Street Stalls to Fine Dining: The Tastes of Thailand, Cambodia, and Vietnam
04-Sep-2025
Category: News Stories
Southeast Asia is a feast for the senses, and nowhere more so than in Thailand, Cambodia, and Vietnam. Each country has its own culinary identity—Thailand is bold, Cambodia is subtle, and Vietnam is fresh. Together, they create a gourmet trail that pairs beautifully with local and international wines.
Thailand dazzles with contrasts of sweet, sour, salty, and spicy. In Bangkok, try pad kra pao, boat noodles, and mango sticky rice. Chiang Mai offers the iconic khao soi and herbal sai ua sausage, while the south specialises in crab curries and grilled seafood. Thailand’s vineyards in Hua Hin and Khao Yai now produce crisp Chenin Blancs and Syrahs that balance these fiery flavours.
Cambodia’s cuisine is gentler but no less memorable. Fish amok, a delicate coconut curry steamed in banana leaves, is a national treasure, while nom banh chok noodles and bai sach chrouk (grilled pork with rice) showcase everyday simplicity. With little domestic wine, Cambodia leans on French imports—Bordeaux and Sauvignon Blanc pair beautifully with Khmer dishes—while palm wine and sugarcane juice provide rustic local flavour.
Vietnam is defined by freshness and herbs. In Hanoi, start with pho and smoky bun cha, or sip egg coffee in a side-street café. Hue adds spice with bun bo Hue, while Ho Chi Minh City delivers banh mi, com tam, and hu tieu. Dalat wines—light reds and rosés—are surprisingly good, though Hanoi’s bia hoi beer culture remains iconic.
Across the region, food and wine pairings bring out new dimensions:
- Thailand: khao soi with Gewürztraminer
- Cambodia: fish amok with Loire Sauvignon Blanc,
- Vietnam: bun cha with Dalat rosé, and banh mi with a fruity Beaujolais.
Whether at a street stall or fine-dining table, each bite tells the story of a culture best savoured slowly, glass in hand.
Get in touch with us at hello@pathdmc.com to find out the best ways to explore these cuisines across our range of trips in the region.
