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He became known through AnAn Saigon – the first restaurant in Vietnam to achieve a Michelin 1-star, then through Nhau Nhau and Pot Au Pho, where he continued to tell the story of Vietnamese cuisine in his own unique way. And this time, food connoisseurs are whispering about Peter once again because of his deep connection with the quintessential national dish in particular and Vietnamese cuisine in general.
The soul of pho through creative forms.
Every time we receive an invitation to try a new dish from Chef Peter Cuong Franklin, we eagerly await the appointment, because his kitchen always holds countless surprises. In fact, dinner at Pot Au Pho 2.0 exceeded even our expectations.
The name Peter Cuong Franklin is probably familiar even to those who aren't particularly passionate about food.
The meal begins with three small appetizers that nonetheless open up a whole different world of pho. First is "Caviar Egg Pho" – a cold dish that vividly evokes the poached egg pho of Hanoi. Consommé is a clear, tea-like soup that retains the rich flavors of vegetables, meat, and egg whites, often served as an appetizer soup.
Making a truly authentic pot of consommé is a delicate art. Even more refined is the chef's transformation of the broth into a jelly-like consommé to be served with onsen-cooked free-range eggs – eggs slow-cooked in hot water at a stable temperature of around 70-75°C, resulting in a soft, pliable egg white and a smooth, creamy yolk. Adding to this is a layer of salty Da Lat caviar, creating a surprisingly delightful first bite.
Next, "Molecular Pho" is a molecular version of Vietnam's most famous pho dish, using Ferran Adrià's technique to combine black truffles with wagyu beef and present the pho in a "sphere" containing the broth. This means you simply put the small, soft, translucent sphere in your mouth, bite gently to break it open, and the pho flavor is instantly released in a completely unique way.
Molecular Pho - a culinary gem that perfectly captures the flavors of Wagyu beef pho and black truffle.
Just one bite of pho was enough to see Peter's perspective that cuisine must always be in motion and evolving. The final appetizer was "Pho Tartare Tart," consisting of raw minced Angus tenderloin marinated with spices and herbs commonly used with pho, served in a light, crispy rice paper wrapper. Despite the changing presentation, the "soul of pho" was skillfully preserved. Three appetizers, three different approaches, but all led us to believe that pho can transcend our preconceived notions.
Peter's meticulous attention to detail in every aspect of the Pot Au Pho 2.0 kitchen is evident.
After three surprising appetizers, diners were invited to move on to a new chapter with "Prawn Noodles." This dish piqued my curiosity when Peter introduced it. The noodles are made entirely from shrimp, with no flour whatsoever, so they have a soft yet chewy texture. When eaten with coconut milk, lime, fish sauce, and black flying fish roe, the flavors unfold into a combination that is both familiar and unique.
The dish boasts a rich yet delicate seafood flavor, a creamy texture that isn't greasy, and a delightful salty kick from the fish roe, which Peter jokingly calls… “a dish inspired by stir-fried snails with coconut milk.” It's known that this dish is created using a technique that employs natural enzymes to bind proteins (also known as meat glue). The integration of food science with cuisine is becoming an increasingly prominent and emphasized trend in recent years, and Peter's creations are no exception to this natural trend.
Next up is "Pâté Chaud"—a seemingly familiar dish with its hot, crispy pastry crust and savory filling, but what surprised me most was the addition of foie gras to enhance the richness, along with fresh herbs that brightened the dish, and a sauce that served with the distinctive flavor of traditional pho, subtly enhanced by the mild spiciness of pepper. This dish can be considered an interesting bridge between traditional Hanoi pho and modern, French-influenced variations, embodying the spirit of "pho that's more than just pho," a pursuit both chefs and diners are striving for in this culinary journey.
Pâté Chaud, a premium version with foie gras filling and a sauce reminiscent of traditional pho.
"Mini Black Chicken Pho" is a dish that brings us very close to the soul of pho. The broth is clear and slightly thick, creating a shimmering, golden-yellow surface, and when tasted, it truly has that sweet, delicate flavor of chicken pho that every Vietnamese person finds familiar. Thinly sliced H'Mong chicken slices, with their chewy, jelly-like skin, offer a delightful sensation when chewed. The modified "pho" noodles, made from bread flour, add a novel touch. This dish is like a streamlined version of traditional chicken pho, allowing us to clearly feel Peter's respect for pho, having dedicated time to researching and distilling the best aspects of chicken pho with his deep understanding and technique.
Just one bite of pho is enough to show Peter's view that cuisine must always be in motion and evolving.
After the creative appetizers and light dishes, the main course was served: "Beef Pho." I almost laughed because, by the seventh course of today's tasting, the pho itself looked like a very familiar, very Vietnamese bowl of pho. But as I began to eat, I realized it was a modern version of rare and well-done beef pho, with a clear yet flavorful consommé beef broth and a variety of meats arranged elegantly: Wagyu beef tenderloin, Angus tenderloin, short ribs, tongue, and even tendons. Each type of meat had a different texture, opening up a new layer of sensation with each bite. This dish made me feel both familiar and like I was rediscovering pho from scratch.
Next up was the restaurant's signature dish – “Le Pot Au Phở.” It was still pho, but presented in the form of a French-style soup topped with a puffy pastry crust. Just looking at it piqued our curiosity. This dish was inspired by Chef Bocuse's legendary black truffle soup, and Peter guided us through three delightful steps to enjoy it. Step one: Unwrap the pastry crust and inhale the rich aroma of the beef pho. That moment made me imagine myself standing in Hanoi's Old Quarter on a morning, or somewhere on Rue de la Plage in Lyon. Step two: Savor the rich broth, then tear off a few sprigs of herbs and add them to experience the authentic Vietnamese flavor. Step three: Get creative! Each person could mix, tear the pastry, dip it into the broth, or enjoy it however they liked.
The meal concludes with two light yet perfectly balanced desserts, bringing to a close the "pho 2.0" journey – a new version of pho. Grilled banana and caviar, inspired by the familiar grilled bananas found on Vietnamese streets. Instead of the usual charcoal-grilled sticky rice-wrapped bananas, this mini tart version offers a more refined experience with the gentle sweetness of ripe bananas, the creamy richness of coconut cream, and a subtle hint of saltiness from caviar from the Da Lat highlands. The Truffle Souflé features a soft and warm cake base, infused with the aromas of chocolate and mandarin peel, served with two thinly sliced, fragrant truffle mushrooms and a scoop of cool truffle-flavored ice cream to balance the flavors after a truly explosive meal.
Elevating the street-style grilled banana dish.
From street food to fine dining - the journey of an enduring love.
I have to admit that Peter Cuong Franklin is an incredibly serious chef. Every time I meet him, the first thing I notice is his absolute focus on his work. If he's not watching the kitchen staff prepare the dishes, he'll be paying attention to every detail in the restaurant, from table setting to customer service. Sometimes he even personally cleans up or brings dishes to the tables if needed. All his time, energy, and attention seem to be dedicated to cooking – something he loves and has pursued almost his entire life. And that's what I admire most about him.
All of his time, energy, and attention seemed to be devoted to cooking – something he loved and pursued almost his entire life.
To be honest, I was initially a little confused by his absolute focus on his work. He's not the sociable type. For a chef who's considered famous and frequently receives media attention like him, I thought being friendly and engaging in small talk would be almost mandatory. But the more I interacted with him, the more I understood that with the people he considers important, he dedicates just as much focus as he does in the kitchen.
For example, when we wanted to take some portrait photos or capture the moment he was cooking, he immediately put everything aside to prioritize it. When he invited us to sample a dish he had created, he attentively observed our reactions, asking about every detail to ensure we truly enjoyed it. His focus didn't feel strained; it was simply a way for him to be fully present in each moment, whether in the kitchen or among others.
He also keeps in touch with acquaintances through social media, interacting in a gentle but always sincere way, true to the highly focused and down-to-earth person we've come to know in real life. The more I get to know him, the more I appreciate that sincerity, because it's not a matter of social etiquette or trying to please anyone, but stems from his genuine character. This corresponds to his approach to cooking, creating dishes by grasping the technique and the core essence, going straight from point A to point B instead of taking a roundabout route. Many chefs might choose to make dishes look polished with elaborate decorations, but Peter's dishes are simply delicious for what they are.
The pho tasting dinner at Pot Au Pho 2.0 reminded me of my first experience trying his creations a few years ago. Back then, the main idea behind the menu was a culinary journey through different regions of Vietnam. I was truly surprised by Peter's unusual ingredient combinations. However, to be honest, there were dishes I liked, and others that didn't quite convince me. This time, returning to the pho menu, I honestly can only express my admiration. The entire meal revolved around pho inspiration, but each dish had its own unique character: some retained the essence of pho, some didn't resemble pho at all, and others combined pho broth with very "unconventional" ingredients, leading us from one surprise to another.
Peter's passionate love for street food is the lifeblood that fuels his creations of exquisite fine dining masterpieces imbued with the spirit of life.
What impressed me most was how the dishes were arranged into a seamless sequence of flavors. Even though the menu included eight savory dishes and two desserts, everything was skillfully balanced. Throughout the dinner, there was a subtle interplay between the flavors of the food and the champagne, sake, and red wine. As we left, we were still captivated by the strange feeling: even though we had already enjoyed countless variations of pho, the lingering taste still clung to our palates, yet the aroma of pho was so inviting, making me believe I could eat pho day after day without ever getting tired of it.
Through the dishes created by his skillful hands, I sensed Peter's growing love for street food. Despite being a chef with very high professional standards, he lives a very simple life, especially when it comes to food. He prefers affordable dishes and eats out almost every day, always having a long list of his favorite eateries that he happily recommends to others. This natural connection helps him understand Vietnamese culture, ingredients, and people more deeply, allowing him to continuously improve his techniques and culinary creativity.
Perhaps that's why his creations, especially with pho—Vietnam's iconic dish—are increasingly refined and imbued with the Vietnamese spirit. At the same time, thanks to his openness and ability to connect with the free-spirited nature of street food, Peter's pho dishes are not confined to familiar frameworks but are expanded, reinterpreted, and become a new culinary language.
And this time, food connoisseurs are whispering about Peter once again because of his connection with the quintessential national dish in particular and Vietnamese cuisine in general.
