At Âu Lạc, our dishes and menu are always evolving as we find new inspiration and new ingredients. We search near and far to find our ingredients, specifically sourcing each one, so we can bring you the best in quality and flavor. We use organic produce and only natural ingredients, and we purify our water by reverse osmosis for better hydration and taste.
In 1997, Mai Nguyen began operating Au Lac in Fountain Valley with a special mission in mind. Her experience in overcoming serious illness with a plant-based diet fueled her desire to promote healthy eating to her community. Driven by her passion for good food and good health, she put a plant-based twist on traditional Vietnamese cuisine.
In 2001, Chef Ito joined Mai’s compassionate vision and expanded the menus with new vegan and raw creations.
In 2015, Mai’s daughter Linh Nguyen brought Au Lac’s plant-based cuisine to Los Angeles, opening the family’s second location.