The Sriracha Thread
 

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.

http://www.huyfong.com/images/sriracha.jpg

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

The Sriracha Thread
 

I had siracha on my eggs this morning- however, the best use of siracha is on grilled spam sliders. And don't talk to me until you've tried it. Everyone I've ever known who has tried it loves it.

I think its fresh and raw bite is a nice complement to most any egg preparation.

We go through this stuff by the gallon. Works to liven up most anything.

I forgot about eggs... however for me, only scrambled or omelets and Sriracha go together

Love the Spam, will have to try those sliders.

I recently used some to make bacon jam. Very tasty, what but a lot of work.

I like it on canned sardines.

Agree it is DELICIOUS on french fries or other fried potatoes, especially if mixed with a little mayonnaise.

Far too sweet for eggs IMO.

One of my kiddos adds it to canned tuna, along with mayo, for sandwiches. Resultant flavor profile is reminiscent of a spicy tuna hand roll.

Another kid uses it with mustard on sausages.

All of my kids (grown or mostly grown) prefer the bottled sriracha we get in Thailand over the US variety (made in Sri Racha, bottle looks almost identical to Huy Fong) -- it's quite a bit sweeter, and surprisingly not nearly as spicy as the HF stuff.

Personally, I think they're crazy, but hey. :D

^

I also buy ground tuna from my local Japanese market, mix w/a touch of sriracha, fine chopped scallion, touch of soy, amazing starter !sooooo good with eggs

I recently bought the Trader Joe's sriracha sauce. I don't have the Huy Fong version to compare side by side, but so far the TJ's version seems a tiny bit less peppery, but otherwise pretty identical. I like to put it in sandwiches, mustard on one side, sriracha on the other, then toast-press it in a George Foreman grill.

My most favoritest condiment ever!

I was first introduced to it when I was a kid by a friend's Chinese mother. I would literally eat the stuff by the spoonful at her house. (Even at the age of 10 I could eat fire.)

I always have a bottle on hand. Grilled meats, soups, eggs, stir-fried veggies.... it goes well with so many things!

But it absolutely MUST be Huy Fong Foods. There are a few other brands in NZ, sold in all the Asian stores, complete with green cap and everything. Of course I picked up a bottle shortly after I moved here. YEEEEEEEEECH!! Waaaaay too sweet, way too thin. I was so disappointed. Luckily there's an "American" shop in Auckland that sells the PROPER stuff. And now I'm quite happy.

Bacon AND Sriracha? Everything is better with bacon, and everything is better with Sriracha, so this must be the best of both worlds! Recipe?

Oh, and one more thing. Booze. :D Sure, I'll send you a PM. :)

A friend of mine who did research in NZ brought me a competitor's bottle (red cap, from Uni-Eagle) for comparison. It had more kick, but less flavor.

Huy Fong's just has that perfect balance!

Negitoro 2.0?

Rooster brand might be the original, for us it isn't the best.

Happily, as we live in the UK it's a simple matter for us to stock our cupboard with the Thai manufactured reboot from Flying Goose. Mmmmm... Garlicky!

Sorry, North Americans. I hear it's very difficult for you to source this sauce :smug: