“Our first priority is to source and use the best local ingredients from all regions of Vietnam. We also focus on blending traditional cuisine with modern techniques. To protect the environment we have recently eliminated plastic straws. We now use fresh, sustainable, green grass straws made two hours outside of Ho Chi Minh City.”
Da Lat Pizza with pork sausage, local artisanal cheese and fresh aromatic herbs; Bánh Xeo Tacos; and lemongrass porkchop.
Chef Peter Cuong Franklin established a reputation for elevating Vietnamese cuisine at Hong Kong’s Chôm Chôm, modelled on Hanoi’s boisterous bia hoi (fresh beer) joints, where he refined drinking food. Back in the motherland, Franklin continues reinventing Vietnamese at Anan – “ănăn” means “eat eat” – in a sleek shophouse with rooftop bar slap-bang in Chợ Cũ Tôn Thất Đạm, one of Saigon’s oldest wet markets.
Drawing inspiration from vendors who have operated in the market for generations, Franklin makes use of fresh local ingredients, like Mekong Delta elephant fish and Nah Trang oysters, in sharing plates of reinvented street food specialities offered across five tasting menus.
“Chef Peter connects traditional cuisine with modern presentation and techniques, elevating Vietnam’s cultural brand through re-interpretations of the country’s fresh and vibrant street food culture.”
A modern Vietnamese restaurant based in a wet market in the centre of bustling Saigon