Monica Wong graduated from Wellesley College with a Bachelor of Arts degree in Economics. She started her career as an investment banker at Merrill Lynch in Los Angeles, then moved over to trading at Montgomery Securities in San Francisco and eventually joined the company Prudential Financial as a portfolio manager.
Although her professional experience has been concentrated in the world of finance, she is very familiar with the food and beverage industry. Her family owned the first Chinese restaurant in downtown Boston. Monica can often be spotted driving our big truck and working the order and pick-up windows. Wave to her next time you see our truck on the road.
Little Green Cyclo has been bringing fresh, delicious, Vietnamese street food to the greater Bay Area for the past year. Our founders -- Chef Quynh Nguyen, Monica Wong and Susie Pham -- can be found serving up a menu that showcases all the great flavors of Vietnam. Our menu is seasonal with specials offered weekly that include vegetarian, vegan and gluten free options. Some of our regular menu items include truffle oil garlic noodles, banh mi, fresh spring rolls, rice vermicelli, coconut rice box, sweet potato tater tots and truffle oil garlic fries.
Thanks to all the love from our customers, we were voted Bay Area’s #1 food truck in the Chase Sapphire’s 2011 Eaters’ Choice Awards & we were rated as one of the top 12 Bay Area food trucks by Zagat.
We believe in supporting local businesses, reducing our carbon footprints and in using as much all natural or organic ingredients as possible. For our five spiced grilled chicken, we use Mary’s free range, air chilled chicken from Sanger, CA and we prepare our duck confit spring rolls using Mary’s free range duck. Our free range, all natural lemongrass grilled pork is sourced from Masami Farms in Corning, CA. Our shaken beef is cooked using Niman Ranch’s all Angus natural beef. Even our chicken and pork liver for our pate are sourced from Rocky J.r. & Niman Ranch.
Not only are we known for our entrees, but our sides, specialty drinks and desserts are also very popular. Ever tried our sweet potato tater tots with a house made spicy mango ketchup? Or our fresh dragon fruit w/mangoes and basil lemonade? How about our beignets with a mixed berry compote? Once you have, don’t be surprised if you find yourself following our truck just to get your fill of these fun and tasty treats week after week.
Out of love and respect for our planet, we use only reusable, recyclable or compostable products, which means we won’t be using Styrofoam or plastic bags. We also believe in giving back to the community. A percentage of our proceeds will be donated to a different charity each month and we make drop-offs at the local food banks. To date, we have donated close to $5,000 in cash to multiple charities.
Aside from finding us at the many food truck gatherings like Off-the Grid, Mobile Gourmet’s Food Truck Wednesdays at Hiller Museum & Edgewood Eats in Palo Alto, you can visit us at our location out at Marina Green on Scott Street & Marina Blvd. every weekend.
So follow us on our truck routes as we transport delicacies from the streets of Vietnam to the Bay Area, Little Green Cyclo style!