Bay Area · Vietnamese restaurant supplier
One supplier for the Vietnamese kitchen.
Dao Distribution supplies the pantry staples Bay Area Vietnamese restaurants run on: fish sauce, hoisin, sriracha, noodles, rice paper, and rice. Alongside the full Thai and pan-Asian catalog. One truck, one invoice, daily Monday through Friday.
The pantry
The ingredients a Vietnamese kitchen runs on.
Fish sauce
3 Crabs for nuoc cham and dipping, Squid Brand and Tiparos for cooking, Megachef for a cleaner finish. Nine SKUs by the case.
View Fish sauceHoisin sauce
Lee Kum Kee in 12x36oz jars and 6x5lb foodservice tubs. The pho table staple, by the case.
View Hoisin sauceNoodles and vermicelli
Rice vermicelli, flat rice noodles, and mung bean thread. The bun and pho pantry, by the case.
View Noodles and vermicelliRice paper
Spring roll wrappers in 22 cm, 28 cm, and 31 cm, plus frying sheets. By the case.
View Rice paperSriracha and chili
Huy Fong Sriracha in 12x28oz cases. The table condiment standard.
View Sriracha and chiliRice
Chaao Extra Premium Jasmine in 33 lb sacks, the private-label flagship on every Dao truck.
View RiceBack of house
And everything the order rides out in.
The specialist view
A broadliner stocks a list. A specialist stocks the brand.
A Vietnamese kitchen does not run on one fish sauce. The nuoc cham wants 3 Crabs for its lighter, rounder profile. The cooking line reaches for Tiparos or Squid Brand. The national broadliners stock one bottle and call it done.
Dao stocks the shelf the way a working kitchen keeps it. Fish sauce in four brands, hoisin in two pack sizes, Huy Fong Sriracha by the case, noodles and rice paper alongside the rice. All on the same weekday truck. One relationship instead of four suppliers.
Coverage
Manteca to Santa Cruz
Schedule
Mon–Fri
Onboarding
Same week
Questions
Vietnamese restaurant supply · frequently asked.
What does Dao Distribution supply to Vietnamese restaurants?
The staples a Vietnamese kitchen runs on: fish sauce (3 Crabs, Squid Brand, Tiparos, Megachef), hoisin sauce (Lee Kum Kee by the case), Huy Fong Sriracha, rice noodles, vermicelli, rice paper, and Chaao jasmine rice in 33 lb sacks. Plus the back-of-house side: takeout containers, clamshells, gloves, and paper goods. One truck, one invoice.
Where in the Bay Area do you deliver?
Across the Bay Area, from Manteca to Santa Cruz, with daily coverage Monday through Friday from the South San Francisco warehouse. Three trucks run the whole region every weekday rather than a one-day-per-zone schedule.
What fish sauce do you carry for Vietnamese kitchens?
Nine fish sauce SKUs in total. For Vietnamese cooking: 3 Crabs for nuoc cham and dipping sauces (lighter, slightly sweet profile), Squid Brand and Tiparos for cooking, and Megachef for a cleaner finish. All by the case.
Do you carry hoisin and sriracha by the case?
Yes. Lee Kum Kee Hoisin Sauce in 12x36oz and 6x5lb foodservice sizes, and Huy Fong Sriracha in 12x28oz cases. Both ride the same weekday truck as the fish sauce and rice.
Is there a minimum order?
The minimum is $250 per order, with free delivery. Order by 7 AM for same-day delivery anywhere in the Bay Area.
How fast can a Vietnamese restaurant get set up with Dao?
New accounts are typically onboarded within the same week. Call (415) 999-4863 or email andy@daodistribution.com and Andy handles it personally.
Consolidate to one supplier.
Pricing, the full catalog, and delivery scheduling. Andy handles new accounts personally and you'll usually have a first delivery inside the same week.
Also serving: Thai restaurants and restaurant packaging.
Shop by product: fish sauce, coconut milk, or jasmine rice.