Years ago, when husband-wife duo Huy Nguyen and Vivian Duong first crossed paths in northern Vietnam, culinary dreams echoed through their minds – ones that would eventually bloom into the recent opening of Chao Eatery in the heart of downtown Eau Claire.

“(Huy) has always wanted to cook in his life,” Vivian shared, as we both watched colorful, robust plates of seafood boil, aromatic beef pho and loaded curry fries claim the tabletop near us. “His grandmother had a restaurant in Vietnam … none of the kids actually (worked) for the restaurant or the food industry.”

“So, (we) want to bring her recipes to life and introduce it to the people here. You don’t have to travel to Vietnam to have authentic Vietnamese food,” Vivian said.

Though this Barstow Street storefront has housed a revolving door of restaurants – from the beloved local Guac N’ Roll to the quick-service biz Teriyaki Madness – over the years, stepping through its entrance today reveals a transformed space.

Staff welcomed me and Alex, Volume One's video director who captured this article's photos, with a warm, refined energy. From the design of its expansive centerpiece mural to the wider dining room (fitted with 30-plus seats), the owners collaborated entirely with local talent from the downtown area – with special mention of their property managers at JCAP Real Estate, Vivian noted.

TIME TO CHAO. A new global fusion restaurant has arrived to downtown Eau Claire. Owned and operated by Huy Nguyen and Vivian Duong, Chao Eatery (420 S. Barstow Street) features a variety of small plates, entrées and drinks influenced by the co-owners northern Vietnamese herritage.

“ 'Chao' is a word meaning hello or goodbye – meaning that we are welcoming you in today and we look forward to seeing you again.”

vivian Duong

co-owner of chao eatery in eau claire

A great deal of these efforts stems from her vision of flavorful clean eating, which shapes both the restaurant’s menu and its overall ambiance.

“Everything is made from scratch – it’s a non-grease kitchen,” Vivian said. “That’s how we live at home and that’s what we want to bring into the community.”

“Between the two of us, (Huy and I) complement each other in the ways that we build the recipes for different dishes,” she continued.

Both owners celebrate their respective northern Vietnamese heritage and will offer locals a journey home through house-made pickled garlic, vibrant Thai peppers and a curated selection of traditional spices found in their noodle soups.

Chao Eatery's beef pho noodle soup ($16 small/$19 large), pictured above.

Double cooked bone-in wings with house glazes, pictured above. Are you getting hungry yet?

You’ve probably had cilantro sprinkled atop your pho before, but have you ever tried culantro? Vivian puts it best: “culantro is different (from cilantro) and is specifically used in the north (of Vietnam) – so much of that stuff goes into the broth.”

“We grew up eating fresh herbs every day. … Luckily, we are able to offer that now and we want people to realize it’s a different region,” Vivian said of the gastronomy between northern and southern Vietnam.

Still, Chao’s menu finds room for domestic flavors. Guests can enjoy familiar dishes with a twist, through the restaurant's house-glazed wings, hearty cajun shrimp boil overflowing with jumbo shrimp and southern spices – even philly cheesesteak flavors which round out Chao’s pasta dishes.

As Alex and I sat down to enjoy the freshly prepared meal with Vivian and Huy, we found these dishes to be some of the most flavorful, intriguing bites we’ve had in this area in some time.

In addition to its cookie butter and pistachio cold foam options for coffee and matcha (pictured), Chao Eatery will also bring seasonal flavors to the rotation. Up next: pumpkin spice cold foam!

Looking across the rest of the menu, Chao’s beverage selections are equally compelling. Staff have crafted classic Vietnamese milk coffees, café au lait and rich green ceremonial-grade matcha drinks – served warm or cold.

For a truly tasty finish, the menu features signature cold foams atop coffee and matcha drinks; artisanal combinations like pistachio and cookie butter will be sure to offer a creamy and flavorful cap to your visit.

Before landing in Eau Claire, the first-generation Vietnamese American entrepreneurs brought their culinary niches to Winona, Minn. with their debut venture, Novary. As previously reported by Volume One, this successful spot serves some of the same dishes and specialty beverages that now grace the tables at Chao Eatery.

The first weekend of September will mark the grand opening of the owners’ Eau Claire venture. This milestone is more than just a business launch – it will be a moment to showcase the duo's culinary curiosities (and excellence) with a new community.

Here in Eau Claire, Vivian promises this: “we would like (Chao) to be a landmark and also a place where people come out and treat themselves, spend some good time with the family, with their kids. Everybody is welcome here.”

“'Chao' is a word meaning hello or goodbye – meaning that we are welcoming you in today and we look forward to seeing you again,” Vivian said.

Chao Eatery will surely see me again soon – likely to savor another taste of that decadent cookie butter cold foam and to try its grain bowl varieties I’ve still to discover firsthand. 

The restaurant offers cast iron entrées (steak and eggs, pictured), seafood boil, pho soups with traditional north Vietnamese flat rice noodles and more medleys already in development.

Chao Eatery (420 S. Barstow St., Eau Claire) operates Thursday through Monday, 11am-2:30pm for lunch and 4-8pm for dinner; the restaurant is closed on Tuesdays and Wednesdays. Its complete menu is available for dine-in and takeout on its website, chaoeaterywi.com. Follow Chao Eatery online via social media for new updates and menu announcements.