Chef Jon Nguyen’s career has taken him to kitchens all over the world. From his culinary training at Le Cordon Bleu in Paris, to living and working in Vietnam,where he was able to experience his native roots and the origins of Vietnamese food. He has worked under the tutelage of the Tien Ho, Executive Chef at Momofuku Ssam Bar, and Danny Meyer, at his 2 Michelin Star restaurant in the MoMa Museum, The Modern. But it was his grandfather’s advice given to him over 20 years ago, to open a banh mi shop, that has led him to his next culinary venture: a Vietnamese concept, Tran An, opening in St. Roch Market Miami.
Tran An is named after Nguyen’s grandfather, and the menu is inspired by the flavors and recipes of his family’s hometown in Hanoi. The menu will include classic chicken pho, salads, and of course, banh mi, with a range of inventive protein options including bbq pork, lemongrass sausage, and shaking beef. The menu will also feature snackable plates, like seasoned shrimp chips and pork and shrimp spring rolls, and beverages like original bubble teas and thai tea.