|Founder||Kim Pham and Vanessa Pham|
|Press Contact||Emma Garrett|
Omsom is a new Asian pantry staple that makes cooking your favorite Asian dishes with uncompromised flavors and hard-to-find ingredients possible in any home kitchen. Vanessa and Kim Pham, first-generation Vietnamese-American sisters, started Omsom to reclaim the cultural integrity of Asian cuisines that are often diluted in the mainstream grocery aisle. Each of their rip-and-pour starter packets (which are to be paired with fresh protein and vegetables that the consumer purchases separately) include all the specialty sauces, aromatics, citruses, and oils that are the foundation of Asian dishes. The Pham sisters work with acclaimed chefs who are lauded in the industry and have connections to these dishes that run deep.
In May 2020 they launched their Southeast Asian line with Vietnamese Lemongrass BBQ from Chef Jimmy Ly of Madame Vo; Filipino Sisig from Owner Nicole Ponseca of Jeepney; Thai Larb from Chefs Chat & Ohm Suansilphong of Fish Cheeks and in October 2020 they launched their East Asian line with Korean Spicy Bulgogi from Chef Deuki Hong of Sunday Bird; Japanese Yuzu Misoyaki from Chef Maiko Kyogoku of Bessou; and Chinese Mala Salad with Amelie Kang of MaLa project.
In addition, they have also released limited edition products in partnership with Disney to celebrate Raya and the Last Dragon as well as Pepper Teigen to destigmatize MSG (monosodium glutamate) and debunk the harmful stereotypes associated with the ingredient. Omsom was included in The Kitchn’s 2021 Kitchen Essentials Grocery list as a Best in the “Best in Spreads & Sauces'' category; NOSH Best of 2020 award for “Best New Product” and “Best Packaging Design,” and is a Semi-Finalist for The Art of Plating’s Rising Talent competition.
Kim and Vanessa grew up on the South Shore of Boston with their parents Nguyen and Tuyen Pham, Vietnamese refugees originally from Saigon. While their town was largely white (90%+), the Pham family spent most of their time in Quincy and Dorchester eating Vietnamese food —as first-generation Americans, food was often the easiest and most accessible way for them to re-engage with their cultural identities. This felt particularly important during times where we struggled with our identities and felt burdened by the shame associated with being different in a largely white town. They grew up on favorites like Banh Mi Ba Le in Dorchester and New Golden Gate in Chinatown - it was the fond memories in these restaurants and communities that shaped Kim and Vanessa's pride as Asian women and entrepreneurs, and has directly led to Omsom's mission as a company.
Kim is a longtime human-in-technology, having worked in early-stage startups in New York and Boston since she was 16. She graduated from New York University, where she was the first female president of Tech@NYU, NYC’s largest developer and designer organization, and founding partner of Dorm Room Fund NYC, First Round Capital’s student-run venture arm. Prior to co-founding Omsom, Kim was most recently Head of Platform at Frontline Ventures in London, where she was named one of Forbes’ 30 Under 30 in 2017. When she’s not over-using garlic in recipes or biking around Brooklyn, you can find Kim thinking about the decolonisation of POC cuisines, sex positivity in modern society, and the MCU.
Vanessa Pham, is the co-founder of Omsom, a new Asian pantry staple that makes cooking your favorite Asian dishes with uncompromised flavors and hard-to-find ingredients possible in any home kitchen. She and her sister Kim, first-generation Vietnamese-Americans, created Omsom to reclaim the cultural integrity of Asian cuisines that are too often diluted in the grocery aisle. Since launch in May 2020, Omsom has been praised by publications including The New York Times, Bon Appetit, Vogue, and The TODAY Show. Vanessa is a Harvard alum, 2020 Forbes 30 Under 30, and prior to co-founding Omsom, advised Fortune 500 CPGs on their growth and retail strategy as a management consultant at Bain & Company. She loves thinking about the cultivation of vulnerable and wholehearted work culture, painting watercolors, and cooking all things fermented, caramelized and braised.