No need to consult the Moscone Center map to find Channy Laux’s booth at the recent Winter Fancy Food Show, a massive San Francisco trade showcase for 80,000 new and distinctive food products. You could smell your way there.
Exotic aromas of lemongrass and red chile peppers led you to Angkor Cambodian Food’s cooking sauces and condiments. Laux, a retired aerospace and biotech engineer, started the company in 2010 with her husband Kent using ingredients from California farms.
Inspired by her late mother’s recipes, Laux has always cooked fragrant, authentic Cambodian curries and other dishes for family, friends and co-workers. But when they started asking to buy her chrouk metae, a fiery hot sauce used on everything from barbecue to noodles, a business was born.