Hoan Troung is a Vietnamese-American entrepreneur and the founder of "House of Bao," a mobile food business based in San Diego. His operations primarily involve setting up stalls at farmers' markets, festivals, and catering events. While he has a decade of experience in the food industry, Hoan Troung’s full entrepreneurial journey spans nearly twenty years, marked by various ventures and setbacks.

Born in Vietnam, Hoan Troung endured a childhood defined by extreme hardship and poverty. He even resorted to stealing food at the age of eight just to survive. It was in this environment that he honed the resourcefulness, resilience, and determination needed to succeed in the business world.

After arriving in the United States, Hoan initially attempted to follow the traditional "path to success." Upon graduating from University, he entered the IT industry and strove to climb the corporate ladder, but he soon became disillusioned by his lack of control over the work environment. Witnessing the oppression of subordinates by superiors and the ease with which older employees were replaced, he deeply understood the powerlessness felt by ordinary workers. Meanwhile, Hoan was helping a friend run a small business and witnessed its gradual growth. This experience not only sparked his desire to start his own business but also made him realize the importance of the people one associates with. As Hoan puts it, "Over time, the people you surround yourself with shape who you become. If you associate with corporate employees, you’ll end up working in a corporation; if you associate with five entrepreneurs, you’ll become the sixth entrepreneur just like them."

Before founding House of Bao, he tried his hand at various other ventures, including a company specializing in security camera installation, work that was dangerous and grueling yet yielded little profit. Consequently, Hoan decided to pivot to a mobile food business. Opening a food stall offers the advantages of lower initial investment and mobility, allowing him to travel to wherever demand is highest. Initially, he sold jianbing, a popular Chinese street snack, but the item failed to gain traction in the U.S. market, resulting in dismal sales. What left the deepest impression on him was the sight of his own stall standing empty while long lines formed at the stalls next to his. Amidst this setback, he observed closely and noticed that vendors selling familiar staples tended to attract more customers. Hoan realized that customers preferred simple, familiar flavors over the tastes he personally favored. Consequently, he shifted his business focus to selling steamed buns and dumplings, featuring a streamlined, efficient menu.

Hoan Truong attributes his business's enduring success to flexibility. This adaptability is an inherent advantage of a mobile food business, allowing him to shift locations to areas with high demand. He also skillfully uses Instagram for promotion and to stay updated on timely business information. Furthermore, Hoan emphasizes that a pragmatic attitude and a growth mindset are crucial for business development.

Hoan advises people to try various jobs to discover the career that suits them best, noting that one’s field of study in school does not necessarily dictate one’s future profession. He encourages young people to start small, test their ideas, and learn from hands-on experience. He points out that while technology and social media are highly beneficial for advertising, word of mouth remains the most powerful form of promotion.

Today, Hoan no longer devotes the majority of his time to running the business. Outside of work, he is passionate about gardening and volunteers for the "House of China." Beyond the pursuit of profit, Hoan views his business as a cultural bridge. Through food, people encounter cultures they have never experienced before. Through steamed buns, they gain insight into Chinese cuisine and culture. It is an approach that not only sparks interest in China but also brings people together in a unique way.

Author：Valen Miao