I'm going to take the liberty of creating a thread for the best condiment ever created... sriracha sauce. But not just any sriracha sauce... but THE Sriracha sauce.

Sometimes called Rooster Sauce, the one that popularized sriracha to the US is made by Huy Fong Foods, the one with the green cap.



Factoids:

• "Sriracha" is a generic term (like ketchup) so it can't be trademarked. But in my experience in the US (mainly), when someone says "sriracha" they are referring to the Huy Fong product.
• The sauce is named for a town in Thailand, Si Racha, from which the basic general sauce originates (also another reason why "sriracha" can't be trademarked).
• Huy Fong and its sauce was created by a Vietnamese refugee in the US. He was looking a good hot sauce, and when couldn't find one he liked, he just made his own.
• "Huy Fong" is the name of the boat that carried the founder out of Vietnam.
• Product proudly Made in the USA (in Rosemead, CA).
• Huy Fong is still a privately-held company, with revenue around $60M a year.
• The company has exclusive contracts with chili growers in the Central Valley of California... and doesn't substitute other chilis if there is a shortage.
• Production is currently at 100% of capacity, and all batches have been sold.
• Huy Fong is currently looking to expand by building a facility in Riverside County. This move expects to quadruple production capacity.

Yes, I'm that big of a fan of this sriracha. I have not found another sriracha sauce that even comes close to taste and quality.

My personal favorite uses of Sriracha:

• Pizza
• Pho, of course (but as a dipping sauce, not in the soup itself)
  • Or IN any noodle soup for that matter
• Sandwiches
• Chicken Wings
• Salads
• Fries

I'm seriously considering stashing a bottle in my truck so that I have access to it at all times.

Join me in singing the praises of and heralding the greatness that is SRIRACHA