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Today the Times profiles the man behind the phenomenally popular sriracha hot sauce Huy Fong, which is currently distributed worldwide at the rate of 10 million bottles a year and is used everywhere from Asian street carts to the kitchens of haute cuisine chefs like Jean-Georges Vongerichten. The 64-year-old founder of Huy Fong is named David Tran, a Vietnamese man of Chinese descent who left the Vietnam in 1979 and came to the U.S. by way of refugee camps. He tells the Times, "I landed the first week of January in 1980. By February, I was making sauce." Now Huy Fong fanatics get drawings of the distinctive red bottle tattooed on their flesh, and leave exultant late-night messages on the company's answering machine. And despite an increasing number of knock-offs on the market, demand continues to build; Huy Fongheads can even find their precious elixir on the shelves of Wal-Mart.
Huy Fong Sriracha Hot Sauce Popularity Spreads Like Wildfire
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I am just glad it is produced in the west coast and not china which exports unsafe products. The sauce doesn't burn your tongue which is why it is popular. I still prefer the spanish hot sauces.
Really it doesn't burn your tongue? I am gonna have to look for this stuff. I love spicy just not the whole numb tongue part of it.
No it has the smell and taste but no bite on the tongue. But it won't taste good on Nachos, good on rice, vegetables, etc.
I disagree. I love it on tortilla chips with sour cream or cream cheese. And some form of dead animal.
It's kind of sweet because of the sugar.
I usually use an israeli spice "shrug" more flavor then painful burn, usually with chicken, rice, etc So this sounds like it would be right up my alley. thanks for the feedback
are you kidding me? The stuff is HOT!
She's definitely hot. Further proof from google images. http://farm4.static.flickr.com/3005/3009937880_4837e01425.jpg
I loved that profile.
I'd like some backstory in that pic you guys are using.
Among other things.
Sounds like you need to spread some Sriracha on your nethers to calm you down.
Dude, I'd totally love to squeeze her for some hot sauce.
She isn't so hot, you must be desperate to get worked up over that picture.
Yeah, okay, says the guy who sodomizes animals because he feels they need loving.
What a sick asshole, I am against animal cruelty and sodomize an animal is cruel and perverse. loser.
Yeah, keep telling yourself that, furfag.
Mr. Tran intended it as a dip for beef plucked from bowls of pho, it was more popular as a sauce for roasted dog.
Mmmmm dogs...
I love Sriracha... though in my house and my parents, it's known as "Rooster Sauce".
You just gave up the fact that you grew up in a square state.
Haha!
It's always a toss up between the Sriracha and Frank's red hot.
But I'll agree - DAMN this stuff is good. Thank you Mr. Tran!
I love sriracha, especially with some grilled pork banh mi. I can't believe that the banh mi places don't even use sriracha or give you an option to put it on. I have to buy my own. It does have a latent spicy kick that hits you 5 minutes after the fact so be warned.
please tell me he's related to Thu Tran!
Amazing stuff & great story behind it. I put it on scrambled eggs & spike bland pasta sauce with it. My other favorite is Smoked Chipotle Tabasco. I can drink from the bottle.
i always thought sriracha was thai.
sidenote: that girl is def hot
I'd like to spread some of my Lee Kum Kee all over her Huy Fong.
your comments never disappoint. agreed.
That stuff's okay, but when I really want a little bit of heat in my Asian food, I prefer the chili garlic sauce from the same company.
I forgot about this one. It's a bit salty though.
I like me some hot sauce, I'll have to pick some up next time I see it in the store.
I dressed up as sriracha for Halloween in 2006. No, seriously.
Stuff is disgusting. Give me Tabasco.
Tabasco is overrated. It's mostly heat and little flavor. If you're going to go with traditional Louisiana hot sauce, I have to agree with fuboy that Frank's Red Hot is much better in terms of flavor. Or at least man up with something that'll really set your tongue on fire, like East Armageddon Post Apocalyptic.
Tabasco's a lot hotter than Frank's (which, btw, is practically the official wing sauce of Buffalo). After years of using Frank's I had to move on to Tabasco just to regain that zingy feeling. I don't buy Sriracha but I'll use it when it's on the table.
On the SAT it would be "Frank's" is to "Tabasco" as marijuana is to _______ [answer: heroin]. Or something like that.
I never said that Frank's was hotter. But Tabasco's heat is at the expense of flavor. Frank's is a better balance of flavor and heat, part of the reason Tabasco is not the preferred seasoning for Buffalo wings.
Again, if you really want heat, neither is anywhere near the ultimate. Search for specialty hot sauce sellers online and you'll find stuff that makes them look like milk. Heat in chili peppers is measured in Scoville units. Tabasco tops out at 5000 Scovilles in a good batch, normally much less. Frank's Xtra Hot is about the same. There are hot sauces out there with Scoville measurements approaching a million. That's the kind of stuff you don't even want to put on dry food. A few shakes in a bowl of soup will have your tongue writhing painfully. I used to be partial to Spontaneous Combustion, which was probably only in the low six figures.
I know about Scovilles but I don't go for hot sauce made in a laboratory. Those sauces at the top of the scale are typically made from pepper concentrates or additives. Just crush the peppers, add some salt and vinegar, and bottle it. If I want something hotter than Tabasco I'll get habanero or scotch bonnet sauce. But Tabasco's usually good enough for me -- I all ready have enough hair on my chest.
Gee that's funny, I love the flavor.
delicious cock sauce
This sauce tastes best in Pho. I put it on everything at home; rice, pizza, pasta... yum
Only costs 3 bucks in chinatown for the big bottle!
Here's a great spread or dipping sauce that goes with everything.
Take some mayo, add Sriracha, and squeeze juice of lemon or lime. All to tastes. Mix.
Damn it! That's MY recipie!! Seriously, I was about to post the exact same thing. I came up with that in my kitchen when living in Oregon 10 years ago. You have good taste, MFer.
This sauce uses potassium sorbate, sodium bisulfite, and citric acid as preservatives. I would stay away. The best hot sauces such as Frank's, Crystal, Tabasco etc.. never have preservatives in them.
That's because the sauces you mentioned are traditional Louisiana hot sauces. They have nothing more than peppers, salt and vinegar. Any hot sauce that adds other ingredients like sugar, garlic or other spices needs either preservatives or refrigeration.
Straight Vietnamese Chili Sauce is better, although it has the hard edged whammo effect that Sriracha lacks.
I used to love this stuff, introduced to it around 95 when I was still in college, but I lost the taste for it and haven't been back in a while. Maybe I'll pick up a small bottle of it for old times sake.
Also, this stuff tastes surprisingly good with eggs that have been cooked in oyster sauce.
Don't ask..
I love it with a piece of ham rolled up with a dash of mayo inside. A wonderful snack!
Sriracha is great on eggs, burgers, and especially pizza. Never had it on wings--wonder what that would be like.