Published on August 6th, 2014 | by Tayla Gentle
HOW TO DRINK BEER AND EAT FOOD IN SOUTH EAST ASIA
Read time: a bit over 3 minutes
Read time: a bit over 3 minutesSome people reckon all beers match all foods. We reckon those people are delinquents. Take beer and minestrone soup for example, now thatâ€™s a questionable match. Beer and cupcakes: disgusting. Beer and fondue: disaster.
Whether you fancy a draft, cold one, oat soda, cerveza, barley pop, Homer Juice, liquid bread, hops scotch or un-water, get your boozy mind out of the gutter and start matching your brews like a grown up.
To get you on your hops-loving way, weâ€™ve compiled this nifty little guide to pairing South East Asiaâ€™s best beer with South East Asiaâ€™s best grub. Because a) the smart drinker always lines their belly and b) beer just tastes better in paradise.
Thailand: Singha & Prawn Tom Yum
The Thai people make their silly seltzer just a touch on the sweet side. They also prepare their foodstuffs with extra chilli, so beware the packed heat in your curry/stir fry/morning eggs (true story). The best way to counteract the flavour fire is (surprisingly) not by drinking copious amounts of water, but by following each sweat-inducing mouthful with a long chug of the golden stuff.
The ultimate Thai combo involves a frosty Singha to complement that spicy prawn tom yum youâ€™re slurping on. Made from 100% barley malt, this is a clean, crisp, Pilsener-style brew that finishes on just a hint of sweet corn. Perfect for cutting through the heat and pairing with the seafood hiding under your noodles.
Laos: Beer Lao & Larb Gai
Time Magazine titled it â€˜Asiaâ€™s best beerâ€™, the Bangkok Post named it the â€˜Dom Perignon of Asiaâ€™ and at Geckos we like to call it â€˜The King of Laosâ€™. Made from indigenous rice varieties, German hops and French malted barley, Beer Lao boasts a super low hangover rate and just a hint of marzipan. Going strong since 1973, this brewski powerhouse has held a mutually beneficial partnership with Carlsberg for over four decades.
You know what else would be a mutually beneficial partnership? Beer Lao and Larb Gai. So next time youâ€™re struggling through that chopped chicken salad stuffed with an exorbitant amount of chilli, grab an icy Lao-Lao to help wash it down. Clean palates all round, my friends.
Cambodia: Angkor & Sach Ko Loc Lac
The Khmer donâ€™t mind the odd tipple, in fact, they even have cave drawings depicting drunken fellas sleeping off their rice beer hangovers. Thatâ€™s probably why Angkor is available at every corner store, hawker stall and dingy restaurant. Do yourself a favour and chow down on a Khmer specialty with this particular libation. Number one on the list of is a plate of fresh Sach Ko Loc Lac (spicy beef salad).
The tangy vinaigrette of the salad will pair well with the lagerâ€™s light maltiness. Yep, maltiness. However, excessive enjoyment could lead to missed buses and an aversion to morning sunlight, so consume in moderation.
Vietnam: Bia Huda & Deep Fried Spring Rolls
Letâ€™s get this very straight. We are talking about DEEP FRIED spring rolls here. Donâ€™t give us any of that healthy rice paper and herbs craziness. What you really need is the perfect level of greasiness to get the most out of this crisp lager. Hailing from Hue, Bia Huda is a drink with a â€˜small head and malty noseâ€™ â€“ whatever that means.
What weâ€™ve found is if you drink it really, really cold and pair it with the most gluttonous of regional delicacies, itâ€™s a match made in Viet-heaven.
Indonesia: Bintang & Gado gado
Many of you will be familiar with Bintang. Perhaps you have a mate who wears his singlet to the pub or you date a girl who dons a Bintang t-shirt to bed. But how many of you knew it was actually Indonesiaâ€™s national beer brand? Manufactured under a partnership with Heineken, those who love them a little Dutch will likely enjoy this pale lager. Golden in colour and super carbonated, the cheeky Bintang goes down very easy in the tropical heat. Almost too easy, if you catch our drift.
Thatâ€™s why you should alternate sips with bites of gado-gado. The tamarind, peanuts and prawn paste flavours will come together with the hops and malt to form the perfect taste bud explosion. Youâ€™ll definitely want this in your mouth.