Peter Cuong Franklin a Vietnamese-American chef who studied at Le Cordon Bleu and trained at world-famous restaurants including Caprice in Hong Kong, Alinea in Chicago and Nahm in Bangkok. A pioneer of modern Vietnamese and Asian cuisine, he is one of the most recognizable faces on the country’s growing gastronomic scene. His true inspiration is his mother, who runs a small noodle shop in Dalat in central Vietnam and is famed for her regional-style pork and turmeric noodle soup and pork sausage steamed in banana leaves. At Anan Saigon, he combines his deep knowledge of Southeast Asian street-food flavors with contemporary international techniques. He serves on the advisory board of Streets International, a charity based in Hội An that trains disadvantaged youths for a career and future in F&B. Chef Peter also helms Nhau Nhau cocktail bar and the Pot Au Pho noodle bar, with all his restaurants – including Anan Saigon – located in Chợ Cũ, the oldest wet market in Ho Chi Minh’s city center.