Vancouver’s culinary identity is shaped by the cultures, traditions, and stories of its communities. In a recent feature, Vancouver’s Top Asian Chefs Redefine Local Dining with Heritage-Driven Cuisine, the Michelin Guide highlights Anh and Chi and the Vietnamese family traditions behind the restaurant.
Opened in 2016 by siblings Vincent and Amelie Nguyễn, Anh and Chi celebrates the Vietnamese heritage this family brought to Canada in 1980. Their mother, Lý Nguyễn, serves as executive chef, carrying forward generations of family recipes while sharing the flavours of Vietnam with Vancouver.
As Amélie explains in the feature, Anh and Chi’s cuisine remains rooted in Vietnamese tradition, while its atmosphere reflects the Nguyễn family’s Vietnamese-Canadian upbringing. This balance is at the heart of the restaurant, where food connects generations of family history with the Vancouver community.
One meaningful example is Bún Riêu Cua, a Vietnamese crab and tomato noodle soup inspired by the Nguyễn family’s cherished grandmother’s recipe. Affectionately known in her village as Bà Bún Riêu, or “Grandma Crab Tomato Soup,” her culinary legacy lives on through a version of this beloved dish on Anh and Chi’s menu.
Anh and Chi is honoured to have its family story recognized by the Michelin Guide and continues to share Vietnamese culinary traditions with the Vancouver community.
Read the full feature in the Michelin Guide: Vancouver’s Top Asian Chefs Redefine Local Dining with Heritage-Driven Cuisine
