Exploring Da Lat with Chef Peter Cuong Franklin
Peter Cuong Franklin, the executive chef of Anan Saigon, a modern Vietnamese restaurant located in the Cho Cu wet market, has traveled a long way in his culinary journey. A graduate of Le Cordon Bleu, Peter studied food anthropology and gastronomy in the U.S., refining his skills at renowned restaurants such as Chicago’s Alinea and Caprice in Hong Kong. Now back in Vietnam, Peter is on a mission to redefine Vietnamese cuisine. Here, he shares memories and his favorite dishes from his hometown, Da Lat.
A Family Connection to Da Lat
Peter’s mother moved from the central province of Quang Nam to Da Lat when she was a teenager. As a young boy, Peter recalls going with her to the Da Lat market to buy ingredients for her mì Quảng — a classic noodle soup with pork and turmeric rice noodles. The market was a vibrant place full of exotic meats, seafood, colorful vegetables, and bustling activity.
Da Lat’s Unique Cuisine
Today, Da Lat is known for its fresh produce and meats sourced from the fertile farms surrounding the town. The cool highland climate allows for the cultivation of some of Vietnam’s best ingredients, including avocados, strawberries, asparagus, artichokes, grapes, tea, coffee, and wild mountain mushrooms.
During the colonial period, the French established Da Lat as a hill station to escape the heat of Saigon. Over time, the population grew, with many newcomers, like Peter’s mother, coming from other parts of Central Vietnam. As a result, Da Lat offers a blend of culinary traditions from different regions of Vietnam, as well as influences from Europe, China, and local ethnic minorities.
Five Must-Try Da Lat Dishes
- Mì Quảng
One of Peter’s favorite dishes is mì Quảng, a noodle dish his mother often made. Peter recently discovered a rich version of this dish in Da Lat’s wet market, where the broth was thickened with pork knuckle, resembling a rich tonkotsu ramen. The turmeric rice noodles added depth to this flavorful bowl.Give it a try at: Mì Quảng Thành, 58C Phan Đình Phùng, Da Lat.
- Bánh Bèo
Bánh bèo, a favorite for its simplicity, comes from Hue but has become a local delicacy in Da Lat. These spoon-sized rice cakes are steamed in small ceramic bowls and topped with fish sauce, fried shallots, fresh chili, and crispy pork skin. They make a perfect morning or afternoon snack.
Try it: Bánh Bèo So 4 Ba Huong, 402 Phan Dinh Phung, Da Lat.
- Phở Bò
Da Lat-style pho is unique, blending Hanoi’s pho with the local flavors of Da Lat. This version includes fresh herbs and crispy European lettuce greens, introduced by the French during the colonial period. For the locals, it’s the perfect pho, combining the best of both worlds.Visit: Quán 1C, 1 Tăng Bạt Hổ, Da Lat to try it.
- Bánh Mì Xíu Mại
Unlike the cold cut version in Saigon, Da Lat’s bánh mì xíu mại is served hot. In this cool mountain town, it’s a comforting bowl of warm pork meatball broth, paired with a grilled baguette and shredded papaya mixed with fresh herbs. For a little extra heat, ask for extra chili.Don’t miss: Bánh Mì Xíu Mại BH, 16 Nguyễn Chí Thanh, Da Lat.
- Bánh Căn
A local specialty, bánh căn is a variation of the Hue’s bánh bèo, but instead of steaming, it’s grilled over charcoal with a quail egg or duck egg on top. This dish is best enjoyed early in the morning for breakfast or as a light snack. It’s becoming increasingly popular in Da Lat, with many spots offering it in the Hoa Binh area.
Try it: Bánh Căn Cây Bơ, 56 Tăng Bạt Hổ, Da Lat (open from 6 am – 10 am).