Sure, a Cabernet can obliterate a Peking duck faster than an eight-top at a banquet, and the havoc hoisin sauce wreaks on the wine? Not pretty.
The problem of pairing wines with Asian foods is trickier than settling on a bottle for Thanksgiving dinner, only more so. And with a cuisine as herbal, fresh, and either fleetingly delicate or piercingly spicy as Vietnamese, assembling wines can be particularly thankless.
Trac Le and Linh Phu to the rescue.