Sriracha is a spicy chili sauce named after the coastal town of Si Racha in eastern Thailand where it was first produced and served in local fish restaurants. Sriracha (Thai pronunciation: See-rah-chuh) is typically made from chili peppers, vinegar, garlic, sugar and salt.
The taste of both the traditional and the internationally popular Sriracha sauce is mainly dominated by its main ingredient, the chili pepper. The other ingredients are contributing to the hot, sweet and spicy taste.
In contrast to the famous version produced by Huy Fong Foods, traditional Thai Sriracha tends to be tangier in taste, and runnier in texture.
In Thailand the original sauce is most commonly called sot Siracha but can also be found as nam phrik Siracha. The industrialized version by Huy Fong Foods is colloquially known as “rooster sauce” or “cock sauce” in the United States because of the rooster logo on the bottle.
While Sriracha is most commonly used as a dip, particularly for seafood, the chili sauce now appears in various cuisines.
In Vietnam, it is used as a spice for Phở and fried noodles or as a topping for spring rolls. In western countries, it is increasingly used on sandwiches, kebab and burgers. Even jams, lollipops and chips have been created based on the typical flavor of Sriracha.
Who invented Sriracha?
Although there is no officially confirmed inventor, the Thai brand Sriraja Panich claims that the original Sriracha was created in the 1930s in Si Racha, Thailand, from a recipe of a housewife called Thanom Chakkapak.
If you do not want to fall back on the commercial sauce, simply create your own Sriracha from this traditional recipe.
Nothing here yet – do you know of anything similar from other countries? Let us know!
Go to other interesting issues on Thailand: Events