YOOO, WELCOME TO SOMSAUCE 👋🏽

If you’re here, maybe you tried the sauce, saw someone’s reaction, ate SOMCORN at a market, or heard somebody yelling PUT SOMSAUCE ON ITTTTT somewhere.

However you found us, you made it. I’m hyped you’re here.

↓ Keep scrolling to read the SOMSAUCE story ↓

THE MISSION 🌏

SOMSAUCE is my way of sharing Southeast Asian flavors with the world through my own Cambodian American experience.

I have deep respect for tradition and culture, but I’m not here to keep food stuck in one version. Food evolves through the people cooking it, the places they grow up, and the communities they feed.

That’s the heart of SOMSAUCE.

Cambodian roots. Southeast Asian flavor memories. San Diego energy. Mexican influence. Buddhist blessings. Good intention. All of it lives here.

I’m not a purist. I’m here to pay homage, create honestly, and let the food evolve through me.

This is not me claiming everything I make is fully traditional Cambodian food. This is me sharing my recipes, my upbringing, my culture, and my Cambodian American experience through flavor.

Every batch is made with intention. We invited a monk to bless our first batch with a sacred Pali prayer for love, gratitude, and protection. Going forward, every batch will be blessed too. That is part of SOMSAUCE now.

To me, food carries energy. If I’m going to share something with people, I want it to carry love, faith, gratitude, and good energy.

HOW IT STARTED 🥢

I’ve always been a saucy dude.

As a kid, I was in the fridge mixing whatever I could find. Miracle Whip, Masterpiece BBQ, Sriracha, all over my dinosaur nuggets 😂.

Food has always been that for me. Playful. Creative. A way to connect.

Fast forward to 2020. We couldn’t really go out, so my friends and I started hosting butter beef nights at home.

In Khmer, we call it Chnang Kdaow, hot pan. In Lao, it’s Daht Seen. In Vietnamese, it’s Bò Chiên Bơ.

Different names, same feeling: hot grill, thin beef, vegetables everywhere, everybody posted around the table, eating straight off the heat.

And you can’t have butter beef night without the star of the show: Tuk Trey Koh Kong, jeow som, aka crack sauce.

My friends hosted. I prepped the meat and sauces. Then we all jumped in on the vegetables, sides, and whatever else needed to get done.

It was never just dinner. It was a family affair, even when we weren’t blood.

That sauce pulled the whole table together.

Sweet, sour, salty, garlicky, full of fish sauce umami. Every bite of beef needed it. Every person had an opinion. Every family had their own version.

One day, I was prepping the sauce and saw mangoes sitting on the kitchen island. Then the crazy idea hit me:

What if I put mangoes in here?

And if I was going to put mangoes in it, I HAD to put habaneros too.

So I ran to Vons real quick.

That little experiment became SOMSAUCE Mango Habanero, a bold remix with Cambodian roots and a San Diegan Mexican twist.

THE NEXT CHAPTER 🥬

As SOMSAUCE grew, Mustard Greens became the next chapter.

That one came from another familiar Southeast Asian flavor memory: the tangy, savory bite of pickled mustard greens found across Khmer, Lao, Vietnamese, and Chinese kitchens.

I wanted to turn that feeling into a bright sauce you could put on pork, seafood, tacos, noodles, rice, and anything that needed that tangy bite.

Same mission. Different memory.

Take a flavor that feels familiar to our people, respect where it comes from, then remix it into something that can live on today’s table.

THEN CAME SOMCORN 🌽

SOMSAUCE started with bottled sauce, but at the markets I started noticing something.

People would buy the sauce from me, take it home, and enjoy it later. I loved that, but I also wanted people to experience SOMSAUCE the way I would serve it.

Right there. Fresh. Curated. With food.

People didn’t just want something for later. They wanted to eat now.

So I asked myself: what Cambodian food can I bring to the farmers market that nobody else is really doing?

That’s when I landed on SOMCORN, the original Cambodian Coconut Street Corn in a cup.

Traditional Cambodian coconut corn is usually served on the cob, brushed or braised with coconut milk and green onion. Simple, comforting, and so good.

But I’m from San Diego. I grew up around Mexican food. I love esquite in a cup. Corn, creaminess, cheese, heat, lime, all of that.

And honestly, the idea had been sitting in me for years.

Back in high school, I was BBQing with my friends and made Cambodian coconut street corn. Then I had this wild idea to add crema, cheese, and Valentina on top.

That was the precursor to SOMCORN.

Fast forward to 2026, now I had my own hot sauce.

So I HAD to bring that fusion back.

SOMCORN became my San Diego twist on Cambodian Coconut Street Corn: creamy coconut milk, cotija cheese, paprika, fried garlic, green onions, and your choice of SOMSAUCE on top.

The corn is the vehicle, but SOMSAUCE is the secret sauce, literally and figuratively.

It ties the whole thing together: Cambodian roots, San Diego flavor, Mexican influence, and that bright hit that keeps you going back for the next bite.

It started with sauce, but SOMCORN gave people a way to taste the world I was building right in front of them.

FLAVOR FIRST. HEAT SECOND. 🌶️

SOMSAUCE hits different because every bottle starts with flavor, not just heat.

Mango Habanero brings real mango sweetness, tangy lime, fresh garlic, fiery habaneros, and premium fish sauce into one sweet, spicy, umami bomb.

Mustard Greens brings that bright, tangy, savory bite inspired by pickled mustard greens, balanced with serrano heat, rice vinegar, lime, garlic, and fish sauce.

SOMCORN brings the sauces to life in a way people can eat right now. Creamy, savory, tangy, spicy, crunchy, and familiar in a way that still feels new.

The goal is balance.

Sweet, sour, salty, savory, spicy, creamy, crunchy, and bright.

It is not about burning your tongue.

It is flavor you feel.

FAMILY IS THE WHY 🙏🏽

My parents came to the U.S. from Cambodia during the genocide with almost nothing and built a life from scratch.

They raised our family in San Diego with love, grit, and gratitude. We didn’t have much, but because of them, we never felt poor.

SOMSAUCE exists because of them.

It’s more than sauce. It’s a thank you, a blessing, and a way to carry our culture forward while creating something bold and new.

Every bottle carries their journey, their strength, and their spirit. It’s rooted in sacrifice, built on family, and made with intention.

If you’re here, you’re part of that story too.

Every drop is made with love, gratitude, and good energy.

BLESSINGS & INTENTION 🕊️

Before SOMSAUCE ever hit a bottle, I knew it had to carry more than flavor.

I grew up Buddhist, chanting with my family before I even understood what the words meant. That stayed with me.

The energy you bring into something matters.

So we invited a monk to bless our first batch with a sacred Pali prayer for love, gratitude, and protection.

Going forward, every batch will be blessed too.

That is part of SOMSAUCE now.

From the kitchen, to the blessing, to your table, every step matters.

WHY PEOPLE KEEP COMING BACK 🔄

People come for the flavor, but they come back because SOMSAUCE feels different.

• Blessed with intention
• Rooted in Cambodian and Southeast Asian flavor memories
• Remixed through a Cambodian American San Diego lens
• Built for the way we actually eat: meats, tacos, noodles, rice, seafood, snacks, leftovers, SOMCORN, and whatever needs life
• Small batch, shelf-stable, and made with premium ingredients

This is not food made to hide flavor.

It is here to wake it up.

FOR THE FAM, FOR THE BOLD, FOR THE ALIGNED 🤝

SOMSAUCE comes from a Khmer foundation, with love for the Southeast Asian flavors that shaped us, remixed through my San Diego lens.

• For the fam who grew up on Tuk Trey Koh Kong, jeow som, crack sauce, Chnang Kdaow nights, Daht Seen, Bò Chiên Bơ, pickled mustard greens, and coconut corn
• For the foodies chasing bold flavor and balance
• For anyone who vibes with creativity, curiosity, and intention

If you get it, you get it.

And if you’re here, you’re fam.

PUT SOMSAUCE ON ITTTTT 🚀

If you made it this far, welcome to the movement. I appreciate you.

Go make something, remix something, try something new. When it slaps, tag me. I love seeing how you sauce it up.

When you’re ready to taste what everyone is talking about: PUT SOMSAUCE ON ITTTTT → SHOP NOW