The story
Chi's Vietfood on Rue Pradier in Paris operates as a family endeavor, with Hien Vi greeting patrons while his wife Hiong manages the open kitchen. Diners watch the preparation unfold as rich scents drift from the stove, marking a lively space dedicated to Vietnamese cooking. This setup highlights the hands-on approach that earned the restaurant a listing in Le Fooding.
The kitchen serves Hanoi-style slow-braised beef, slow-cooked until tender and seasoned with spice, presented with white rice, salad, and carrots. Tom bun layers rice vermicelli over marinated shrimp and vegetables, then adds fresh mint, cilantro, and a scattering of peanuts and fried onions. Each plate reflects the specific regional styles found in Vietnamese cuisine.
Desserts reflect the family's involvement, ranging from a warm banana cake baked by their daughter to sua chua nep cam, a combination of sticky black rice and coconut cream yogurt. Monthly phở events center on a broth that simmers for twenty hours. This liquid base supports tender chicken, beef, or mushroom and tofu, served with white onions, scallions, and fresh herbs. Lime juice and chili provide the final adjustment to each bowl.
Recognition
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