TAY HO
Vietnamese restaurant · San Gabriel ·
Banh cuon, fish sauce wings, pandan coffee, and ube coffee.
Banh cuon, fish sauce wings, pandan coffee, and ube coffee.
"A legacy Little Saigon spot modernized and brought to LA by the founder’s granddaughter, this restaurant shines with its house-special banh cuon—delicate rice-flour crepes filled with ground pork and woodear mushrooms—best ordered as a set with a shrimp and sweet potato fritter, proper fixings (bean sprouts, cucumber, cilantro, fried onions), nuoc cham sauce, and washed down with ca phe sua da." - Eater Staff
"This San Gabriel takeout-only outpost of Little Saigon’s beloved shop serves the signature Vietnamese banh cuon—rice rolls filled with traditional pork and wood ear mushrooms or a Beyond Meat alternative—in slick, Instagram-ready packaging." - Cathy Chaplin
"The original Tay Ho restaurant opened in Orange County’s Little Saigon back in 1986 and served banh cuon — delicate rice flour crepes filled with ground pork and woodear mushrooms. Fast-forward to 2022, and the eldest granddaughter of Tay Ho’s founder has modernized the brand and brought it to LA. While the house-special banh cuon is rightfully famous, it’s the fish sauce wings that surprise and dazzle." - Cathy Chaplin
"The original Tay Ho restaurant opened in Orange County’s Little Saigon back in 1986 and served banh cuon — delicate rice flour crepes filled with ground pork and woodear mushrooms. Fast-forward to 2022, and the eldest granddaughter of Tay Ho’s founder has modernized the brand and brought it to LA. While the house-special banh cuon is rightfully famous, it’s the fish sauce wings that surprise and dazzle." - Cathy Chaplin
"A new takeout-only Vietnamese outpost in San Gabriel draws on a multigenerational family legacy that began in 1986, with the founder’s granddaughter and her father shaping the concept. The menu leans traditional with contemporary twists — highlights include plant-based banh cuon crepes made with Beyond Meat (the crepes take five days to prepare), a banh xeo crepe adapted without pork belly for pescatarians, bun noodle salads, rice plates, and specialty noodles. A variety of sweet and tea-based drinks (Thai tea, strawberry peach black tea, lychee green tea, taro milk tea, and lychee lemonade) complements a slow-drip Vietnamese coffee finished with a touch of chocolate served from opening time. Open daily from 10 a.m. to 4 p.m., the location aims to extend the restaurant group's reach across the San Gabriel Valley and into much of LA’s Eastside while preserving the family goal of creating dishes people love to share." - Mona Holmes