Our Story

In 1978, Nhu Lai and Thuyen Luu fled Vietnam with their eight children, seeking a safer life. After months in a refugee camp, they arrived in Philadelphia. By 1982, they opened a small grocery store in University City. Just two years later, they launched a tiny Vietnamese restaurant on the edge of Chinatown. Though small, it quickly became known for its food and stayed packed with loyal customers.

Benny Lai was a young child when his family fled postwar Vietnam by boat, facing hunger, loss, and months in a refugee camp before arriving in the U.S. They settled in Philadelphia, where Benny learned English and helped his family adjust. His father saw a need for familiar foods in their community and began sourcing ingredients from New York. That effort grew into Fu Wah Market at 47th and Baltimore, now known for its authentic banh mi and lasting community impact.

Since 2005, Dave Lai has led Fu-Wah as Director of Operations, proudly growing its culinary offerings. He oversees product quality in the market and has refined Fu-Wah’s signature banh mi. Under Dave’s leadership, the Vietnamese hoagie has gained national recognition, including being named one of the Best Sandwiches in Philly by Food & Wine Magazine.