs well with my banh mi chao”

SAUVIGNON BLANC
WITH CHA CA

FEATURING TASTEMAKER ANH HIEN

About Chả Cá

The shrimp source here is a key dipping sauce that greatly enhances the flavor of this dish, a salty, sweet and sour element. After grilling, the fish is then sautéed with dill and scallions in the pan. Peanuts and crispy rice paper add a nutty flavor, creating a balance between the flavors of the fish and the shrimp paste. The amount of chili can be adjusted to personal preference. Pickled vegetables like shredded onions and coriander act as sour elements to cut through the richness and stimulate the taste buds.
This grilled fish dish can be made with various types of fish, but catfish is particularly suitable because of its tender and smooth texture.
Typically, grilled fish is served and sold in restaurants. I feel like I am bringing one of Hanoi's signature dishes to more people, making it more accessible. This captures the true essence of street food: delicious, affordable, and convenient. And the street provides a unique Hanoi experience.
The grilled fish dish already has many flavors, but I find it pairs very well with wine. White wine, in particular, complements it beautifully.
There’s a lot going on in Cha Ca, a distinctive, very aromatic marinade dominated by the unmistakable turmeric and the dill, spring onion and dipping sauces. Overwhelming. Sauvignon Blanc works well because its an extremely aromatic variety, herbaceous in its own right with pungent tropical fruit aromas. It’s also light and refreshing and a lovely foil to fatty catfish.

PINOT GRIGIO
WITH BANH XEO

FEATURING TASTEMAKER

DELICATE PINOT GRIGIO WITH REFRESHING ACIDITY. PERFECT WITH BANH XEO’S SAVOURY PANCAKE AND ARRAY OF DELICIOUS YET SUBTLE FLAVOURS.

About Bánh Xèo

Making banh xeo feels like blending the best of the fresh ingredients of the community, like best friends coming together. First it begins with selecting the right rice—dry and not exposed to rain—to ensure the crispiest pancakes possible. The rice is soaked overnight, then ground into a fine batter for the next morning, with fresh coconut milk and turmeric added for flavor and color. The filling, prepared with ingredients like fresh shrimp, tender coconut heart, jicama, and mung beans, are then cooked to perfection. Once the pan is hot and ready, the batter is poured into a hot pan, sizzled and cooked until crispy, and folded over the filling. Fresh herbs, picked early in the morning, are served alongside, along with a homemade dipping sauce that balances the dish’s flavors.

“That's right, the dipping sauce needs to balance the flavors—sour, salty, and sweet. This balance ensures that when you dip, it tastes just right. Foods with oil and fat are less greasy and easier to enjoy with this wine. A bottle of wine is very good, very wonderful. When you sit down with a glass of wine, you feel that friendship becomes more heartfelt.”