American Sriracha Sauce

[WinnieTheKhwai]

Does anyone know if there is a shop that has it, specifically the Rooster Brand (Huy Fong) ?

I looked at Rim Ping and they didn't have it.

I got another one, made in Thailand though clearly intended for export. I like it, and it's *really* hot, but I now need to know how it compares to the real thing, pictured below.

Edited August 5, 2012 by WinnieTheKhwai

[mcgriffith]

Huy Fong is the best sriracha sauce- ironically made made by a Vietnamese-American in So. Cal.

Their sambal oelek sauce (Indonesian chili paste) is to die for.

Of course the Thais are a bit huffy about the use of this name...but they neglected to patent or trademark.

I haven't seen it here, Winnie.

I just use the old standby 3 Mountains.

The Thai sauce (no doubt the most authentic) has like many Thai condiments too much sugar to my taste.

[WinnieTheKhwai]

Not sure if you could call the typical Thai one authentic; unsurprisingly it's not very widely used other than with fried egg dishes or the fried battered mussels thing. In Vietnam, their variety (on which the Rooster Brand one is based) seems more widely used, also in noodle soups. And then in the US it's now really a thing, with people putting it on just about anything. (Classic: http://theoatmeal.com/comics/sriracha )

Edited August 5, 2012 by WinnieTheKhwai

[elektrified]

Huy Fong is the best sriracha sauce- ironically made made by a Vietnamese-American in So. Cal.

Their sambal oelek sauce (Indonesian chili paste) is to die for.

Of course the Thais are a bit huffy about the use of this name...but they neglected to patent or trademark.

I haven't seen it here, Winnie.

I just use the old standby 3 Mountains.

The Thai sauce (no doubt the most authentic) has like many Thai condiments too much sugar to my taste.

Yup, I'm originally from S. California. Know the brand well. My fridge was always stocked with both the Huy Fong chili sauce and the sambal oelek sauce. Both very popular in California. My parents always had them too. I wish I could find them here. The last time I had any, I found one small bottle of the Huy Fong sambal paste at Carrefour in Murcia, Spain in about 2004. That was the last bottle and they never stocked it again.

Edited August 5, 2012 by elektrified

[hellodolly]

Not familiar with the name.Is it just a chili sauce as it says on the bottle or is there other ingredients in it.

I guess what I am trying to say is are you looking for a specific chili sauce?

[mcgriffith]

Not sure if you could call the typical Thai one authentic; unsurprisingly it's not very widely used other than with fried egg dishes or the fried battered mussels thing. In Vietnam, their variety (on which the Rooster Brand one is based) seems more widely used, also in noodle soups. And then in the US it's now really a thing, with people putting it on just about anything. (Classic: http://theoatmeal.com/comics/sriracha )

I knew when I saw Mexican-Americans in CA starting to put it on much of their food about 15 yrs ago, that the guy had hit a gold mine with his product.

It's so popular, there is counterfeiting going on:

http://articles.latimes.com/2005/apr/18/business/fi-golden18

[KRS1]

Huy Fong isnt the original Sriracha, you've all been fooled by that vietnamese guy.

[WinnieTheKhwai]

Huy Fong isnt the original Sriracha, you've all been fooled by that vietnamese guy.

I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough.

[KRS1]

Huy Fong isnt the original Sriracha, you've all been fooled by that vietnamese guy.

I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough.

Thats because what you think is typical isn't actually the real stuff.

The real stuff has a chalky liquid consistency.

The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha

[junglechef]

Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one.

[WinnieTheKhwai]

I bought 863 Sriracha and it's really nice and super spicy. It's also more red than orange, no MSG or other additives. I'd still like to know how 863 compares to Rooster Sauce, I would think Rooster Sauce has got to be a little less spicy?

[FarmerJoe]

Hi Winnie, I'm in Denver right now and I'll be back in C.M. at the end of the month and bringing back some of that Sriracha Sauce for my own kitchen. If you like, I can probably fit in a bottle or two for you and meet up somewhere in town, You can p.m. me if your interested.

[WinnieTheKhwai]

Interested!! Will PM.

[hellodolly]

Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one.

In tops today at the airport I saw some that said Mountain Brand

[WinnieTheKhwai]

I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough.

Thats because what you think is typical isn't actually the real stuff.

The real stuff has a chalky liquid consistency.

The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha

I'm going to have to disagree.. Looking at the label of your typical Orange-Goo bottle, it does say 'Sriracha' on it. (Like in the below label)

[Semper]

I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough.

Thats because what you think is typical isn't actually the real stuff.

The real stuff has a chalky liquid consistency.

The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha

I'm going to have to disagree.. Looking at the label of your typical Orange-Goo bottle, it does say 'Sriracha' on it. (Like in the below label)

Do you drink that with a straw?

[junglechef]

The Rooster is not hot like 863 but I remember was great but now my taste buds have been Thaied maybe I would have a bit diff. opimion, I believe the Sriracha is named after Sri Racha in Chonburi where it originated

[KRS1]

I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough.

Thats because what you think is typical isn't actually the real stuff.

The real stuff has a chalky liquid consistency.

The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha

I'm going to have to disagree.. Looking at the label of your typical Orange-Goo bottle, it does say 'Sriracha' on it. (Like in the below label)

its funny to see the evolution of sriracha, as a kid it wasnt the same, now its some thick sweet goo.

anyway, it may say sriracha but its not the original sriracha.

[drnkurmlkshk]

I got some from the Bayon market in Phnom Penh, Cambodia last time I was there - fair price and plenty of bottles.

Unfortunately I foolishly took it carry on... made it through the Cambodia check point but lost it in Bangkok.

That market also has huy fong chili paste (which is also awesome).

I'm going back this month and I'll be buying a lot of this stuff!

Edited August 12, 2012 by drnkurmlkshk

[terminatorchiangmai]

Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one.

In tops today at the airport I saw some that said Mountain Brand

Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one.

In tops today at the airport I saw some that said Mountain Brand

Tops at Kad San Keaw has the 3 mountains brand. Tried the yellow one (hot) and its nice , mostly i like it more spicey.

[Somtamnication]

I saw their yellow and red bottles at Tops. But not the American version.

[meand]

I found this blog and have been wanting to find a few Thai sriracha sauces. I too long for the California version

I have tried one Thai sauce so far, it is ok.

http://www.vietworldkitchen.com/blog/2009/07/sriracha-chile-hot-sauce-taste-off.html

Edited May 3, 2013 by meand

[junglechef]

Real nice work with the follow up 11 mnts later! Now let's see if we can find the Shark Brand here, or the Dbl. Rooster, and share the info. I'm on it!

[Mestizo]

I have a brand new bottle of the American Rooster Sauce sitting in my kitchen. Just brought it over (and an additional one for a friend in Bangkok), last month. I wonder if I should put the bottle up for auction to the highest bidder?

-Mestizo

[wjmark]

I too find sriracha too sweet and insipid. The Rooster one is certainly less sweet, but I still find it cloying. Back home when I was doing festival catering I used to buy the 3-liter jars of Rooster Sambel Oelek, and Tong Ot Toi, but not the sriracha...

But last year, in a Cambodian restaurant, this bottle of sriracha was sitting on the table. I didn't hate it - certainly better than the usual sweet ones. It is from Thailand.

I too bring chili sauces to Thailand. My favourite is Kun Yick Wah Kee. It is the standard chili sauce served with dim-sum in Hong Kong and N. America... A little sour, quite hot, and has some yam in it. I carry it under my seat in case I am near a dim sum place. The other chilies I bring are chipotle in adobo - smoked jalepenos in tomato sauce - smoky and hot , and Valentina's pequin pepper sauce.

[ARISTIDE]

Will try to find Huy Fong Foods, American Sriracha Sauce

DIX Chipotle sauce made in Thailand is REALLY good!

[junglechef]

How about we do our own taste off/potluck with each person bringing a different bottle of hot sauce and a dish of food

[ARISTIDE]

I know my BBQ baked beans with bacon and the Chipotle sauce is a killer, so... To safe y'all time it's easier to just let me be the winner.

How about we do our own taste off/potluck with each person bringing a different bottle of hot sauce and a dish of food

[WinnieTheKhwai]

What beans do you use? Canned? Or dried, and then soaked & cooked?

[junglechef]

It was originally in response to Mestizo's post of having a bottle of the US stuff and seemingly willing to share it (and Thai food to taste with each sauce with but any preparation would do) but Aristide a side baked beans competition sounds fun too. Be forewarned I won the Best Baked Beans in Boston contest against many of the cities Chef's incl. the major hotels etc. I just got to source some Sam Adams Boston Larger for my award winning recipe