Banh Mi Zon: Bringing Authentic Vietnamese Flavors to the Bay Area
Discover Banh Mi Zon in the Bay Area, serving authentic Vietnamese bánh mì and vermicelli bowls with NYC-inspired flair. Read our interview with co-founder Luan!
When Luan and his co-founder Hong set out to launch Banh Mi Zon, they had a clear mission: introduce the Bay Area to the bold, authentic flavors of Vietnamese cuisine. Inspired by the vibrant food truck culture of New York City, they opened Banh Mi Zon as a brick-and-mortar spot that would serve fresh, quality Vietnamese dishes in a style reminiscent of NYC’s lively street-food vibe.
In our interview, Luan shared the story behind Banh Mi Zon, the dishes that have made them a must-visit destination in the Bay Area, and his exciting plans for future growth.
Inspired by NYC’s Food Trucks, Rooted in Vietnamese Tradition
The idea for Banh Mi Zon was sparked by Luan’s trips to New York, where he noticed food trucks on every corner selling a variety of global cuisines. “In New York, they have food trucks everywhere—selling all kinds of food, like Mexican tacos,” Luan shared. “When I came back to the Bay Area, I realized that there weren’t any food trucks or places focused on Vietnamese cuisine in that way.”
Wanting to bring the energy of New York’s food scene to the Bay Area, Luan and Hong decided to open a restaurant where they could introduce the flavors of Vietnam to a local audience. “We are Vietnamese, and we know Vietnamese food really well,” Luan explains. “That’s why we decided to focus on something we knew deeply—our own cuisine.”
Quality Ingredients with a Taste of Tradition
Banh Mi Zon’s commitment to quality and authenticity is evident in every dish they serve. Around 70% of their ingredients are imported directly from Vietnam, ensuring that their dishes maintain a genuine taste. “Our noodles are organic and naturally grown in Vietnam,” Luan proudly notes. “We import them directly so that the flavors remain true to our roots.”
The restaurant’s menu features classic Vietnamese staples like bánh mì sandwiches and vermicelli bowls, but with a dedication to quality that sets them apart. Luan and Hong’s deep connection to their culture is reflected in their recipes. “We grew up in Vietnam, so we know exactly how the flavors should taste. That’s why we keep everything very traditional,” Luan says.
What Dish Put Banh Mi Zon on the Map?
When asked about the dish that first got Banh Mi Zon noticed, Luan points to their spicy pork belly bánh mì as a defining favorite. “Our spicy pork belly bánh mì really made an impression,” he explains. “I’m a food lover, so I like trying different flavors and creating something unique. We combined Vietnamese spices with a twist—our own spicy sauce inspired by Korean and American flavors.” This fusion, while rooted in Vietnamese tradition, has become one of their most popular items. "It’s something new, but still true to Vietnamese tradition,” he says, describing the bold, spicy flavors that have set Banh Mi Zon apart in the competitive Bay Area food scene.
If There Could Only Be One Item on the Menu
When it comes to choosing just one item to keep on the menu, Luan’s answer reflects his dedication to authenticity: “If I had to pick just one, it would be our traditional bánh mì,” he says. This classic sandwich, made with carefully sourced ingredients, is a tribute to the flavors he grew up with in Vietnam. “It’s very authentic to our roots, even including pork floss, which is common in Vietnam but rarely used here,” he explains. For Luan, this dish represents everything Banh Mi Zon stands for: a commitment to tradition, quality, and sharing the true taste of Vietnamese culture with their customers.
What’s Next for Banh Mi Zon?
As Banh Mi Zon continues to grow, Luan and Hong are planning to open more locations and are even working on a new restaurant concept. “We want to keep expanding,” Luan says with excitement. “Our goal is to open as many stores as we can while keeping true to our roots.” He and Hong are dedicated to ensuring that each location delivers the same authentic experience, while also experimenting with new flavors and ideas that introduce more people to Vietnamese cuisine.