Food pairing
Beer with pho
Aromatic beef broth with rice noodles and fresh herbs — savoury but light.
A long-simmered aromatic broth with herbs, lime and chilli added at the table. Savoury, light and fragrant rather than rich.
Delicacy is the constraint. Something clean and low in bitterness lets the broth lead; anything roasted or strong erases hours of stock.
Pho does not constrain the beer much: nothing clashes and nothing is clearly best. Drink what you like, or choose for the sauce, the seasoning or the sides, which will decide more than the dish itself.
What to drink
Czech dark lager — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Munich Dunkel — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
English porter — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Scottish ale — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Belgian pale ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Dark mild — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Weissbier — strong
Peppery and clove-like notes from the yeast pick up the warm spicing in the dish — the same aromatic family on both sides.
Best bitter — strong
Beer and dish carry similar weight, so neither flattens the other.
What not to drink
- New England IPA — Delicate food needs a beer that stays out of its way.
- Double IPA — Delicate food needs a beer that stays out of its way.
- Milkshake IPA — Delicate food needs a beer that stays out of its way.