About Little Green Cyclo

A Vietnamese Food & Beverage Company with Heart, Heritage, and Flavor

Little Green Cyclo began with a simple belief that food and drink have the power to connect people and cultures.

Founded in the San Francisco Bay Area in 2010, Little Green Cyclo started as one of the region’s first gourmet Vietnamese food trucks, introducing vibrant, modern takes on Vietnamese street food to local communities. 

As our company grew, so did our passion for sharing the true taste of Vietnam not just through meals, but through beverages that carry the same soul and attention to detail. That passion inspired us to launch our own line of ready-to-drink Vietnamese coffees.

Our coffees are brewed the traditional phin way, slow-dripped for depth and balance, then crafted into innovative ready-to-drink flavors that celebrate Vietnamese ingredients and creativity, from classic cà phê sữa đá to plant-based coconut and sparkling passion fruit. Every flavor is a bridge between past and present, east and west, culture and craft.

We source our coffee beans directly from small family farms in Vietnam’s Central Highlands, where generations of growers produce exceptional Robusta & Arabica coffee beans. By partnering with these farmers, we ensure every sip honors its origin ethically, sustainably, and deliciously.

We believe great coffee is more than just a beverage, it’s a conversation. It’s a chance to honor tradition while inspiring curiosity.

Today, Little Green Cyclo stands for more than great food and coffee, it represents a lifestyle rooted in creativity, movement, and connection. Whether we’re serving from a truck, a café, or a can, we’re driven by the same mission: To bring the bold, beautiful flavors of Vietnam to everyone, everywhere.

We’re proud to be a women- and AAPI-owned and led food and beverage company built on integrity, authenticity, and flavor.

  • Monica Wong

    Co-founder & CEO

    Monica Wong graduated from Wellesley College with a Bachelor of Arts degree in Economics. Having started her career as an investment banker at Merrill Lynch in Los Angeles, she then moved over to trading at Montgomery Securities in San Francisco and eventually joined Prudential Financial as a portfolio manager.

    Monica grew up in Massachusetts and was introduced to the food and beverage industry when her family opened the first Chinese restaurant in downtown Boston. Growing up, Monica wasn’t interested in the family business, she wanted to strike out on her own and follow a different path. And that she did; for 20 years she was successfully fostering her career in finance.

    When Monica decided to retire from finance, there was nothing she wanted to do more than start her own food business. She had come full circle, remembering what she loved most about her family’s restaurants and was determined to make this her new career.

    In 2010, Monica Wong joined Quynh Nguyen to establish LGC, Bay Area’s first gourmet Vietnamese food truck serving up healthy & delicious Vietnamese street food. LGC was the winner of the 2011 Chase Sapphire’s San Francisco Favorite Food Truck award. In 2017, UCSF designated LGC as a Living Green Vendor & Diverse Supplier. In 2018 Visa named LGC as one of 50 Small Business National Winners of the Visa Cashless Challenge. In 2019, LGC was one of the first partners featured by DoorDash in their Kitchens Without Borders program.

    LGC has evolved into a food service company with 3 food trucks, a 5,000 square ft commercial kitchen/commissary, a bistro, a full line of packaged food products, smart vending kiosks and our signature line of ready to drink Vietnamese coffee products.

  • Quynh Nguyen

    Co-founder & Executive Chef

    Quynh Nguyen graduated from San Jose State with a Bachelor of Science degree in Management Information Systems. In 2005, after spending five years as a Webmaster, Quynh opted for a career change when she discovered Cajun food and started Gumbo Jumbo, a full-service Cajun Fusion restaurant in downtown San Jose. This was Quynh’s first foray into creating an entire Cajun menu featuring fresh crawfish & crab, along with etouffee, gumbo, jambalaya & beignets.

    Quynh grew up in Saigon and traveled throughout Vietnam as a professional table tennis player on the country’s national team. When visiting all the different regions, she was able to experience the truly amazing delicacies Vietnam had to offer.

    While creating Cajun delights was satisfying, Quynh wanted to cook food that she grew up with and loved. In 2010, Quynh joined Monica Wong to establish LGC, Bay Area’s first gourmet Vietnamese food truck. For the past 10 years, Quynh has created over 300 food and drink specials showcasing all the different regions of Vietnam.

    In 2019, LGC collaborated with Monterey Bay Aquarium to raise awareness about ocean sustainability. During this 3-month partnership, Quynh crafted a special menu featuring local rock cod on Seafood Watch’s Green List that could be served on our food trucks using only minimal service ware and no utensils. LGC proudly served local, sustainable fish tacos, onigiri rice balls and banh mis at events like Hardly Strictly Blue Grass, Menlo Park SummerFest, Off the Grid Presidio, Ft Mason & Eat Real.

    Vietnamese coffee was one of the first menu items we served 10 years ago and has remained one of our most popular drinks. Being able to finally source premium single-origin beans from farms directly in Vietnam, we are now able to offer our signature line of Vietnamese coffee products. Look for many exciting new releases in 2021!