Founded by sisters Kim and Vanessa Pham to reclaim and celebrate the diverse flavors they grew up with, Omsom collaborates with chefs to make easy-to-use “meal starters” that combine all the sauces, aromatics, citruses and oils you need to create iconic Asian dishes at home. We’ve found their sauces to be super versatile too, with many applications beyond their traditional dishes. Packed with layers of flavor, they’ve become one of our new go-to ingredients when we’re looking to save time and but still keep it interesting in the kitchen.
One of our favorite summer dishes, Larb is traditionally made with diced chicken, but it’s also great with beef, pork, tofu, and even mushrooms. Served with sticky rice and lettuce wraps, it’s an easy dish to put together on those nights when you don’t want to turn on the oven. You could also use this to dress a cold noodle salad loaded up with crunchy veggies for an ever quicker dinner.
Typically, bulgogi involves steak, but like most of Omsom’s sauces it plays just as well with chicken, pork, tofu and even salmon. Marinate your protein before grilling or pan-frying, and use to top a noodle salad. Or use this flavorful sauce to take your fried rice to the next level; simply stir some in to the rice when you’re frying it for a delicious flavor upgrade.
The traditional move is to use this as a marinade for chicken or pork before grilling, but we’ve also found that this stuff works just as well with tofu. If you don’t feel like grilling, marinate tofu overnight, and then fry it up nice and crispy before serving over a bowl of rice and veggies topped with whatever fresh herbs you have lying around… Simple and delicious!
We’ve got a lot of fun stuff happening this summer, including new product drops, wine tastings, and even a few exciting collaborations in the works. We want to get as many folks involved as possible, and in an effort to grow our community we’re offering you a 10% discount when you get a friend to sign up for our newsletter.