Our founder, Vincent, launched Dang Coconut Chips in 2012 after his mother gave him a recipe for Miang Kum, a Northern Thai lettuce wrap that requires toasted coconut. At the time, he was working as a sustainability researcher and moonlighting as a street vendor for the SF Underground Farmer’s Market. Vincent made the dish, tasted the toasted coconut, and then immediately called his family in Thailand to find more because it tasted so good. With that, a new company was born. Vincent decided to name it Dang after his mother since it was her recipe that started it all.