Pho & Wine
Vietnamese Aromatic Beef Broth
Vietnamese Pho is built on a deeply aromatic beef broth perfumed with star anise, cinnamon, cloves, ginger, and charred onion, served with rice noodles, thin-sliced beef, bean sprouts, fresh herbs, lime, and chili. Its complex Asian spice profile is one of the most interesting wine pairing challenges.
Best Wine Pairings
The petrol and lime notes of dry Riesling echo the star anise and ginger in the broth while its acidity handles the lime garnish.
Peppery and mineral — Grüner Veltliner's white pepper notes resonate with the aromatic spice broth.
Lychee, rose, and five-spice notes create a surprising harmony with the cinnamon and star anise in pho.
Crisp and mineral — a delicate Provence rosé stays out of the way of the complex spice while refreshing the palate.
Frequently Asked Questions
What wine pairs with pho?
Dry Riesling is the most celebrated pairing — its petrol, lime, and mineral notes resonate with the star anise and ginger in the broth. Grüner Veltliner's peppery character is also an excellent match.
Can red wine work with pho?
Generally not — the beef broth is very delicate and complex. A heavy red wine overwhelms it. If you must have red, a very light Pinot Noir served cool is the only realistic option.
Why does Riesling work with Asian spice broths?
Riesling has a natural affinity with Asian spices because its petrol (kerosene) notes from the TDN compound resonate with the aromatic compounds in star anise, ginger, and lemongrass. The high acidity also handles the lime and chili garnishes.