Maison Anh

The story

Maison Anh brings authentic Vietnamese cooking to Bordeaux

Generations in the kitchen

Sabrina Anh founded Maison Anh after a year traveling through Vietnam and abroad, studying street vendors and regional techniques alongside her family. Her approach treats food as a living archive, blending ancestral recipes with the seasonal rhythms of southwestern France. Local meats and short-circuit vegetables form the foundation, while house-made sauces and pastes anchor every plate. The menu shifts constantly to reflect these changes, offering diners a rotating selection of classics and new creations.

Braised pork and herbal broths

This Vietnamese kitchen favors slow braises and bright herbal notes. Thịt kho arrives as caramelized pork simmered for hours until tender, served alongside fragrant rice, pickled daikon, and a spoonful of homemade chili paste. Lighter plates like bò bún balance lemongrass-infused coconut broth with rice vermicelles and fresh sprouts. Starters include bánh cuốn, translucent rice crepes filled with shitake and wood-ear mushrooms, providing an earthy counterpoint to the richer mains.

A light-filled dining room

A viridian-green door marks the entrance to this intimate dining room on Rue Fieffé, recently recognized by Le Fooding for its singular approach to Vietnamese cooking. Sunlight fills the main space before spilling out onto a quiet patio ideal for warmer months. An open kitchen places the cook’s rhythm at the center of the experience. Sabrina greets visitors with the ease of a host bringing guests into her own home, making the setting feel both refined and deeply personal. The space also accommodates private gatherings and culinary workshops when the tables are arranged differently.

Finish with citrus and spices

Meals often conclude with kem chanh, a plum compote dressed with citrus whipped cream and a salted coconut crumble. The chè offers tapioca pearls swimming in coconut milk, shaped by the chef’s daily inspiration. A house-made lemonade blends lime, ginger, and mint throughout the day, while Bia Saigon provides a crisp malt finish. Structured reds from southern France ground the brighter flavors, and all dishes remain available for takeaway when guests prefer to dine elsewhere.