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I browsed packets and menus for Vietnamese BBQ and sisig before choosing the larb sauce. I opted to ignore the provided chicken larb recipe and stir the larb sauce into a pan of sizzling oyster mushrooms and thinly sliced ginger that I already had going when the mail arrived. Next, I spooned the glossy, fragrant mushrooms over steamed rice and sprinkled the whole thing with a generous handful of chopped cilantro and Thai basil, plus the toasted rice powder that was included in the kit.
"We saw this wide gap between what consumers wanted to cook at home thanks to what they've learned about authentic Asian flavors from Asian restaurants and Asian food personalities in media, and what was actually available in grocery aisles," says Omsom co-founder Kim Pham.
Omsom is, in their website's words, a 'loud and proud' Asian brand. As a second gen. Asian immigrant, I can get behind that. I'll admit it, though: I can't help but feel a little sad that such elaborate, excessive packaging and carefully calculated branding is necessary to get people excited about these flavorful sauces.
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