Originally born in Laos, larb () is a minced meat "salad," traditionally made with softly-poached ground chicken or pork. The dish (also called laab) is a perfect balance of sweet, tart, salty, and a punch of spice. Larb's secret lies in the toasted rice powder mixed in at the end, giving the dish a subtle, nutty aroma. Fire up Thai Larb with everything from chicken to mushrooms in under 20 minutes! Crafted in collaboration with Chefs Chat + Ohm Suansilphong of Fish Cheeks, NYC and made with Red Boat Fish Sauce. Gluten Free. Each starter serves 2-3
New York, NY
Om sòm is a vietnamese phrase meaning noisy, rambunctious, riotous. Most often used by parents to scold unruly, raucous children in the back of the car. Vanessa and Kim Pham, the sisters and co-founders behind Omsom, are daughters of Vietnamese refugees, who grew up at their family’s kitchen counter, watching their Mẹ (mom) cook Viet dinners from scratch every night. The Pham sisters started Omsom to bring proud, loud Asian flavors to your fingertips any day of the week, sitting in your pantry right between the tomato sauce and olive oil. No more diluted dishes, no more cultural compromise. Real deal Asian cuisine and communities are too damn delicious to deny.
Larb Starter: Red Boat Fish Sauce, Lime Juice, Cane Sugar, Thai Dried Chili Flakes; Rice Powder Packet: Toasted Rice Powder Contains: Fish (Anchovy)