Perhaps because we’re closing on winter’s end and longing to
warm up in spring but it seems like everyone is talking about sriracha these
days. I’ve written lots about it on VWK, with tastings of various kinds, a DIY sriracha
recipe, as well as recipes using the Thai hot sauce. But it continues to gain
momentum, particularly the Rooster brand made by Huy Fong in the United States.
Dare I say it, yes I will, sriracha has gone mainstream.
BusinessWeek magazine
ran a terrific in-depth article late last month on the remarkable success of
the Rooster sriracha. The company uses no advertising, has no Twitter handle or
Facebook page. The owner is Vietnamese-American David Tran. While I was happy
to see an Asian-American food business article in a national publication, I
noted that the sriracha was compared to other hot sauces, such as Tabasco and
Cholula. Why wasn’t it compared to other kinds of Thai sriracha hot sauces? That
would have been a more level playing field.
I’ve had sriracha on my mind because I’d been savoring Thai-made
Sriraja Panich, prepared from the original recipe. It’s fabulously good and
interesting tasting, as I mentioned in an article on sriracha
myths, truths, and confusion. When the US distributor read the VWK post, it
sent me a few bottles. I didn’t know that Sriraja Panich was sold Stateside. Aside
from getting the Thai hot sauce, I got to query the distributor about sriracha (pronounced "see-rah-shah" per my Thai friend Pim, who corrected the distributor's "see-rah-jah"; in the end, Thai native and linguist Leela noted that "see-rah-chah" works best.).
Bon Appetit (BA) magazine’s
website is doing a major focus on Sriracha and Asian hot sauces this week. My piece on the original sriracha was published today as part of the
kick-off. BA also did a follow-up on their popular article on 25 ways to use
sriracha with 25
NEW ideas for using sriracha.
Take a read of the original Sriraja Panich article on Bon Appetit's site for some interesting bits of knowledge on the origin
of sriracha, how Thais eat and use it, and why it has taken so long for the
original Thai version to be well known in the United States. If you’re
business-minded, the BusinessWeek story
is illuminating and fascinating.
If you just want to cook or explore sriracha, check these
posts out:
- Help with 3 Indonesian Hot Sauces
- Sriracha Taste-Off: Vietnam vs. Thailand
- Preservatives
in Rooster Sauce - Tackling
Sriracha Myths, Truths, and Confusion - Homemade
Sriracha Chile Sauce recipe - Sriracha
cabbage slaw - Sriracha
crab rangoon - Deviled
crab rangoon - Grilled
okra and sriracha
What’s your favorite way
to use sriracha? Please don’t say that squirt it directly into a bowl of
pho... 😉
Eve says
I would never put Sriracha in pho, but the pho places here all serve fried spring rolls (nem, because they're run by northerners, and I always think "Nom on a nem!" when I order one) and youtiao, and I love a little dab of it on those. I bet it would be good on banh tom, too.
Diana says
Great idea for a post, Andrea. When there's "artisanal" sriracha on the market, you know it's definitely a big thing. I love using it in stir-fries and for fried rice, but a tiny dab tastes good on so many things.
Andrea Nguyen says
Yes, fried food and Sriracha is a winning combination! Not in pho though...
Andrea Nguyen says
Thanks, Diana. As the Brylcreem commercial jingle goes, "Just a little dab will do ya!" Same thing applies to sriracha usage.
FreeRangeNan says
We love peanut butter and Huy Fong Sriracha sandwiches. The thinner Thai brands might not work as well as Rooster sauce, which spreads nicely but doesn't drip off.
I also make a quick sauce for vegetables, chicken, etc by mixing peanut butter & sriracha with water to thin it to the desired consistency. Turns small amounts of leftovers into a nice side dish for an Asian rice-based meal.
I do agree that the flavor is overwhelming for a well-balanced pho. On the other hand, it can come in handy when trying a new place which turns out to be disappointing, with insipid broth.
I guess my heat tolerance is pretty high, since I consider sriracha mild-to-moderate. I can eat a spoonful straight without breaking a sweat!
saVUryandsweet says
Funny story, I have never been one for spicy things. Ot and cay are not things I care for much to my family's shame. Going to pho joints, pass the hoisin but keep that red SPICY stuff away from me 🙂 One day I discovered spicy mayo and man that stuff is good, wait, it's made with the RED STUFF?!? Sriracha and I are now good friends, and I keep it next to the kewpie mayo in the fridge. As for adding it to pho, I think I'll take your advice about good broths not needing it and keep my bowl "pure" with a small squirt of hoisin. Thank you so much for all the information - will keep my eyes peeled for the Panich!
Andrea Nguyen says
PB & Sriracha? Wow, like eating peanut sauce on bread. Love it!
Andrea Nguyen says
I tasted a bunch of Asian hot sauces the other day and boy, the post-tasting heart burn! I hear and feel your pain. But it tastes so good.
Josh says
For the person who likes peanut butter and Sriracha: How about toast, with butter, then peanut butter then a lightly fried egg, with Sriracha on top? I actually prefer Tabasco for this one, but if someone insists Sriracha is their go-to pepper sauce...
beangu says
sushi! pizza! french fries! fried rice! fried noodles! mac n cheese! grilled cheese sandwich!
Andrea Nguyen says
Love that combination, Josh! I see where you'd want the runnier, vinegary Tabasco for it though.
Andrea Nguyen says
With so many uses for Sriracha, you probably keep your bottle on the counter, eh?
alphageek says
Try sriracha in a bloody Mary sometime. I always am asked how I make such good drinks, and folks rarely believe me.
JP says
Just curious, why not in pho?
Chi T. says
Hi Andrea!
I found some Sriraja Panich at Thuan Phat Super Market in El Monte, CA if you are ever in the area!
Andrea Nguyen says
I was wondering about adding some in a bloody Mary. Thanks for the thumbs up!
Andrea Nguyen says
A pho broth is crafted from hours of simmering. It's nuanced and carefully balanced. Squirting sriracha directly into the bowl obliterates the flavor of the broth.
I suggest to people that if they like sriracha to put some on the side (like the plate the herbs came on or better yet, a dipping sauce dish) and dip your meat in it.
Fresh chile slices and black pepper are the common spicy hot garnishes for Vietnamese pho.
Andrea Nguyen says
How interesting! Someone may be getting some indirectly, not from the distributor. Thanks so much. You know that I LOVE El Monte.
VR says
Like beangu, we love Sriracha on so many things too! One of my favorite uses is to use it to make a stir fry sauce for ramen (with scallions, peanuts, shredded carrots, tofu, egg, peas...whatever is on hand) when the fridge is dismally empty and stomachs are a-growling for something tangy and satisfying.
Sriraja Panich is a new find for us. I discovered a bottle when I was pottering about in the Thai grocery store about a month ago. My favorite use thus far has got to be on soft boiled eggs.