Five varieties of Cambodian Chilies are fermented and blended with Prohok, Tomatoes and a dash of Coconut Sugar. ‘Angkor Hot’ can be used as a condiment or cooking ingredient. A hot sauce, it pairs perfectly with Seafood, Ramen, Cocktails and so much more. We work with community farmers in Kampot and Kampong Chhnang who grow amazing chilies in modest quantities without chemical pesticides. Our chefs in Phnom Penh carefully ferment chilies over many weeks before blending ingredients together in small batches.
