Banh mi is a Vietnamese baguette sandwich of savoury meat, pâté, pickled vegetables, chilli and herbs — crunchy, savoury, tangy and lightly spicy. The pickles' acidity, the rich pâté and the chilli pair best with crisp, aromatic whites and dry rosé, whose freshness matches the tang and tames the spice. Off-dry Riesling handles the heat, while a dry rosé bridges the varied fillings. The wine should be fresh, fruit-forward and aromatic; bright acidity to match the pickles and a touch of fruit against the chilli are the keys.
Our sommelier's picks
Save to PinterestOff-dry aromatic white
8–11°C (46–52°F)Riesling · Mosel, Germany
Riesling's acidity matches the pickles while its fruit tames the chilli and flatters the pâté.
Mosel Kabinett is ideal and affordable.
Crisp dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A dry rosé bridges the varied fillings and refreshes against the rich pâté.
Affordable and versatile.
Crisp aromatic white
9–11°C (48–52°F)Grüner Veltliner · Austria
Grüner's white pepper and citrus flatter the herbs and pickles.
Great-value Federspiel.
Dry sparkling
8–10°C (46–50°F)Cava Blend · Spain
Bubbles and acidity cut the rich pâté and refresh against the crunchy sandwich.
Superb value.
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Questions about pairing Banh Mi
What wine pairs with banh mi?
Crisp aromatic whites like Riesling and Grüner, or a dry rosé — their acidity matches the pickles while their fruit tames the chilli and flatters the pâté.
How do the pickles affect the pairing?
Their tang favours a high-acid wine that matches rather than fights the acidity, like Riesling or Grüner Veltliner.
Can I drink red wine with banh mi?
A chilled light red can work, but the pickles, herbs and chilli are better served by aromatic whites or rosé.