Omsom is a food & cooking subscription that focuses on Asian cuisine. Their kits include sauces that already included the needed aromatics, and seasonings to get the flavors just right, so all you need to add are protein + veggies. You can get them by flavor starting at $10.80 per 3-pack. They also have a Sampler for $26.10, which includes 3 flavors (2 packs per flavor) from a specific region. Choose between the Southeast Asian Sampler featuring Vietnamese, Thai, and Filipino flavors, and the East Asian Sampler which includes Japanese, Korean, and Chinese flavors. Want both Southeast Asian and East Asian samplers in one box? That would be The Omsom Bundle, priced at $55 ($49.50 on subscription). If you want even bigger boxes and more flavors, check out their curated sets: Try ‘Em All Set (for one-time purchase only, $70), Best Seller Set ($45 – $40.50 on subscription), Vegan Set ($45 – $40.50 on subscription, Gluten-Free Set ($55 – $49.50 on subscription), and Papa Pham’s Grill Faves (for one-time purchase only, $35). For those who love merch, they have Omsom sweater and socks in their online shop as well!
This is the review of Southeast Asian Omsom Sampler. It’s $29, or $26.10 on subscription.
The Southeast Asian Sampler includes Thai, Vietnamese, and Filipino flavors. I’m so excited to try them!
We picked this up last year, when it was the only thing available – it’s exciting to see how this company has grown since then! Our packaging looks a little different from what they have now (just the colors, really).
The back of the box includes a short welcome message from the owners of the subscription box, as well as a list of what’s inside the box.
This box includes 2 packs of Lemon Grass BBQ, 2 packs of Sisig, and 2 packs of Larb.
If you’re curious about what Omsom means, here’s an explanation from the owners:
om sòm – a Vietnamese phrase meaning noisy rambunctious, riotous. Most often used by parents (hint: ours) to scold unruly children in the back of the car. Omsom owns this rowdy spirit proudly.
Everything in my box!
An Omsom sticker is included in the box.
Another bonus item is this matchbox featuring the Omsom logo.
Southeast Asian Sampler ($26.10) The packaging is top-notch! The box comes with a sleeve that indicates the featured flavors.
Each pack serves 2. The samplers were cradled in their own slots to keep them safe during transit.
This box would look great on the counter.
There’s also a message at the bottom of the packaging.
Fire it up. Proudly & Loudly. No more false star(er)s.
Lemon Grass BBQ ($8) Lemon grass BBQ, also known as Thịt nướng, is said to be a Vietnamese party staple. It’s known for its sweet and savory flavor, and this version from Omsom is made with Red Boat fish sauce. This packet is basically a pantry shortcut, since it already contains all the sauces, aromatics, and seasonings to make the dish.
This one was crafted in collaboration with Chef Jimmy Ly of Madame Vo, NYC. It’s great with pork but you can substitute it with chicken or tofu as well.
Here’s the mini recipe booklet for instructions on how to prepare the meal.
According to it, this flavor mix is made without preservatives, artificial flavors, and HFCS.
The instructions are pretty easy to follow. They listed all the equipment you will need from home as well as the ingredients. This one can be cooked using either a stovetop or an oven.
I used chicken breast from Butcher Box for this dish. I started by slicing it thinly and seasoning it with salt and pepper. Then, I combined a tablespoon of oil along with a packet of the Lemon Grass BBQ and used the mixture to marinate the meat for about 15 minutes. If you have more time, you can marinate it overnight so the meat can really absorb all the flavors.
I opted to use the oven to cook my Vietnamese BBQ. Once I was done marinating the meat, I laid them on a lined baking sheet and popped them in the oven. Then, I broiled on the top rack for about 3 minutes and flipped and broiled the other side for 2 more minutes. Tip: watch closely to make sure it doesn’t get burnt or overcooked. After that, it’s ready to be served! Traditionally, this is served with rice noodles, sliced cucumbers, cilantro, mint, and crushed peanuts along with a dipping sauce called Nuóc Mám. The recipe for the dipping sauce can be found on the Omsom website.
This is a hearty and filling meal! The meat was nicely flavored although I only marinated for about 15 minutes. I love the combination of flavors and the crushed peanuts add a bit of texture to the dish!
Sisig ($8) The next recipe is the Filipino dish called Sisig. This is said to be a usual bar chow in the Philippines and has a savory flavor with an added spice and kick of tang from the chili and calamansi.
This was made in collaboration with with Nicole Ponseca, the owner of Jeepney, NYC.
Of course, it includes its own recipe booklet!
This Sisig recipe looks pretty easy. It only takes 30 minutes to cook and it’s ideally served with garlic rice or white rice.
I used boneless pork chop for this dish since it has a good amount of lean meat along with some fat. I sliced this as thinly as I can and seasoned it with salt and pepper. Once done, I added oil in my pan and sautéed it in medium-low heat until tender, before adding in my pork. Then, I turned the heat up to medium-high and fried everything together, stirring occasionally until the meat is nice and lightly browned. When that’s done, it’s time to drain the excess oil if needed but if not, just turn the heat to low and add in the Omsom Sisig Starter. Add salt and pepper according to your preference but for extra creaminess, you can also opt to add in a bit of mayonnaise and mix. Now you can crack the egg into the pan and stir until everything is well combined. Turn off the heat and you can add more onions before serving!
Here’s what the finished dish looks like! I topped it with some scallions and put it over white rice. This tastes amazing and I can see why this is a great beer match. The dish is very flavorful! We enjoyed it so much!
Larb ($8) The last flavor in the box is from Thailand and it’s inspired by Larb, a minced salad with a nice and subtle nutty aroma. Love me some larb. My wife is more of a pad see ew person and I know in particular she’d love to see Omsom create some more cooking kits that aren’t centered just around meat.
The main packet came with a smaller packet that contains roasted rice powder.
This one was crafted in collaboration with Chefs Chat + Ohm Suansilphong of Fish Cheeks, NYC.
This dish is traditionally served with sticky or white rice but you can also serve it with lettuce wraps!
I started by chopping the ingredients according to instructions. Then, I sautéed the ground chicken on a pot over medium-low heat along with 4 tablespoons of water to make sure the chicken stays juicy and tender without browning too much.
When the chicken is cooked, I turned off the heat and added the cilantro and scallions along with the Omsom Larb. I mixed it well, using the residual heat to wilt the greens. The next step is to throw in the Omsom Toasted Rice Powder, mint, and shallots, then mix to incorporate. You can also season it with salt if you want to enhance the flavors more.
I like the kick of spice in this dish! The addition of the toasted rice powder also added a nice layer of subtle flavor that elevated the entire meal. We located some mint via our neighborhood Facebook group, and that really set it off.
Omsom gives the spotlight to the best Asian flavors and I’m here for it! Their samplers make it easy to whip up an Asian dish at home, and for my first try, I have the Southeast Asian Samplers which includes Thai, Vietnamese, and Filipino recipes. I like the Thai Larb because each bite packs a punch, as well as the Filipino Sisig which makes a great pair with beer. The Vietnamese Lemongrass BBQ was also a hit with my family because it was so flavorful and aromatic! Whether you love cooking or you simply want to explore different cuisines in Asia without leaving home, their samplers are perfect. It doesn’t include all the ingredients for the recipes, but it’s easy enough to shop for them using the ingredient list provided on the booklet. The cooking instructions were also easy to follow. I can’t believe it took me less than 30 minutes for each dish!
What do you think of Omsom?
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