Serving More Than Meals: Bé Ù’s Role in Wildfire Relief and Community Care
The streets of Silverlake are lined with bustling shops, vibrant murals, and eateries that hold the soul of Los Angeles in their kitchens. Among them is Bé Ù, a small yet mighty Vietnamese street food restaurant with a simple ordering window and a newly built patio. But it isn’t just the flavors that make Bé Ù stand out it’s the way the restaurant has woven itself into the fabric of the community, proving time and again that food is more than just sustenance; it’s a form of service, of love, and of resilience.
When wildfires tore through the region, displacing families and disrupting lives, Bé Ù’s owner, Uyen Le, didn’t hesitate. Waking up to an eerie red sky and billowing smoke, she knew that her restaurant needed to act. Within days, she and her team had prepared and distributed over 2,000 meals, providing warmth and nourishment to evacuees and first responders alike.
For Uyen, stepping up in times of crisis wasn’t a question it was a natural instinct. “The first thing that goes through your mind is, ‘Is my staff safe?’ Then, ‘Can we open?’ And after that, it’s just, ‘If people come and they need help, we’ll be here,’” she says. This commitment to community isn’t new; it’s deeply embedded in Bé Ù’s ethos. The restaurant has long been a gathering space, a hub where food serves as both comfort and connection.
Uyen’s understanding of displacement and mutual aid stems from her own experience. Born in Vietnam, she immigrated to the U.S. at the age of seven. “Vietnamese people have a very recent, deep connection to displacement,” she explains. “We understand what it means to lose home, to rebuild, and to lean on each other.” That understanding drives her work not just in times of crisis, but in the everyday interactions at Bé Ù, where community care is at the heart of every dish served.
Her childhood memories are painted with the scents and sounds of Vietnamese cooking. She recalls helping her family pick herbs, prepare meals, and even butcher chickens in their small city home in Saigon. “If you’re going to eat meat, you have to understand that someone has to kill the chicken,” she says. It’s an understanding of food that goes beyond taste it’s about respect, resourcefulness, and tradition.
That same respect for food translates into how she runs her business. Every decision at Bé Ù is guided by values: affordability, quality, and fair wages. “We make fresh, flavorful food, but we also pay our team a living wage,” she says. “Everybody in there makes at least $20 an hour, but the average is around $23. It’s important to me that my team can actually live off what they earn.”
At the ordering window, customers are met with the infectious energy of Deva, a longtime employee who has been with Bé Ù since day one. “This block is lit,” she laughs, describing the neighborhood as a place of true resilience. During the wildfire relief efforts, Deva took on a new role not just as a server, but as a source of comfort. “I’ve given so many heartbroken people enormous, warm, safe hugs,” she says. “Service isn’t just about food. It’s about relationships.”
Customers don’t just come for the bánh mì and summer rolls they come for the connection. They come for the warmth of Deva’s smile and the unwavering support of Uyen and her team. Bé Ù has become more than a restaurant; it’s a community stronghold. The restaurant also offers an option for customers to purchase a community meal for an evacuee, making it even easier for people to support those in need.
Despite their efforts, independent restaurants like Bé Ù face an uphill battle. “A few days without revenue can be death to a restaurant,” Uyen explains. The pressures of running a small business in Los Angeles are immense fluctuating food costs, unpredictable maintenance issues, and the constant competition from large delivery platforms that take significant cuts of each sale. “Every time somebody orders on DoorDash, we pay them a 25% fee. Our margins are already razor-thin,” she says.
That’s why she urges people to be mindful of how they spend their money. “A lot of folks donate 1% of their income to charity, but what about the 99%? How can we use that to build resilience in our communities?” she asks. The answer, she believes, is simple: support local businesses. Order directly, dine in when you can, and invest in the places that invest in you.
The wildfire relief efforts showcased something incredible about LA the way communities rally together in times of need. Local food vendors, day laborers, and small business owners were among the first to step up, clearing roads, distributing meals, and providing shelter. “LA is the city of second chances, of dreams,” Uyen says. “We get knocked down, but we get back up. Again and again.”
And Bé Ù embodies that spirit. It’s not just a restaurant it’s a beacon of hope, a place where a simple meal carries a message: you are seen, you are supported, and you belong.
So the next time you find yourself in Silverlake, walk up to the window at Bé Ù. Order a plate of crispy summer rolls or a bánh mì. But more importantly, take a moment to appreciate the people behind the counter the ones who are feeding not just the body, but the soul of the city.
Ways to Support Bé Ù and Community Relief Efforts
Supporting Bé Ù goes beyond just enjoying a great meal it’s about sustaining a local business that gives back and investing in a community that takes care of its own. Here’s how you can help:
Order Directly – Skip third-party delivery apps and order straight from Bé Ù to ensure more of your money goes directly to the restaurant.
Purchase a Community Meal – Buy a meal for someone in need, and Bé Ù will make sure it gets to evacuees, unhoused neighbors, or others facing food insecurity.
Dine In or Pick Up – If you're in Silverlake, stop by in person to enjoy a meal and show support with your presence.
Spread the Word – Share Bé Ù’s mission and story on social media, leave a positive review, or bring friends along for a meal.
Donate to Local Mutual Aid Efforts – Bé Ù is part of a larger network of community-based support. Consider donating to LA-based mutual aid groups helping with disaster relief and food security.
Advocate for Small Businesses – Support policies that provide fair wages, protect independent restaurants, and reduce the financial strain of corporate delivery service fees.
This post has been created by Making Waves Project to spotlight stories of resilience in the aftermath of the wildfires. Together, we honor the strength of those impacted and amplify voices that inspire recovery and hope.
If you or someone you know has a story to tell, we’d love to hear from you. And if you’re a brand interested in partnering with us to make a greater impact, please email us at hello@makingwavesproject.com
-
Photography by Robiee Ziegler
Produced by Katie Caro
