Our family restaurant was established by our refugee parents who fled Vietnam in 1978. They arrived in the US in 1979 and soon after opened Andy Nguyen Restaurant in 1984. The original menu offered authentic Vietnamese cuisine and a variety of French dishes such as Coco Vin Rouge (chicken in red wine), Duck A L’orange, and Seafood Bouillabaisse.
As the years went by, the local customers were so fond of fresh shrimp and pork spring rolls, Charbroiled pork and shrimp over rice noodles, Pho and a selective offering of vegetarian dishes that our mother decided just to offer authentic Vietnamese dishes originated by her own recipes that she grew up within Saigon and her experiences with cooking vegetarian as a Buddhist. In 2005, inspired by our trip to India, our faith in Buddhism, the belief in humane and compassionate living style, and the concept of a healthy mind and body, we decided to offer a full vegetarian menu.