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Omsom Larb Cooking Sauce $12.95

The Omsom team tapped chefs Chat and Ohm Suansilphong of Manhattan’s Fish Cheeks to develop a sauce that was both flavorful and elevated. Their restaurant focuses on celebrating the true Thai flavors they learned from their upbringing and education in Bangkok.

And it seems to be going well, too—acclaimed New York Times critic gave the eatery a sought-after 1 star review in 2016. “In a country where most Thai cuisine has been made very sweet to match mainstream American palates, the Suansilphong brothers eschew that path for the road less taken,” says the Omsom team.

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HOW TO USE

Called a “meal starter” by the Omsom team, this sauce is all you need to flavor traditional Thai larb (and it’s even easier since that sauce comes with a recipe for the dish)—gently sautee your meat until just-cooked before removing from the heat and tossing with scallion, chopped cilantro and mint, thinly sliced shallot, the larb starter sauce and the toasted rice packet. You can also use the sauce to flavor ground meat like pork, chicken or tofu or sauteed veggies like green beans, diced potato, carrots and cauliflower. It’s also ideal for dunking dumplings and drizzling over lettuce cups, simply add oil for richness, extra chiles for more heat and extra lime or sugar for brightness.

Kitchen Notes

Each sauce package says it serves two, which makes sense if the meal in mind features a hefty amount of, say, tofu and not much else, but we find that it can stretch further if you plan on supplementing your sauced protein with sides and salads—up to four servings.

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