WELCOME TO MY LAI
Modern Vietnamese Kitchen
Our Mission
Vietnamese Food to the American Mainstream
An elevated fast-casual eatery bringing Vietnamese food to the American mainstream. All of our food is made fresh daily using the highest quality of ingredients and organic when available. We strive to maintain a minimal carbon footprint by recycling, composting and utilizing recycled materials.
SPECIAL SELECTION
From Our Menu
Mama Mai’s Chicken Garlic Rice
Mama’s favorite dish! Grilled chicken with savory garlic rice, fresh tomato, cucumber, pickled cabbage, pickled carrots and daikon, and cilantro. Topped with crispy onions and served with My˜ Lai vinaigrette.
Contains gluten.
Pork & Pork Egg Roll Vermicelli Salad
Lite and Fresh! Savory pork and crispy pork egg rolls served over vermicelli noodles on top of a bed of house salad mix with bean spouts, cucumbers, pickled carrots and daikon, and cilantro. Topped with crispy onions, crushed peanuts. Served with My˜ Lai vinaigrette.
Contains gluten + peanuts.
Bomb Banh Mi Sandwichch
Vietnamese baguette with your choice of meat, pickled carrots and daikon, fresh cucumber, cilantro and jalapeno. Served with Vietnamese mayo and a splash of soy sauce.
Contains gluten.
+$2 for beef | +$4 impossible
Fresh Spring Rolls
Your choice of protein and pickled carrots and daikon, lettuce, cucumber, cilantro, vermicelli, and crispy onion wrapped in rice paper. Served with peanut sauce. Contains gluten + peanuts.
$7 for pork, chicken, tofu, or veggie | +$2 for beef | +$4 impossible “pork”
Egg Rolls
Crispy pork egg rolls made with carrots, mushrooms, and mung bean noodles. Served with My˜ Lai sauce. Contains gluten.
Tofu Bites
Crispy and pillowy bite sized tofu cubes. Choose your own sauce.
My Lai News
MAR VISTA, Calif. — A new restaurant opened just before the pandemic started but actually has found success during these uncertain time.
MAR VISTA, Calif. — A new restaurant opened just before the pandemic started but actually has found success during these uncertain time.
Shad Davis and Traci Phan Davis’s fast-casual My Lai serves Vietnamese build-your-own bowls, light bites like spring rolls and fried tofu, and composed dishes inspired by family recipes including chicken with garlic rice.
Mar Vista— Shad Davis and Traci Phan Davis’s fast-casual My Lai serves Vietnamese build-your-own bowls, light bites including spring rolls and fried tofu, and composed dishes inspired by family recipes like chicken with garlic rice. 12222 Venice Blvd., Los Angeles.
Upon examining the Los Angeles dining scene, I noticed there was a small void in the space. 1) There isn’t a lot of Vietnamese representation. 2) There aren’t a lot of fast-casual Asian-inspired food. 3) Asian restaurants, aside from Japanese restaurants, are often one-off mom and pop shops.
Windsor Square— For those who can’t choose between ramen and chicken sandwiches, Sip & Chick has both. A bowl of tonkotsu ramen goes for $11, while the chicken “sando” is just under $8. Also on the menu are half a dozen starters and rice bowls. 4003 Wilshire Blvd., Los Angeles, CA 90010
Windsor Square— For those who can’t choose between ramen and chicken sandwiches, Sip & Chick has both. A bowl of tonkotsu ramen goes for $11, while the chicken “sando” is just under $8. Also on the menu are half a dozen starters and rice bowls. 4003 Wilshire Blvd., Los Angeles, CA 90010
Upon examining the Los Angeles dining scene, I noticed there was a small void in the space. 1) There isn’t a lot of Vietnamese representation. 2) There aren’t a lot of fast-casual Asian-inspired food. 3) Asian restaurants, aside from Japanese restaurants, are often one-off mom and pop shops.
Traci Phan Davis
Traci is a former business exec turned restaurateur, who epitomizes the Asian American food experience in lifestyle and culture. A first-generation daughter to Vietnamese immigrants who settled in Houston, she grew up in a tight knit family where eating was a focal bonding experience. Her favorite memories are learning recipes from her mother and aunt, taste testing dishes and lively dinner conversations with her sisters and cousins. As a successful professional, her foodie spirit grew with each experience dining out along with obsessive experimenting in the kitchen. Traci would often wake up in the wee morning hours to brainstorm recipes, research restaurants and read food stories. During one of these sessions the idea of a fast casual Vietnamese concept made a powerful impression.
Our Mission
Vietnamese Food to the American Mainstream
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